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The Texas BBQ Posse's 6 best barbecue joints in the state
Dallasnews.com ^ | 3/8/13 | Staff

Posted on 03/09/2013 10:20:34 AM PST by Rebelbase

Gannet Source, excerpted.

The Texas BBQ Posse talks about each barbecue joint that made their Top 6, and what made them special. Details on each barbecue joint below.

Franklin Barbecue, 900 E. 11th St., Austin; 512-653-1187. franklinbarbecue.com. Open Tuesday through Sunday, 11 a.m. until the meat runs out....

(Excerpt) Read more at dallasnews.com ...


TOPICS: Food; Local News; Religion
KEYWORDS: bbq
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To: SengirV

I lived in Houston 40 years ago, My opinion was much the same. But then I was used to the tryly mafnificent BBQ from Alabama.


61 posted on 03/09/2013 7:00:07 PM PST by chesley (Vast deserts of political ignorance makes liberalism possible - James Lewis)
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To: AppyPappy

Never have favored the mushy texture of Eastern NC BBQ.


62 posted on 03/09/2013 7:49:09 PM PST by Rebelbase (1929-1950's, 20+years for full recovery. How long this time?)
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To: RegulatorCountry; Moose4; NCBraveheart; wolfpat; Littlejon

Devolving into an east/west NC BBQ feud ping.


63 posted on 03/09/2013 7:51:42 PM PST by Rebelbase (1929-1950's, 20+years for full recovery. How long this time?)
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To: Rebelbase

http://www.youtube.com/watch?v=wXw6znXPfy4


64 posted on 03/09/2013 7:57:50 PM PST by AppyPappy (If you aren't part of the solution, there is good money to be made prolonging the problem.)
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To: AppyPappy

Maybe once I lose my teeth I’ll appreciate mush.


65 posted on 03/09/2013 8:07:15 PM PST by Rebelbase (1929-1950's, 20+years for full recovery. How long this time?)
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To: Fiji Hill
“This thread makes me hungry. Good barbecue in Southern California is about as scarce as tacos are in London, but Burrell’s, located in a Santa Ana residential neighborhood, serves great barbecue”

Actually Phillips is good, but the one in Chino closed, there are three in the L.A. area Also Joeys in Chino isn't bad, they are Texas transplants.

66 posted on 03/10/2013 3:18:33 AM PDT by DAC21
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To: lonestar

Ottos... a favorite of GHW Bush.

Goode Co. is good, Pappas is as well. There’s a lot of mom and pop places, but BBQ is subjective.


67 posted on 03/10/2013 10:21:00 AM PDT by ro_dreaming (G.K. Chesterton, “Christianity has not been tried and found wanting. It’s been found hard and lef)
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To: ro_dreaming
yes, Otto's. Is it still there?

BBQ is subjective

Amen!

68 posted on 03/10/2013 1:42:45 PM PDT by lonestar (It takes a village of idiots to elect a village idiot.)
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To: basil
They are only open from 10 AM until they run out of meat!

That is why they were closed before 3 PM the day she stopped there. She was coming back from Houston and stopped on the way, but they had sold out.

69 posted on 03/11/2013 6:20:25 AM PDT by Arrowhead1952 (Dims are stupid, period. End of conversation.)
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To: humblegunner
Of course, that was back when they had the old store downtown by the tracks.

I remember that place too. I used to play golf with the guy that ran Bigger's BBQ on 290 just west of the RR overpass in Elgin. They had good sausage there as well.

70 posted on 03/11/2013 6:23:22 AM PDT by Arrowhead1952 (Dims are stupid, period. End of conversation.)
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To: Arrowhead1952

Y’all need to get there early—LOL!

I admit to being a bit prejudiced towards Smithville. I was born there, my parents graduated from high school there, and until very recently I still had an uncle living there. He died last month at age 101.

It’s a very lovely little town that time has mainly passed by. It was a KATY railroad town for many years.


71 posted on 03/11/2013 6:54:30 AM PDT by basil (basil, 2ASisters.org)
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To: Rebelbase

I agree that Texas has its share of really good BBQ joints. But I’m of the persuasion that the best bbq comes from ones own pit in their back yard. Quite simply, I know how to cook for me. Enjoying bbq as I do, I took the time to construct my own brick pit and use oak, mesquite and pecan wood only(all harvested from my property). I use different woods for the different meats that I make, sometimes using a mix of them. Not only does this pit turn out excellent traditional meats(brisket, sausage, baby backs) it’s also my preferred way to cook fajitas, steaks, pork loin, hamburgers and beer can chicken. Yummy! Excuse me... I have to go start a fire right now. All of a sudden I’m hungry.


72 posted on 03/11/2013 10:28:08 AM PDT by jy8z (From the next to last exit before the end of the internet.)
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To: Rebelbase

Typical Dull-ass chauvinism.


73 posted on 03/11/2013 1:51:24 PM PDT by jimt (Fear is the darkroom where negatives are developed.)
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To: jy8z

Your pit description, woods and BBQ is making me lust.


74 posted on 03/11/2013 2:22:42 PM PDT by Rebelbase (1929-1950's, 20+years for full recovery. How long this time?)
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