OT - Suggestions for BBQ in A2?
So it's my birthday and father's day this weekend so it will be busy. However, the GF is taking me out tonight. We often go to (the excellent) Raven's Club for nice meals out, but I've been without my smoker this spring/summer and I'm craving a brisket sandwich. I'm also partial to good slaw. Suggestions?
Here's your best bet: take I94 East to Romulus and follow the signs to Metro Airport. Park your car, go in and purchase a plane ticket to Austin, TX. After arriving in Austin, rent a car and take TX-130 south to Lockhart, TX (about 30 miles.) Enjoy the mecca of BBQ: Blacks, Kreuz, Smittys. If you have time, you can also drive over to the Salt Lick or get lunch at Franklins in Austin.
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TX BBQ is spicy if you like that but I am more into sweet BBQ. Don't sleep on NC, either.
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Go to this guy's back yard http://www.mmmgoblubbq.com/
C'mon. I'll load the cooler up with tasty beverages.
I would say Red Rock as well for the area. They have a very good beer list as well.
Question for all the people with smokers out there: any tips for BBQing brisket? Half the time mine ends up dry. I usually only smoke pork shoulder cause it's perfect every time, but when you do brisket right it's better than shoulder imo. So what's the secret for great brisket?
1) get a brisket with thick fat cap. 2) buy and smoke the whole thing (likely 12 to 17 lbs). It's appealing to just get the flat, but there isn't enough internal fat in there to keep it juicy. 3) Smoke it hard for about 6-8 hours then wrap it in foil and cook till done. 4) let the meat rest, still wrapped in foil, inside 2 paper grocery bags for at least 45 minutes. 5) slice your meat then mix the flat and point portions to take advantage of the moisture in the point portion and the intensity of your bark in the flat portion. 6) mix with a small to moderate portion of your sauce with additional sauce on the side.
I agree, brisket done well is about as good as it gets, while pork butt is always good and almost impossible to screw up. Hope this helps and cheers!
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The place in Dexter (I think it's open Thursday-Sunday) is called "Hickman Hotel BBQ" and is quite serviceable. Generally superior Brisket. Satches has very good smoked sausages, occasionally good brisket. The best ribs I've had in a long time came from Plath's meat market in Petoskey. Their dry rub was unbelievable, although it is a bit of a drive...
Brisket is the king of meats. I learned this spring that there is such a thing as a brisket futures market, such is the growth in demand.
Happy Birthday!
Gotten carryout from there twice. Ribs and brisket first time and both were fantastic. Sauce was fabulous.
just got ribs the second time, and they were lousy—not much meat, very fatty, lots of gristle.
However, the worst ribs I've ever had by far were from the recently closed RUB place on State & Packard. Meijer's would have better stuff than they did.
I still mourn the closing of DeLong's.
ron's roadside BBQ
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