brisket

Bat’s BBQ – Rock Hill, SC

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Name: Bat’s BBQ
Date: 7/26/2012
Location: 1912 Mount Gallant Road, Rock Hill, SC
Order: Sampler platter with pulled pork, smoked sausage, and cajun beef brisket. Hush puppies and sweet potato fries. (link to menu)
Bill: $16.00

Speedy: I recently started doing some work just outside of Rock Hill, SC, which of course means more opportunities to eat barbecue! First on the menu was Bat’s BBQ, which was just off highway I-77 in Rock Hill. Bat’s BBQ is a pretty new establishment – just opened in 2009, and it looks that way. It’s a corner plot in a shopping center with a small indoor dining room and a few tables outside. You go order at the counter and the food is brought to you once it’s ready. The atmosphere is OK, but it’s not exactly your typical ‘cue joint. Honestly, there’s really nothing to rave about in terms of atmosphere.

Even though it was lunch time, I ordered the sampler platter in order to taste the biggest variety of meats as possible. Unlike Monk, I am truly committed to the cause.

Monk: Hey now…don’t confuse my small tummy with a lack of commitment to the cause.

Speedy: None of the sides really caught my eye, so I ended up getting hush puppies and sweet potato fries, as there was no barbecue slaw, collards, okra, or any of the other traditional sides that I’m partial to.

Monk: I see that the menu also has “Mexi-Q”…so would be fair to say that Bat’s BBQ isn’t aiming for traditional barbecue?

Speedy: That’s probably fair, though it advertised itself as having a “cajun spin.” I didn’t really see the cajun-ness, though.

The food came out quickly, and to be honest, I was a little disappointed with the portion size – which is rare for ‘cue joints. It was definitely plenty to eat, but would not have been enough for two people, which I thought it should’ve been based on the price.

Rudy: Here in Texas they charge by the pound, so you know exactly what you are getting as opposed to the varying serving sizes.  I’m definitely a fan of quality over quantity though.

Speedy: I quickly dug in to taste all of the meats, first without sauce, and then with along with the various sauces provided. The pork was dry and a little bland and I definitely wouldn’t recommend eating it without adding sauce to it. The tenderness also left a little to be desired, as a couple pieces were a bit rubbery, so the meet could probably have stayed in the smoker a bit long. I had a few chunks that were also not sufficiently pulled, which is a bit of a pet peeve of mine. This is also a reason why I prefer pork chopped to pulled.

The brisket was considerably better. It was cooked well, tender, and had decent flavor. It also wasn’t nearly as dry as the pork. The brisket was also pulled, which was really surprising, as I’ve only seen it sliced (which I prefer) or chopped. That being said, I was pleasantly surprised with the taste and tenderness that was there. This was definitely the best part of the meal.

Monk: Pulled brisket? I’m curious to see if Rudy has seen this before or if this might be considered heresy in Texas.

Rudy: I have never seen that before.  You will see chopped beef listed on the menu some places, but every time I have ordered brisket or even seen it, it has been sliced.  A quick Google search proved that it is true, but I can’t say I would be a fan of this.

Speedy: The sausage was decent, though I’m fairly certain it was not made in house. I’m certainly a sausage novice, but I’ve been ordering it more frequently lately at ‘cue restaurants. This sausage isn’t at the top of my list of favorites, but I wasn’t upset that I ordered it.

I only tried that cajun sweet and the rub sauce (as well as a Texas Pete style hot sauce they called fang sauce). The sauces were decent, but nothing I felt I really had to have again.

I was glad that Bat’s BBQ served hush puppies, and they were actually pretty good, but like I said, I wasn’t thrilled with the other choices of sides.

I did get a sneak peak at the smoker in the kitchen (see photo below), and they look to be electric, though they could be gas I suppose. I’ve defended electric smokers before, as they can put out good meats, but if you really want to be a top quality ‘cue joint, it just doesn’t cut it.

Monk: Glad to hear you have come around on this.

Rudy:  I also was against this until you said that most places use them.  But having a true smoker increases the rankings in my book.

Speedy: All in all, I think this will probably be my only trip to Bat’s BBQ. There was just nothing there that excited me about the restaurant, and I wasn’t that impressed with anything I tried. The meal was fine, but when you’re eating ‘cue, fine is not what you’re looking for.

Ratings:
Atmosphere/Ambiance – 1.5 hogs
Pork – 2 hogs
Brisket – 3 hogs
Sausage – 2.5 hogs
Sides – 2.5 hogs
Overall – 2.5 hogs

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Stubb’s Bar-B-Q – Austin, TX

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Name: Stubb’s Bar-B-Q
Date: 7/6/2012
Location: 801 Red River, Austin, Texas
Order: Minor Plate – Beef Brisket, Pork Ribs, okra, mac & cheese (link to menu)
Bill: $16

Rudy: Stubb’s is known for two things, barbecue and live music. They are widely known for being able to attract decent sized bands during SXSW and throughout the year. You can also buy their sauce in grocery stores throughout the country. I’ve only experienced their barbecue, and since this is a barbecue blog, that’s the only thing that matters.

Speedy: I’ve seen some great bands come through here on the schedule. Live music and barbecue sounds like an evening in heaven. Would it be a good place to watch a show?

Monk: Yea, I remember Metallica and Third Eye Blind both playing at Stubb’s at SXSW 2009 a few years back. Maybe even a Kanye West surprise show at a subsequent SXSW showcase there too?

Rudy: I saw a publication online that had it as part of the top 12 most influential (and still active) music venues in the US. I haven’t seen a show there, but it looks like a good place. I think they have 2 stages, an outdoor stage and a smaller indoor one. The restaurant part of Stubb’s has a rustic old feel to it like it has not been updated since it was opened in the 70s. It feels like a barbecue restaurant.  The only negative is that it does not smell like barbecue restaurant. Because it holds concerts and other events, you don’t have that distinctive smoke smell permeating throughout the place. I think that would just be a bonus.

Monk: Agreed, years of smoke built up inside the restaurant definitely adds to the ambiance

Rudy: I have been to Stubbs’s once before and got their signature Jalapeno Brisket and sausage, and they were really good, so I wanted to try something different. I settled on their standard brisket and asked the waitress which was better between the ribs or the sausage. Without hesitation, she went with the ribs. I almost always ask for a recommendation when I go eat places, and as a free pointer to all waiters and waitresses, whatever you say, say it with conviction. I really don’t care what you recommend, just come strong or I’ll be weary of whatever I’m about to get. Because if you aren’t sold on it, I’m not sure I will be.

Speedy: What about the rest of the menu? Do they serve pork? Anything else seem worthwhile? How is the beer selection?

Rudy: They have most everything. Chicken, turkey, chopped beef, pulled pork, ribs, brisket, and sausage. Make sure you check out the daily specials that offer other great options.  

Monk: Of which, Speedy would have ordered one of each of course…*cough*fatty*cough*.

Rudy: They have a decent beer list, but what is even better…Stubb’s is one of the few places in Texas that serves sweet tea. I pretty much skipped over the beer all together when I saw that.

Monk: Tough call, but being in the sweet tea desert of the midwest and now Texas for the past few years, I can’t fault you for that choice. Not too much better non-alcoholic drink-wise with barbecue than sweet tea  (except maybe Cheerwine).

Rudy: Please don’t bring up Cheerwine. The only thing they have here is something call Big Red, and it is only similar to Cheerwine in the fact that it is red, AND NOTHING MORE… At first look, the plate did not seem that impressive, two ribs and a few cuts of brisket. But after eating through it all, it was way more than enough.  I started with the ribs, which were not sauced, and really didn’t need to be. They were extremely tender and had tons of flavor. I could not have been more pleased with the ribs – I just wanted more of them. If the waitress had not recommended them, I would have gone with my usual sausage and missed out on this greatness.

Next came the brisket, which next to the ribs, just didn’t stand up. It was tender and juicy, but it had no flavor. It tasted like a piece of prime rib, just tender bland meat. You couldn’t taste any smoke or see any char on the pieces that I had. I added the Stubb’s sauce, and that was better, but good brisket shouldn’t need sauce to have flavor.

Speedy: You said you’ve had the jalapeno brisket before. Is that any better?

Monk: Wow, jalapeno brisket. That sounds kind of amazing. 

Rudy: The jalapeno brisket was much much better. They even have a special jalapeno sauce to use with it. Spectacular. I should have gotten it again, but I was going for something different this time. It is their Friday special, and my memory is telling me it was special.

Like I said earlier, Stubb’s sells their sauce in grocery stores, so you can have it outside of the restaurant. It is a thicker tomato based sauce like many told in stores. I had their original (they sell 6 different sauces, 4 marinades, 5 rubs, plus other cooking items for any gift giving occasions) which I really liked. It was not too sweet and had a good flavor. The ribs didn’t need it, but when I added the sauce to them, it did not overpower their flavor.

Monk: You’ve given us a good idea of how the meat was, so what about the sides?

Rudy: The sides were sides. I had the okra and the mac & cheese, which were good but nothing that blew me away. The star of the night was definitely the ribs.

Monk: So next time I happen to find myself in Austin, say possibly for the F1 race in November, should we head to Stubb’s?

Rudy: That depends on if they have a good show going on then or not and where you are staying.  It has a great location near 6th street, but there are at least 2 other places (yet to be reviewed) that are near there that are comparable. But it is iconic and still very good barbecue for this area. You might be able to do better, but you definitely could do much worse.

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Brisket – 2.5 hog
Ribs – 4 hogs
Sides – 2.5 hogs
Overall – 3 hogs

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Smokey Mtn BBQ & Grill – Bristol, VA

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Name:  Smokey Mtn. BBQ & Grill
Date: 7/10/2012
Location: Exit 7 Linden Dr., Bristol, VA
Order: Combo platter (pulled pork, brisket, smoked chicken), ribs, okra, hushpuppies (link to menu)
Bill: ribs (1/2 rack) – $10; Combo Platter (included two sides) – $10; sides included

Speedy: Before I start this review, I just want to lay a few things out. Yes, I was eating by myself. Yes, I ordered a boatload of food. But I had to try everything for the review, right? It wouldn’t be right to just do a partial review? DON’T JUDGE ME!

Rudy:  Oh we can judge… but as a barbecue blog, we ought to judge why you didn’t order more.

Speedy: Phew. I feel better. Now that that’s out of the way, on to the review. Smokey Mtn. BBQ & Grill sits just off Highway 81 on the Virginia side of the city of Bristol, which is split between Virginia and Tennessee. I’m not really sure why people would come to Bristol outside of NASCAR races, but I find myself up here quite frequently – at least until this blog gets huge and the Barbecue Bros are offered their own show on Food Network. But anyhoo, right off the highway, you’ll see a gas stations and right behind that sits Smokey Mtn. BBQ and Grill. Honestly, it kind of looks like a dump. It is in its stand-alone building, but the structure just isn’t that impressive. The inside is well lit with plenty of space and a few tables for seating. To order, you go up-front and order at the counter and take your seat and the food is brought to you. I understand that dive ‘cue shacks are often the best in terms of food, but this building just doesn’t seem like your traditional old-timey ‘cue joint.

I chose to sample all of the meats for this meal. I had eaten at Smokey Mtn BBQ before but had only had the brisket and pork. Turns out I was skipping out on the better meats. The chicken was chopped and smoked and served with sauce on the side. You could definitely taste the smoke in the chicken and it was tender and with good flavor. The sauce choices are either spicy or mild and they are tomato based sauces, similar to western-style NC sauces. I think the sauce actually works best on the chicken.

Rudy: I tend to shy away from chicken or turkey because I find most places’ are dry. I usually go with other meats that I find consistently better. Good to hear the chicken was done well here.

Speedy: Generally, I’m the same way, but like I said, I was all about variety and literally eating as much food as humanly possible.

The ribs are also quite good. My biggest complaint about the ribs is that they are actually too tender, as you could pick up a bone and lose all the meat. They’re served wet – pretty heavily covered in sauce (again – either spicy or mild). I think the ribs would’ve been better with a little less sauce, actually, and maybe a more noticeable rub prior to smoking. Overall, though, I think the ribs are definitely worth ordering.

The pork, on the other hand, is a little disappointing. It’s a little dry and absolutely has to be sauced. In my opinion, the sauce doesn’t work quite right with the pork. I think it would be a lot better if there was a vinegar or Lexington style sauce option, as the pork is tender enough and pulled nicely – it just lacking moisture and sufficient flavor.

The brisket had a little more flavor but also was a little dry – requiring the sauce, though not as badly as the pork. It also could definitely stand to be a little more tender, as it was slightly rubbery. All in all, the brisket was better than a lot of brisket I’ve had, but I won’t go out of my way to have it again.
The sides are fine – nothing great, but they have all the staples. Of course the slaw is mayo-based, but at least they have hushpuppies.

Rudy: Nothing sounds too great here. When chicken is the only thing to write home about, you don’t have a top notch barbecue place in my opinion.

Speedy: I wouldn’t write home about the chicken either. Mama Speedy would be all “SON – I RAISED YOU BETTER THAN TO ORDER CHICKEN AT A BARBECUE RESTAURANT” and I would have to go to my room next time I visited my parents. But you’re right – not a top-notch barbecue experience.

Overall, if you happen to be driving through the Tri-Cities, Tennessee area and are craving barbecue, you could do worse than stopping at Smokey Mtn BBQ, but I wouldn’t go out of my way to eat here.

Ratings:
Atmosphere/Ambiance – 1.5 hogs
Pork – 2 hogs
Brisket – 2.5 hog
Chicken – 3 hogs
Ribs – 3 hogs
Sides – 2 hogs
Overall – 2.5 hogs

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Smoke on the Water – Greenville, SC

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Name:  Smoke on the Water
Date: 6/30/2012
Location: 1 Augusta St., #202, Greenville, SC 29601
Order: Smoked chipotle chicken wings, Combo platter with beef brisket and pulled pork, fried okra, sugar snap peas (link to menu)
Bill: wings – $6; Combo Platter (included two sides) – $14

Last weekend, I decided to take an impromptu trip to Atlanta. And since I was driving through Greenville, SC right around lunch time, I decided to stop at my favorite Greenville barbecue restaurant – Smoke on the Water. I have been telling Monk about this place for a while, but I couldn’t pass up the opportunity to go without him, even though he was off the grid. Just an excuse to go back, I guess.

Smoke on the Water sits next to Reedy Falls right between downtown Greenville and West End – basically smack dab in the middle of all the good stuff. I spent over a year working in Greenville, and this restaurant because a staple for me. It had been nearly a year since my last trip, so I was excited to go.

Generally, I really enjoy sitting outside at Smoke on the Water, but it was nearing 100 degrees outside, so my party decided we would eat inside in the A/C. The inside of Smoke on the Water doesn’t exactly scream “barbecue.” It’s not well lit, it has a nice, classy bar, and it just has the appearance of a more upscale restaurant. While this is certainly nice, it’s not exactly my style – especially for a ‘cue restaurant. So while the atmosphere isn’t exactly like your good ole southern barbecue, the food definitely is.

For starters, we had an order of the smoked wings. The wings come out whole, instead of split, as wings are traditionally served. The wings are marinated, then smoked, but are not sauced. However, they are still moist and are really, really good. You can definitely taste the smoke and there’s a noticeable kick in the back. I would definitely recommend these wings to anyone.

For my main course, I had the combo platter with brisket and pulled pork with sides of fried okra and sugar snap peas. In a word, the meal was fantastic. The pulled pork has a great smoke flavor, is tender, and not dry at all. You can definitely eat it without adding any sauce, but the sauce definitely enhances the flavor. My personal favorite is a spicy vinegar based sauce, but you can also choose from SC mustard, KC sweet, and a house red sauce.

Smoke on the Water is probably the only ‘cue joint I’ve ever been to where I think the brisket is better than the pork. The brisket comes sliced a little thinner than I’m used to seeing, which I actually like. The brisket also doesn’t really need sauce, but I’d recommend it. It is a bit drier than the pork. The brisket is tender and flavorful. If I could only order one meat at Smoke on the Water, this would be it. I’m no beef barbecue expert, and I haven’t eaten NEARLY enough ‘cue in Texas, but to date, I would say Smoke on the Water is the best brisket I’ve had.

The sides are good, though I’ll echo previous reviews in saying I’m disappointed that they don’t serve hushpuppies. The wait staff does bring out corn bread immediately upon seating, which is a great (and delicious) touch. The fried okra and sugar snap peas were both good, as have other sides I’ve had their previously, and they have a pretty nice selection.

The rest of my party also thoroughly enjoyed their meals. Everyone save one had either the brisket, the pork, or both for their meal. The lone hold-out ordered a salad (really, Princess Leia???) and I won’t even pretend to justify her decision. The mac ‘n cheese was a pretty popular side, but I didn’t partake due to my intolerance of dairy, but I’m told it’s really good here, if you’re in to that sort of thing. I did try some fried asparagus, which was good, but that’s not exactly a ‘cue staple. The menu does stray from a traditional ‘cue shack by offering other southern favorites like fried catfish, fried green tomatoes, fried oysters, and a supposedly-amazing pimento cheese burger, but I can’t personally comment on any of that (save the fried green tomatoes, which are excellent), as I stick to the ‘cue.

Overall, Smoke on the Water is among my favorite places. Though it looks a little fancy pants, these guys definitely know their smoke. Combine that with a great location in an awesome city, and you’ve got a restaurant most everyone is sure to love.

-Speedy

Ratings:
Atmosphere/Ambiance – 3 hogs
Pork – 3 hogs
Brisket – 4 hog
Wings – 3.5 hogs
Sides – 3 hogs
Overall – 3.5 hogs

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