Rudy

Uncle Billy’s Brew & Que – Austin, TX

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Name: Uncle Billy’s Brew & Que 
Date: 6/11/2012

Location: 1530 Barton Springs Rd, Austin, TX 78704

Order: 2 Meat Plate with Brisket (moist) and Jalapeno & Cheddar Sausage.  Sides: Fried Okra and Corn.
Veggie Plate: Potato Salad, Green Beans, Corn, and Mac & Cheese. (link to website)
Bill: $40

Rudy: Mrs. Rudy and I had been trying to eat better recently, so that excluded being able to eat barbecue for a while.  Well Monday we decided enough with that crap, it was time to try a new place, and we found ourselves at Uncle Billy’s Brew & Que.  It is located near Zilker Park and has a great patio area.  Even though it was a hot night, they had plenty of fans and misters on to keep it cool.  It seemed like a great place to take a group and sit around just eating good barbecue and drinking cold beer.  Uncle Billy’s brews their own beer (I had the Agave Wheat, which was great) and has a huge selection of fun summer drinks.  One even had brisket infused vodka.

Monk: Wait, what?  Brisket infused vodka?  Go on…

Rudy: I didn’t try it.  I kept thinking about the Jim Gaffigan joke about Fruit Cake.  Fruit: good.  Cake: good.  Fruit Cake: nasty crap.

Speedy: Yeah, but it is brisket infused vodka.

Rudy: I know, maybe next time.  Speaking of brisket… This is the standard for Texas barbecue, and what most of these places will be measured by.  Uncle Billy’s left a little to be desired.  I got the moist, but I found theirs to be too fatty and lacking on flavor.  The meat did not hold up by itself and needed sauce to give it flavor.

Speedy: So then, did they have sauces that were able to elevate the brisket?

Rudy: That was the problem, none of the sauces were any good.  The original was inedible.  I don’t know what the problem was, but it almost tasted as if the sauce had gone bad; it tasted rancid. Their Texas Peppercorn sauce was too sweet.  And their third option was a Carolina Style, which was just a mustard based sauce.  All in all, the sauces weren’t able to help the brisket.

Speedy: THEY CALLED A MUSTARD BASED SAUCE CAROLINA STYLE? WTF? WHO DO THEY THINK THEY ARE?

Monk: Easy there, big guy…so Rudy, it doesn’t sound like this was a great place for barbecue…

Rudy: If you based it just on the brisket, correct.  But I also got the sausage.  It was fantastic.  I got the jalapeno and cheddar sausage.  The jalapeno adds flavor and gives off some heat, but the cheese is creamy and cools it.  My only complaint was that the skin was a bit tough, but overall the sausage was fantastic and the best part of the meal.

Speedy: So far you’ve talked about what you ate, but haven’t mentioned what Mrs. Rudy had.  Don’t tell me it was because she had a salad.

Rudy:  Not exactly… She, uh, she had a veggie plate.

Monk: Mrs. Monk approves!

Speedy: I don’t think your wives understand the purpose of a blog about barbecue.  Because they are missing the whole barbecue portion to their meals.

Rudy: I know, but at least this allowed us to try different sides and give a full review of them.  The corn, potato salad, and mac & cheese were fantastic.  The fried okra came with habanero ranch dressing for dipping.  If one were want to get a meal of only veggies, they could here.

Speedy: Yeah, but then one would also have to turn in his testicles.

Rudy: While the brisket was not anything to write home about, the sausage was very good.  They also had other barbeque options on the menu, like pulled pork, to choose from.  I think the patio and drink selections would bring me back again.  One item on the menu that intrigued me was a Breuben sandwich.  It was a Reuben sandwich with brisket as the meat.  I think Uncle Billy’s is a great place to go with friends and try their house beers and summer drinks.  I will definitely go again, but if I’m looking for great barbecue, it won’t be my first option.

Ratings:

Atmosphere/Ambiance – 4 hogs


Brisket – 2.5 hogs

Sausage – 3.5 hogs

Sides – 3 hogs

Overall – 3 hogs

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Uncle Billy's Brew & Que on Urbanspoon

Queen City Q – Charlotte, NC

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Name: Queen City Q
Date: 6/8/2012
Location: 225 E. 6th Street, Charlotte, NC, 28202
Order: Fire Roasted Jumbo Wings, Super Q Platter (ribs, brisket, pork, sausage), Sis Gibson’s Famous Baked Beans with Neese’s Sausage, Eastern NC BBQ Slaw (link to menu)
Bill: Smoked wings – $0 (free with Foursquare check-in), Super Q Platter (included two sides) – $26

Monk: So three Fridays in a row hitting up barbecue spots. Is this becoming our weekly date night, Speedy?

Speedy: I guess so, Monk. And with three dates in the books, that makes you my longest relationship in years. I guess good ‘cue really keeps people together. But enough with the sappy stuff – let’s talk about the food.

Monk: Queen City Q occupies the old LaVecchia’s location next to Brixx Pizza in uptown Charlotte, and has updated the interior tastefully with dark wood and rustic accoutrements while utilizing the outdoor patio that seemed to be underused for a nicer seafood/steakhouse joint such as LaVecchia’s. On some nights, they even have live music outside, and that night was a guy and a guitar who, in addition to playing original songs, delighted Speedy by playing a cover of Shawn Mullins’ “Rockabye.”

Speedy: And a fantastic cover it was. Another bonus is the free appetizer on weeknights to those who check in on Foursquare…

Monk: …Which was an awesome surprise…

Speedy: …so Monk and I took advantage by ordering some wings for the cost of on the house. We ordered two flavors – PoPo (which is the house rib sauce) and chipotle apricot. The wings had good flavor, but I feel they could have used some dry rub of some sort prior to smoking. They were big and meaty and overall a great appetizer.

Monk: The pork had some nice bark on it, but was maybe a bit dry and required the use of one of the four sauces available on each table – Eastern NC Sauce, PoPo’s Sauce, Queen City Q Sauce, and SC mustard. Once sauce was added the pork was much better. Tellingly, the SC mustard sauce was the only one of the four that either Speedy or I didn’t try. Speaking of sauce, the brisket was slathered in it and unfortunately was the consensus lowlight of the meal. While a decent mix of fatty and lean, it seemed a bit overdone.

Rudy:  That can always be a sign of bad brisket.  If it is done right it doesn’t need much, if any, sauce.  Whenever I see a place smother their brisket with sauce, I figure they are throwing in the towel.  

Speedy: The ribs, on the other hand, were cooked perfectly. Great texture and flavor, they’re done St. Louis style with the sweet PoPo sauce. While they were very good, I’ve learned over the years that I generally prefer Memphis style ribs with dry rub, as the sweetness of St. Louis style can be a little much. I think that was the case here, though it didn’t stop me from eating several bones. The only thing on the plate that Monk and I finished completely was the sausage – and with good reason. It was served split and with a mustardy sauce. I’m assuming this was their SC mustard sauce, which to me, is only appropriate on sausage. But the flavor and texture were great. It definitely ranked among the top sausage I’ve had. And thankfully, Queen City Q has actual BBQ slaw on the menu that is really well done. It’s properly chopped and has really solid flavor with just a bit of spiciness.

Monk: Perhaps I’m a bit of a nancy, but the BBQ slaw was a little too spicy for me – still a welcome menu item though. Queen City Q has an abundance of sides, and I was slightly tempted to order the “Asian slaw” but I wasn’t sure whether or not it contained mayonnaise and didn’t want to face Speedy’s wrath. In the end, I went with their baked beans with Neese’s Sausage BECAUSE HOLY HELL IT HAS NEESE’S SAUSAGE IN IT OF COURSE I’M GOING TO ORDER IT. One thing that always gets our collective goat is if a restaurant lacks hush puppies, and unfortunately this is the case for Queen City Q. Sad, really, because otherwise this is a very solid barbecue restaurant all around.

Rudy:  The last few places you guys have tried have had lots of different types of barbecue.  The positive is that they have several for you to try, but the negative is that they don’t really have a specialty.  Do you think that a restaurant would be better served to have a single specialty that they master or to offer variety that is all above average?

Monk: Good question…I can only speculate as to the reasoning why that is the case. If you are a new barbecue spot opening up, then I’ve noticed that the tendency is to go for “barbecue fusion” and have several types of meat cooked in the style of different regions. I would welcome a restaurant focusing on one specialty *COUGHGOODLEXINGTONBARBECUEINCHARLOTTECOUGH* and executing the crap out of it but I don’t really see it happening anytime soon.

Speedy: Another nice bonus was that all NC beers were $3. The restaurant has a nice variety of brews on draft and does a really good job of supporting local brews. The restaurant itself has a couple of bars and good TVs for watching sports. That makes it a great spot to go watch a game or eat before a Bobcats game.

Monk: I agree that it is a good spot to watch sports (some folks were taking in the US vs. Antigua and Barbuda World Cup qualifier the night we stopped in), but let’s get serious Speedy – you are the only one who actually goes to Bobcats games.

Speedy: Fair point…

Monk: So I think the consensus between the two of us is that Queen City Q and Midwood Smokehouse are our two favorite barbecue spots in Charlotte, right? Which is a little odd, considering they are two of the newer places – Midwood opening in 2011 and Queen City Q just earlier this year. But I think this is more of a case of the newer places doing barbecue properly, as opposed to any riot against the old on our part.

Speedy: That’s right, Monk. Both places did a great job creating their menus to highlight several different styles of barbecue. And while I’ll always be a chopped pork kind of guy thanks to being reared on Lexington Barbecue, it’s nice to have all of these options available. Thanks to the good food and great location, Queen City Q will definitely continue to be a Charlotte staple for me.

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 3 hogs
Brisket – 2 hogs
Sausage – 4 hogs
Ribs – 3.5 hogs
Wings – 3.5 hogs
Sides – 2.5 hogs
Overall – 3.5 hogs

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Queen City Q on Urbanspoon

Queen City Q on Foodio54

Midwood Smokehouse – Charlotte, NC

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Name: Midwood Smokehouse
Date: 6/1/12
Location: 1401 Central Avenue, Charlotte, NC
Order: Smoked Wings, East vs West barbecue special, combo platter with brisket, sausage, st. louis style ribs, and smoked turkey, hush puppies, bbq slaw, baked beans, collards 
Bill: Smoked wings – $8; East vs West barbecue special (included two sides + hush puppies) – $12; Combo platter (included two sides + hush puppies) – $28

Speedy: When I first heard that Midwood Smokehouse was opening back in 2011, I was pretty skeptical. After all, Charlotte isn’t exactly known for great barbecue. But it opened in one of my favorite areas of town, Plaza Midwood, so I definitely had to give it a try. All my doubts were erased from the first meal there, and it’s been my favorite Charlotte barbecue spot ever since.

Monk: May was “Bar-B-Que Month” at Midwood Smokehouse, and while I don’t particularly care for that spelling of barbecue, they had some great specials – Texas BBQ in week 1, Memphis ribs in week 2, and Kansas City burnt ends in week 3. Talk about great timing, week 4 happened to be East vs. West NC barbecue special – obviously right up the Barbecue Bros alley. And while Speedy and I had been to Midwood Smokehouse several times and considered it in our top 2 in Charlotte, this was the perfect time to go and write a review for the blog.

Rudy:  This menu was celebrating their “Bar-B-Que Month”, but what types of barbecue do they normally serve?  Or as some would say, “what are they known for?”

Monk: In terms of barbecue, they have a little bit of everything – eastern NC pork, texas style beef brisket, smoked turkey, smoked sausage, and bbq chicken. As for what they are known for…

Speedy:  An interesting question that I’m not sure I know the answer to. Since it’s relatively new, I haven’t heard too many people talk about it that much, other than saying it’s good. Probably the pulled pork seems to be the most popular item, and my personal favorite. Anyhow, we arrived just before eight on a Friday night. Our party consisted of myself, Monk, Mrs. Monk, and my cousin Daniel, a foodie in his own right. Originally, we were told it would be a thirty minute wait, but someone must’ve told them that we were the Barbecue Bros and we weren’t messing around, we were seated after only 5.

Monk: LIKE BOSSES. Weekend nights tend to be busy at Midwood, and that night the restaurant was definitely buzzing  – all of the tables were filled, there was no available seating at the bar, and several folks were trying to find a sliver of room at the bar to order a drink while they waited for tables. Speaking of the bar, Midwood Smokehouse usually has a nice selection of craft beers available on draft and bottle as well as decent specials to go with it. And yes, you can go cheap if that’s the way you prefer your beer. As for seating, there is both indoor and covered outdoor seating, and even a second outdoor level (which I have not yet been to). We were seated outside in the covered area, just minutes after rainstorm had swept through and cooled off the night just a bit. Things were off to a good start.

Speedy: Before long we were ready to order. We had decided that we would be able to have the biggest variety of meats if we ordered the East vs. West special and the combo platter which feeds 2-3 people, for Daniel, Monk, and myself to split. Mrs. Monk decided, however, to order a salad. ARE YOU KIDDING ME, MONK? YOU NEED TO GET CONTROL OF YOUR WOMAN. WHO ORDERS A SALAD AT A BARBECUE JOINT?

Rudy:  By “order a salad” you mean that she ordered extra slaw?  Like her two side items were slaw next to the barbecue?

Monk: I wish that were the case, Rudy. I think Mrs. Monk would defend her choice of salad by saying “but it had pulled pork on top!” but believe me when I say that we are working through these issues. But enough about our marriage, on to the barbecue.

Speedy: The first course was an order of smoked wings with a spicy barbecue sauce. As wings are my second favorite food (behind barbecue, of course) and I love spicy stuff, you could say that this was right in my wheelhouse. Though good, the wings were not the highlight of the meal. I feel that they could have used some more dry rub before smoking to help enhance the flavor and the sauce wasn’t spicy enough. Mrs. Monk was able to eat one without tearing up, which means the heat needed to man up a little. I’d recommend these wings, but it’s definitely not the reason to go. The pork, on the other hand…

Monk: If you aren’t aware, eastern NC barbecue is whole-hog, chopped barbecue with a vinegar based sauce (sometimes spicy) while western is pork shoulders, pulled barbecue with a tomato-based sauce that gives it a reddish hue.

Speedy: For some reason, the waiter felt the need to explain this to us like it was freakin’ amateur hour. Child, please.

Monk: I mean, seriously. We are the Barbecue Bros! For this special, Midwood added Highland Gaelic Ale from Asheville, NC brewery Highland to the western sauce. The western was fantastic and blew the eastern out of the water head to head. The eastern was chopped a little too fine for my preference, giving it a somewhat weird texture. However, don’t get me wrong – it was still pretty good.  

Rudy: So the eastern would have been good by itself but when you ate it right next to the western, it was no contest, right?

Monk: Yea, pretty much. This was the first time I had eaten the two head to head and the difference was eye-opening.

Speedy: When ordering the brisket, we were asked if we wanted “fatty, lean, or a little of both.” Well, the last couple times I’ve had brisket, it’s been too fatty, so I ordered lean. This was probably a mistake. I’ll be the first to admit that I’m no brisket expert – that’s why we have Rudy on the payroll – but overall, I was a little disappointed. The brisket showed up chopped, not sliced, and was not really that flavorful. Adding some of the provided sauce helped, but it was still average brisket at best. Similarly, the turkey had a nice texture, but was dry and was also reliant on the sauce (or provided cranberry relish) for flavor. The ribs were better. Tender and flavorful with plenty of sauce – I was definitely pleased with them.

Monk: My favorite of the other plate was the ribs followed by the sausage. I gotta say, the more and more I have it, the more I love smoked sausage (keep your jokes to yourself). It will never displace pulled pork or maybe even ribs, but its a solid number 3 for me, jockeying it out with brisket. I also dug that Speedy had the wherewithal to order an additional half-basket of hush puppies, because I don’t feel right eating barbecue without them and they are decent here, if not a bit small.

Rudy:  I completely agree. I had not had smoked sausage until moving to Texas, and I love it.  Some places will stuff them with jalapenos and cheese.  My favorite types are the ones that kind of fall apart when you cut into them.  That tells me they probably made the sausage themselves.

Speedy: I would be remiss if I didn’t mention that the slaw here is excellent. Chopped fine with just the right amount of vinegar. No mayonnaise to be seen in this slaw. It’s tangy flavor rises from within. All in all, I love this place. The atmosphere is good, the smoker on the side of the building is awesome, and the guys running the show actually know their ‘cue. I’ve never left Midwood Smokehouse without a full stomach and a smile on my face.

Monk: Agreed, Midwood Smokehouse is definitely my favorite barbecue spot in Charlotte. Their ‘cue isn’t amateur hour, and I especially dig the beer selection. Everyone I’ve taken to has enjoyed it, and it has become a dependable spot to take out of town guests. Also, that’s what she said!

Speedy: …

Ratings:
Atmosphere/Ambiance – 4 hogs
Pork – 4 hogs
Brisket – 2 hogs
Sausage – 3.5 hogs
Ribs – 3.5 hogs
Wings – 3 hogs
Turkey – 2 hogs
Sides – 3 hogs
Overall – 3.5 hogs  

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Midwood Smokehouse on Urbanspoon

Midwood Smokehouse on Foodio54

The Salt Lick BBQ – Driftwood, TX

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Name: The Salt Lick
Date: 5/5/2012 
Location: 18300 FM 1826, Driftwood TX
Order: Family Style, all you can eat beef brisket, sausage, pork ribs, potato salad, cole slaw, beans, and bread (link to menu)
Bill: ~$25 per person

Rudy: With Memorial Day upon us, let’s get one thing straight: barbecue is not a thing you host (i.e. “We’re having people over for a barbecue”) –  that is a cookout. Barbecue is smoked meat. Growing up in North Carolina I always thought that only meant smoked pork. However, moving to Texas has taught me that BBQ also stands for beef brisket. And it is beautiful.   

Speedy: I think we all agree that barbecue is a noun, not a verb, and I’ll even agree that it can include brisket, ribs, sausage, or even chicken and turkey for the lady-folk, but we all know that chopped pork is the king of smoked meats. But we were in the heart of Texas, so I was willing to put aside my pre-conceived barbecue notions and sample some Texas ‘cue.

Monk: With that in mind, I was so very pumped that we were going to be able to make the 35 minute drive outside of Austin to Driftwood, which is truly in the middle of nowhere. Once you finally get there, the ranch itself is pretty impressive. In addition to the restaurant itself, which contains indoor and outdoor seating, the Salt Lick Cellar sells wine and champagne and there is also a banquet hall for events or weddings. Speaking of alcohol, that brings me to one of the best parts of The Salt Lick experience – it is BYOB. Just load up a cooler with all of the Lone Stars it can fit and have a seat while you wait for a table. Waits can potentially be long, though it only took our group about 20 minutes on a Saturday for lunch to get called. There was even a live band playing to entertain while you wait. Not a bad way to kill time while you prepare yourself for what’s to come.

Speedy: The first thing you notice when being walked to the table is the barbecue pit. It’s a circular stone pit with a wood fire and brisket, ribs, and sausage piled high on the grill. It is literally the most beautiful thing I’ve ever seen. We were seated at picnic tables and our incredible experience was about to begin.

Rudy: And incredible it was.  The menu allows you to pick and choose a meat or two a la carte, or for $19.95 you can pick the all you can eat option, which includes brisket, ribs, sausage, and 2 sides.  

Monk: Since we’re serious about our barbecue…

Speedy: …and because we’re men…

Monk: …we went with the all you can eat option, ordering baked beans and slaw to go along with our meal.

Speedy: The food came out relatively quickly, with the sides, bread, and a plate piled high with the meat. Clearly, this wasn’t going to be enough, so we ordered a second plate immediately and started digging in.

Rudy: I really enjoyed the sausage.  It had lots of flavor and did not have a hard consistency like it had been mass produced.  

Monk: I’m relatively new to Texas-style barbecue sausage, but I agree with Rudy that it had a lot of flavor. There are a few local places in Charlotte that try this style, and I’m becoming a fan the more and more I have it. This, obviously, was better than what we can get in Charlotte.

Rudy: The brisket was also very good, and could have been eaten without needing sauce, except for our 2nd (of 3) plate.  That brisket was very fatty.  However the brisket was still juicy and delicious overall.  

Speedy: Honestly, I was a little disappointed in the brisket. The good brisket we got was very good, but the second plate was really disappointing. I know brisket is really difficult to cook, but I was hoping for a bit more consistency between the briskets. Don’t get me wrong – it was still good – I just knew that second plate could be so much better. I do want to mention the sauce here. Provided to us was a spicy BBQ sauce that mixed really well this the brisket. I actually thought the sauce was so good that I found myself sopping up the leftovers on my plate with bread and eating that.

Monk: True that on the sauce. I had more bread than I reasonably should have just by doing exactly what Speedy just described. As for the ribs, they were very solid, with the tender texture you would expect from a reputable barbecue joint.

Rudy: My only complaint was the side dishes.  They put almost no effort into them and they were very disappointing.  But this is a Barbecue Blog and not a side dish blog, so we’ll move on.  

Speedy: Overall, we had a really great time. Big ups to Rudy for showing us his ‘hood and taking us to this great place.

Monk: Word. I’m not sure that I even ate anything the rest of the day – partly because I have a tiny stomach and partly because the food was just that good.

Rudy: The Salt Lick may not be the best barbecue in Texas, but it’s not too far off. The atmosphere itself puts it up there with the elites.  It was a great way to show Speedy and Monk that barbecue doesn’t just come from pigs.  

Ratings:
Atmosphere/Ambiance – 5 hogs

Brisket – 3 hogs
Sausage – 4 hogs
Ribs – 3.5 hogs
Sides – 1 hog
Overall – 4 hogs
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