Speedy

Franklin Barbecue – Austin, TX (RE-REVIEW)

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Name: Franklin Barbecue
Date: 7/21/17
Address: 900 E 11th, Austin, TX
Order: 2 pounds brisket, 1 pound ribs, 1 pound ribs, 1 pound sausage (link to menu)
Price: $120-ish

Speedy: Less than 24 hours after my excellent visit to La Barbecue, I was ready to get back at it, this time to the legendary Franklin Barbecue. Rudy dropped me off at 6 AM to get in line and went to take care of some things at work, re-joining me about 8. Getting there that early, I expected to be first in line, but in reality, there were three groups and about 12 people in front of me. Fortunately, I was still there in plenty of time to be shaded for my entire wait, which was hugely clutch. I spent most of the time sitting in a tailgate chair and sipping Lone Stars, so all-in-all, it was a pretty good morning.

Rudy: The shade part was the best by far. I don’t know how the people in the 2nd half of the line made it, I guess just more Lone Stars.  

Speedy: Around 9:00, someone came around to ask what we were ordering, in order to get a good idea when food was going to run out. You weren’t bound by the order, but it was a good way to understand how far the food would go.

Around 10:30 am, I went inside to hit the bathroom (which they opened up around 9:30), and I saw the Godfather himself – Aaron Franklin. I was a little bummed he didn’t recognize me as a Barbecue Bro (AARON – ARE YOU EVEN READING??), but it was pretty cool he was there.

Rudy: I’ll chalk it up to him just being intimidated by your presence. I am sure he scampered to the back to make sure everything was up to snuff. In all seriousness, I think it is great that they open the building early to people that need to use the bathroom or want to purchase drinks or merchandise. I feel like many places would keep the doors closed until they open for food. That was a nice touch.

Speedy: Eventually, the restaurant opened, and Rudy and I were to the front of the line pretty quickly. Like at La Barbecue, we were given a bit of brisket to much on, and it was every bit as good as the previous day, only this time I was expecting it. No matter – we placed our order, got our meat, and found a table to sit at and dig in.

I’ll start with the brisket since that’s what it’s known for and my God, it is incredible. The peppery bark was perfect, the meat was tender and flavorful, and it was simply divine. The previous day I had claimed I had eaten the best brisket I’d ever tasted, but this was every bit its equal. Just absolutely phenomenal.

Rudy: I agree, if barbecue places in Texas are judged primarily on brisket, you have to hit it out of the park to be listed as the best, and Franklin’s did. The bark was amazing, but the flavors ran all the way through the meat, so no matter what bite you got, it was great. We got moist brisket, and the fat was perfectly rendered as opposed to many other places where you end up with a huge glob of fat with drier meat around it.

Speedy: Rudy had been raving about the ribs, so they were what I tried next. I’ve eaten lots of awesome ribs in my day, but these ribs stacked right up there with the best of them. They were perfectly cooked – giving a clean bite every time. The flavor was amazing – with just the right amount of rub that had a touch of sweetness. The ribs were glazed, so neither wet nor dry, which worked perfectly. These may not have been the best ribs I’ve ever had, but I’d say they’re in the top 5. Overall, you’d be remiss to skip out on these at Franklin.

Rudy: Top 5?!?! I need to eat some of the places you’ve been eating! I love them because of the flavor, the fact that they are tender and moist without being wet ribs. They are my favorite by far.

Speedy: The pork was also a great showing. Tender and a little vinegary, it was everything you’d expect from a good pulled pork. In a normal setting, I’d write more to rave about the pork, but it was a distant third in this offering. Not to say it wasn’t very good, but brisket and ribs were the co-headliners.

The sausage was good – considerably better than La Barbecue, but I wouldn’t order it again. Stomach room at Franklin is too precious to waste on just an above average meat. At many barbecue places this would be the top offering, but at Franklin, the brisket and ribs rose to the top.

Rudy: The pork was a pleasant surprise for me because I had not had it before. What I’ve had other places is usually a peppery pulled pork (which this included) but the difference here was the slight taste of vinegar that you don’t get with most other Texas pulled pork. That gave it a distinct flavor compared to the other meats and also made it closer to NC pulled pork, which was a welcome bit of home for me. As far as the sausage, I agree, it was good but I could have done without it in lieu of more of the other 3 meats.

Speedy: The question that came up often after the trip was whether Franklin Barbecue was worth the 5 hour wait. It’s not something I’d do every weekend, but I think it was absolutely worth it. Overall, the wait was a rather enjoyable experience, and if I wasn’t already obsessed with barbecue, I’d call the meat life-changing. I can’t wait for my next trip to Franklin’s!

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 5 hogs
Ribs – 5 hogs
Pork – 4 hogs
Sausage – 3.5 hogs
Sides – N/A
Overall – 5 hogs
Franklin Barbecue Menu, Reviews, Photos, Location and Info - Zomato

La Barbecue – Austin, TX (Speedy’s take)

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IMG_1608Name: La Barbecue
Date: 7/20/17
Address: 1906 E Cesar Chavez St, Austin, TX 78702
Order: ½ lb brisket, ¼ lb pork, 1 sausage link (link to menu)
Price: $19

Speedy: After a quick work trip to Dallas, I thought it would be a good idea to pop over to Austin to visit Rudy. We both had to work my first day there, but I was able to get away for lunch and head over to La Barbecue, which Rudy previously raved about.

I got there about 11:30, and there was already a decent line. A guy behind me in line asked how long the wait was from the end – he was told 15, but the reality was 40. After 15 minutes, his order was taken (but no one else’s), so as to not make the worker “a liar.” Also, there was no free beer as there was on Rudy’s visit. Combine this with the hot weather and the business casual attire, and I was a little annoyed. The lack of urgency from the staff to serve people added to my annoyance.

Monk: I know the answer to this question, but you were mad because it was hot in July in Texas and they didn’t offer you free beer, something they aren’t obligated to do? Really?

Rudy: I believe that the free beer is only on Saturdays. You were actually able to visit La Barbecue on one of their last days as a food truck because they have since moved into a brick and mortar location. So while the wait might not be less time, but it could possibly be inside.

Speedy: At long last, I got to the front of the line, ordered ¼ pound brisket, ¼ pork, and a sausage link. Before cutting, the homie cutting the meat handed me a small chunk of brisket, which I popped into my mouth. Every annoyance, and truly every care I had immediately went away. The bit was so peppery and moist and simply divine. I quickly upped my order to ½ pound of brisket, got my food, paid, and went to find a shady spot to sit.

Rudy: They got me with the taste test too. Works every time.

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Speedy: Every bite of brisket was just as the first. This was, without a doubt, the best brisket I had ever tasted. My mouth is watering just thinking about it. It was absolutely perfect. There’s nothing I would change about it. I’m not an eloquent enough write to justly write about this brisket, so I’ll just say if you ever get a chance, get it.

Monk: I had similar thoughts when I tried Lewis Barbecue in Charleston earlier this year, which we all know is the joint that former La Barbecue pitmaster John Lewis opened about a year ago. I’d be curious how Lewis stacks up to La.

Speedy: Being a North Carolina boy, I didn’t have high expectations with the pulled pork, but digging in, I was blown away. It was tender, smoky, and tangy. I don’t know what was on it, but there was vinegar involved. It also came with pickled onions, which was a perfect pairing. Overall, this was in the top echelon of pulled pork I’ve ever had. I was shocked. If you ever get a chance, get it.

The sausage was disappointing. The flavor was fine, but it was a little dry and fell apart pretty easily. It wasn’t by any means bad – in fact, in a vacuum, i’d probably call it good. But compared to the brisket and the pork, it’s not worth ordering.

I didn’t order sides – I didn’t feel the need to.

In thinking about La Barbecue, my biggest regret is not getting a beef rib (in addition to, not instead of the other things). Yes, it’s expensive, and there’s no way I could eat it all, but damn it looked good.

Overall, my meal at La Barbecue was incredible. The next day, Rudy and I had plans to hit up Franklin’s, so I was pumped to be able to compare the two. Leaving La Barbecue, my only thought was that I had a hard time understanding how it would equal or exceed what I had just eaten.

Ratings:
Atmosphere/Ambiance – 2.5 hogs (bumped down due to heat, lack of free beer, and slow service)
Brisket – 5 hogs
Pork – 5 hogs
Sausage – 3 hog
Sides – N/A
Overall – 5 Hogs (the brisket and pork were good enough that nothing else mattered)
La Barbecue Menu, Reviews, Photos, Location and Info - Zomato

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Hard Eight BBQ – Coppell, TX

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Name: Hard Eight BBQ
Date: 7/17/17
Address: 688 Freeport Pkwy, Coppell, TX 75019
Order: Brisket, pork ribs, sausage, fries, corn bread pie (link to menu)
Price: Can’t remember, maybe ~$36?

Speedy: Recently, I had a short work trip to Dallas, which I turned into a more extended trip to visit Rudy in Austin. With a busy work schedule and a couple of planned trips to ‘cue joints in Austin, I only stepped away for one ‘cue meal in Dallas. Hard Eight was the most conveniently located and was recommended by the client, so there we went.

Monk: Dang, another Texas visit that Speedy makes that I didn’t get to go on. What is this, the third time?

Speedy: It is, indeed. Some of us are just more dedicated to the readers than others…

Entering the parking lot, you could see stacks and stacks of wood, and a large outdoor smokehouse with a roof. Smartly, Hard Eight keeps all the meat in a stone oven-esque thing right in front of the cash register, forcing you to order 3x more meat than you can possibly eat.

Monk: Is this the Instagram that inexplicably led to exactly 300 likes as of this writing? Which is by far the most ‘Gram likes any photo of ours has ever had by at least 200?

Speedy: Yes, it is. Except that it’s totally explicable. The followers – they love me. It sucks being second, doesn’t it, Monk.

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That said, I ordered the brisket, sausage, and pork ribs even though I was with co-workers. When it comes to barbecue, I have no shame. The meat is cut and weighed in front of you and you pay by the pound. You then proceed to a cafeteria style line for sides, which I’m told is not uncommon in Texas. You then pay at the end. I don’t know how much my meal specifically cost, but the total for three people was $60. Judging by volume, mine was at least 60% of that.

The interior was large, with plenty of seating, and there was also a good sized covered porch. This day was too hot to eat outside, so we sat at an inside high top and dug in.

Since this joint is in Texas, I’ll start with the brisket. I was very pleased with the brisket. It had decent (not great) bark, good flavor, and a nice tug. It was only slightly dry, but overall didn’t need sauce. At the time, I thought I was having fairly top notch brisket, but (spoiler alert) after a couple of briskets in Austin, I had to re-adjust my internal scale and bump this brisket down a bit. Still, I enjoyed it quite a lot.

Monk: This is true. After this visit, Speedy was raving about Hard Eight. After his subsequent trip to Austin, a little less so.

Speedy: The sausage also was good – it had a nice flavor and held together well. The sausage was sliced at the front and not served in links, and I have no idea if it was made in-house, but it has nice smoke and was cooked well. I would have preferred a little more spice, but overall, a good offering.

The ribs were nice and meaty and had good flavor. They were not dry, but I did end up adding a little sauce. They were cooked well – offering a clean bite without falling off the bone. I would have enjoyed a little more rub, but an enjoyable, if unspectacular rib.

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Overall, I enjoyed my experience at Hard Eight BBQ. I feel like had I written this review immediately, it would have scored higher, but a couple of experiences later in the week just overshadowed it. That said, I wouldn’t complain about a return trip.

Ratings:
Atmosphere/Ambiance – 4 hogs
Brisket – 3.5 hogs
Ribs – 3 hogs
Sausage – 3.5 hogs
Sides – 2 hogs
Overall – 3.5 hogs
Hard Eight BBQ Menu, Reviews, Photos, Location and Info - Zomato

Old Hickory Bar-B-Q – Owensboro, KY

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Name: Old Hickory Bar-B-Q
Date: 7/1/17
Address: 338 Washington Avenue, Owensboro, KY 42301
Order: Combination plate – mutton, mutton ribs, pork (fries and onion rings) (link to menu)
Price: $14.50

Speedy: After my recent relocation to Nashville, I found myself to be in close proximity to the state of Kentucky, which really only has two things I care about – horse racing and bourbon. On a Saturday afternoon starting a long weekend, I found myself with nothing to do, so I decided to make the drive up to see if I could add ‘cue to my “reasons to go to Kentucky” list. I chose Owensboro, as the that seems to be the most famous place for Kentucky’s meat of choice – mutton.

Monk: As always, I appreciate the dedication in driving long distances to try new joints. And seeing as how I don’t see Rudy or me making it to Western Kentucky anytime soon, thanks for biting the bullet and checking out the mutton. I couldn’t have been more curious as to how you would find it once I saw you were checking it out.

Speedy: After the considerable drive (which may have included stops at a couple of distilleries)…

Monk: …ah, there it is…

Speedy: …I pulled into Old Hickory Bar-B-Que to see a traditional looking ‘cue joint with a sign claiming “five generations of quality bar-b-q”.

Monk: So far so good, although can we talk about how Owensboro fancies itself to be the “Barbecue Capital of the World”? Were you aware of this during your trip and if so, how did you feel betraying Lexington, NC like that?

Speedy: No, I wasn’t aware, but I’m not surprised. There are a lot of false idols in this world, Monk, and you can’t avoid them all.

I walked in and was seated at a booth, where I quickly ordered a combination plate with three meats – I chose two kinds of mutton (traditional and ribs) and pork (you can take the boy out of North Carolina…). The food came out quickly and I dug in.

The portions were more than generous. I started with the pork, which was chopped super fine – even finer than Lexington style. In fact, it almost looked like a sloppy Joe. But the flavor was good – it was pre-sauced with a vinegary sauce. It was pretty decent and didn’t require any more sauce, but I felt it did lose a bit of the pork flavor. I also would have loved to have a little bark in with the pork, but it was just fine.

Monk: From the photos, I do believe that pork looks to have the consistency of refried beans just a little bit. At least it was still somewhat tasty, according to you.

Speedy: As for the mutton, I’ll have to describe both cuts of meat at the same time, because I honestly couldn’t tell the difference. There were big chunks of mutton meat that were tender and easy to pull. The tenderness was the best part of the meat. The flavor was somewhat bland and gamey. Adding either sauce (a vinegar base and a sweet heat sauce) helped, but overall, I didn’t find the mutton to be that enjoyable.

Monk: I could really try to shoehorn a “Seinfeld” quote in here, but I think I’ll refrain…

Speedy: The sides were fine (I stuck to the fried variety), but overall, I didn’t think the meal was that great. I don’t feel great writing this review, as I don’t think Old Hickory Bar-B-Q did anything wrong – I just think mutton is not a great meat, which is why no one else cooks it.  

For more reviews of Old Hickory Bar-B-Q, check out:
Marie, Let’s Eat!

Ratings:
Atmosphere/Ambiance – 3.5 hogs
Pork – 3 hogs
Mutton – 2 hogs
Sides – 3 hogs
Overall – 2.5 hogs
Old Hickory Bar-B-Q Menu, Reviews, Photos, Location and Info - Zomato

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