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Re: “Barbecue nonsense, Texas-style”

As a native Kansas Citian, I'm rather perturbed by this publication touting Texas above all. Any of the "major" BBQ joints (Gates, Arthur Bryant's, Oklahoma Joe's, Rosedale) never sauce their brisket, or ribs, or anything else before it hits your plate. Lots of places here follow the same method with their ribs and pulled pork, sauce is on the table. It's ignorant to generalize so much.

Posted by jm2758 on May 23, 2013 at 3:09 PM

Re: “Barbecue nonsense, Texas-style”

"I refuse to take the bait." - you took the bait. A bait worthy of 1400 words.

1 of 1 people like this.
Posted by Tony Chen on May 23, 2013 at 1:47 PM

Re: “Barbecue nonsense, Texas-style”

Good food is whatever you like. The constant lists and award cycles from every source imaginable are going to kill a lot of worthy restaurants and replace them with PR machines. Now, regarding the sauce comment, a quick look at Franklin BBQ's website shows that they are bottling and selling their sauce in 150+ TX grocery stores. I don't really care and I have absolutely nothing against them, but it shows a pretty clear appreciation of sauce to put your name on it and sell it. It also points out the hypocrisy in TX Monthly's litany of hubris.

1 of 1 people like this.
Posted by BNP29412 on May 23, 2013 at 10:05 AM

Re: “Summer's the right time for Txakoli”

Thanks Jaxx. You are absolutely right. Fixed it.

Posted by Stephanie Barna on May 23, 2013 at 10:03 AM

Re: “Home brewers learn the secret ingredient for 2nd annual Iron Brew Competition”

who wouldn't want to watch charlie papazian for 20 seconds to hear what they are? so cool that they got him to record a video for it

1 of 1 people like this.
Posted by joshl725 on May 23, 2013 at 9:44 AM

Re: “Barbecue nonsense, Texas-style”

Interesting counter-punch. But get your sh** straight: Aaron Franklin doesn't 'serve' any of his meats with anything. You want to sauce it, your go to the other counter and pour it yourself.

0 of 1 people like this.
Posted by Joshua Baer on May 23, 2013 at 9:20 AM

Re: “Home brewers learn the secret ingredient for 2nd annual Iron Brew Competition”

Amazing that you have to watch a video to find out the most crucial piece of information in the article. Not even a mention of the ingredient AFTER the embedded video... Poor, poor writing.

3 of 6 people like this.
Posted by scw on May 23, 2013 at 9:19 AM

Re: “Ken Vedrinski opening Italian seafood resto on IOP”

very tacky comment posted by Mayor above!! geez people, give the chef a chance before you blast his attempt to bring more business to your area! calma!!

Posted by Clarice Reecy Hutchins-Warren on May 23, 2013 at 7:45 AM

Re: “Three distilleries pledge to raise spirits with more local booze”

"We had this image of a tandem bike, with a man and woman riding this old school tandem bike with early 1900s clothing on this highwire, and it just sort of hit,"

Posted by gailcarol on May 22, 2013 at 3:09 PM

Re: “Three distilleries pledge to raise spirits with more local booze”

Will any of them make a Salted Caramel Whiskey? That's what I want.

Posted by Melanie Simon Snipes on May 22, 2013 at 2:35 PM

Re: “Three distilleries pledge to raise spirits with more local booze”

"Our local beer breweries have not done that yet. So why go to the brewery, and then pay the same as at a grocery store?"

This is not a fault of the brewery. You need to research state law.

http://www.scstatehouse.gov/sess118_2009-2…
(5) the brewery must sell the beer at the licensed premises at a price approximating retail prices generally charged for identical beverages in the county where the licensed premises are located; and

The breweries would love to sell at a discounted rate, but are required to match retail prices. You can thank the large distributors for lobbying in a way to get that in the books. Anyways, the HB 4572 was a game changer for breweries in the state and very beneficial to the craft beer market.

"I just hope those distilleries on King have better success rate than all the micro breweries we had downtown many years ago. Not many have survived."

Huh? Palmetto Brewery is in the peninsula (in the ghettoish part) and has been thriving since 1993. Southend, despite the fact that their beer isn't a favorite of craft beer lovers, has been pumping out brew for well over a decade. Are you talking about T-Bonez brewpub thing? Most would agree that if you don't make good beer, it will be hard to survive as a brewery. In the ever growing craft beer market, there is plenty of room for more brewpubs in this area. I have no doubt they will survive if the product is good. Just like these distilleries.

1 of 1 people like this.
Posted by brewengineer on May 22, 2013 at 2:11 PM

Re: “Three distilleries pledge to raise spirits with more local booze”

If they are able to sell stuff directly from the distillery, then I hope they pass on the savings of having to go through a middle man to the customer. Our local beer breweries have not done that yet. So why go to the brewery, and then pay the same as at a grocery store? Locals who bother to travel to a local maker should receive some sort of reward. I just hope those distilleries on King have better success rate than all the micro breweries we had downtown many years ago. Not many have survived.

Posted by localhutch on May 22, 2013 at 1:37 PM

Re: “Barbecue nonsense, Texas-style”

As a Texan I believe that if you cannot smoke a brisket, then you cannot BBQ. Texans believe that it shouldn't matter if the ribs have sauce on them or not. The meat should speak for it's self.

2 of 8 people like this.
Posted by Chelle TheRegulator on May 22, 2013 at 1:27 PM

Re: “Barbecue nonsense, Texas-style”

Yikes. A mini BBQ war is raging.

3 of 4 people like this.
Posted by Patrick C. McCaffrey on May 22, 2013 at 11:57 AM

Re: “Three distilleries pledge to raise spirits with more local booze”

"Is there any particular reason to operate a distillery in a downtown?"

Encourage visitation to sampling room.
Help sell bottles on site, which makes additional profit without the middle man.
Gets the name out there and acts as a form of advertisement.

Personally, I wouldn't open in downtown, but that is because I don't like dealing with traffic and high property costs. However, I can see why they would choose this path.

2 of 2 people like this.
Posted by brewengineer on May 22, 2013 at 11:17 AM

Re: “Three distilleries pledge to raise spirits with more local booze”

Is there any particular reason to operate a distillery in a downtown?

Posted by mat catastrophe on May 22, 2013 at 10:42 AM

Re: “Three distilleries pledge to raise spirits with more local booze”

Wow, two on King Street! I'm looking forward to trying all of them.

1 of 2 people like this.
Posted by factoryconnection on May 22, 2013 at 9:05 AM

Re: “Three distilleries pledge to raise spirits with more local booze”

Can't wait to try some of these.

1 of 2 people like this.
Posted by brewengineer on May 22, 2013 at 7:12 AM

Re: “Burbage’s sale in the works”

Whoa whoa whoa....this a family biz guys. keep it clean or ill tell mom to come down to the basement and clean your mouths out with soap.

Best, and maybe only place to get a great tomato and mozzarella sambo in town.

Posted by lamaquina on May 20, 2013 at 11:12 PM

Re: “Summer's the right time for Txakoli”

Txakoli not txacoli

8 of 8 people like this.
Posted by Jaxx on May 20, 2013 at 4:21 PM
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