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.
"I refuse to take the bait." - you took the bait. A bait worthy of 1400 words.
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.
Thanks Jaxx. You are absolutely right. Fixed it.
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
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.
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.
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!!
"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,"
Will any of them make a Salted Caramel Whiskey? That's what I want.
"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.
(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.
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.
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.
Yikes. A mini BBQ war is raging.
"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.
Is there any particular reason to operate a distillery in a downtown?
Wow, two on King Street! I'm looking forward to trying all of them.
Can't wait to try some of these.
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.
Txakoli not txacoli
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