Hundreds of pounds of brisket, ribs, sausages, and turkey are smoked at this somewhat hidden spot in Kennedale, Texas. Long lines start piling up 5 hours before the place even opens. People come from all across the country just to try their food, especially their house-baked bread (which is unheard of in Texas). I had the honor of shooting with the team at Goldee's BBQ, and it was an unforgettable experience.
2 months of editing later, this might actually be my favorite video I've ever made.
VIDEO HERE (30 minutes)
That's about an hour from here. I may try it sometime, but only if I can get an indoor seat. Dining al fresco in Texas weather isn't high on my list of ways to enjoy a meal.
ReplyDeleteDamn, I love BBQ! What an amazing video.
ReplyDeleteDid he say they buy $10,000 of brisket every week? I'd love to to try to smoke another brisket, but at over $70 for a packer, and being so easy to screw up, it's just not worth it.
I have been part of a competition team and I still help out making the sauces. I have a great North Georgia Vinegar sauce and a South Georgia Tangy Tomato Sweat-hot sauce. Consistency is the key ingredient. A good pit-master will have the process down where the trim and seasoning are second nature. Having a smoker dialed in is also essential. We gave up on the offset firebox with hickory and pecan wood and went with a pellet system that had more control on the heat and smoke. GA BBQ Championship judges on Brisket, Backyard Pork (we use fresh hams), Pork Ribs, and chicken. The team currently does the ribs, pork, and chicken as Brisket requires a dedicated smoker.
DeleteDry rub, red oak or pin oak. Other oaks work, NOT LIVE OAK!
DeleteTim some of the fat off if you like lean meat. The more you take off the dryer it's gonna be. READ THE LABEL! If it says trimmed brisket or similar DON'T TRIM IT. You'll make jerky. I learned that one the hard way. If in doubt leave the fat on. Fat adds flavor... Your mileage may vary.
Low and slow on the temp & time. I run about 250-300 Farenheit For 10 to 12 hours. Turn and/or rotate about every hour. Wrap it in foil about six hours in. After wrapping, leave the fat side down for the rest of the time. When you take it off let it rest wrapped up for thirty minutes. Slice and enjoy.
A brown sugar based rub makes a nice bark. Add spices (chili powder, onion powder, salt etc) to suit your particular taste buds.
I wanna go there. Damn that looked good. Nice folks too.
ReplyDeleteI drive by this place every day. ‘Somewhat hidden’ is being generous. It’s a hole in the wall looking place, on a back county road. This past Saturday the parking lot was overflowing, at 9 in the am.
ReplyDeleteI’ve not yet eaten there, but I’m told it’s great.
The best cue in the world comes from hole-in-the-wall looking places.
ReplyDeleteOutstanding video. Sounds like a place any American would love to eat at. It is good to know hard work still pays off somewhere in this country. Kudos.
ReplyDeleteGreat video! I'm getting the fam ready to go there this weekend!
ReplyDeleteNot a fan of smoked meats, or the BBQ thing. Had it many parts of the country. That video does make me appreciate the work that goes into it. The people that work there definitely take pride in what they are making
ReplyDeleteNot discounting their food as it is likely good, even excellent. But for those in the know, it's not the #1 BBQ in Texas. That title belongs to either Franklin's and/or Black's or both (I see it as a toss up with both getting high marks across the board).
ReplyDeleteI'll pitch in for Black's!! Best so far and I've lived here in Texas 57 years.
DeleteAlso McMillan's is very good. Pricey, but another little hole-in-the-wall in Fannin Tx, just north of Goliad on hwy 59.
Thanks Wirecutter very entertaining!
ReplyDeleteThere’s another 15 places just as good within 40 minutes … no 5 hour wait
ReplyDeleteReally helpful!
DeleteIt’s hard enough cooking up one rack or one brisket. These guys are cooking hundreds.
ReplyDeleteFrank is correct. I like Black’s best, but what do I know? Eod1sg Ret
ReplyDeleteThere's a lot I miss about Texas but man those summers are hot.
ReplyDeleteKreuz in Lockhart. Black's is second and everything else is tied for last. Will check them out and correct as needed.
ReplyDeleteOnly thing that'll give me heartburn; love it anyway.
ReplyDeleteThat being said, I don't wait 5 hours for anything except Thanksgiving & Christmas dinners.
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Best damned BBQ I've ever bought was when a friend and I were in the Truman Lake area (in Mid-Missouri) and stopped at a gas station south of Clinton. There was a 60-70 year old black man wearing a tattered apron that said "Kiss the Cook" standing next to an offset smoker. Handmade sign offered pork ribs $15 for a slab, $8 for a half slab. (This was 30 years ago, mind you). We got us a slab and split it. Best tasting ribs I've EVER bought (and I've bought a lot of BBQ over the years)!
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