Havenāt been in years. I found the seating very uncomfortable and the parking tight and the food, ā¦
well, best things I had were the tacos, especially the chicken. He makes tacos with rendered beef fat, not lard, and theyāre kind of tough, but good. Also the Czech sausage. Otherwise tend to prefer Gatlins. Maybe parking wonāt be such a hassle in Montrose when this one gets cooking.
Corkscrew BBQ in Spring - they use red oak, which I presume they have to truck in - Iām not familiar with that variety. Disclaimer - Iāve only been once, and that was way back before they moved to Spring. I think Spring is usually pretty busy on weekends, with specials?
We are planning a trip to Houston in December, my better half will probably allow two bbq meals and, honestly, thereās lots of other stuff I want to try.
So, if Iām going to visit two places, what should they be? We like everything, have been to hill country, Iām a bbq judge/competitor.
Best,
Ps looking through this thread has convinced me to grab some brisket and sausage tomorrow from our local pitmaster from Lockhart!
It took a few years, but I finally made it to Feges BBQ. Here are some pictures for you all. It turns out Iām not a great fan of barbecue, and when I do have it, I prefer the traditional sides of mayonnaisey mustardy potato salad and pinto beans. But I enjoyed the chicken, and the whole pig was really nicely done. The brussels sprouts were a big hit, and the beans were Charro and mostly meat bits, I had a hard time finding the beans. The restaurant is brightly lit and very vibrant, and was very busy during the lunch hour. The wine list did not have anything Iām familiar with and only one Chardonnay, which was disappointing. None of the barbecue sauces suited my fancy, but it wasnāt needed on the chicken anyways, which was very juicy and well spiced.
The mention of a wine list surprised me enough to see if any of the bazillion places in Kansas City offer one. I found only two: Jack Stack, which I believe you visited last time you were through, and Q39, which also features other weird stuff like seasonal vegetables.
Will have to get out there (not far from me). We had a branch of Broussardās, one of the famous names from Beaumont, a few years back. I kind of liked it There was a time - middle of last century and before - when most bbq joints were Black-owned and this style was brought to Houston - when this style was common.
Movingā on up, to the West Sideā¦
There was a time - middle of last century and before - when most bbq joints were Black-owned and this style was brought to Houston - when this style was common.
