Worst BBQ in Texas.

[worth1]

Some time back we all got fed lunch at a BBQ place chain thing that free or not was frigging horrible.
And I've had some really bad BBQ including my own.
It ranks right up there or shall we say down there with the worst BBQ I've ever cooked and trust me I've got years of experience making bad BBQ.
As a matter of fact I would rank some of my BBQ as the worst in the world if not the whole galaxy.
So I know what bad BBQ is and I know what good BBQ is.
This was bad BBQ.
It broke my heart to see them in the back fixing to ruin perfectly good brisket.

Let's get one thing perfectly straight first.
BBQ never was meant to be a healthy food.
Especially brisket.
Our dinner included brisket and it was the flat part of the brisket and there was zero fat and as dry as British humor.
They had turkey breast which doesn't belong anywhere near a Texas BBQ.
The pork ribs were mediocre at best.
Potato salad ok.
They had some sort of god awful corn that was like pure sugar with some sort of cream in it.
Their sauce tasted like syrup.
The tea was good.
The sausage was like a fake rubber sausage.

Not being ungrateful for the meal but it is what it is.
And a warning to anyone stopping at one of these places.

I was talking to a guy today about the experience and he said they don't call it the worst BBQ in Texas for nothing.

So I just gotta look.
Low and behold first thing that popped up on Google was this BBQ place.
Line after line naming this place.
They even sell tee shirts with it.
So if you're in Texas and want to experience the Worst BBQ in Texas then look no further than drum roll..........

Rudy's country store and BBQ.

[Tormato]

Your opinion of the McRib, s'il vous plait.

[karstopography]

I don’t eat barbecue out very often. Seems like I scratch the barbecue itch enough with my own cooking or some friend’s version.

A friend of mine travels quite a bit around Texas for work and pleasure and seeks out barbecue places almost every trip. He’s a great barbecue cook on his own. I wonder if he’s been to Rudy’s?

[Tormato]

Some time back we all got fed lunch at a BBQ place chain thing that free or not was frigging horrible.
And I've had some really bad BBQ including my own.
It ranks right up there or shall we say down there with the worst BBQ I've ever cooked and trust me I've got years of experience making bad BBQ.
As a matter of fact I would rank some of my BBQ as the worst in the world if not the whole galaxy.
So I know what bad BBQ is and I know what good BBQ is.
This was bad BBQ.
It broke my heart to see them in the back fixing to ruin perfectly good brisket.

Let's get one thing perfectly straight first.
BBQ never was meant to be a healthy food.
Especially brisket.
Our dinner included brisket and it was the flat part of the brisket and there was zero fat and as dry as British humor.
They had turkey breast which doesn't belong anywhere near a Texas BBQ.
The pork ribs were mediocre at best.
Potato salad ok.
They had some sort of god awful corn that was like pure sugar with some sort of cream in it.
Their sauce tasted like syrup.
The tea was good.
The sausage was like a fake rubber sausage.

Not being ungrateful for the meal but it is what it is.
And a warning to anyone stopping at one of these places.

I was talking to a guy today about the experience and he said they don't call it the worst BBQ in Texas for nothing.

So I just gotta look.
Low and behold first thing that popped up on Google was this BBQ place.
Line after line naming this place.
They even sell tee shirts with it.
So if you're in Texas and want to experience the Worst BBQ in Texas then look no further than drum roll..........

Rudy's country store and BBQ.

Well, Rudy's is doing something right, with 47 locations across the southwest. You have to understand they are cooking for the masses, who want middle-of-the-road food.

The first mistake was someone not ordering brisket from the point end. Virtually all reviewers disliked the flat cut. Most like the "sause", although that may have to do with adding flavor and moisture to the meat. Most say the smokey flavor is the best part, and say that most other BBQ chains have no smokey flavor in their BBQ.

I'll do 1 or 2 full racks of pork ribs a year, in my oven. They come out fine, tasty, as tender as possible, juicy, but too stringy for my liking. I do not like bark on any meat, so I'd likely avoid almost all commercial BBQ places.

Cream style corn will have cream. From the reviews that I've read, it is the best part of the meal. Ingredients are; corn, cream cheese, butter, sugar, whipping cream, salt & pepper.

[worth1]

Your opinion of the McRib, s'il vous plait.

I've never had a McRib.

[Tormato]

Your opinion of the McRib, s'il vous plait.

I've never had a McRib.

Lucky you.

[worth1]

@Tormato
I don't particularly care for bad bark either.
And it wholly depends on how long it took the bark to get there as well.
Bark on a brisket is like burning the tires off on your car.
Its sometimes more of a show than actually doing any good.
This depends on the type of smoke type of wood and length of time it takes to make that bark.
I've had brisket that tasted like a fresh telephone pole from BBQ places.
Simply because they were in a rush to get that bark and wrap it.
I prefer to get a flavor over direct heat and coals before the final cook and smoke.
You're cooking some of that fat off.
It's more like a well cooked roast with a little smoke flavor.
Kinda hard to explain but this is a really old school way of doing it over a pit.

[worth1]

Your opinion of the McRib, s'il vous plait.

I've never had a McRib.

Lucky you.

I did get a BBQ rib sandwich in Prudhoe Bay Alaska one time.
Same fake pressed rib look and all.
The fake pressed rib was full of hard gristle at about the 50% meat to gristle ratio.
Each gristle marble like thing was almost half the size of a small marble.

I couldn't eat it even though others were sucking them down.
I think they were just swallowing and not chewing their food properly.

Since we're on the subject the giant ham they sliced and served was particle ham.
Ground emulsified pork of some sort loaded with tasty fake smoke and flavor complete with extra salt and an outer shell resembling the skin of a real ham.
Nobody but me realized it wasn't an actual ham.
They argued with me about it until I pointed things out to them.
This stuff was not good ham it was horrible.
But if you were hungry you would eat it just like I did.
No real choice.
Personally I didn't feel good after eating the thing not for sure why.

[worth1]

Real cream style or creamed corn does not have cream.
I'm absolutely flabbergasted when I see people do this.
The stuff at Rudy's was swimming in this creamy sugary stuff.
And I like sugary stuff.
Very off-putting when eating with the savory.
Kinda like eating ice cream with sausage.

I basically filled up on potato salad hot peppers white bread onion and pickles.

[SeanInVa]

As far as chains go, I've found Mission BBQ to be decent. Doesn't look like they have any locations in Texas though.

[worth1]

As far as chains go, I've found Mission BBQ to be decent. Doesn't look like they have any locations in Texas though.

I've never seen one but they also have another one here that I like called Bill Millers BBQ or some such thing.
I can't remember ever eating the BBQ because I always get the fried chicken.
Maybe ribs ounce in San Antonio years ago and they were pretty good.

I think it all depends on the location as well.

[worth1]

Texas traditional BBQ in Manor Texas is pretty good.
I've eaten there for years.
Even back when it was called Lee's BBQ.
The place looks like it should have been knocked down years ago and it isn't fake.
Total fire trap.
The darn floor is even sloped.

2023-06-03.jpg

2023-06-04.jpg

[worth1]

There's a BBQ place in Lexington Texas that's only open on Saturdays.
Out in the middle of nowhere.
A Lady is the pit master.
And here she is.

snows-bbq-miss-tootsie.jpg

It's open from 8AM until they run out.
This is some of the best BBQ in Texas.
Here is their link and you can have it shipped to you as well.

Snows BBQ https://snowsbbq.com/

Short video.

[worth1]

Obviously the title to the tread is click bait.
But to make it official I posted the place that is known for the worst BBQ in Texas.

[worth1]

Next in the lineup is Kreuz market in Lockhart Texas.
This town is known for BBQ and Kreuz is the best in my opinion.
The original sausage is to die for.
Been around since 1900 I think.
I don't like Blacks BBQ as much so why would I go there when they are both in the same town.

https://www.kreuzmarket.com/
And a short video.

[worth1]

I recall paying for all the meat and everything several years ago plus cooking the BBQ for a guys 40th birthday.
A lot of people showed up and asked were the sauce was.
No sauce you should have brought your own.
Later everyone said it was really good and didn't need sauce.

[Yak54]

We had a new BBQ place open in our town about a year and a half ago and they probably have the worst brisket in all of Ohio. I could not believe how bad it was. Worst I ever had in my whole life. It was tough and rubbery like it was made from old re-tread tires. Absolutely terrible ! I only stopped there once. Never again. Good BBQ is hard to find around these parts.

[karstopography]

The seasoning, amount and specific type of wood used does have a big impact on flavor. And then there are a lot of different designs on the smokers and cookers and that can really affect flavor. Seasonings on the brisket used, grade of beef, temperature of the cook, internal temperature of the brisket when removed from the heat, is the brisket wrapped in foil, pink butcher paper or left unwrapped during some point in the cook, how long the rest period is, there’s probably stuff I’m not thinking of, but it all can change the outcome for the better or worse.

I’ve always especially liked brisket when well seasoned post oak is the wood of choice for smoking. In Texas, Post oak natively grows in a roughly 100-150 mile wide band running northeast/southwest starting a little south of San Antonio and working to the northeast between Austin and Houston on up just east of Dallas to the Red River. Many of Texas most celebrated BBQ joints are within that band. Good thing almost any place around here, HEB, Academy, HD all sell chunk post oak.

Pork, I might use hickory or some fruit wood to do the cook, but with beef and low and slow cooking, it is post oak for me.

[worth1]

I'm not for sure all that oak being sold as post oak is actually post oak.
Who would possibly know when buying it if they didn't know what to look for?
Not saying it isn't in the white oak family but not actually post oak.
Or does it really matter?
Central Texas has a lot of red oak as well.

I'm my opinion the temperature of the collagen breaking down is one of the most important things when cooking briskets.
And how long it stays in that zone.

The use the traditional central Texas pits are becoming hard to come by these days.

Map of the Post Oak region in the US.

Quercus_stellata_range_map_1.png

[Uncle_Feist]

Yeah, I have about as many post oaks here in the hills of Appalachia as I do white oaks. Most people confuse the two.