Does anyone here eat at Dickeys BBQ pit? If so, can you tell me why you hate yourself so much?
Say what? I thought Salt Lick is generally considered poser BBQ? I don't even think they smoke their brisket on site. They bring it cooked from their factory and just reheat it on the big open pit at the restaurants. It makes for good Instagram pics but I've heard the quality is subpar. Then again, I'm only going by the pictures and what I've heard and read from other BBQ enthusiasts. The only Texas BBQ I've had is the one I've made at my house.so gross. I stay away from national chain bbq joints. Texas has a couple of regional chain bbq joints that are decent. the best are solo gigs. The hill country around Austin has lots of solo bbq joints that are fantastic. and nobody can touch the perfection of the brisket made at the Salt Lick in Austin.
Say what? I thought Salt Lick is generally considered poser BBQ? I don't even think they smoke their brisket on site. They bring it cooked from their factory and just reheat it on the big open pit at the restaurants. It makes for good Instagram pics but I've heard the quality is subpar. Then again, I'm only going by the pictures and what I've heard and read from other BBQ enthusiasts. The only Texas BBQ I've had is the one I've made at my house.
When people talk mention best Texas BBQ, Franklin Barbecue and Snow's are the two most often mentioned. La Barbecue was often mentioned as well but John Lewis left to Charleston, South Carolina to open up his own restaurant so the quality might have slipped. John Lewis was Franklin's pitmaster so he knows all of Franklin's tricks.that could be. but for me it was hands down the best brisket i have ever had. and ive had it all over Texas.
I'm huge fan of Magnum bar. They use thick Belgium chocolate and the ice cream has premium taste compared to even something like Haagen Dazs bar. Publix had B1G1 sale on the Magnum bar so I bought like $100 worth. The Magnum bars are worth hoarding.Magnum "Squeeze to Crack" Pints:
Ever had a Magnum bar? If not, you're missing out, because they are terrific. Anywho, they now sell ice cream by the pint (Ben & Jerry's-style...note that Magnum is also owned by Unilever, haha). Their packaging is unique, however - "squeeze to crack". They basically coat the inside of the pint jar & the top of the ice cream with a layer of chocolate. You take it out of the freezer, let it warm up for 10 minutes, squeezes the sides to crack the chocolate into the ice cream (they're indented) and then chip away into the top layer of chocolate with your spoon. Fun little twist to the pint experience!
I got the milk chocolate hazelnut, pretty good! Two complaints, just to get them out of the way: one, the ice cream is closer to a churned ice cream (that super-soft fluffy stuff they offer now), albeit a premium churned, just be aware that it's not going to be like a thick Haagan-Daaz. Two, the chocolate was actually pretty thick in mine & I had a hard time chopping it up with a plastic spoon. I had to pick up chunks & just eat them with my fingers a few times because they were too thick to crack (#firstworldproblems amirite?) The shell had like a Ferro Rocher-esqe setup (crumblies in it, pretty tasty), so that was good, and once I got used to the "premium-churned" texture, I enjoyed it. It was pretty good. I don't know if I would go out of my way to buy it again (my homemade SV ice cream is hard to beat), but I would probably try the other flavors if I was in the mood while shopping at the grocery store.
Also, I'm having trouble focusing my vision now because I ate the entire pint. 1,020 calories, 14 grams of Protein, 95 grams of carbs (83 grams of sugar, lol), and 72 grams of fat (holy crap). I worked through lunch today, so this counts for my macros for the day
I'm huge fan of Magnum bar. They use thick Belgium chocolate and the ice cream has premium taste compared to even something like Haagen Dazs bar. Publix had B1G1 sale on the Magnum bar so I bought like $100 worth. The Magnum bars are worth hoarding.
When people talk mention best Texas BBQ, Franklin Barbecue and Snow's are the two most often mentioned. La Barbecue was often mentioned as well but John Lewis left to Charleston, South Carolina to open up his own restaurant so the quality might have slipped. John Lewis was Franklin's pitmaster so he knows all of Franklin's tricks.
You might be the only one who prefers Salt Lick brisket over Franklin. Like I mentioned, Salt Lick doesn't have good reputation among BBQ enthusiasts.
Here are the top 50 BBQ joints in Texas rated by TexasMonthly. https://www.texasmonthly.com/food/the-list-the-top-50-barbecue-joints-in-texas/
What? No, man. No. Shit, no.Burger King original chicken sandwich > any other chicken sandwich anywhere
What? No, man. No. Shit, no.
Zin, let's put it this way. When you eat Gus fried chicken, is that shit crunchy to you? Cuz for me the Chick'n Shack is consistently at that level of crunch, whereas CfA is consistently several levels below that.
Burger King original chicken sandwich > any other chicken sandwich anywhere
so gross. I stay away from national chain bbq joints. Texas has a couple of regional chain bbq joints that are decent. the best are solo gigs. The hill country around Austin has lots of solo bbq joints that are fantastic. and nobody can touch the perfection of the brisket made at the Salt Lick in Austin.
Say what? I thought Salt Lick is generally considered poser BBQ? I don't even think they smoke their brisket on site. They bring it cooked from their factory and just reheat it on the big open pit at the restaurants. It makes for good Instagram pics but I've heard the quality is subpar. Then again, I'm only going by the pictures and what I've heard and read from other BBQ enthusiasts. The only Texas BBQ I've had is the one I've made at my house.
never had franklin, yes i know about the joint but the line is stupid long. Ill try again on my next visit to Austin.
This answer is acceptable.Dear god, no.
If you are going that route, then it's Wendy's Spicy Chicken sandwich and nothing else!
Well, that doesn't bode well, I tried the Arby's brisket once, wondering "how bad could it really be?"Not exaggerating...but it kinda reminded me of Arby's "brisket," when I went to Salt Lick for the first and only time.
Wendy's tastes like it might have been boiled in bleach water at some point.Dear god, no.
If you are going that route, then it's Wendy's Spicy Chicken sandwich and nothing else!
Wendy's tastes like it might have been boiled in bleach water at some point.
No, the Chicken Shack texture does not put me in mind of Gus's crunchiness. Maybe I need another sample.
yeah I would say you got an outlier.
2, though. This is why I am requesting donations. I'm willing to try a third, for science, but I'm out of grant money.
Dear god, no.
If you are going that route, then it's Wendy's Spicy Chicken sandwich and nothing else!
Do you accept coolcoin?