HappyHighwayman
Warning: Do Not Engage
Their prices look very reasonable
Horn Bar B Q- Is it worth the hype/cost?
- Thread starter lefty
- Start date
JesasaurusRex
Deleted User
If nothing else try their sauce. Best bbq sauce I've ever had. I like the "medium", but "hot" is good time to time too.
Used to really love their sauce, but my partner is allergic to HFCS and it's a key ingredient in E&J's sauce so I haven't had it in ages, even before I left the bay area.
Never got a chance to try their restaurant.
lefty
Well-known member
E&J gave all of the Winners at the 2015 Oakland Ba B Q Championship bottles of their sauce. I won in the Chicken category and got lots of sauce- man that stuff is good. I chose the 'hot', it is delicious!!!
Yakoo752
USN
I was staying in ATX for a healthcare IT machine learning conference a few years ago. T-Th. Brought the wife and kid. 1ish year old.
Franklins was walking distance. Like across the freeway, could see it~ish from the room.
So we walked over on Wednesday morning.
Got there at 930 and waited about 2 hours. Probably less some people were kind enough to let us skip because toddler. Staff said Wed was the day to go because crowds were the smallest.
Worth it. Would do again.
Probably best brisket I’ve had. Sausage was ok. Ribs, I’ve had better.
Fwiw, ORDER in advance like days/weeks in advanced. . And pick up. WAY less wait but if you’re an ok sized group it’s worth it.
Franklins was walking distance. Like across the freeway, could see it~ish from the room.
So we walked over on Wednesday morning.
Got there at 930 and waited about 2 hours. Probably less some people were kind enough to let us skip because toddler. Staff said Wed was the day to go because crowds were the smallest.
Worth it. Would do again.
Probably best brisket I’ve had. Sausage was ok. Ribs, I’ve had better.
Fwiw, ORDER in advance like days/weeks in advanced. . And pick up. WAY less wait but if you’re an ok sized group it’s worth it.
JesasaurusRex
Deleted User
You can actually order their sauce online and they'll ship it to you. Haven't actually done it but been meaning to.
Very cool, guess I'll have to try your chicken when I'm in town :teeth
HappyHighwayman
Warning: Do Not Engage
I dunno I can make a pretty good sauce using recipes online.
Or just this:
I kid I kid
Or just this:
I kid I kid
HappyHighwayman
Warning: Do Not Engage
And a well done steak!
mrmarklin
Well-known member
Actually, it is as bad as it sounds.:rolleyes
i remember the first time we went to Everett & Jones, many moons ago, for some dinner and the line was moving pretty slowly (actually very slowly). My wife was incredulous - like, wtf is taking so long?!
I told her - this is BBQ... you have to understand that it takes the meat a long time to cook, so everything about BBQ is kinda slow, including the meats cutting and filling your order.
Agent Orange
The b0y ninja
LOL, she probably thinks the cook slaps on a slab of meat on a charcoal grill and call it a day.
Blankpage
alien
Was just putting in a plug for the Outback. I actually average going maybe once or twice per year. But definitely should go more often if just for the coconut shrimp.
Unfortunately the quality and décor of my nearest to home Outback is on the decline.
Eldritch
is insensitive
A-1 Sauce is flippin' delicious on a steak sandwich. Nice grilled flap meat with gooey melted cheddar, caramelized garlic, onions, and peppers on a toasty roll with a healthy slathering of A-1?
That shit is spiritual.
dravnx
Well-known member
ribs
I have yet to find ribs that can match my own. A buddy, who competes and has placed many times tell me I should compete but I just don't have it in me. I smoke for the art of it.
Brisket is harder then it looks. The trimming is key. Electric smokers and temp controllers have made it easier but it's still a bit of art.
Pastrami is a shit load of work. Many steps to a good pastrami. I have respect for good pastrami.
This past Saturday's project.
I have yet to find ribs that can match my own. A buddy, who competes and has placed many times tell me I should compete but I just don't have it in me. I smoke for the art of it.
Brisket is harder then it looks. The trimming is key. Electric smokers and temp controllers have made it easier but it's still a bit of art.
Pastrami is a shit load of work. Many steps to a good pastrami. I have respect for good pastrami.
This past Saturday's project.
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ribs.jpg
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berth
Well-known member
I'm absolutely spoiled by bulk, cheap, "fast food" pastrami.
If someone mentions pastrami, that's what I think of, that's what I want. Big heap of soaked pastrami on a cheap roll with mustard.
When I think of pastrami, I think "The Hat", but most any of the "greek" burger joints all do it the same way. Same with Gyros. Mass produced and ubiquitous. Folks making "authentic" or whatever gyros can keep it.
I've had other pastrami, its good, but it's not that pastrami dip experience that I like.
HappyHighwayman
Warning: Do Not Engage
I can make pastrami fairly easily it just takes 10 days to cure but it's much easier to cook than a standard brisket.
Eldritch
is insensitive
I recently got a couple pounds of Pastrami delivered from Katz's. Their Pastrami takes 30 days to cure.
They win at Pastrami, fight me. :x