My plane landed in Austin 45 minutes ago, it is 99 degrees, and I have my Polestar electric rental car* cruising south on Texas state road 130. Destination – Lockhart, TX. The self proclaimed capital of central Texas BBQ.
I have two wingmen with me. One is an Austin resident of 27 years and is serving as our BBQ operations navigator. The other is a buddy from Glascow, Kentucky (pop. 15,000) who has a masters degree in whiskey consumption and southern colloquialisms. If there is a better scenario for a Seinfeld episode, I don’t know what that is.
Being in the BBQ game for a while, you hear things about Texas BBQ. Whispers of a life altering taste of a beef rib. A religious experience based only on a bite of brisket. These are things I need to explore, but also selfishly, I want to know how I stack up against these legendary mecca’s of Texas BBQ.
*side note on the EV rental car. It was my first time driving an EV and I was pretty impressed. Even if I did have to Google ‘how to turn off Polestar EV car’.
Our BBQ operations officer gave us a blanket warning. The sides at all of these BBQ palaces are average at best. Which is fine. I am here to experience the meats. If a stray amount of beans or mac n cheese enter my consumption area, so be it, but that will be the exception, not the rule.
Kreuz Market
First stop, Kreuz Market. What you notice first is the shear size of the building. It is not a church, but a cathedral to the old school ways of Texas BBQ. Wood paneling and a smokey haze are presented to you on entering the building. The pits are all brick lined leading to a central chimney. If I had to guess, nothing has changed inside since 1962.
Simplicity is the game at Kreuz. Salt, pepper, and smoke. The star of this order was the beef rib. Perfect bark, great tenderness, and silky beef flavor. Our local BBQ intel indicated Kreuz had the best beef rib in the area and it certainly did not disappoint. The fatty brisket slices were respectable and the lean slices a little on the dry side. Pork ribs were a little too dry for my taste and could have used a little more pop of flavor. The sausage had great flavor but the texture was throwing me off. A bit more of a mealy texture than I am used to, but the overall experience was great.
Smitty’s Market
Second stop was Smitty’s Market. Smitty’s is the polar opposite of Kreuz in terms of size. Located in a strip of shops, Smitty’s has a small pit area churning with the smell of post oak wood doing its job. The seating area is small but full of small town charm.
The star of this order surprised me. The smoked turkey was off the charts good. Juicy and tender and full of flavor, really impressive. The pork ribs and sausages were respectable. I have to be honest though, the brisket was disappointing. I ordered only fatty slices so I can compare those across the board. Fatty slices of brisket by default contain more fat and should be tender and juicier by nature. The slices at Smitty’s were pretty tough. Maybe that was a result of having to try and hold the brisket at temp for an extended period of time.
Terry Black’s
Terry Black’s in Lockhart is the new kid on the block. The original Terry Black’s in Austin is a BBQ institution know for being crazy crowded on the weekends. We cruised into the Lockhart location on our way out of town.
The pitmaster observed me ogling their six 1,000 gallon smokers and invited me into the pit room. To which I am sure he regretted as he spent the next 15 minutes talking about their pits, answering my multitude of questions, and showing me their briskets at work….truly my heaven.
Order: Brisket, Pork Ribs, Smoked Turkey, and Regular Sausage (They threw in some burnt ends and chopped beef)
Solid, solid BBQ. The brisket was on point and what I would expect from a fatty slice. Perfect bark, tender, and great flavor. The pork ribs were excellent. Tender juicy with that Texas salt and pepper flavor, but they hold the ribs in foil with a little simple syrup that gives them just a little sweetness. The sausage and turkey were very respectable. Pro tip: get the chopped beef and mix that with their mac n cheese.
It is important to note that we did the three Lockhart BBQ places above in the span of 2.5 hours. The 30 minute drive back to Austin, consisted of me trying to determine if the EV car had some sort of self driving capability so I could properly enter a food coma.
Stiles Switch BBQ
Admittedly, we did not go to Stiles Switch, but had it delivered to a 50 person work event in downtown Austin.
Order: Brisket, Smoked Turkey, Pulled Pork
The star of the order to me was the pulled pork. It had great pieces of bark mixed in and a great smoked flavor. You could tell the pork was mixed with a little bit of vinegar sauce. The turkey was respectable (Smitty’s still wins). The brisket was really good but I can’t give it a fair review until I go to the actual storefront. Getting brisket ordered, there will be hold time and temperature fluctuations that you would not get ordering right from the counter. Solid BBQ.
La Barbeque
Located in East Austin, La Barbecue has seen many impressive pitmasters hone their skills here, such as John Lewis. John Lewis went on to open Lewis BBQ in Charleston, SC. La Barbecue is also the only female owned BBQ joint visited on this adventure.
Order: Brisket, Pork Ribs, Regular Sausage
Truly exceptional BBQ. The brisket was outstanding. The bark, tenderness and flavor were just spot on. The pork ribs are very close to how I make them with a little glaze of sauce and were perfectly tender. The sausage was the best I had and was also the spiciest of all the sausage candidates. This is a must visit place if you are working on your own Austin BBQ itinerary.
It’s Austin and Lockhart.
It’s a pilgrimage.
It’s something you just have to do if in town and you are a fan of BBQ.
There are sooo many more places that I still need to explore: Franklin’s, Leroy and Lewis, Micklethwait, Black’s, Valentina’s, Iron Works, etc…
Austin/Lockhart, Thank You for your BBQ awesomeness. I will be back to continue my research.
So, based on my recon, do I think I can hang with the Texas big boys? I am always my own worst critic, but I will say that I think my customers and community are in good hands.
Whether it’s a fancy dinner out or a casual barbecue at home, a good cut of steak can make any meal special. However, with so many different cuts of steak to choose from, it can be overwhelming to decide which one is best for you. Let’s take a look at some of the most popular cuts of steak and what makes them unique.
Tenderloin: This is one of the most expensive cuts of steak, and it’s also one of the most tender. The tenderloin comes from the muscle that runs along the spine of the cow, and it’s known for its delicate flavor and soft, buttery texture.
Ribeye: The ribeye is a favorite among steak lovers because it has a lot of marbling, or fat, throughout the meat. This gives it a rich, flavorful taste and makes it juicy when cooked. Ribeye steaks are often grilled or pan-seared and are best served medium-rare to medium.
Sirloin: The sirloin is a leaner cut of steak that comes from the lower back of the cow. It has a bold, beefy flavor and is slightly less tender than the tenderloin or ribeye. Sirloin steaks are often grilled or pan-seared and are best served medium-rare to medium.
Filet mignon: The filet mignon is a small, tender cut of steak that comes from the center of the tenderloin. It is known for its delicate flavor and texture and is often served at fancy restaurants. Filet mignon steaks are best served medium-rare to medium.
New York strip: The New York strip is a popular cut of steak that comes from the short loin of the cow. It has a bold flavor and is slightly less tender than the tenderloin or ribeye. New York strip steaks are often grilled or pan-seared and are best served medium-rare to medium.
Flank steak: Flank steak is a lean cut of meat that comes from the abdominal muscles of the cow. It has a bold, beefy flavor and is best when it is thinly sliced against the grain. Flank steak is often grilled or broiled and is best served medium-rare to medium.
When it comes to choosing the right cut of steak, there are a few things to consider. First, think about your personal preferences. Do you like a leaner, more flavorful steak or a softer, more tender one? Next, consider how you plan to cook the steak. Some cuts are better suited for grilling or pan-searing, while others are better for roasting or braising. Finally, think about your budget. Some cuts of steak, like the tenderloin and ribeye, are more expensive than others.
No matter which cut of steak you choose, the most important thing is to cook it properly. I always use a meat thermometer to ensure that my steak is cooked to the desired level of doneness. And remember, the key to a perfect steak is to let it rest for a few minutes before slicing and serving. This allows the juices to redistribute throughout the meat and helps to keep it tender and juicy.
I hope this helped you learn a little bit about the different steak options.
A good digital instant read meat thermometer. That is the answer I give to anyone that asks me what is the one item they need to help improve their grilling/smoking.
No matter what the cooking vessel, the ultimate goal is to produce a consistently moist, delicious product. A digital meat thermometer can help you achieve this goal.
Why Use a meat thermometer?
First, let’s talk about why using a meat thermometer is important. Meat can be a breeding ground for harmful bacteria, and cooking it to the proper temperature is essential for destroying these microbes and ensuring that your food is safe to eat. Undercooked meat can be dangerous, while overcooked meat can be dry and tough. A digital meat thermometer allows you to accurately measure the internal temperature of your meat, ensuring that it is cooked to the proper level of doneness.
Which one to use?
There are dozens of different digital meat thermometers on the market. As with most products, you have the spectrum of super cheap to high end options. The super cheap ones usually will not last more than a few months or flake out if they get too hot or wet. The high end option on the market is made by Thermoworks and retails for $100. I am not a fan of paying that much for a thermometer when the only benefit is a second or two faster reading. The food is not going anywhere. I am ok with waiting another second for the reading.
I have found that the products in the $30 – $60 range are a good blend of quality and functionality. I keep it pretty simple as far as functionality. I like to have the auto off/on when opening/closing the thermometer and a backlight is great for using at night.
Calibrate your thermometer so you can get the most accurate readings. All thermometers will have some degree of accuracy variance – i.e. plus or minus .9 degrees. I just spin up a pot of boiling water to use. Insert the thermometer tip and see if it reads 212 degrees or is with in a degree or two of that reading. Some thermometers allow you to reset/calibrate, just follow the instructions included with your thermometer.
Check various places in your protein to get an overall accurate reading.
Go to deep and you will be close to the grill grates and get a temperature reading that is too high.
To Deep into the protein
Don’t go deep enough and you will get a temperature reading that is not accurate either.
Not Deep enough into the protein
I like to go into the meat at a 45 degree angle and make sure to get right in the middle.
45 degree angle right to the middle – just right
Carry Over Cooking
Let’s discuss carry over cooking, as this is a very important concept to keep in mind when using your thermometer. When you pull a protein from the cooking surface and let it rest, it does not stop cooking. As it rests, the protein will continue to cook and rise in internal temperature. This is called the carry over effect.
How does this help you nail your perfect doneness?
If you want a perfectly medium rare steak, you would cook it until it reaches an internal temperature of 130 degrees. Pull the steak off and let it rest and the carry over effect will continue and get the steak to an internal temperature of 135. Perfect medium rare temperature and the crowd will go crazy when you slice into the steak.
Same with chicken. USDA says safe temperature for eating chicken is 165 degrees. Technically there is some wiggle room with that, but let’s just go with that. When I do a spatchcock chicken, I’ll smoke it until the breast reads an internal temperature of 160 – 163, then I pull the chicken and let it rest. The carry over effect will again get the final internal temp to 165 or slightly above. When you cut into that chicken, juices will literally squirt out at you.
Pork Tenderloin? Same thing. Pull it at 142 degrees and let it rest to carry over to 145 degrees = Tender and juicy.
So, for a minimal investment, you can really improve your grilling/smoking results.
More often than not, I like to use a water pan when firing up my ceramic smokers. A water pan helps to add an extra layer of protection from the heat and provides a moist atmosphere for your meats. When the smoker temperature gets above 212, the water will start to boil, producing steam. This steam will help keep your meats moist during the cooking process.
When do I like using a water pan?
Ribs – ribs are a thin piece of meat and having the water pans helps protect from any unintended temperature spike.
Hot and Fast – If I am running a large cut of meat hot and fast like a brisket, I definitely want the water pan for the moisture and heat protection
Overnight cooks – When going low and slow overnight, the water pan helps keep things moist and prevents some of the outer bark from getting too crunchy
When do I not like using a water pan?
Chicken – for chicken, I want to get a crispy skin so I want the continuous dry heat from the smoker.
Smoked Salmon – again I want a drier heat from the smoker for best results
Setting up a water pan
Setting up a water pan in your smoker is super easy. Depending on your smoker size, you can use a disposable aluminum 1/2 pan or full pan.
get your charcoal lighted and wood chunks on
place your heat deflectors in the smoker
put your water on top of the heat deflectors
add water
place grill grates on top
stabilize the smokers temperature
View the video below for a detailed example.
Folks have asked if I put any flavoring like beer or apple juice/cider in the water pan. My answer is no, just water. I have tried some of the other options and have not noticed any real difference in flavor of the meat. So I just keep it simple and use water.
