No, I did have to pay money for it and was glad to do so considering what was delivered. That's half a barbecue chicken perfectly cooked over mesquite wood with sides of mustard potato salad and pinto beans that were also perfect examples of their categories. It was only a ten-minute drive from where I was working, too.
The food was the main attraction of the barbecue joint run out of what I'd guess was once upon a time a Texaco gas station. If you weren't taking it to go, there were some picnic tables on the side where you could sit and eat, which I did.
When you receive 2 slices of white sammich bread with the dinner you can bet that the BBQ is going to be delicious.
Kent McMillan, post: 430273, member: 3 wrote: That's half a barbecue chicken perfectly cooked over mesquite wood
Actually, the wood was pecan, not mesquite. The pecan wood gives a more subdued smoke flavor than either oak or mesquite wood do.
FL/GA PLS., post: 430275, member: 379 wrote: When you receive 2 slices of white sammich bread with the dinner you can bet that the BBQ is going to be delicious.
The bread, pickle chips, and onion slices make much more sense to me on a plate of brisket or sausage. It seems sacrilegious to eat that excellent chicken in any other manner than right from the bone.
My stomach would not allow me to return to work that day after a meal like that.
Reminds me a bit of a place we had around here for several years. You stepped inside a screen door (one at a time) to give them your order. Then you turned around, went back out the screen door and sat at one of the picnic benches or in your vehicle waiting for them to give you the signal that your food was ready.
Kent McMillan, post: 430277, member: 3 wrote: The bread, pickle chips, and onion slices make much more sense to me on a plate of brisket or sausage
So...if one were a huge fan of Texas style BBQ sausage, where would you suggest a "feller" (as they say in Arkansas) order it from. I can get Kiolbassa locally, but I have to assume it loses some authenticity in its national distribution.
I already order my andouille, tasso, and boudin from a small place outside Lafayette, so I might as well as a Texas distributor to my "down home charcuterie" list.
https://www.beststopinscott.com/
Surprised to see a Texan call something besides beef barbecue.
Kent McMillan, post: 430277, member: 3 wrote: The bread, pickle chips, and onion slices make much more sense to me on a plate of brisket or sausage. It seems sacrilegious to eat that excellent chicken in any other manner than right from the bone.
Well if one wanted to make a potato salad sandwich dressed with pickles and onion, you're in business. Don't forger "pass the hot sauce".
James Fleming, post: 430284, member: 136 wrote: So...if one were a huge fan of Texas style BBQ sausage, where would you suggest a "feller" (as they say in Arkansas) order it from. I can get Kiolbassa locally, but I have to assume it loses some authenticity in its national distribution.
I already order my andouille, tasso, and boudin from a small place outside Lafayette, so I might as well as a Texas distributor to my "down home charcuterie" list.
https://www.beststopinscott.com/
There are two types of Andouille sausages made in Louisiana. Cajun andouille is made out in Acadiana. It is spicier and relatively thin. Good in gumbos and jambalaya.
Along the German coast (River parishes at Laplace ) in Louisiana is another style that is more garlicky and subtle in the spice. It is also twice the diameter of Cajun Andouille. I like both but prefer the latter for meals where andouille is the focal ingredient. It is a close relation to kielbasa.
James Fleming, post: 430284, member: 136 wrote: So...if one were a huge fan of Texas style BBQ sausage, where would you suggest a "feller" (as they say in Arkansas) order it from. I can get Kiolbassa locally, but I have to assume it loses some authenticity in its national distribution.
I already order my andouille, tasso, and boudin from a small place outside Lafayette, so I might as well as a Texas distributor to my "down home charcuterie" list.
https://www.beststopinscott.com/
I'd try local sources of Kielbasa/Kiolbassa at a meat market first since it should be better fresher. I've always assumed that what is sold as Kielbasa in Texas is generally following some immigrant recipe, but if there is an identifiable Texas variation of spices, that would be different.
Basically, you want rings of sausages in about 1-1/4-inch dia. casings. The material used in the casings will vary, but the mixture of pork, garlic, and some other spice should be standard.
Brad Ott, post: 430278, member: 197 wrote: My stomach would not allow me to return to work that day after a meal like that.
Well, you don't have to order the banana pudding, but I can tell you that it was absolutely excellent, too.
Holy Cow, post: 430281, member: 50 wrote: Reminds me a bit of a place we had around here for several years. You stepped inside a screen door (one at a time) to give them your order. Then you turned around, went back out the screen door and sat at one of the picnic benches or in your vehicle waiting for them to give you the signal that your food was ready.
Years ago, I would work out of town jobs that would require sometimes an overnight stay. Mostly in small to medium size towns in Ms, Al and La.
When it came time to eat at night besides the homogeneous chain places that were horrible or some bad Chinese food, I found a way to eat good BBQ. Find the population center, locate the RR tracks and cross over them and find for the BBQ joint.
Did this once with SWMBO on a trip to Fl.
In Apalachicola, where one should be eating seafood, she had a yearning for BBQ. Told her about my RR track method and she thought I was little crazy. But in 10 minutes, we found a funky place with good BBQ.
In certain projects I get a free lunch, usually a 4lb "line lunch" but sometimes actual pretty good BBQ. The only thing is I can't claim lunch on my expense claim because the State provided lunch.
Robert Hill, post: 430292, member: 378 wrote: When it came time to eat at night besides the homogeneous chain places that were horrible or some bad Chinese food, I found a way to eat good BBQ. Find the population center, locate the RR tracks and cross over them and find for the BBQ joint.
Did this once with SWMBO on a trip to Fl.
In Apalachicola, where one should be eating seafood, she had a yearning for BBQ. Told her about my RR track method and she thought I was little crazy. But in 10 minutes, we found a funky place with good BBQ.
Yes, part of the art is in being able to find the good places to eat in small towns. In Texas, a meat market advertising barbecue is usually a good bet even if the basic food groups may be incompletely represented. Places where you enter at the barbecue pit to place your order, such as Cooper's in Llano and City Market in Luling, are usually solid in the meat department.
Brad Ott, post: 430278, member: 197 wrote: My stomach would not allow me to return to work that day after a meal like that.
Some folks are not as picky. A chicken driving an El Camino really doesn't qualify as free range
I've been finding these at Sam's Club recently, and they best the heck out of any other smoked sausage I can get around here. I love it here otherwise, but I live in the land of mild sausage. When I buy fresh breakfast sausage from the local Mennonite butcher I have to add sage and cayenne to make it edible.
Along the thought channel that if you want real Andouille, find someone near Laplace (the Andouille Capital of the World according to some) that sells it.
For real Kielbasa there is only one place in the universe: http://www.usinger.com/deli/link-products/fresh-kielbasa-1346.html
Usinger's ships fresh three or four days a week with dry ice. My garage is full of their empty styro containers. If you like sausages, I suggest you give them a try. And if you ever get up on 3rd. St. there in Milwaukee there is a cheese shop half a block away and a couple of restaurants across the street that are some of the finest bratwurst & beer establishments in the western hemisphere.
[MEDIA=youtube]pWC0sKCS5oA[/MEDIA]
paden cash, post: 430306, member: 20 wrote: Along the thought channel that if you want real Andouille, find someone near Laplace (the Andouille Capital of the World according to some) that sells it.
For real Kielbasa there is only one place in the universe: http://www.usinger.com/deli/link-products/fresh-kielbasa-1346.html
Usinger's ships fresh three or four days a week with dry ice. My garage is full of their empty styro containers. If you like sausages, I suggest you give them a try. And if you ever get up on 3rd. St. there in Milwaukee there is a cheese shop half a block away and a couple of restaurants across the street that are some of the finest bratwurst & beer establishments in the western hemisphere.
Like I posted Laplace has a German Creole variation of andouille.
Just like there are 3 different jambalaya styles in Louisiana.
I grew up with real Polish food.
My maternal grandparents immigrated from Poland at the turn of the 1900s to North Jersey. Grandfather had some Russian lineage. But grandmother cooked Polish meals. There were and still are Polish meat markets locally.
Kielbasa, I remember being served traditionally in my house on New Year's Eve as sandwiches on fresh Jewish rye with brown deli mustard.
Of course there were pierogis and various pastry, some of which were dusted with powdered sugar.
It was said that the Athenia and Botany Mill sections of Clifton and the town of Wallington had the most barrooms per capita and clustered geographically in the world. Working in the mills and factories led one to the barstool in the evenings.
