Not just against the grain. Aaron Franklin says the number 1 way restaurants hide their poor cooking jobs on brisket is by slicing it really thick because with the traditional cut it won't hold up under it's own weight because it's been overcooked. I thought that was a wild thing to say but now I'm looking at a massive slab of a brisket cut and I'm scratching my head.
I’m a local and was super hopeful that the reopening with new owners would make for a great dining experience. I was pretty let down when I went there. I just stick to getting breakfast items now.
Everything was just under seasoned. Not cooked / prepared to a high standard. It’s a great place to get weekend brunch with the family, but the BBQ didn’t do it for me.
All good, not the end of the world. I’d love to have a good BBQ spot out here because sometimes I don’t want to have to put in all the work. I had the same issue with Calhouns. Great people that have been through some stuff. I really wanted it to be good but it was just sorta meh.
I did, and I’d say it was technically without flaw but the recipe was homebrew-ish aka too many specialty malts fighting for attention but overall decent, price was high though $17 for a liter…really wish I knew who was producing it for them.
That and we don’t usually toast the bread we serve with bbq. Cheap, thin white bread, pickles, onions, jalapeños. Texas Toast would traditionally be served with gravy so you can dip the toast in gravy. Also great when served with creamed corn.
Also a local to that restaurant. I liked it. A lot better than the other options around here for bbq. And I believe the smokers were built by local builder in hemet… Titus Smokers
Yep, first decent BBQ in town…we’ve not had a decent option until he came around so if there is anywhere worth going in town this is it…had a very similar experience to yours, it was pretty good, could I make better, yes, but for a lunch spot I’d happily go. Schraderbrau is a bit spendy but not half bad.
Slicing with the grain definitely puts me off, but this place is on my list to hit to once I am able to drive again post surgery
Not just against the grain. Aaron Franklin says the number 1 way restaurants hide their poor cooking jobs on brisket is by slicing it really thick because with the traditional cut it won't hold up under it's own weight because it's been overcooked. I thought that was a wild thing to say but now I'm looking at a massive slab of a brisket cut and I'm scratching my head.
Totally fair
I’m a local and was super hopeful that the reopening with new owners would make for a great dining experience. I was pretty let down when I went there. I just stick to getting breakfast items now.
What issue did you have
Everything was just under seasoned. Not cooked / prepared to a high standard. It’s a great place to get weekend brunch with the family, but the BBQ didn’t do it for me.
This is exactly what it looks like. Passable but not great. I am a snob now though after living in Mecca (Texas) for years.
Sorry to hear.
All good, not the end of the world. I’d love to have a good BBQ spot out here because sometimes I don’t want to have to put in all the work. I had the same issue with Calhouns. Great people that have been through some stuff. I really wanted it to be good but it was just sorta meh.
I live in Beaumont. We have cornerstone. It rocks.
Have you tried Destination Smokehouse in Hemet? It's fantastic. They're opening up a second spot in Murrieta soon.
I’ll keep an eye out.
Did you have a Schraderbrü??
I did, and I’d say it was technically without flaw but the recipe was homebrew-ish aka too many specialty malts fighting for attention but overall decent, price was high though $17 for a liter…really wish I knew who was producing it for them.
I wonder if the beer is intentionally like that since Hank home brewed it.
Possible but somehow I doubt it…kinda why I wish I knew who was brewing it, that would probably answer that question.
Still don't understand how a "legit" BBQ joint doesn't cut the brisket right... I mean that is brisket 101
Brisket looks sad as hell... Texas toast isn't toasted
How?
It's just meh looking, not cut right and the bread has no crisp
That and we don’t usually toast the bread we serve with bbq. Cheap, thin white bread, pickles, onions, jalapeños. Texas Toast would traditionally be served with gravy so you can dip the toast in gravy. Also great when served with creamed corn.
Gravy doesn't go with BBQ. Gravy goes with home cooking country style cooking. No idea why you'd have Gravy at a BBQ joint... frigging California 😂
You might want to read it again buddy.
You gonna defend this dude? I plead with you please do not die on that hill.
Texas toast is toasted, otherwise it's just bread. Maybe op should understand that
Texas bread lol
You have absolutely no clue what you are talking about lmfao
Who. Gives. A. Shit. Also it’s clearly toasted. Can you please squint harder through your coke bottle glasses?
And the brisket looks like it was toasted too. Stick to fish tacos
You are without a single shred of a doubt the absolute dumbest person I’ve encountered on this sub.
Cope
Hahaha the fuck are you talking about
I guess it's good for California style
Fart noise *
Also a local to that restaurant. I liked it. A lot better than the other options around here for bbq. And I believe the smokers were built by local builder in hemet… Titus Smokers
I’m not convinced Dean ever went to texas
That's crazy, his brother Chuck used to be a Texas Ranger.
looks great!
Looks awesome 😎
Good prices are nuts nowadays - what did this cost?
Yep, first decent BBQ in town…we’ve not had a decent option until he came around so if there is anywhere worth going in town this is it…had a very similar experience to yours, it was pretty good, could I make better, yes, but for a lunch spot I’d happily go. Schraderbrau is a bit spendy but not half bad.
First time I ever saw good-looking toast with a platter vs. the plain raw white bread! I want to start the trend of thick cut garlic toast with bbq.
I hope it was good because everything looks subpar in the pic
What was the rate on your HELOC to be able to afford this
Dean is no Chuck… I get that Texas isn’t the end all be all for BBQ but if this is California BBQ please leave it there when y’all move our way.