TMBBQ Buzz

Comments from our joint finder app.
Reading reviews figured I'd give thee guys a chance even though miles out of my way. Had two meat plate with chicken and brisket. Get bad out the way. The brisket is not good. I got the moist but it was chewy and had a roast beef taste with stringy fat marbling left. I imagine quality of brisket is to blame. There was a small smoke ring but it didn't help. The BBQ chicken on the other hand was very good. One of best I've had. As for the sides, cole slaw was decent with crunch and slight sweetness. The Mac and cheese is full bodies and heavy. It reminds me of high school Mac and cheese is good and bad way. Go for the chicken, not the brisket. Chicken - 4.5 out 5. Brisket -1.5 out of 5. Cole slaw-4 out 5. Mac - 2 out of 5.
Terry r @ Big Horn BBQ, 2016-08-30 18:04:33
Went this weekend and the brisket was awesome as always. The sides are real standouts especially the potato salad (lots of dill) amd the Chipotle butter roasted corn. The service was great. BTW - they will be serving brisket kolaches on Labor Day weekend. it always shocks me that there is only a 5-10 minute at Kerlin or Mickalwait but a 4 hour line up at Franklin.
bbqmeatlover @ Kerlin BBQ, 2016-08-30 13:02:17
BBQ is average. A bit dry and taste slightly roast beefy. Sides were okay.
Terry r @ Waller County Line BBQ, 2016-08-29 22:24:22
bubbas in San Angelo. No weno.
Bbqbruce @ , 2016-08-29 18:06:34
Pork chop special pork chop and potato 12 bucks good deal and the pork chop was good along with free beans and bread I'm full
douglas78@aol.com @ Cooper’s Old Time Pit Bar-B-Que, 2016-08-28 20:23:01
So I didn't see any reviews here but cracked out google and 12 reviewers raved about the place 4.5 / 5 stars. Well apparently thy have only had BBQ at a delicatessen as that's what the meat tastes like. The chicken tastes and had consistency like they took a butterball and smoked it or maybe just warmed it up. The brisket had good smoke ring on it and looked to have tasty bark and pulled apart easy but was dry as anything and had a roast beef taste. BBQ sauce okay but did nothing to help the brisket. Maybe that's why they give you a soft and toasted burger bun. I suppose make deli sandwich. Very disappointed. On to the sides. Coleslaw was redeeming. Crunchy with slight sweetness from liquid mayo base and sweet vinegar. The corn on cob was crunchy and butter sweet goodness and this is even after sitting in tub with water. One of best I've had. So if you are a vegetarian or with one or just want to take a break from meat, this is the BBQ place for you. Score:Chicken 0 out 5. Brisket 1 out of 5. Cole slaw 4 out 5. Corn on cob 5 out 5. Friendliness of staff 5 out 5.
Terry r @ Hickory Roots BBQ, 2016-08-26 17:47:05
If your going to Stubbs your coming for music and atmosphere first BBQ a distant second. It reminds me of Salt Like where it seems more is put into the entertainment . I had a sliced beef sandwich and some ribs. It was just OK
Woodwill Smokers @ Stubb’s, 2016-08-26 02:11:34
My experience here was good compared to my disappointment the previous day at Lamberts Downtown BBQ. The price was right but the food was decent. The brisket could have used more smoke and flavor. The ribs were tender and the meat came of the bone but once again lacking smoke. It's like they wanted to keep the smoke dialed back as if not to offend BBQ novices.
Woodwill Smokers @ Mann’s Smokehouse Bar-B-Que, 2016-08-26 02:04:27
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Review

City Market Schulenberg 01

January 7, 2014

If I had it my way, City Market in Schulenburg would have a warning sign on their barbecue menu: “Pit in use only on Saturday, microwaves the rest of the week.” You see, first and foremost this is a meat market. Making sausage (including weiners) is their biggest business, on the order of five tons per week. Barbecue is secondary, except on Saturday.

It had been almost three years since my last visit, which was thankfully on a Saturday. The barbecue then was excellent, and my review was positive. Since then I’ve gotten plenty of feedback both positive and negative from other visitors. The strongest opinion came on a Monday:

 

The tweeter confirmed that the meat had come via the microwave. He had ordered his barbecue inside the meat market, and never glimpsed the pits.

City Market Schulenburg5

The pit room, open only on Saturdays

Last week I stopped in at City Market – again on a Saturday – during a road trip between Houston and San Antonio. Pat was working the brick pits through the side door in a dark room full of the smells of roasting meat and oak smoke. All the meats were taken fresh from the pit and cut on the block by Pat. It was a great meal, and I said so via Twitter. Ten months later, the wound was still fresh:

 

That is precisely why my proposed warning sign would be beneficial. Barbecue grudges die hard with some, and bad microwaved meat is hard to forget. Lucky for me, my visit last week wasn’t on a microwave day. Pat confirmed that they smoke everything for the week on Saturday morning. If you want fresh barbecue there you’ve got to come in between 8:00 and 2:00. Make your travel plans accordingly. Another reason to stop in then is to get a taste of their 50/50 pork and beef sausage (the links in the case are 80/20 pork to beef) which is only served at the market on Saturday. It was juicy, garlicky, and delicious. So was the rest of it.

City Market Schulenburg2

The bark on the pork ribs

A rub of black pepper, salt, paprika, and cayenne is used for everything. Pork ribs were coated heavily and were good and smoky. The meat was tender and moist and came away from the bone nicely. Pork steaks were also available, and their flavor rivals that of Snow’s. Again, the pepper was heavy, but less dominant than on the ribs. Brisket had the same great flavors, but the meat was still tough and the fat poorly rendered. A better option, and preferred by Pat, was the smoked sirloin. A tender cut already, it doesn’t need the extremely long cooking time of brisket, and the meat was still plenty juicy. You can also get chicken and turkey breast, but I saved those for a return visit – on a Saturday.

City Market Schulenburg4

L-R Pork Steak, Pork Ribs, Brisket, Sirloin

I say all of this with the knowledge of the other secret here at the City Market in Schulenburg. Beyond the pit room through the double doors is a clean room where the sausage is made, and beyond that is another room with a gas-fired rotisserie pit that also burns oak. It’s an industrial model with a brand name that I couldn’t find, and was built into the wall. Another man was scrubbing every inch of it since its work for the week was done. Those twin bricks pits in the cutting room out front are used only for the last few hours of smoking for the briskets, and serve only as warmers for the rest of the meats. I would have felt duped if I hadn’t been so full of good barbecue.

Comments

2 Comments

    JW Green says:

    Thanks for the critical info at the end…I was thinking about a Sat road trip but now know better

    Kimberley Bretting says:

    I love the City meat market the people there are very friendly and well liked and the BBQ there is very good ,my favorite is the chicken ,they take pride in there meats and it is so good.

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