TMBBQ Buzz

Comments from our joint finder app.
Nice people the gumbo was good
David Monasmith @ Miss Mae's Bar-B-Q, 2017-01-23 20:12:59
Great brisket and mac & cheese
David Monasmith @ Schmidt Family Barbecue, 2017-01-19 19:18:20
Came here for lunch. Was buzzing. Post oak smell was great. I could not decide between the beef rib or moist brisket. I asked for sample of brisket and it was fabulous. Great smoke flavor. Peppery crusty shell on the edge. Melted in mouth. So I got 1/4lb of what I thought was moist. I also got 1/4 chicken. Side of Cole slaw. They have a number of condiments such as sliced carrots, very spicy pickle slices and pickled onions. They also have a bunch of different sauces and salsa for BBQ tacos. There is a coffee bourbon BBQ sauce I tried but it was terrible. Tasted more like peanut butter than coffee or bourbon. The carrots and pickles were great. Onto brisket. I think he cut this brisket from the lean as it was NOWHERE near taste of the sample. Lean had good pepper flavor and smoke but was dry and slightly chewy. On one of the pieces I thought I just ate a piece of smoldering wood it was so potent but in the bitter burnt way. Anyway, if I was to rate the sample I was given, that was a 4.5 out of 5. For what I was given, it was a 2.5 out of 5 and at $19.50/lb, it all better be good. The chicken was a different story. Moist and smoky and full of flavor. I would say in top 5 of the ones I have had in my travels. That's a 4.5 out of 5. If it had some other help from rosemary or other herbs to give it that extra dimension, it would be a 5. Onto the Cole slaw. It was inedible. Yes had crunch, yes it had all the ingredients one would find in Cole slaw but the taste was non-existent. No sweet taste, no vinegar taste, no mustard taste. Just bland bland bland. 0 out 5 for this side dish. Overall I give a 3 out 5. If the brisket had been as advertised and I excluded the coleslaw, I would have given a 4 or even a 4.25 but I can only grade on what I was given. So if come here, watch what they give you and make sure it is from a piece you approve.
Terry r @ The Pit Room, 2017-01-19 19:15:34
Tasted the brisket but it was very Chewy and I figured as much once I saw the lady cutting it having a hard time getting knife through it. Looking at the fat marble left between all the brisket meat, I would have to say it was not smoked long enough to render the fat and soften it. Decided to get the chicken lunch plate which is half chicken and 3 sides. Super cheap at $10. The chicken looked fabulous on the plate with crisp skin but it was over cooked, ie dry. Taste wise it was very good. It just lacked the moisture. Maybe if I came earlier in day it would have been better but one of the better tasting chickens I have had. The Cole slaw was great. It was thin strips of cabbage in vinegar sauce. Great flavor. The cucumber salad was quite good as well but too much sour cream sauce. The French. Fries are crinkle cut type and smelled fabulous. Good and crunchy. Overall 3 out 5 for meats and 5 out 5 for sides. 3 out 5 for overall.
Terry r @ Hinze’s Bar-B-Que, 2017-01-18 00:25:11
Pork Steak special today was really good and at a good price
David Monasmith @ Ronnie’s BBQ, 2017-01-17 17:41:53
Love the Baby Backs
David Monasmith @ Rudy's Country Store & Bar-B-Q, 2017-01-14 17:52:19
Everything was a little too dry for me.... Brisket sandwich was my favorite
Kyle030390 @ Hard Eight BBQ, 2017-01-13 19:47:31
Brisket Torta and beans were excellent
David Monasmith @ King’s Hwy Brew & Q, 2017-01-13 17:48:29
More Buzz →

Review

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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