TMBBQ Buzz

Comments from our joint finder app.
Brisket sandwich was really flavorful. Swamp Fries are good.
Gene White @ Joseph’s Riverport Barbecue, 2016-05-26 19:03:19
Dallas' equivalent of Lambert's Downtown BBQ. Got the Two Meat Que plate and selected fatty brisket and pork Ribs with side of collard greens. Brisket was solid; ribs hit the spot. Collard greens were really good; BBQ sauce quite good. Finished off meal with homemade ice cream. Overall pretty good BBQ but KC style BBQ won't ever top Texas style BBQ.
Rahul Yaratha @ 18th & Vine Barbeque, 2016-05-26 11:24:30
I had to meet a coworker in New Braunfels today. During the drive there I started thinking about BBQ. I convinced myself (though when it comes to BBQ, it doesn't take much convincing) that I had to have some brisket and sausage for lunch. Not just any BBQ would do, I wanted to try a place I had never had before. After a quick search on Yelp, I found CBQ with 4stars! I get out of the car and take a deep breath, first thing that comes to mind is "where's the smell of smoke". I decide the wind must be blowing the the smoke to the other side of the building. I continue inside, as I open the door I get it, the faint smell of smoke. I reassure myself with the 4 star rating. I see a "wait to be seated" sign and think what kind of TX BBQ joint is this. Shouldn't I walk up to the counter, order my brisket then carry a tray of juicy BBQ on butcher paper to the table and enjoy? Not here you don't! At the table I receive a menu and begin to make my decision. A two meat plate with moist brisket and tx sausage plus two sides. I remember reading a Yelp review about the creamy coleslaw and I saw burnt end BBQ beans menus on the menu. A few minutes later a plate is brought to my table. What's up with this brisket, it doesn't look right? The sausage looks good. Since when does diced pieces of brisket count as burnt ends? I remind myself, Don't judge a book by the cover, this place has 4 stars! Let's start with the sides. Burnt end BBQ beans - like I mentioned, the burnt ends are diced cubes of brisket with no flavor and how much sugar did you put in here? These beans are so sweet I cannot eat them. The creamy coleslaw - lots of shredded cabbage and a few shredded carrots with an entire tub of mayo doesn't make it coleslaw. I've had better coleslaw from a drive thru window. Time for the brisket - doesn't BBQ brisket have a smoke ring? What's up with the weird "bark" (I use that term loosely) it has more of a beef jerky texture and flavor to it. Did this brisket receive any smoke? If so was it wrapped in foil so the smoke couldn't reach the meat? Bill Miller's BBQ doesn't have anything to worry about when it comes to CBQ. They won't be taking any brisket business away. I'm a firm believer that if you need BBQ sauce on your brisket it wasn't cooked correctly..... so, where's the sauce? 3 choices of house made sauce. A basic sauce, a honey mustard, and a spicy. The waitress did mention that it was really spicy. I also read some Yelp reviews that it was made with ghost chilies and it was very very hot. I started with the basic - know wonder the BBQ beans were so sweet. This sauce has no smokey flavors only sweetness, I'll pass. Let's try the TX sausage - casing has a nice snap to it. Wow something that has flavor. I can eat this. It's actually a decent piece of sausage. You can see the pepper in it, wait, what's that I see? Is that a smoke ring? How is it possible for the sausage to have a smoke ring, but the brisket doesn't? I didn't bother asking where the sausage was made, but it was good. Now back to the brisket and sauce. Honey mustard sauce - again, how much honey is in here? This too is so sweet it's not enjoyable. I decide to stop with the brisket and sauce and just eat the sausage and a slice of white bread. If you find yourself standing in front of CBQ BBQ do yourself a favor. Go inside and order some sausage to go, then look across the street. Do you see the Bucee's gas station? Go over there and get you a brisket sandwich and enjoy. On my drive back home I wonder about that 4 star rating. I will not be returning to CBQ!!
Butchkluth @ CBQ, 2016-05-24 21:34:50
We had the pork tacos a sliced and abolish sausage all great love my Angelo's
douglas78@aol.com @ Angelo’s Bar-B-Que, 2016-05-24 19:35:51
I ordered the ribs and 1/2 of the brisket. The ribs were very respectable. Nice rub with just the right amount of pepper. Very juicy & smoked just right. The brisket had a nice pink ring to it & were very juicy (I'm a fan of the juicy/fat camp - always more flavor. That's what I tell my cartoligist). Big bib is a top five for me. Looking forward to coming back.
Joe Ashbaugh @ The Big Bib BBQ, 2016-05-22 18:21:56
I ordered the ribs and 1/2 of the brisket. The ribs were very respectable. Nice rub with just the right amount of pepper. Very juicy & smoked just right. The brisket had a nice pink ring to it & were very juicy (I'm a fan of the juicy/fat camp - always more flavor. That's what I tell my cartoligist). Big bib is a top five for me. Looking forward to coming back.
Joe Ashbaugh @ The Big Bib BBQ, 2016-05-22 18:21:32
Got a sliced and a coke sandwich was good I'll try again if I'm out this way
douglas78@aol.com @ Longhorn Smokehouse, 2016-05-21 18:48:33
Couldn't find this place
douglas78@aol.com @ Table 6, 2016-05-21 18:28:51
More Buzz →

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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