August 24, 2026 • 20 mins
How to order, and WHAT to order at a REAL BBQ joint. The Food Dude is here to serve up the lessons. Warning: this 1 will make you hungry.
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Speaker 1 (00:00):
Welcome to the Murphy Salmon Chodi. After the show podcast,
be sure to subscribe to our YouTube channel.
Speaker 2 (00:06):
You know, I want to share my limited barbecue knowledge
with going to these fancy barbecue places with everybody, just
in case. It's kind of like a how to how
to get the most out of going to a barbecue restaurant.
Speaker 3 (00:18):
Okay, because there's lots to know.
Speaker 2 (00:20):
There is lots to know, because it's not like walking
up and saying you want to number three or you know,
because there is a lot that they have cooked and
prepared for you and going on. And I guess number
one would be to relax because it's all going to
work out. You know, I was thinking, what do you mean?
I was thinking save that till the end. But you
know what, when you walk into it, it can be
(00:41):
it can be overwhelming.
Speaker 4 (00:42):
Thank you for saying that.
Speaker 3 (00:44):
Up on the board.
Speaker 2 (00:45):
You've got all the meats that they're serving, and they
got a price per pound, and the price per pound
is usually like thirty something bucks, and so when you
walk in, you're gonna instantly go, oh my god, I.
Speaker 4 (00:55):
Gotta do math.
Speaker 3 (00:56):
Very ridiculous.
Speaker 5 (00:57):
That's how Murturphy has gotten in trouble. At Barbie when
he walks in really hungry. He bought way to talk
to barbecue one time.
Speaker 1 (01:04):
I was going to say, I think that's what adds
to the I know you jump to the end of this,
but when some when you walk in hungry, you want
one of everything anyway, so you're already processing on you know,
not on a full stomach, which is going to skew
you a little bit. Yeah, but the price per pound thing, Yeah,
I mean, it's to me that's what separates a legit
barbecue place from the ones that are just kind of
(01:24):
serving it casually where you order a number three, right exactly,
and so right.
Speaker 3 (01:29):
I don't want to walk up and do math though.
Speaker 1 (01:31):
Well I haven't either. But that's that's why I've asked,
you know before, is what does it look like? You
just asked the question. They're more than happy to help you.
Speaker 2 (01:36):
The thing about these barbecue places, these the folks that
run at the folks that are at the counter, they
are very proud of what they're doing. Of course, this isn't,
you know, fast food. Nothing against fast food, but this
is something that they've put the last they put the
last twelve hours into and they're going to do it
again tomorrow and put another twelve hours, fifteen hours into it.
Speaker 5 (01:56):
Point.
Speaker 2 (01:57):
So they love their food. They can tell you everything
about their food. And if you walk up with that,
oh my god, I got to order blah blah blah blah,
don't worry about that.
Speaker 4 (02:06):
I walk up and take a deep breath.
Speaker 2 (02:07):
Take a deep breath, because the person that's standing there
that you're gonna order with, either they're cutting the food
or they're standing next to the person that's cutting your food.
And this is what I did this this this past weekend.
When I went into Barbs, I was like, look, it's
just me. I don't want a ton of food because
it's just me. So it's like, don't order by the pound.
(02:27):
I mean, unless you got a whole group. I want
a refrigerator. Yeah, I was like, I just want I
want a tasting here. And some places will even put
together a two meat, two sides, so you pick them.
But the ones I went to, it's just what do
you want? So you walk up there at brisket, I
just want a couple of three slices of brisket so
I can taste it. And they're not going to argue
(02:49):
with you. They're not going to say, well, you have
to do a quarter pound, but.
Speaker 4 (02:52):
You're saying that's not on the menu. It's not. The
menu is not laid out for one person, just.
Speaker 2 (02:57):
As if if you've done it before, you know, but
if you've not done it.
Speaker 1 (03:00):
Yeah, Well, one of our favorite barbecue places that we
go to, Jody, they've got the sandwiches and they've got
the menu, but then they've got the same thing.
Speaker 3 (03:06):
Okay, and you know, I mean to three.
Speaker 1 (03:09):
You know, for me if i'm if I'm going on
the sampling like you're talking about. What I've learned to
do over time is I don't want three slices of
brisket because I want to try everything. I want one
slice of bristo. I want a little bit of pulled pork.
I want to because I'm one of those I want
to taste it all. If I'm traveling and I'm never
going to be there again, I want to know what
the chicken tastes like. I want to know what the
sausage tastes like. I want to know what everything tastes like.
(03:32):
And you can't have three slices of everything.
Speaker 3 (03:34):
Right, Yeah?
Speaker 2 (03:35):
And you know, like me, I'm not a big barbecue.
Don't don't hit me for this a big barbecue pork person.
Oh god, I'm about the brisket. Really, I want to
sample their turkey because most of these places have turkey,
and it's the most.
Speaker 3 (03:47):
The best turkey turkey you've ever tasted.
Speaker 2 (03:49):
True, you don't like pull pork, I will eat it.
But it's like, if I'm for me, if I'm going
to this place, and I don't know if I'm coming back.
My favorites are are slice, brisket, you want to try
the turkey. Sure, everybody's got a sausage. They make their
own sausages, and they're all proud of their sausages. And
there's usually a jalapino version as well, with cheese or something.
(04:12):
So those are kind of like the three things I
want to try. I don't I don't really get ribs.
Speaker 5 (04:16):
No wrong answer though, because he would hit the Murphy
would hit the pulled pork.
Speaker 2 (04:20):
Like Murphy says, a slice of each. That's if you
want to try everything, I know, I'm just going for
like three things.
Speaker 1 (04:27):
Well, it's like and the reason you know for me,
And of course, I mean it's a matter of personal taste.
But I've encountered more barbecue places where the margin of
error of the brisket being dry is high. I don't
know why it's easy to dry out brisket. And I mean,
I'm not a you know, Jody's uncle is the pro
at this because he did Championship Houston Rodeo cooking.
Speaker 3 (04:48):
For brisket and that sort of thing, so I'm.
Speaker 1 (04:50):
Sure he could probably explain this better. Maybe it's fat content.
I don't know, but I've found fewer instances of pulled
pork and pork whereasted pork being too dry.
Speaker 3 (05:00):
Yeah, because of the fat.
Speaker 1 (05:02):
So you know, And and for me, it's like, once
the brisket's dry, even enough gravy on the side is
not going to make it recover unfortunately, you know.
Speaker 4 (05:11):
Okay that's me though. More barbecue lessons.
Speaker 2 (05:13):
Okay, well, for brisket specifically brisket, usually they're going to
ask you if you want it sliced or chopped. Oh yeah, okay,
you can have it either way. Usually the pork is
just pulled.
Speaker 4 (05:22):
And you know, chopped, yeah, okay, yeah.
Speaker 1 (05:25):
And the thing the thing about chopped is you need
to know there's there's a likelihood of more fat being
mixed in it. If you're one of those like Jody
that doesn't like the coming across a piece of fat,
chopped may not be the way to go. If it's sliced,
you can control that.
Speaker 2 (05:38):
If it's sliced too, you can tell them I want
lean or I want fat, or I want.
Speaker 3 (05:44):
Well they do that for cho I've never tried that
they do it for chopp because I usually get the
sliced Yeah. I like right there.
Speaker 2 (05:51):
Also too, And this is usually a lot of times
it's not on the menu. But if you're in the brisket,
you can just ask them if they have burnt ends.
Burnt ends is if you see the brisket the end
of it that's like dark and crunchy and it's burnt.
Speaker 3 (06:05):
Yeah.
Speaker 2 (06:05):
The first place I went to, they sliced me off
a burnt in and they gave it to me. Second
place I went to, it was it was like a
little free thing, like, hey, do you have any burnt ends? Yeah,
let me start a new brisket, And he sliced a
few off, put it up on the counter for me
a sample while I was ordering. Oh again, that just
depends on the place. You may have to pay for it.
They may treat you a little bit to it.
Speaker 1 (06:26):
Have you ever had burnt in sandwiches?
Speaker 2 (06:28):
No? I haven't.
Speaker 1 (06:29):
Yeah, so that's a that's a very popular thing too,
you know, in in restaurants. It's not gonna be at
the fast food order by number, but a burnt in sandwich.
There are a couple of places around here that do those.
And it's delicious. Yeah, it's really good. Ends are just
so good too. Next up is your side dishes. Once
(06:49):
you get to your side dishes, pretty much all the
barbecue restaurants are the same mac and cheese, potato salad,
coles law, beans, now beans. See what they put in it?
Because some like this Barbs that I went to this weekend.
They don't pass up the beans because we put this
in it.
Speaker 2 (07:05):
We put that in it, which is not just meat.
It was bacon, it was they actually put slice hot
dogs in there. I don't know why I like pork
and beans.
Speaker 3 (07:15):
I wasn't a bean.
Speaker 2 (07:16):
I wasn't in a bean mood, so I didn't get it.
And that's another thing too, speaking to what you said,
Murphy about not filling up side dishes, you may want
to just pass on them all together.
Speaker 3 (07:26):
It depends on who you are.
Speaker 2 (07:28):
If you love mac and cheese and you want to
try it everywhere, then try it. But like me, I
just want to taste your meat, right.
Speaker 1 (07:36):
Yeah, so I will. I mean, I'll just throw this
in there because any barbecue place is going to tell
you do not pass up the side because a lot
of times they're pretty incredible family recipes. And I'm not
going to ever pass up greens at any joints. Yeah,
because they're always done well. It's you know, it's got
the bacon factor that you love in it. It's typically
(07:57):
always going to be good. People do veryarious versions of
corn and grits and those sorts of things. Depending on
you know where you're going, you may enjoy some of
the most fabulous sides ever. And again you can just
like you're saying, with the small portions, you can also
get small portions of the sides you can.
Speaker 2 (08:13):
Yeah, some of them will even have a sampler built.
You know, you can get five things. Yeah, now like
the standard size. I standard sides I like to not get.
But like places are known sometimes for a special side.
There's a place here in town I like to eat
at that has a bowl of a lote. They basically
put it all on a bowl. It's like, oh, it
(08:34):
is so good. It's the Mexican corn you know they
put on it. Sometimes it's yeah, it's all decorated up.
You see the elote stands on the side of the road.
I love that they just put it all in a
bowl and it's so good. And then the Barbs that
I went to Saturday, Uh, they're known for their green spaghetti.
Speaker 5 (08:54):
That's what the pic we posted your picture and that's
the green spaghetti's on there.
Speaker 2 (08:58):
Yeah, it's spaghet. They roast their own Peblano peppers and
they you know, chop them up with cilantro, and then
they mix it with milk cream, cheese, and.
Speaker 4 (09:07):
Sour cream, a little green light green colored salce.
Speaker 2 (09:09):
It's got the most fresh, like jump at you flavor too.
I mean, I know you can't do cilantro.
Speaker 3 (09:16):
I can't.
Speaker 2 (09:16):
And this was yeah, definitely cilantro forward.
Speaker 5 (09:19):
It's just like cilantro is a very fresh flavor for
those people who it doesn't if it doesn't taste like
soap to you, it tastes like you're eating a forest.
Speaker 3 (09:28):
Yeah, and yeah, that is.
Speaker 1 (09:31):
A perfect example of what I'm talking about with the
sides and all that because the barbecue place, they know
that the magic is in the unexpected too, not that
all barbecues created equal by any stretching imagination, because I
know you said, this is some of the best you've
ever had.
Speaker 3 (09:44):
Yeah, but the best if the.
Speaker 1 (09:47):
Sides are the magic. And even desserts. Sometimes they're known
for a banana pudding that, yeah, got a secret ingredient
and they're not going to tell you about or whatever.
Speaker 3 (09:54):
It's really off the charts.
Speaker 2 (09:55):
Yeah, a lot of them have similar desserts. A lot
of them have banana pudding. This restaurant, the set that
I went through Saturday, Barbs had a hot a Mexican
hot chocolate pudding.
Speaker 5 (10:08):
Oh wow.
Speaker 2 (10:08):
And I've never had this happen before. But when we
were waiting in line outside, they came out about thirty
minutes before they opened and said, hey, okay, here's what
we got on the menu today. We got your brisket,
we got this, we have the and they had these
special ribs called Molotov ribs. And he's like, it's not
because it's hot, he says, when that when you bite
into it, a flavor is going to explode in your mouth.
Speaker 3 (10:29):
I don't get.
Speaker 2 (10:29):
Ribs but it's like, give me a rib please, And
it was like, oh wow, you know it was just
the citrusy. I don't know what it was, but it
was so good.
Speaker 4 (10:38):
It probably marinated it forever.
Speaker 2 (10:41):
And they had they had pork belly too, which not
all the places have pork belly. They told us ahead
of time, so it's like, you give me some pork belly,
and this is this place. I was just like, okay,
we'll give me one of those. Okay, we'll give me
one of those. It's like, I don't know who makes this. Yeah,
I'm not coming back right And I had a fridge
in the hotel, So there you go. That was snack
after the after the concerts Saturday night, very good and
(11:04):
uh I mentioned the line if you go to these
like O G type places, you're probably not going to
have a line to mess with because a lot of
like in Lockhart would be barbecue capital of Texas, they
have I guess three old you know, established places and
if you go there, anytime you walk, you may stand
(11:25):
behind a person, but you walk right up, tell them
what you want and they'll.
Speaker 4 (11:28):
I would expect them to have a line. That's funny.
That's different than I expectedly.
Speaker 2 (11:33):
Like the ones that are you know, get all the
press and all the foodies go to and spread the
word about. You could stand in line up to three hours.
It's it's insane. There would and then talk to the
people in line, you know, as much as I don't
talk to people in the barbecue line. Saturday, at Barbs,
they open an eleven till. And that's the thing too.
(11:55):
Barbecue places run eleven till, yeah, until, unless it's the
og places that have it all day long. But usually
it's like if you get there at eleven or you know,
if it opens at eleven, usually by one o'clock it's
it's gone or it's slim pickens. So I happened to be.
I wanted to eat at Barbs, walk past at ten
o'clock an hour before opening, and there was like fifteen
(12:17):
people in line. It's like, oh, well then I'm stopping.
I'm not getting a chance this And it's good that
I did, because once they open, and you know, I
got in, got my table and sat down, the line
was around the building. Wow, there is like eleven to
fifteen the lines around the building.
Speaker 1 (12:32):
So are they traditional? An old school and it's going
to be you stand in line. There's no other way
to hold your place in line. You can't do anything
in advance on the Yeah.
Speaker 2 (12:40):
Yeah, there was a place I didn't go to that
I want to go to called Snows because they have
this pitmaster. Her name is Tutsi and she's like ninety
two and everybody knows her. But they open at eight
in the morning, and if you're not there by five,
you're going to be in line for a few hours
and you may not get the good stuff. I mean,
that's how crazy this is. And I'm not a barbecue nerd.
(13:03):
I'm just like learning this as I go. Yeah, So
it's like I could have taken that side trip, but
I didn't want to waste the time, so I just went,
you know, to these places. But if you're in line
at the places that have been getting the hot press,
you could wait a couple of hours and probably not
gonna you know, if they open an eleven you're not
going to get there at eleven fifteen and go right in,
(13:24):
walk right in, or you might even you might not
even get the good stuff.
Speaker 5 (13:27):
But the smell keeps you there though. Yeah, yeah, I can,
I mean, just talking about it. You know something about
the smell of food is so seductive it makes you hungry.
Speaker 2 (13:38):
The people in line, you know, we were all talking
and it's like, oh, yeah, we've been here, and it's.
Speaker 3 (13:41):
Like, oh I heard about that place.
Speaker 2 (13:43):
Oh it's delicious, but it's not worth a three hour wait,
or you go over here or you go over there.
At Murphy, I was about I checked my phone. I
was about fifteen minutes from a Bucky's and it's like,
I just don't care. No, I'm not good.
Speaker 4 (13:58):
I cannot in the Barbecue Opera of Texas.
Speaker 2 (14:01):
And I have barbecue for breakfast right about nine o'clock.
And then I had barbecue at Barbs about eleven thirty
two barbecue meals in a day. I did not eat
until I came back home from the concert at midnight.
I leftovers because it's just like your stomach and then
all day your belching and it's like, oh that was good.
Speaker 5 (14:22):
Gros Okay, that's gross. I don't understand you were saying
something earlier. I wanted you to touch on. Every little place
has its own little rules too, Like one place no
no tell ye.
Speaker 3 (14:34):
Yeah.
Speaker 2 (14:35):
Smitty is one of the old places in Lockhart. Their
whole thing is they have signs all over the place
that say no forks, no forks, and they have by
the napkins it says no forks.
Speaker 3 (14:44):
They want you to hit me.
Speaker 4 (14:45):
With your hands. Yeah, what about the sides.
Speaker 2 (14:47):
I would assume they give you a fork or respond, Yeah,
because like they gave me a knife if I wanted
to cut the meat, But no fork. And a lot
of these places here they're not about fancy. It's it
made look dirty to you. But it's because it's been
smoke on the walls for you know, eighty years. Yeah,
and they serve your food in brown paper. Now, Barbes
(15:10):
was fancy, they did it on a tray, but usually
these old places, it's like the brown paper. They put
your stuff in there, they fold it up and you
walk off with your your thing and you go get
a table and you just eat sauce. If they do,
sauce will be on the table. There are restaurants that
say no sauce. They don't have sauce on the table.
(15:30):
They didn't put sauce on their stuff. You're gonna eat
it the way I seasoned it.
Speaker 5 (15:34):
Why you know, I hear that from a purist who
smokes it or whatever and has done this with their
life and it's their love all respect. But I'm a
sauce girl. Yeah, I like to dip things. I would
be I would be. It would be hard for me
not to have sauce or something.
Speaker 1 (15:49):
I guess if you know it going into it, you're
not going to you know, be as is upset. But
they're like some of our favorite barbecue places actually offer
a variety of different stuff sauces because Texas style barbecue
sauce is going to be different than Carolina barbecue sauce
and the vinegar base and all that, and and I'm
one of those that I do like to try it all.
(16:10):
I wish I could eat one of everything, which is impossible,
but to me, that's the beauty of trying a brand
new place, experience in it. And you know, and you
did it on a solo trip, but nothing wrong with that.
But I just what I was gonna say is my
two favorite things, as Jody knows, is you know you're
talking about it, you're sharing the moment or whatever. And
(16:31):
I loved that combo over a meal, especially for a
place that you've never been before, because then you know
what I get Jody's eating off of and what Jody
gets I'm eating off.
Speaker 2 (16:40):
Of and for a barbecue place, it's almost better to
have a sidekick, right, you can share, or you get
this and I'll get that. Like for the breads at Barbs,
they homemade corn bread, they had some other kind of bread,
and it's like, no, I want the corn bread, but.
Speaker 4 (16:54):
You would have liked a bite of the other bread.
Speaker 2 (16:57):
Somebody else could have ordered that. We could have shared it.
Speaker 3 (17:00):
That kind of thing.
Speaker 5 (17:02):
It's my favorite thing to do with girlfriends is share food.
And I did it a lot this weekend. We share
food at every meal we ate. We didn't do barbecue, though.
Speaker 2 (17:09):
I guess the one thing I do want to re
emphasize is don't feel.
Speaker 3 (17:14):
Don't walk up and feel because of what you did.
Speaker 1 (17:16):
You feel intimidated? Is that why you're sharing that this weekend?
Speaker 2 (17:19):
Because I've done it before, But the first time I
walked in because when I looked at these places online
and it's like a quarter pounds, Oh my god, I'm
not going to eat all that. What I hope they
let me do this, and I hope they let me
do that. And then you walk in and the person
that is doing it all for you is standing right
there and it's fantastic. I just want a couple slices
of this. If you got some of this, I'll take
(17:41):
some of that. And he goes, yeah, you want some. No,
I don't want any of that. What about your sides?
And now it's like, no, I'm all meat today. They're cool
with whatever you want and they'll help you with whatever
you want.
Speaker 3 (17:51):
Yeah.
Speaker 1 (17:51):
I love that because I think it's really sound advice.
You've always been a seafood person, so it sounds like
this is really your first time brand more into the
barbecue world, which is anytime somebody goes into a new
genre of food, which, by the way, is very exciting
to me. It's the same thing when it's not in
your wheelhouse or whatever. You know, somebody else will be
(18:12):
experiencing that for the first time because they tend to
stay in their comfort zones for food. So if the
first time that you do walk in and you see
by the pound and you're having to do a bunch
of math, yeah, that throws that throws anybody off.
Speaker 5 (18:25):
You know.
Speaker 2 (18:25):
Usually it's like a chalkboard with stuff written on it,
and there might be that scratched out today because we're
not doing this and.
Speaker 4 (18:31):
Right and you never know what it's going to be like.
Speaker 3 (18:33):
And if you just have no clue, asked the person,
that's awesome. So I ask you this.
Speaker 1 (18:37):
You know, now that you are experimenting more, is that
going to locally? Now? Are you going to want to
try more barbecue?
Speaker 3 (18:44):
It's just curious.
Speaker 4 (18:45):
It'll be hard to compete with barbs.
Speaker 1 (18:46):
Well, I mean, I'm sure it would be, but I
was just I mean, I was just curious because you
are a foodie by nature, and it's for some reason
I thought you had experienced all of those. But I
know seafood is sort of like your center. But I
didn't realize that you had not.
Speaker 2 (19:02):
Yeah, I was bridge. I had never been a barber.
I mean, barbecue for me was my dad cooking burgers
on the grill.
Speaker 3 (19:07):
Which was barbecue.
Speaker 2 (19:10):
So it's like the first time I delved into this
a couple of years ago, it's like, Okay, there's a
whole culture. There's a whole it's just like me and pizzas. Now, pizzas,
I've gone as far as making my own crusts and
doing all that barbecue. I'm never gonna get that. You
buy smoker, No, that's just too much. Oh, speaking of smokers,
I'm glad you mentioned it. Any of these places, come
(19:32):
see my smoker, Yeah, don't, don't. I'd love to see
what these things look like. They'll bring you in the
back and show you, Oh cool, there's there are pits.
Speaker 3 (19:41):
All have names.
Speaker 2 (19:42):
They name their pits, usually after a mom or some
it's usually a female now and there's usually a couple
guys roaming around, and they don't it's like, I'm proud
of this.
Speaker 3 (19:52):
Come see.
Speaker 2 (19:53):
They'll open it up for you and you see forty
briskets and it's just like and they're spraying whatever they're
secret spray is on.
Speaker 3 (20:01):
It gives you some kind of apple water or something.
Speaker 1 (20:04):
You know, that makes me think of is the movie
we've talked about before a million times here show Yeah.
I mean, props to John Favreau for putting a movie
out there that kind of encouraged the same thing you're
talking about.
Speaker 3 (20:15):
Because all this all of the fair with food, right.
Speaker 1 (20:18):
Same thing, and so those scenes, the barbecue scenes and
specific from that movie give you insight to what you
call the culture because she's so right. It's its own thing,
it's got its own and they're not hiding stuff. I
mean They may have their secret blend, but come see
me cook it.
Speaker 4 (20:34):
They are proud of it. You're right.
Speaker 5 (20:36):
Yeah, well, shout out to you for taking I know
you took a pizza trip a couple of years ago,
so good barbecue trip now, and it's probably not going
to be your last.
Speaker 1 (20:43):
Yeah.
Speaker 2 (20:44):
I still haven't tried all the barbecue and Lockhart. There's
more to come.
Speaker 4 (20:48):
Thank you for the lesson.
Speaker 3 (20:50):
Missed any part of the show. Get it All on
the Murphy Salmon Jody Podcast.
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Speaker 2 (00:06):
You know, I want to share my limited barbecue knowledge
with going to these fancy barbecue places with everybody, just
in case. It's kind of like a how to how
to get the most out of going to a barbecue restaurant.
Speaker 3 (00:18):
Okay, because there's lots to know.
Speaker 2 (00:20):
There is lots to know, because it's not like walking
up and saying you want to number three or you know,
because there is a lot that they have cooked and
prepared for you and going on. And I guess number
one would be to relax because it's all going to
work out. You know, I was thinking, what do you mean?
I was thinking save that till the end. But you
know what, when you walk into it, it can be
(00:41):
it can be overwhelming.
Speaker 4 (00:42):
Thank you for saying that.
Speaker 3 (00:44):
Up on the board.
Speaker 2 (00:45):
You've got all the meats that they're serving, and they
got a price per pound, and the price per pound
is usually like thirty something bucks, and so when you
walk in, you're gonna instantly go, oh my god, I.
Speaker 4 (00:55):
Gotta do math.
Speaker 3 (00:56):
Very ridiculous.
Speaker 5 (00:57):
That's how Murturphy has gotten in trouble. At Barbie when
he walks in really hungry. He bought way to talk
to barbecue one time.
Speaker 1 (01:04):
I was going to say, I think that's what adds
to the I know you jump to the end of this,
but when some when you walk in hungry, you want
one of everything anyway, so you're already processing on you know,
not on a full stomach, which is going to skew
you a little bit. Yeah, but the price per pound thing, Yeah,
I mean, it's to me that's what separates a legit
barbecue place from the ones that are just kind of
(01:24):
serving it casually where you order a number three, right exactly,
and so right.
Speaker 3 (01:29):
I don't want to walk up and do math though.
Speaker 1 (01:31):
Well I haven't either. But that's that's why I've asked,
you know before, is what does it look like? You
just asked the question. They're more than happy to help you.
Speaker 2 (01:36):
The thing about these barbecue places, these the folks that
run at the folks that are at the counter, they
are very proud of what they're doing. Of course, this isn't,
you know, fast food. Nothing against fast food, but this
is something that they've put the last they put the
last twelve hours into and they're going to do it
again tomorrow and put another twelve hours, fifteen hours into it.
Speaker 5 (01:56):
Point.
Speaker 2 (01:57):
So they love their food. They can tell you everything
about their food. And if you walk up with that,
oh my god, I got to order blah blah blah blah,
don't worry about that.
Speaker 4 (02:06):
I walk up and take a deep breath.
Speaker 2 (02:07):
Take a deep breath, because the person that's standing there
that you're gonna order with, either they're cutting the food
or they're standing next to the person that's cutting your food.
And this is what I did this this this past weekend.
When I went into Barbs, I was like, look, it's
just me. I don't want a ton of food because
it's just me. So it's like, don't order by the pound.
(02:27):
I mean, unless you got a whole group. I want
a refrigerator. Yeah, I was like, I just want I
want a tasting here. And some places will even put
together a two meat, two sides, so you pick them.
But the ones I went to, it's just what do
you want? So you walk up there at brisket, I
just want a couple of three slices of brisket so
I can taste it. And they're not going to argue
(02:49):
with you. They're not going to say, well, you have
to do a quarter pound, but.
Speaker 4 (02:52):
You're saying that's not on the menu. It's not. The
menu is not laid out for one person, just.
Speaker 2 (02:57):
As if if you've done it before, you know, but
if you've not done it.
Speaker 1 (03:00):
Yeah, Well, one of our favorite barbecue places that we
go to, Jody, they've got the sandwiches and they've got
the menu, but then they've got the same thing.
Speaker 3 (03:06):
Okay, and you know, I mean to three.
Speaker 1 (03:09):
You know, for me if i'm if I'm going on
the sampling like you're talking about. What I've learned to
do over time is I don't want three slices of
brisket because I want to try everything. I want one
slice of bristo. I want a little bit of pulled pork.
I want to because I'm one of those I want
to taste it all. If I'm traveling and I'm never
going to be there again, I want to know what
the chicken tastes like. I want to know what the
sausage tastes like. I want to know what everything tastes like.
(03:32):
And you can't have three slices of everything.
Speaker 3 (03:34):
Right, Yeah?
Speaker 2 (03:35):
And you know, like me, I'm not a big barbecue.
Don't don't hit me for this a big barbecue pork person.
Oh god, I'm about the brisket. Really, I want to
sample their turkey because most of these places have turkey,
and it's the most.
Speaker 3 (03:47):
The best turkey turkey you've ever tasted.
Speaker 2 (03:49):
True, you don't like pull pork, I will eat it.
But it's like, if I'm for me, if I'm going
to this place, and I don't know if I'm coming back.
My favorites are are slice, brisket, you want to try
the turkey. Sure, everybody's got a sausage. They make their
own sausages, and they're all proud of their sausages. And
there's usually a jalapino version as well, with cheese or something.
(04:12):
So those are kind of like the three things I
want to try. I don't I don't really get ribs.
Speaker 5 (04:16):
No wrong answer though, because he would hit the Murphy
would hit the pulled pork.
Speaker 2 (04:20):
Like Murphy says, a slice of each. That's if you
want to try everything, I know, I'm just going for
like three things.
Speaker 1 (04:27):
Well, it's like and the reason you know for me,
And of course, I mean it's a matter of personal taste.
But I've encountered more barbecue places where the margin of
error of the brisket being dry is high. I don't
know why it's easy to dry out brisket. And I mean,
I'm not a you know, Jody's uncle is the pro
at this because he did Championship Houston Rodeo cooking.
Speaker 3 (04:48):
For brisket and that sort of thing, so I'm.
Speaker 1 (04:50):
Sure he could probably explain this better. Maybe it's fat content.
I don't know, but I've found fewer instances of pulled
pork and pork whereasted pork being too dry.
Speaker 3 (05:00):
Yeah, because of the fat.
Speaker 1 (05:02):
So you know, And and for me, it's like, once
the brisket's dry, even enough gravy on the side is
not going to make it recover unfortunately, you know.
Speaker 4 (05:11):
Okay that's me though. More barbecue lessons.
Speaker 2 (05:13):
Okay, well, for brisket specifically brisket, usually they're going to
ask you if you want it sliced or chopped. Oh yeah, okay,
you can have it either way. Usually the pork is
just pulled.
Speaker 4 (05:22):
And you know, chopped, yeah, okay, yeah.
Speaker 1 (05:25):
And the thing the thing about chopped is you need
to know there's there's a likelihood of more fat being
mixed in it. If you're one of those like Jody
that doesn't like the coming across a piece of fat,
chopped may not be the way to go. If it's sliced,
you can control that.
Speaker 2 (05:38):
If it's sliced too, you can tell them I want
lean or I want fat, or I want.
Speaker 3 (05:44):
Well they do that for cho I've never tried that
they do it for chopp because I usually get the
sliced Yeah. I like right there.
Speaker 2 (05:51):
Also too, And this is usually a lot of times
it's not on the menu. But if you're in the brisket,
you can just ask them if they have burnt ends.
Burnt ends is if you see the brisket the end
of it that's like dark and crunchy and it's burnt.
Speaker 3 (06:05):
Yeah.
Speaker 2 (06:05):
The first place I went to, they sliced me off
a burnt in and they gave it to me. Second
place I went to, it was it was like a
little free thing, like, hey, do you have any burnt ends? Yeah,
let me start a new brisket, And he sliced a
few off, put it up on the counter for me
a sample while I was ordering. Oh again, that just
depends on the place. You may have to pay for it.
They may treat you a little bit to it.
Speaker 1 (06:26):
Have you ever had burnt in sandwiches?
Speaker 2 (06:28):
No? I haven't.
Speaker 1 (06:29):
Yeah, so that's a that's a very popular thing too,
you know, in in restaurants. It's not gonna be at
the fast food order by number, but a burnt in sandwich.
There are a couple of places around here that do those.
And it's delicious. Yeah, it's really good. Ends are just
so good too. Next up is your side dishes. Once
(06:49):
you get to your side dishes, pretty much all the
barbecue restaurants are the same mac and cheese, potato salad,
coles law, beans, now beans. See what they put in it?
Because some like this Barbs that I went to this weekend.
They don't pass up the beans because we put this
in it.
Speaker 2 (07:05):
We put that in it, which is not just meat.
It was bacon, it was they actually put slice hot
dogs in there. I don't know why I like pork
and beans.
Speaker 3 (07:15):
I wasn't a bean.
Speaker 2 (07:16):
I wasn't in a bean mood, so I didn't get it.
And that's another thing too, speaking to what you said,
Murphy about not filling up side dishes, you may want
to just pass on them all together.
Speaker 3 (07:26):
It depends on who you are.
Speaker 2 (07:28):
If you love mac and cheese and you want to
try it everywhere, then try it. But like me, I
just want to taste your meat, right.
Speaker 1 (07:36):
Yeah, so I will. I mean, I'll just throw this
in there because any barbecue place is going to tell
you do not pass up the side because a lot
of times they're pretty incredible family recipes. And I'm not
going to ever pass up greens at any joints. Yeah,
because they're always done well. It's you know, it's got
the bacon factor that you love in it. It's typically
(07:57):
always going to be good. People do veryarious versions of
corn and grits and those sorts of things. Depending on
you know where you're going, you may enjoy some of
the most fabulous sides ever. And again you can just
like you're saying, with the small portions, you can also
get small portions of the sides you can.
Speaker 2 (08:13):
Yeah, some of them will even have a sampler built.
You know, you can get five things. Yeah, now like
the standard size. I standard sides I like to not get.
But like places are known sometimes for a special side.
There's a place here in town I like to eat
at that has a bowl of a lote. They basically
put it all on a bowl. It's like, oh, it
(08:34):
is so good. It's the Mexican corn you know they
put on it. Sometimes it's yeah, it's all decorated up.
You see the elote stands on the side of the road.
I love that they just put it all in a
bowl and it's so good. And then the Barbs that
I went to Saturday, Uh, they're known for their green spaghetti.
Speaker 5 (08:54):
That's what the pic we posted your picture and that's
the green spaghetti's on there.
Speaker 2 (08:58):
Yeah, it's spaghet. They roast their own Peblano peppers and
they you know, chop them up with cilantro, and then
they mix it with milk cream, cheese, and.
Speaker 4 (09:07):
Sour cream, a little green light green colored salce.
Speaker 2 (09:09):
It's got the most fresh, like jump at you flavor too.
I mean, I know you can't do cilantro.
Speaker 3 (09:16):
I can't.
Speaker 2 (09:16):
And this was yeah, definitely cilantro forward.
Speaker 5 (09:19):
It's just like cilantro is a very fresh flavor for
those people who it doesn't if it doesn't taste like
soap to you, it tastes like you're eating a forest.
Speaker 3 (09:28):
Yeah, and yeah, that is.
Speaker 1 (09:31):
A perfect example of what I'm talking about with the
sides and all that because the barbecue place, they know
that the magic is in the unexpected too, not that
all barbecues created equal by any stretching imagination, because I
know you said, this is some of the best you've
ever had.
Speaker 3 (09:44):
Yeah, but the best if the.
Speaker 1 (09:47):
Sides are the magic. And even desserts. Sometimes they're known
for a banana pudding that, yeah, got a secret ingredient
and they're not going to tell you about or whatever.
Speaker 3 (09:54):
It's really off the charts.
Speaker 2 (09:55):
Yeah, a lot of them have similar desserts. A lot
of them have banana pudding. This restaurant, the set that
I went through Saturday, Barbs had a hot a Mexican
hot chocolate pudding.
Speaker 5 (10:08):
Oh wow.
Speaker 2 (10:08):
And I've never had this happen before. But when we
were waiting in line outside, they came out about thirty
minutes before they opened and said, hey, okay, here's what
we got on the menu today. We got your brisket,
we got this, we have the and they had these
special ribs called Molotov ribs. And he's like, it's not
because it's hot, he says, when that when you bite
into it, a flavor is going to explode in your mouth.
Speaker 3 (10:29):
I don't get.
Speaker 2 (10:29):
Ribs but it's like, give me a rib please, And
it was like, oh wow, you know it was just
the citrusy. I don't know what it was, but it
was so good.
Speaker 4 (10:38):
It probably marinated it forever.
Speaker 2 (10:41):
And they had they had pork belly too, which not
all the places have pork belly. They told us ahead
of time, so it's like, you give me some pork belly,
and this is this place. I was just like, okay,
we'll give me one of those. Okay, we'll give me
one of those. It's like, I don't know who makes this. Yeah,
I'm not coming back right And I had a fridge
in the hotel, So there you go. That was snack
after the after the concerts Saturday night, very good and
(11:04):
uh I mentioned the line if you go to these
like O G type places, you're probably not going to
have a line to mess with because a lot of
like in Lockhart would be barbecue capital of Texas, they
have I guess three old you know, established places and
if you go there, anytime you walk, you may stand
(11:25):
behind a person, but you walk right up, tell them
what you want and they'll.
Speaker 4 (11:28):
I would expect them to have a line. That's funny.
That's different than I expectedly.
Speaker 2 (11:33):
Like the ones that are you know, get all the
press and all the foodies go to and spread the
word about. You could stand in line up to three hours.
It's it's insane. There would and then talk to the
people in line, you know, as much as I don't
talk to people in the barbecue line. Saturday, at Barbs,
they open an eleven till. And that's the thing too.
(11:55):
Barbecue places run eleven till, yeah, until, unless it's the
og places that have it all day long. But usually
it's like if you get there at eleven or you know,
if it opens at eleven, usually by one o'clock it's
it's gone or it's slim pickens. So I happened to be.
I wanted to eat at Barbs, walk past at ten
o'clock an hour before opening, and there was like fifteen
(12:17):
people in line. It's like, oh, well then I'm stopping.
I'm not getting a chance this And it's good that
I did, because once they open, and you know, I
got in, got my table and sat down, the line
was around the building. Wow, there is like eleven to
fifteen the lines around the building.
Speaker 1 (12:32):
So are they traditional? An old school and it's going
to be you stand in line. There's no other way
to hold your place in line. You can't do anything
in advance on the Yeah.
Speaker 2 (12:40):
Yeah, there was a place I didn't go to that
I want to go to called Snows because they have
this pitmaster. Her name is Tutsi and she's like ninety
two and everybody knows her. But they open at eight
in the morning, and if you're not there by five,
you're going to be in line for a few hours
and you may not get the good stuff. I mean,
that's how crazy this is. And I'm not a barbecue nerd.
(13:03):
I'm just like learning this as I go. Yeah, So
it's like I could have taken that side trip, but
I didn't want to waste the time, so I just went,
you know, to these places. But if you're in line
at the places that have been getting the hot press,
you could wait a couple of hours and probably not
gonna you know, if they open an eleven you're not
going to get there at eleven fifteen and go right in,
(13:24):
walk right in, or you might even you might not
even get the good stuff.
Speaker 5 (13:27):
But the smell keeps you there though. Yeah, yeah, I can,
I mean, just talking about it. You know something about
the smell of food is so seductive it makes you hungry.
Speaker 2 (13:38):
The people in line, you know, we were all talking
and it's like, oh, yeah, we've been here, and it's.
Speaker 3 (13:41):
Like, oh I heard about that place.
Speaker 2 (13:43):
Oh it's delicious, but it's not worth a three hour wait,
or you go over here or you go over there.
At Murphy, I was about I checked my phone. I
was about fifteen minutes from a Bucky's and it's like,
I just don't care. No, I'm not good.
Speaker 4 (13:58):
I cannot in the Barbecue Opera of Texas.
Speaker 2 (14:01):
And I have barbecue for breakfast right about nine o'clock.
And then I had barbecue at Barbs about eleven thirty
two barbecue meals in a day. I did not eat
until I came back home from the concert at midnight.
I leftovers because it's just like your stomach and then
all day your belching and it's like, oh that was good.
Speaker 5 (14:22):
Gros Okay, that's gross. I don't understand you were saying
something earlier. I wanted you to touch on. Every little place
has its own little rules too, Like one place no
no tell ye.
Speaker 3 (14:34):
Yeah.
Speaker 2 (14:35):
Smitty is one of the old places in Lockhart. Their
whole thing is they have signs all over the place
that say no forks, no forks, and they have by
the napkins it says no forks.
Speaker 3 (14:44):
They want you to hit me.
Speaker 4 (14:45):
With your hands. Yeah, what about the sides.
Speaker 2 (14:47):
I would assume they give you a fork or respond, Yeah,
because like they gave me a knife if I wanted
to cut the meat, But no fork. And a lot
of these places here they're not about fancy. It's it
made look dirty to you. But it's because it's been
smoke on the walls for you know, eighty years. Yeah,
and they serve your food in brown paper. Now, Barbes
(15:10):
was fancy, they did it on a tray, but usually
these old places, it's like the brown paper. They put
your stuff in there, they fold it up and you
walk off with your your thing and you go get
a table and you just eat sauce. If they do,
sauce will be on the table. There are restaurants that
say no sauce. They don't have sauce on the table.
(15:30):
They didn't put sauce on their stuff. You're gonna eat
it the way I seasoned it.
Speaker 5 (15:34):
Why you know, I hear that from a purist who
smokes it or whatever and has done this with their
life and it's their love all respect. But I'm a
sauce girl. Yeah, I like to dip things. I would
be I would be. It would be hard for me
not to have sauce or something.
Speaker 1 (15:49):
I guess if you know it going into it, you're
not going to you know, be as is upset. But
they're like some of our favorite barbecue places actually offer
a variety of different stuff sauces because Texas style barbecue
sauce is going to be different than Carolina barbecue sauce
and the vinegar base and all that, and and I'm
one of those that I do like to try it all.
(16:10):
I wish I could eat one of everything, which is impossible,
but to me, that's the beauty of trying a brand
new place, experience in it. And you know, and you
did it on a solo trip, but nothing wrong with that.
But I just what I was gonna say is my
two favorite things, as Jody knows, is you know you're
talking about it, you're sharing the moment or whatever. And
(16:31):
I loved that combo over a meal, especially for a
place that you've never been before, because then you know
what I get Jody's eating off of and what Jody
gets I'm eating off.
Speaker 2 (16:40):
Of and for a barbecue place, it's almost better to
have a sidekick, right, you can share, or you get
this and I'll get that. Like for the breads at Barbs,
they homemade corn bread, they had some other kind of bread,
and it's like, no, I want the corn bread, but.
Speaker 4 (16:54):
You would have liked a bite of the other bread.
Speaker 2 (16:57):
Somebody else could have ordered that. We could have shared it.
Speaker 3 (17:00):
That kind of thing.
Speaker 5 (17:02):
It's my favorite thing to do with girlfriends is share food.
And I did it a lot this weekend. We share
food at every meal we ate. We didn't do barbecue, though.
Speaker 2 (17:09):
I guess the one thing I do want to re
emphasize is don't feel.
Speaker 3 (17:14):
Don't walk up and feel because of what you did.
Speaker 1 (17:16):
You feel intimidated? Is that why you're sharing that this weekend?
Speaker 2 (17:19):
Because I've done it before, But the first time I
walked in because when I looked at these places online
and it's like a quarter pounds, Oh my god, I'm
not going to eat all that. What I hope they
let me do this, and I hope they let me
do that. And then you walk in and the person
that is doing it all for you is standing right
there and it's fantastic. I just want a couple slices
of this. If you got some of this, I'll take
(17:41):
some of that. And he goes, yeah, you want some. No,
I don't want any of that. What about your sides?
And now it's like, no, I'm all meat today. They're cool
with whatever you want and they'll help you with whatever
you want.
Speaker 3 (17:51):
Yeah.
Speaker 1 (17:51):
I love that because I think it's really sound advice.
You've always been a seafood person, so it sounds like
this is really your first time brand more into the
barbecue world, which is anytime somebody goes into a new
genre of food, which, by the way, is very exciting
to me. It's the same thing when it's not in
your wheelhouse or whatever. You know, somebody else will be
(18:12):
experiencing that for the first time because they tend to
stay in their comfort zones for food. So if the
first time that you do walk in and you see
by the pound and you're having to do a bunch
of math, yeah, that throws that throws anybody off.
Speaker 5 (18:25):
You know.
Speaker 2 (18:25):
Usually it's like a chalkboard with stuff written on it,
and there might be that scratched out today because we're
not doing this and.
Speaker 4 (18:31):
Right and you never know what it's going to be like.
Speaker 3 (18:33):
And if you just have no clue, asked the person,
that's awesome. So I ask you this.
Speaker 1 (18:37):
You know, now that you are experimenting more, is that
going to locally? Now? Are you going to want to
try more barbecue?
Speaker 3 (18:44):
It's just curious.
Speaker 4 (18:45):
It'll be hard to compete with barbs.
Speaker 1 (18:46):
Well, I mean, I'm sure it would be, but I
was just I mean, I was just curious because you
are a foodie by nature, and it's for some reason
I thought you had experienced all of those. But I
know seafood is sort of like your center. But I
didn't realize that you had not.
Speaker 2 (19:02):
Yeah, I was bridge. I had never been a barber.
I mean, barbecue for me was my dad cooking burgers
on the grill.
Speaker 3 (19:07):
Which was barbecue.
Speaker 2 (19:10):
So it's like the first time I delved into this
a couple of years ago, it's like, Okay, there's a
whole culture. There's a whole it's just like me and pizzas. Now, pizzas,
I've gone as far as making my own crusts and
doing all that barbecue. I'm never gonna get that. You
buy smoker, No, that's just too much. Oh, speaking of smokers,
I'm glad you mentioned it. Any of these places, come
(19:32):
see my smoker, Yeah, don't, don't. I'd love to see
what these things look like. They'll bring you in the
back and show you, Oh cool, there's there are pits.
Speaker 3 (19:41):
All have names.
Speaker 2 (19:42):
They name their pits, usually after a mom or some
it's usually a female now and there's usually a couple
guys roaming around, and they don't it's like, I'm proud
of this.
Speaker 3 (19:52):
Come see.
Speaker 2 (19:53):
They'll open it up for you and you see forty
briskets and it's just like and they're spraying whatever they're
secret spray is on.
Speaker 3 (20:01):
It gives you some kind of apple water or something.
Speaker 1 (20:04):
You know, that makes me think of is the movie
we've talked about before a million times here show Yeah.
I mean, props to John Favreau for putting a movie
out there that kind of encouraged the same thing you're
talking about.
Speaker 3 (20:15):
Because all this all of the fair with food, right.
Speaker 1 (20:18):
Same thing, and so those scenes, the barbecue scenes and
specific from that movie give you insight to what you
call the culture because she's so right. It's its own thing,
it's got its own and they're not hiding stuff. I
mean They may have their secret blend, but come see
me cook it.
Speaker 4 (20:34):
They are proud of it. You're right.
Speaker 5 (20:36):
Yeah, well, shout out to you for taking I know
you took a pizza trip a couple of years ago,
so good barbecue trip now, and it's probably not going
to be your last.
Speaker 1 (20:43):
Yeah.
Speaker 2 (20:44):
I still haven't tried all the barbecue and Lockhart. There's
more to come.
Speaker 4 (20:48):
Thank you for the lesson.
Speaker 3 (20:50):
Missed any part of the show. Get it All on
the Murphy Salmon Jody Podcast.
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