That makes a lot of sense and explains the recent reviews of Compton. It was a small bbq spot doing brisk business. Now it’s a whole other animal. Rough adjustments.
I have only had the rib tips from Compton and have never been to the locale. My cousin serves them as appetizers. She also likes to eat them on glutinous rice . They’re crispy, fatty, juicy goodness.
We recently had Maple Block. I didn’t try the ribs. But my BBQ loving husband said the meat quality blew Philips away. He didn’t mention Bludsoe’s . MB’s fatty brisket… Oh.My.God. It was even better reheated the next day. The fat rendered down and melted into the brisket . Me being a chicken person… I have to say I like Bludsoes’ (La Brea) chicken better. It’s my favorite thing on their menu.
Gotta’ try Bludsoes’ (Ruckers) pies!
I was going to ask how the heck the La Brea/Compton partnership came about. But you explained it. Gotta’ give credit to that brainchild.
The quality of the meat at most BBQ places is what @TonyC refers to as being from “downer cattle,” or something like that. That makes the quality of Maple Block’s meat really stand out.
BBQ seems to have very humble roots, so I guess one could expect that of the quality of the meat as well - BBQ wasn’t a food of the well-to-dos.
The Maple Block example is tantamount to immigrant food. Most arriving here are modest people. They struggle with finances both personally as well as with their businesses. The ingredients at their eateries tend to be modest, but their abilities to apply mastered techniques will hopefully compensate for that and result in something at least above acceptable and affordable. When a Wes Avila, David Chang or Aaron Franklin comes along, elevates a once-humble food and gets it out to a more well-heeled audience in one way or another, it’s a collective wow-moment.
Maple Block also smokes their food with peach wood. I don’t know if they exclusively use this wood in the smoking, but one definitely senses that they are not only catering to a different crowd, but they do things differently.
They were one of the early embracers of Mary’s chicken - their smoked chicken is really good. One friend still raves of it as he was very skeptical of finding a BBQ place that had exceptional bird.
Ahhh… That explains why my husband (the bbq lover) continues to go to Phillips, even when he sometimes ends up with a batch that is not tender. I asked him once. He said “It’s not supposed to be filet mignon or falling off the bone tender. It depends on the ‘cook’ that day.” With that said, he loved Maple Block .
Unfortunately, as much I wanted to, I didn’t love MB’s chicken, especially since it is a Mary’s bird and that makes me happy. Our batch had too much smoke or lighter fluid taste. I love crispy or tender skin. But as sometimes happens with smoked chix, the skin was a little rubbery. I prefer Bludsoe’s chix. But who knows where the heck their birds come from .
Sorry to hear about getting a stinker bird - that sounds bad. That’s a waste of a good bird. I have to wonder what caused your bird to come out so bad. New smoker that still needs breaking in? Bad charcoal? Some brands of briquettes are know to give off that lighter fluid smell. Propane?
Our half-bird from Bar&Que was pretty good - nice smoke but not overbearing.
I would only give MB’s chicken another try upon mentioning the sorry experience you had previously and MB acknowledging that and comping you folks in some way. Their prices are in line with their reputation - they should show their willingness to back it up IMO. I don’t know how long ago that chicken purchase was, but a call may be in order.
I’ve always felt that BBQ, by its very nature, is inconsistent. I’ve had some of the best, and worst, BBQ from the same place on different days, at Flint’s in Oakland, CA (RIP – “We don’t use any particular cuts of meat”). As stated above, when someone like Aaron Franklin starts doing it consistently, that’s something special. I expect to be in San Antone for business in a few months, and plan to visit to either Franklin BBQ in Austin, or Snow’s in Lexington, where Tootsie Tomanetz is also known for consistently great BBQ. Neither is a short drive, and both involve waiting in long lines (something I almost never do), but great BBQ is worth it, to me.
If you’re in San Antonio, try a BBQ spot called Granary. It’s pricey and on the hip side relative to a traditional Texas spot, but they do some pretty good BBQ during lunchtime and also have a great beer selection on draft.
If the lines at Franklin are intimidating, hit up La Barbecue in Austin. Phenomenal stuff.
Thank you! I remember people arguing on July DOTM (BBQ). Someone was disputing what another said that even a good place will occasionally have a bad “cook” (a batch that comes out bad). The person was adamant that a good BBQ-er should never have a bad cook. I’m not an expert, but thought that was a little ridiculous. My husband and I love to watch the pit master competitions on Destination Channel (Franklin sometimes judges). If the circuit guys with custom cookers & smokers - who live, sleep, breathe BBQ can have a bad cook anyone can. That’s what I think anyway .
The variables that can affect results are numerous. Obviously, this is true with anything. Because this type of food takes a relatively long time, consistency (or lack of) can have dramatic impacts on the finished product.
I’ve never been to Austin but Franklin has a reputation for consistency.Through his PBS series, Franklin explains and points out how he practices the basic principles of the scientific method. He makes his observations and examples seem so easy and straightforward. But amateurs actually having the discipline to practice it can be wobbly. Processes that need to be monitored for multiple hours takes a certain amount of discipline. Weekend BBQ warriors with an ice chest full of beer puts Vegas odds against the results.
Franklin tries to experiment with the variables, but only changing one variable while keeping all others consistent. He will work that variable in several ways over multiple sessions, noting the differences and moving on from there to the next on, working that variable in different ways, and so on. Whether it’s the meat from different sources/seasons, type of wood (and mix of woods at different stages), amount of air (predicated on ambient heat, humidity, etc.), type/size of smoker, and the list goes on.
So, for Franklin to get to this point was very methodical, strenuous and time-consuming. But the results apparently speak for themselves.
I think Franklin is the exception and most BBQ spots can be inconsistent. That’s even true for spots like those in Lockhart. All the BBQ places that I’ve frequented often have had some days that are better than others. If a place is sublime 3/4 of the time and mediocre 1/4 of the time, I kind of accept that. It’s the only cuisine where I’ve come to accept that level of inconsistency.
. They’re crispy, fatty, juicy goodness.
. MB’s fatty brisket… Oh.My.God. It was even better reheated the next day. The fat rendered down and melted into the brisket 
. Me being a chicken person… I have to say I like Bludsoes’ (La Brea) chicken better. It’s my favorite thing on their menu.
although like you, I don’t eat brisket that much. 
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