Well oxidation is a tell tale sign of dryness, what I meant to say.
And, I’m not saying it’s good or bad, just that it’s not a cause of dryness. If that were the case, nearly every piece of barbecue that oxidized would be dry. My experience proves otherwise.
Based on your reasoning, then even a Wagyu brisket should be dry after it’s exposed to air and oxidized. The color of the Wagyu brisket I cooked two weeks ago changed a little, but the exposed/cut area certainly wasn’t dry, even hours later.
Smitty’s serves sauce now. I was there recently and they had a tub with little sauce containers in their dining room. It wasn’t good sauce, but it was sauce. Black’s has sauce as well and it’s a bit better.
Tony, you might have caught Kreutz on a bad day. I’ve been there once when the brisket was dry and once when it was fantastic. (I suppose 50/50 isn’t the best average…). Their turkey was absolutely killer though.
We ordered the 40 oz bone-in to go this evening. Might be blasphemy to some but it held up quite well IMO. As Porthos mentions, it’s smoked and finished on the grill. We were feeding four - weren’t sure how many this would feed (40 oz less bone and fat) so we picked up a rack of ribs as well. Those keep real well for leftovers.
Well, while the prime rib did have a lot of fat, it was more than enough to feed us four. Only one pork rib was eaten.
More importantly, it was delicious. Smokey crust on the outside; tender, succulent beefiness throughout. We ordered and got medium-rare. Counter to counter was 10 minutes, and we kept it warm in the oven for about 10 minutes more before slicing and serving.I enjoyed the sauce at City Market in Luling.
I wish you had something in the photo of the prime rib for scale… that does not look like even remotely enough to feed 4 people…
Sorry. My wife offered to put her hand next to it, but I mentioned that everyone’s hand is different. I don’t know if this helps but here are a couple of shots of the same place with similar angles using items that are familiar in size.
The prime rib had to be more than 40 ounces and was about 3 1/2 inches tall.
The four of us included my wife, daughter, son and me. My wife has a medium appetite, my daughter is light, but my son and I tend to be heavier eaters. Two slices remain. This slice is from about the middle of the prime rib.
Kinda crude and post mortem but I hope it helps.
40 oz is a pretty accurate unit of measure and size for prime rib @bulavinaka
As I suspected you have to go with the larger bone in to get the medium rare. Looks great!
I don’t know about that 40 oz accuracy. My buldging biceps were seriously stressing while transferring that massive hunk of bovine succulence to the plate. Felt more like 42 ounces - the same weight I use for curls. Beating fists on my burly chest - ouch.
Isn’t 40oz like 2.5 lbs? lol
The meat looks fucking gorgeous as hell. It comes out to $90 for the 40oz right ($2.25/oz they say on the menu I think)?
Not too bad priced if it feeds 4 people. Makes me wish I had a family.
Actulaly, considering the price of 42oz bistecca’s and tomahawks at places like Sotto, Hanjip, Chi Spacca, etc… are $120-$175 it seems sort of amazing that it’s so cheap. I must be wrong about the price?
Yes, 40 oz = 2.5 lbs. Heavy, no!? Biceps still burning…
$90 it is. That leftover slice is straight out of the fridge. I think it slightly suffers from what George Costanza defensively screamed, “Shrinkage!” You don’t seem like a leftovers kinda eater, but this prime rib would make awesome sandwiches.
that prime rib is GREAT
My experience as well. Black’s > Kreuz.
im with this. i think i preferred blacks to smittys too but i cant remember for sure.
I preferred the sausage/links at Smitty’s, however brisket was better at Black’s.
Smitty’s has a more nostalgic feel to the place - feels like you’ve been transported back to the '50s
IIRC, Kreuz used to be in the space that is now Smitty’s. On my one trip to Lockhart a few years back, I found Black’s brisket to be far superior to Smitty’s. I recognize that BBQ can be inconsistent and that the reverse might be true on a different day. Didn’t make it to Kreuz.
If you go by yourself at dinner, they’ll cut you some slack and give you a 1/4 lb.
Was gonna put this in the Bludso’s thread, but thought it should go here instead. Dunno how new this is but Maple Block now has Meat Platters a la Bludso’s Texas Samplers. They also have smaller plates that are protein+side combos.
And according to Eater LA:
Maple Block just got cheaper
“Westside brisket monster Maple Block knows you’re feeling the pinch now that it’s tax week, which is why they’re offering a cheap-as-all-get-out meal option that will give you any sandwich on the menu and a (non-alcoholic) drink for $9, out the door (that means tax included). Or for $10.99, you can get a pimento cheese sandwich and a beer, if you’d rather do that. The deal runs through Monday, April 22.”
Great news @theoffalo. Thanks for the heads up.
Have you tried Maple Block recently? Curious how your last visit went.