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re: 12 Mile Limit- brief review
Posted on 10/1/14 at 10:33 am to arseinclarse
Posted on 10/1/14 at 10:33 am to arseinclarse
Just from looks if appears meh. Have you tried blue oak?
1
Posted on 10/1/14 at 10:36 am to Boondock544
No. I'll keep it on my mind.
Posted on 10/1/14 at 10:37 am to arseinclarse
12 mile bbq is overrated and they have a very limited selection of food.
The drinks are awesome and they have good beer. Not enough places (at all) to sit though.
The drinks are awesome and they have good beer. Not enough places (at all) to sit though.
Posted on 10/1/14 at 10:38 am to TigerWise
quote:
So Mr. Music Board hasn't been since they moved to a music venue.
Posted on 10/1/14 at 10:39 am to Rohan2Reed
quote:
Perhaps we should all just admit that bbq just isn't that interesting of a cuisine to begin with and stop looking for something exceptional, especially in a city not even known for it.
Or perhaps you should admit you have no clue what you are talking about when it comes to BBQ
Posted on 10/1/14 at 10:41 am to HeadyBrosevelt
quote:
Where is good BBQ?
In Texas? Some gems in Austin and several places in the surrounding hill country for sure.
This post was edited on 10/1/14 at 10:43 am
Posted on 10/1/14 at 10:42 am to NOFOX
quote:
Nola Smokehouse is probably the best BBQ I have had here.
lol
Their sauces are gross. The burnt brisket ends were good but I'd rather have brisket and pork ribs from the Joint any day
Posted on 10/1/14 at 10:53 am to BlackenedOut
quote:
BBQ is such a difficult thing to do very well in a backyard, much less in a restaurant. So many things can go wrong and throw off a batch. Has to be the toughest type restaurant to run. Especially with meat prices going through the roof.
I think BBQ from a backyard is typically better than restaurants with someone who has decent equipment and experience mainly because you eat when it is ready.
Holding BBQ is a pain. You can FTC a butt or brisket up to 3-4 hours, but as soon as you take it out and cut or pull the meat, then it starts to deteriorate if you let it sit.
Restaurants can't FTC their meat so they leave it in the smoker to stay warm or they cut/pull and put it into trays. It is all about timing and that is one of the main reasons BBQ restaurants tend to be very inconsistent.
Places like Franklin's are so consistent because they have a neurotic pitmaster and they go through so much meat/customers that everything is fresh.
This post was edited on 10/1/14 at 10:59 am
Posted on 10/1/14 at 10:58 am to REG861
quote:
I'd rather have brisket and pork ribs from the Joint
Both have been extremely dry when I've gone. I guess that's why they need not gross sauces.
I have had brisket there 4-5 times over the years and pork ribs probably 7-8 times. The food was better when they were a smaller operation on Poland.
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