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Started By
Message
Went to BRQ yesterday - Link w Pics alongside Houston spots...
Posted on 8/17/17 at 6:45 am
Posted on 8/17/17 at 6:45 am
Ive been hearing alot on BRQ lately, and was n BR w a hankering for brisket - so I stopped in for lunch.
Let me preface this by saying that I had never had homeade quality brisket at a restaurant before hitting a couple places in Texas. I prefer fatty brisket and a couple places that do it exceptionally well are: Pit Room, Gatlins, Pinkertons, & Truth. I know there are more, but these are my favorite.
Anywho, back to BRQ. I was incredibly disappointed in their brisket... so much so, that i didnt eat it. I ordered a 2 meat plate (pulled chicken and brisket) because Ribs were not part of the options unless you paid an upcharge? WTH?
$18 2 Meat Options: Brisket, Andouille, Pulled Chicken & Pulled Pork. Comes w 1 Side & the only "veggie" was Pit Beans, or I guess Coleslaw. Neither remotely healthy. I chose beans. They were ok i guess.
Loaded a few pics on Imgur from BRQ, and a few of brisket & beef ribs from recent trips to Pinkerton's and Pit Room in Houston... that were superb. I tried Big Mike's while in Houma Tuesday, at recommendations of this site. Will say that place was good and affordable, but brisket isnt their top item.
I really, really, really, wanted Baton Rouge to get a slammin bbq joint. What is clear to me by the amount of people packing into BRQ is - standards in this town are very low. So, kudos to BRQ for being able to capitalize on it, but there is certainly room for someone to show the people how to properly cook brisket for the masses.
BRQ - Pinkertons - Pit Room
Let me preface this by saying that I had never had homeade quality brisket at a restaurant before hitting a couple places in Texas. I prefer fatty brisket and a couple places that do it exceptionally well are: Pit Room, Gatlins, Pinkertons, & Truth. I know there are more, but these are my favorite.
Anywho, back to BRQ. I was incredibly disappointed in their brisket... so much so, that i didnt eat it. I ordered a 2 meat plate (pulled chicken and brisket) because Ribs were not part of the options unless you paid an upcharge? WTH?
$18 2 Meat Options: Brisket, Andouille, Pulled Chicken & Pulled Pork. Comes w 1 Side & the only "veggie" was Pit Beans, or I guess Coleslaw. Neither remotely healthy. I chose beans. They were ok i guess.
Loaded a few pics on Imgur from BRQ, and a few of brisket & beef ribs from recent trips to Pinkerton's and Pit Room in Houston... that were superb. I tried Big Mike's while in Houma Tuesday, at recommendations of this site. Will say that place was good and affordable, but brisket isnt their top item.
I really, really, really, wanted Baton Rouge to get a slammin bbq joint. What is clear to me by the amount of people packing into BRQ is - standards in this town are very low. So, kudos to BRQ for being able to capitalize on it, but there is certainly room for someone to show the people how to properly cook brisket for the masses.
BRQ - Pinkertons - Pit Room
This post was edited on 8/17/17 at 7:11 am
13
Posted on 8/17/17 at 6:52 am to bossflossjr
That brisket looks pretty dry. And looks like dry flat, not point.
Posted on 8/17/17 at 6:56 am to bossflossjr
Hopefully the sauce was good?
Posted on 8/17/17 at 7:40 am to bossflossjr
That looks more like jerky than brisket. Not sure how they view that as acceptable
Posted on 8/17/17 at 7:55 am to bossflossjr
Damn that brisket looks like they gave you the leanest pieces they could find. Not an ounce of fat on any of those, and they look dry as hell too. Maybe they were mad you asked for the good stuff 
Posted on 8/17/17 at 8:44 am to bossflossjr
brisket looks as dry as a hookers snatch
Posted on 8/17/17 at 9:00 am to bossflossjr
quote:
What is clear to me by the amount of people packing into BRQ is - standards in this town are very low.
BRQ seems to be the newest restaurant to get hated on by the F&D Board despite the fact that they are slammed pack since they opened, and I expect them to continue this way.
I've dined at BRQ once and my meal was really good. It wasn't perfect and there were some things that could be nitpicked, but people on here acting like the food is inedible (not so much your review) is laughable.
This post was edited on 8/17/17 at 9:04 am
Posted on 8/17/17 at 9:04 am to bossflossjr
quote:
Anywho, back to BRQ. I was incredibly disappointed in their brisket... so much so, that i didnt eat it. I ordered a 2 meat plate (pulled chicken and brisket) because Ribs were not part of the options unless you paid an upcharge? WTH?
Yep. Their sliced brisket is dry. It's almost as if and maybe they do, pre-slice it and let it sit aside. In other words, it is not sliced to order such as the BBQ restaurants in Texas do.
The only saving grace is that their BBQ brisket sandwich is cut up in chunks, allowing it to retain moisture. I'm not a fan of the "chunk" cut, but this is the only way the brisket from BRQ is edible.
This post was edited on 8/17/17 at 9:04 am
Posted on 8/17/17 at 12:09 pm to bossflossjr
that beef rib 
Posted on 8/17/17 at 12:37 pm to bossflossjr
If they figure out their brisket problem would you go back?
Posted on 8/17/17 at 2:18 pm to bossflossjr
quote:
BR w a hankering for brisket
Not in BR, but Big Jakes in St. Gabriel is solid.
Posted on 8/17/17 at 2:27 pm to bossflossjr
That brisket looks dry and old, Boss. Shame.
Posted on 8/17/17 at 4:58 pm to bossflossjr
Here in Austin, they ask you if you want "Lean or Moist".
I get brisket from a cafe in a grocery store that looks better than that pic of BRQ. Not joking, the Cafe Mueller inside HEB has awesome brisket.
I get brisket from a cafe in a grocery store that looks better than that pic of BRQ. Not joking, the Cafe Mueller inside HEB has awesome brisket.
Posted on 8/17/17 at 11:24 pm to bossflossjr
I'm partial to TX BBQ. Ain't seafood, but it's as good of turf as I'm gone get.
So here's my question: Why wouldn't someone opening a BBQ joint in Red Stick model it after the TX joints? How hard is it to learn? Simply learn from those who are doing it well.
I had Roegel's today - two meat lunch (ribs and brisket) and it was incredible.
So here's my question: Why wouldn't someone opening a BBQ joint in Red Stick model it after the TX joints? How hard is it to learn? Simply learn from those who are doing it well.
I had Roegel's today - two meat lunch (ribs and brisket) and it was incredible.
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