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Another BBQ run/Big Easy Smokeout
Posted on 11/11/21 at 12:46 pm
Posted on 11/11/21 at 12:46 pm
Left a couple days early for the Big Easy Smokeout in Lockhart with Gonzo’s Smokehouse. Ran by Goldee’s Wednesday to drop off a king cake, hit Brotherton’s Black Iron BBQ today. Made the ‘21 Top 50 list, definitely well deserved. Enjoyed the meal, Green Chile Mac and cheese was some
Of the best I’ve ever had. Got to check out their new 1k gallon Cen-Tex which is a work of art. Door itself weighs 250 lbs, counterweights come from the oil field and you can tell.
In line at Interstellar now, #2 on the new list. Should be hitting up a couple more in a Austin tomorrow before heading to Lockhart for the cook.
Of the best I’ve ever had. Got to check out their new 1k gallon Cen-Tex which is a work of art. Door itself weighs 250 lbs, counterweights come from the oil field and you can tell.
In line at Interstellar now, #2 on the new list. Should be hitting up a couple more in a Austin tomorrow before heading to Lockhart for the cook.
3
Posted on 11/11/21 at 12:56 pm to ruger35
I always enjoy your threads. Is this what you do for a living or do you just take occasional long weekends to do comps and things of that nature? 
Posted on 11/11/21 at 1:02 pm to Dave_O
Wish I could do this for a living, long weekends and trying to cram food where it shouldn’t go help me out in going to multiple places lol. No comps for me either, just doing a little “underground” side gig for now. Taking my time trying to get a kitchen done and decide if I’m going up to a 500 gallon or not.
Posted on 11/11/21 at 1:43 pm to ruger35
Second stop was Interstellar BBQ. Another solid meal, banana pudding was really good. Pork belly was good, a peach tea glaze. I’ve accidentally made good scalloped potatoes once on the smoker, was nice to see someone do it at scale.
Posted on 11/12/21 at 11:42 am to ruger35
Started today off at Leroy & Lewis. 100% deserve their top 5 spot. Really neat location too, wish Louisiana could have something like Cosmic or Lola’s trailer park where Dayne’s is. Beef cheeks were amazing. And the burger lived up to the hype.
Had to add the cheesecake. Brought me back to being a kid and the packs of crackers you spread the cheese on, except way better.
Had to add the cheesecake. Brought me back to being a kid and the packs of crackers you spread the cheese on, except way better.
This post was edited on 11/12/21 at 12:21 pm
Posted on 11/12/21 at 11:53 am to ruger35
Good thread. Have fun.
Posted on 11/12/21 at 1:44 pm to OldHickory
Last stop before Lockhart was Rollin Smoke BBQ in Austin. One of the best trays of bbq I’ve had in a while. The carnitas taco was amazing, fried in tallow. The Mac and cheese was great, ribs were perfectly cooked. They deserve to be in the Top 50 imo.
This post was edited on 11/12/21 at 1:46 pm
Posted on 11/12/21 at 2:40 pm to ruger35
Posted on 11/12/21 at 4:07 pm to ruger35
quote:
ruger35
Always appreciate your posts on BBQ. Maybe time to start your own rankings!
Posted on 11/13/21 at 2:44 pm to AlwysATgr
Few pics from yesterday and getting the party started today.
Posted on 11/14/21 at 11:36 am to ruger35
Last update post as we are all headed home today. The Big Easy Smokeout was an awesome time. All the guys from Mill Scale are amazing people, the hosts at the Lockhart were just as great. Being a part of this event showed me that when Mill Scale puts on these cookout events in the future I would like to buy a ticket just as a spectator. City of Lockhart was nice as well.
Food was great, started off with the gumbo. Alligator was a sight to see when glazed. Stopped at Burnt Bean Co. for a BBQ/Mexican breakfast. The huervos rancheros is a must have. All of their desserts are good. I’ve had barbacoa tacos and carne guisada and both are top notch. I’ve been there twice and look forward to my third visit.
Food was great, started off with the gumbo. Alligator was a sight to see when glazed. Stopped at Burnt Bean Co. for a BBQ/Mexican breakfast. The huervos rancheros is a must have. All of their desserts are good. I’ve had barbacoa tacos and carne guisada and both are top notch. I’ve been there twice and look forward to my third visit.
Posted on 11/14/21 at 1:49 pm to ruger35
I saw Bill Dumas ride Brotherton’s 1000 gallon Cen-Tex into the festival grounds for Troubadour last weekend like Slim Pickens in Dr Strangelove 
Posted on 11/14/21 at 2:06 pm to ruger35
Awesome photos and reviews. I need to hit up some of these places now.
Posted on 11/14/21 at 2:21 pm to SomewhereDownInTX
quote:
I saw Bill Dumas ride Brotherton’s 1000 gallon Cen-Tex into the festival grounds for Troubadour last weekend like Slim Pickens in Dr Strangelove
I saw that on Instagram, he seems like he knows how to find a good time. That pit is a real work of art.
Posted on 11/14/21 at 2:55 pm to ruger35
Gonzo Smokehouse has an amazing setup with those white walls really cool guy.
Baton Rouge deserves better BBQ than it has- Bayou Smokehouse was the only place that I even considered solid but the guy who opened it seemed to be kind of a frickup as much as I liked him and he apparently lost the restaurant and it’s under new ownership, which is a huge disappointment to me because the food isn’t the same. I’d kill for a Gonzo Smokehouse type spot in BR where the owner is innovative and has the same type of commitment to traveling and learning as Gonzo’s owner has
really cool guy. Baton Rouge deserves better BBQ than it has- Bayou Smokehouse was the only place that I even considered solid but the guy who opened it seemed to be kind of a frickup as much as I liked him and he apparently lost the restaurant and it’s under new ownership, which is a huge disappointment to me because the food isn’t the same. I’d kill for a Gonzo Smokehouse type spot in BR where the owner is innovative and has the same type of commitment to traveling and learning as Gonzo’s owner has
Posted on 11/14/21 at 3:07 pm to Forever
Eventually the plan is to have a trailer or something where I can do it, but no huge commitment. Just starting slow with the day job. Thanksgiving is my first time doing pre-orders, hoping to expand the menu a little for Christmas. He’s pushing me to do pop-ups. He’s a great guy, real passion for bbq and very innovative as showcased by his boudins. If you haven’t gotten out to see his shop I suggest doing it, or ordering something for Christmas.
This post was edited on 11/14/21 at 3:26 pm
Posted on 11/14/21 at 3:36 pm to ruger35
quote:
ruger35
Sounds like you had a great time. Enjoy hearing about your trips. Keep 'em coming
Posted on 11/14/21 at 4:12 pm to Forever
quote:
Baton Rouge deserves better BBQ than it has-
Anyone know the story on the place going in the old circle k on Perkins under the overpass? It looks like they have a big tank pit and smoke shed on the side of the building. They just started renovating.
Ruger, did you get a chance to cook on that milscale hotbox?
This post was edited on 11/14/21 at 4:14 pm
Posted on 11/14/21 at 4:24 pm to ruger35
That’s awesome man, how are you taking orders? Instagram? I’m definitely interested and definitely encourage you to do pop ups too lol, if he’s pushing you to it says a lot about your product. I don’t get on the F&D board as much as I should considering I love food so I don’t know if you’ve already explained that so I apologize if I’m hammering you with questions you’ve already answered
And yea I’ve been to his shop a pretty good bit, I try to make it out to Luling as much as I can but my business is slammed on Fridays so I haven’t really been able to go in around a year. Every week I look at his menu and wish I wasn’t working though
And yea I’ve been to his shop a pretty good bit, I try to make it out to Luling as much as I can but my business is slammed on Fridays so I haven’t really been able to go in around a year. Every week I look at his menu and wish I wasn’t working though
Posted on 11/14/21 at 4:24 pm to Whatafrekinchessiebr
quote:
Ruger, did you get a chance to cook on that milscale hotbox?
I did, I made a reason because I was itching to play with it lol. Took some coals out of the burn barrel and threw in a couple logs and off it went. That thing is built like an overbuilt tank. I’d like to get the chance to cook a hog on one. Didn’t get to play with it as much as I would have liked, but it cooked like anything else that they but I’ve gotten to mess with: flawless. That 500 gallon they had there had no temperature differential between the gauges and only 10-15 degrees between lower and upper.
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