Monday, September 13, 2010
The BBQ competition in Oak Cliff over the weekend was a huge success. The cookers all had a great time (although they averaged about 3 hours of sleep), and the crowds were numerous. If they were lucky, those in the crowd got a wristband which allowed them to sample various meats from the cookers. In fact these folks were better off than any of the 11 judges, which included KERA's Jeff Wittington, Andrea Grimes and Jessie Hughey of the Observer, Tim Rogers of D Magazine, and Melissa from Edible DFW Magazine. We judges had to suffer through tough, tasteless meat from grass-fed livestock (okay, the chicken and sausage were pretty good), while those in the crowd were sampling the non-entry corn-fed briskets and ribs that the cookers prepared alongside their competition entries. I grabbed a few samples of the corn-fed stuff early on, and they were incredible.
Back at the judges’ table, I and my four judge table mates were unanimous in our meat fatigue as the entries came pouring in. It wasn't from the amount of the meat or how it was prepared, but the quality of the raw product. The grass-fed beef and pork had so little fat that every bite was tougher and chewier than the last, and wasn't the least bit enjoyable. From the dozens of competition entries we sampled, I came to the conclusion that this form of sustainable meat just isn't conducive to good BBQ.
Ribs, Looks can be deceiving
I look forward to hearing from anyone out there who knows of a joint using these products, and getting a good result, as I’d be happy to learn that it’s possible, but from what our group saw yesterday, feedlots are required to make good BBQ.
One glimmer from the day was the brisket that Luckie's was putting out. This joint from a dead zone along I-30 is moving to some news digs in the Cliff, and they were there to provide samples of their product. With a great crust and nicely rendered fat, these slices were world's away from my first review of the joint. I look forwarding to giving them another shot when the open in the new spot.
Luckie's new location on Davis St.
Luckie's moist brisket
This great event was covered by a number of sources over the past two days. Please check out the wrap-up straight from the organizers at Go Oak Cliff, see a firsthand account from the Texas BBQ Posse cooking team, and check out some great slideshows from Pegasus News and the Observer. Other coverage from DMN, D Magazine, and the Observer article that's getting some interesting comments.
Texas BBQ Posse
Rig from Lucia's David Ugyur
Blue Lodge team
Big Red Chicken from Heavy Metal Cookers
Leftovers at Lagarto Catering Rig
For a complete rundown of the winners, please refer to Go Oak Cliff for a great wrap-up.
- BBQ Snob
Posted by BBQ Snob at 9:31 PM
Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.
-THE PROPHETS OF SMOKED MEAT
-THE PROPHETS OF SMOKED MEAT