Rave: BBQ shacks and smokehouses

[heyzeus]

As good as StL bbq is, I can't wait to go visit my sister again in Lockhart.

Come on down man, I'll meet you there. My firm represents one of the two best spots there.

[33anda3rd]

But I don't advocate anyone to go there at 7am and stand in the 102 degree sun for 4 hours to eat that brisket. Not when you can make an easy 40 minute drive to Lockhart and visit Kreuz's, Smitty's, or Black's. Not when right here in Austin LA BBQ and Micklethwait are also killing it. Not when Louie Mueller's in Taylor, Cooper's in Llano, and Snow's in Lexington have all the character in the world AND roughly the quality. None of which you have to wait in the sun for 4-5 hours and still run the risk of everything selling out before you get to the counter.

Are those as good as Franklin? The only one I've been to is Micklethwait and I loved it but thought Franklin was better.

I feel you on the line. I'm impatient by nature and get antsy when a line is three deep. But like a nerd who wants to be first in to see a new Star War or a trendy twentysomething who has to have a pair of size 8.5 Yeezy Boost 350s on release day, I will wait in line for Franklin.

[heyzeus]

In my opinion and that of many others, Franklin really is the best in the state, at least on brisket, which is the measuring stick here. My situation is a bit different, since I have a baby and a three-year-old; I don't have the luxury of spending 5 hours in pursuit of a meal right now. Franklin uses the highest quality of meat available, and he consistently knocks it out of the park. There are no off days there.

The main thing you get at the small-town places his character, and history. You see it in the faces of the men that have worked there for 30 or more years, and in the layers of smoke encrusting the brick walls inside. At a place like Smitty's in Lockhart, you walk right by the fire of the pits as you order your meats, inhaling that sublime smoke. These places also tend to have more options, like the beef rib, which looks like a hunk of brontosaurus. Man, now I'm hungry.

[lukethedrifter]

When I come visit I'll bring my daughter as a babysitter. You'll be a freebird to stand in line for brisket. And to drive to Lockhart.

[heyzeus]

When I come visit I'll bring my daughter as a babysitter. You'll be a freebird to stand in line for brisket. And to drive to Lockhart.

It's on. I took the kiddos to Lockhart just 2 weeks ago. They filmed Waiting for Guffman and What's Eating Gilbert Grape there.

[cardsfansince82]

I don't think I could stand in line for four hours because my expectations for the food after all that would be so high it couldn't possibly live up to it. I can barely tolerate the 30-45 minute line at OK Joes, and only if there are ribs at the end of the rainbow.

[lukethedrifter]

Southern isn't bbq but it's a Pappys partner so I'm putting it here.

The fried chicken scene just got a whole lot better in stl. And there's another place opening on Jefferson near Cherokee soon.

[Tambourine Man]

17th St opened that shop up on highway 50, and is pretty much my high mark for barbeque.

Don't think his place there lasted.
Murphysboro is the spot. The one in Marion is good if you're driving to Florida and want some good road snacks.

Yeah, that joint didn't survive. Come to think of it, the place Mac worked is one of the few independents that has made it in that area.

Killer snoots at this place, but only on Tuesday and they sellout fast.

http://www.beastcraftbbq.com/#about

[Maclowery]

I worked Mungos Italian a long time, and yeah it's one of the only independent spots in the Metro east that has lasted (albeit Tony is in his 7th location now). At least in Ofallon, I can say that there is a nice little push currently for some neat independent places. So so many corporate restaurants in 618. Ugh.

[The Third Man]

Q39 is a newish place in KC that I would highly recommend.

I still haven't made my way up there. I do know one of their waitresses though, and have a crush on her. Too bad she's a lesbian.