The great 2M BBQ hunt

Mailman

Mailman

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Its been a cold and rainy last few days here, and even though we started our morning in the upper 30’s , it quickly warmed up into the 50’s. So to heck with work, I’m going riding.
2M got me going with his BBQ hunting, so I had brisket on the brain. I rode 25 miles to Rudy’s BBQ and had a brisket sandwich and some bbq beans, mmmm. Here’s to you 2M! Mighty BBQ Hunter and Chief instigater!
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Toe closest Rudy`s to me is OK City. Good BBQ must be illegal in Topeka. All we have are McDonalds & Burger King. Not even a Carl`s Jr.:( Jim`s right about KC. Good BBQ there.:thumbsup: If anyone`s hungry for a "Snow Cone" I have a back yard full. Just bring your own cone and flavored syrup and I`ll supply all the snow.:yikes:
 
After a fair weather ride thru hill country backroads,

(From post #104)
http://www.xs650.com/threads/texas-hill-country-riding.45306/page-6#post-581365

We land at Fredericksburg's oldest BBQ icon.
Cranky Frank's. A few miles south of town.
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A little bit of everything. Brisket, ribs, sausage, pork, German BBQ sauce.
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These guys will fix you up proper.
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Come to find out that the fellow on the left is one of my neighbors, has a small ranchette just down the road from me. It was *his* cattle that got out and came to camp-out on my place a few years ago. (I have some good grazing grass)

The master carver, on the right, worked for Yamaha some time back, racing and X-game expositions.

Coupla shameless plugs.
CrankyFranks_20190215-04.jpg CrankyFranks_20190215-05.jpg

As the sign shows, they're only open from 11:00 to about 2:00.
Popular, run out of food quickly. A lot of folks flood in and get huge take-outs.

So, what to do after gorging on juicy BBQ?

Dairy Queen. Hot Fudge sundae...
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Dammit - now I’ve got a whole bunch of places I’ve got to get to!

Lemme see, Maine, Arizona, Kansas, Missouri and Texas....hmmmmm....it’s a good thing American states are so small....;)
 
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While visiting my daughter and son-in-law in San Antonio couple of years ago, they took us to a Rudy's. My first time for brisket, thought I'd died and gone to heaven! Here in NC BBQ is traditionally pork, not that there's anything wrong with that. Love my pork BBQ, but I might would be swayed to the other side if there was good brisket around here!

Mike
 
Okay, I've been enjoying this thread for a while.
I know that I am going to come off as a pompous self-absorbed jackass, but here is where barbecue was invented, and it's still the best in the world:
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This is what a real cutting room looks like. Note the helmet. You can't ever be too safe.
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This is how you order. You get meat by the pound. Everything else is free. You NEVER buy the "plate" with beans and potato salad and other unnecessaries. You never EVER buy a brisket sandwich -- you just buy the meat, and if you want a sandwich, build your own with the bread, onions, pickles, and sauce, all of which are free.
Always served on butcher paper, never on a plate. Traditionally eaten with just your fingers. If you want utensils, you have to ask for them.
 

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