Finally got around to figuring out how to post some pics. Last Saturday, I was in College Station and Frognot graciously came down to meet me at Snow's. We were to meet at 7:00am. I was late and he was early, but we made it in without problem.
This is the line, when we hit the porch, about 8:15, I'd say.
We were served about 8:30, so not a huge investment of time. Snow's is currently ranked #1 in Texas, or the world, depending on your viewpoint, and they're only open one day per week. Of course, these rankings are a stochastic process and I don't put a whole lot of weight in them. I figure anything in the top 10 is going to be pretty darn good, and it was. I admit that I have had better brisket, and I have had better ribs, but this was a complete package and everything was really solid. I also had a couple slices of pork steak, which is sliced shoulder. I'd never had this at a restaurant before and it was excellent also. I've cooked a similar product myself for years, but never knew it was a thing before. For some asinine reason, I didn't seem to have taken any pictures of the food! :doh: Either I was too tired or too wiped out. But I did get a picture of Tootsie afterward.
I'm guessing this photo was taken around 10:00 and shows the line when we left.
We then made the drive to Louie Mueller's in Taylor Texas. I think we lined up about 12:30 and were eating about half an hour or so later.
Frognot went with the rib and sausage, I got the brisket and a pork rib and we only had enough room for some sampling. To both of us, this seemed a step up from Snows. The beef rib was the best I've had and the brisket was excellent. Frognot said the beef rib even rivaled that of Silverfinger, which is as high praise as I've heard. Frognot didn't much care for the seasoning on the pork rib, while I liked it, although I wouldn't necessarily go back for more, as I'd be ordering brisket and one or two of those beef ribs. Maybe in much earlier days. I'd probably be sharing one of those beef ribs with my wife. As you can see, it is on the large size.
I just want to add that I picked up a pint of pulled beef to take home. Some 11 hours later it made it home. We had some next day and it was excellent.
Finally, just want to add a picture of brisket and ribs I had at Black's in Lockhart last December. I definitely hit them on a good day as this brisket is some of the best I've had.
This is the line, when we hit the porch, about 8:15, I'd say.
We were served about 8:30, so not a huge investment of time. Snow's is currently ranked #1 in Texas, or the world, depending on your viewpoint, and they're only open one day per week. Of course, these rankings are a stochastic process and I don't put a whole lot of weight in them. I figure anything in the top 10 is going to be pretty darn good, and it was. I admit that I have had better brisket, and I have had better ribs, but this was a complete package and everything was really solid. I also had a couple slices of pork steak, which is sliced shoulder. I'd never had this at a restaurant before and it was excellent also. I've cooked a similar product myself for years, but never knew it was a thing before. For some asinine reason, I didn't seem to have taken any pictures of the food! :doh: Either I was too tired or too wiped out. But I did get a picture of Tootsie afterward.
I'm guessing this photo was taken around 10:00 and shows the line when we left.
We then made the drive to Louie Mueller's in Taylor Texas. I think we lined up about 12:30 and were eating about half an hour or so later.
Frognot went with the rib and sausage, I got the brisket and a pork rib and we only had enough room for some sampling. To both of us, this seemed a step up from Snows. The beef rib was the best I've had and the brisket was excellent. Frognot said the beef rib even rivaled that of Silverfinger, which is as high praise as I've heard. Frognot didn't much care for the seasoning on the pork rib, while I liked it, although I wouldn't necessarily go back for more, as I'd be ordering brisket and one or two of those beef ribs. Maybe in much earlier days. I'd probably be sharing one of those beef ribs with my wife. As you can see, it is on the large size.
I just want to add that I picked up a pint of pulled beef to take home. Some 11 hours later it made it home. We had some next day and it was excellent.
Finally, just want to add a picture of brisket and ribs I had at Black's in Lockhart last December. I definitely hit them on a good day as this brisket is some of the best I've had.
