Eat Out Stockholm!Brisket & Friends
Besök vår restaurang eller boka catering med vår Food Truck. Vi röker kött på låg temperatur länge. Typ som i Texas fast i Årsta på Upplagsvägen 18.
Hem | Brisket & Friends - Your local smokehouse
Ni är varmt välkommna till oss på lunch på Upplagsvägen 18 i Årsta industriområde, Stockholm.
Måndag-fredag 10-14 Lördag Söndag 11-15 (STÄNGT UNDER PÅSKEN, TORS 29/3 - MÅN 2/4) Är ni intresserade av Catering eller bokningsförfrågan gällande vår Food Truck, tveka inte på att ringa oss på 070 834 95 40 eller maila på Ludvig
Reviews and related sites
David's Brisket House - Bedford-Stuyvesant - New York Magazine ...
Chili's New Smokehouse Brisket: A Review | Dallas Observer
menu food
Chili's set out to refocus on "what we’ve always done best: our burgers, ribs [and] fajitas," and with that new focus, 40 percent of the menu got the axe.
We should all be familiar with the ribs that headline the section (if the baritone I want my baby back baby back baby baby back jingle isn't stuck in your head right now, you're borderline un-American), but we were surprised to see the option to build your own Smokehouse Combo ($14.99) with two meats and the Ultimate Smokehouse Combo ($16.99) with three meats.
Anyone with a soupçon of barbecue-eating experience (aka people who eat barbecue from places not named Dickey's) probably has a preconceived notion of what Chili's brisket is like.
Chili's fries are decent enough, but among the fries, corn and two slices of buttered Texas toast (ours apparently missed the chile-garlic memo), we had enough carbs in our systems to run a half marathon, had we been so inclined.
So Chili's brisket is about what you would expect: It's edible but not even remotely close to the quality brisket turned out at any number of barbecue joints in North Texas.
David's Brisket House — NYC — Restaurant Review - The New ...
food
The cultural mashup of David’s only adds to the charm of its pastrami.
If you must have morning eggs (David’s opens at 7 a.m.), the wonderfully nonkosher breakfast sandwich includes them with gooey American cheese and pastrami, but you’ll hardly notice them, the meat is so mesmerizing.
David’s brisket is the dark, handsome, silent type; it lures you in with its deep, warm manner.
It lends gravitas to a combo sandwich with the pastrami ($15).
The lean, slightly musky corned beef is David’s wallflower.
Review: Good news, bad news about this amazing brisket – Orange ...
food
(Photo by Brad A. Johnson, Orange County Register/SCNG) The barbecue brisket at L.A. Brisket.
(Photo by Brad A. Johnson, Orange County Register/SCNG) L.A. Brisket opened in September at The Lab in Costa Mesa.
(Photo by Brad A. Johnson, Orange County Register/SCNG) Sandwiches at L.A. Brisket in Costa Mesa are named after California highways.
(Photo by Brad A. Johnson, Orange County Register/SCNG) Mexican-style corn at L.A. Brisket, a new sandwich shop at The Lab in Costa Mesa.
(Photo by Brad A. Johnson, Orange County Register/SCNG) I’m happy about the sandwiches.
A MacGyver of Slow-Cooked Meats at Franklin Barbecue - The New ...
food value location drinks
He writes in his book, “Franklin Barbecue: A Meat-Smoking Manifesto,” that his first brisket was “flavorless — tough and dry.”
One of Mr. Franklin’s apostasies from old-school central Texas barbecue technique is wrapping meat midway through smoking to keep it from drying out.
I would note that in the hours required to line up and sit down at Franklin Barbecue, I could have driven 35 miles northeast to Louie Mueller Barbecue in Taylor, ordered the magnificent beef rib (which Franklin sells only on Saturdays), and eaten it until I couldn’t hold any more.
I doubt I’d trade Franklin’s brisket for anybody’s, although for other meats, and certainly for turkey, I may give a slight edge to Killen’s Barbecue in Pearland.
Though inexact, Franklin’s estimates can fend off the kind of disappointment I felt at La Barbecue, a highly regarded local truck where I spent more than an hour one afternoon and where everything but chopped beef was gone by the time I’d inchwormed to the front of the line.