They're currently having a soft opening.
Yes, they did have a limited soft opening tonight and they are still planning to open April 26th.
I had the brisket with a side of beans.
I'm not a BBQ expert but *loved* that brisket. Really nice bark on the outside and you could cut it with a plastic fork.
Also tried a bit of the sausage and was happy to find it had a nice bit of spice.
Heard the ribs were very good although I didn't get a chance to try them. The two deserts (banana and nutella) looked really good as well.
Just had one big bottle of sauce on the table which was vinegar based but i didn't use much of it since the brisket was so flavorful.
And yes, had a bottle of Big Red soda.
I think the biggest problem is going to be long lines and getting there before they sell out every day.
Also there today. Had everything except the pulled pork and burnt end beans. Everything was great, and - surprisingly - the sausage was actually my favorite protein. Satiated, we walked to R&J's for a digestif.
Some things to fine [fine] tune, but this place is gonna' kill.
Presentation looks good and I see butcher paper which is required by state law in Texas.... Ok, maybe it's not a state law but don't be surprised if it becomes one some day.
Good to see the bottle of Big Red... I'm almost certain that may be a Texas state law...
Lines and selling out aren't a problem either... That's a sign of success!
We need your review now!
I will say I saw someone's picture of the ribs and they looks a bit over done but without biting into it I can't tell. I will say however ribs are one of those things that people like different ways.
I am just glad to not see everything covered in sauce.
I will probably give them a few weeks to get kinks ironed out before I go try it... The pics have all looked promising though.
Pork ribs in Central Texas are nothing special. They serve them, and I've tried them in a couple of places and liked them, but when you hear people talking about ribs in Central Texas it's beef ribs, generally plate short ribs and occasionally back ribs, and not pork.
I haven't seen any pics of their sausages yet. I'm still holding out hope they are the Czech style beef & pork ring sausages they serve in Central Texas.... I wouldn't even be disappointed if they were sourcing them from Southside or Meyer's in Elgin, TX as long as they are that style of sausage..... The fact they are selling it by the pound though makes me a little hesitant because down there you order them by the ring or more specifically by ordering "One hot." or two or three if you are really hungry. They are usually very juicy, or greasy if you prefer to see it that way, and the casings have a wonderful snap to them.
Here is a photo of the sausage, along with the nutella desert (left), ribs and brisket (center).
The sausage casing definitely had a snap and the filling was somewhat crumbly and with a fair amount of grease. And as I mentioned, a decent amount of heat (spice).
Here is a better photo from their Instagram page:
This is who makes their sausage:
https://www.nativemeatcompany.com/
Brisket and beef ribs:
http://www.creekstonefarms.com/
And pork ribs and pulled pork:
https://www.nimanranch.com/
Hmmm.... Andouille sausage? .... Well I do enjoy andouille but that's not Central Texas sausage.... Guess I'll still be going 6 hours out of town to get that fix.
The beef rib in that pic is definitely intriguing.... Wonder if it will become a full time fixture or a special like Texlahoma BBQ does with their beef ribs.
Ok this really intrigues me..... The link to their FB page wasn't working and I couldn't find an answer on their website.... But I wonder if they are selling to the public.... I've been hoping a place like Siegi's in Tulsa or Kuby's in Dallas would eventually open up here.... This just might fit the ticket!
Edit: Guess I should have read the whole paragraph...
"The production facility is located in the Earth Elements Entrepreneur's Kitchen at Urban Agrarian. We look forward to relocating to our own shop in the future"
Burnt ends are also a BBQ item that are hard to find in OKC.... Butcher BBQ Stand's are good if you want to drive to Wellstion..... Burnt Ends are not Central Texas BBQ either.... That's a Kansas City thing.
I guess in the long run I'll just judge their food on whether I like it or not because I'm getting an identity crisis from the menu.
I believe their brisket alone will make this place a wild success.
I'm already craving it.
Instagram..... Pete just posted the pic from Instagram eariler without the comment... https://www.instagram.com/p/BSwESXvA...maplesbarbecue
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