I scored Gatlin's a 93 out of 100. This is Grand Champion Texas Barbecue
Smoke: Hickory, No visible stacks but I was fortunate to witness six pallets of Hickory delivered. That's alot of wood. Encouraging. The smoking process is hidden from view. I saw a brown tin shed with blue smoke coming out. Encouraging. There is a mysterious white metal building in the back. Suspicious. I did not see any exhaust vents. There is more evidence for real pit than rotisserie.
Brisket: Very Good. The slices i was served from the flat had little to no smoke ring. Disappointing. Full smoke flavor. A hint of rub. A soft wet bark over the fat cap. This was literally fall apart tender. No knife needed but the spoon came in handy. No sauce needed at all. Very very moist. A little too moist if you know what i mean. I suspect briskets are wrapped in foil. I have no issue with that, if that explained the over the top moistness. (4/8 - a comment on a bloggers review witnessed foil wraps) However, I am suspicious about a certain Cajun technique being used on the competition circuit these days. I am a not a rigid purist but if true, that would be disappointing for me. It was not the brisket i was hoping to write rave reviews about.
Ribs: Very Good. A little tough of tender. Good smoke. A nice peppery rub. No sauce needed.
Sausage: Excellent. A Cayenne spicy pork sausage with long lasting after taste. The spice starts out mild and finishes strong. A real treat compared to traditional spice sausage. No sauce needed.
Sauce: Excellent. Bottle it and drink it. A strong vinegar tangyness with subtle lemon flavor. Made everything taste even better. Heck I dipped the bread in the stuff.
PS: The dirty rice is a must.
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