Jun 1, 2017
Texas barbecue has no peer on earth.” That’s what I immodestly declared in 2013, when we published our fourth list of the fifty best barbecue joints in the state. We were right, of course, but I did wonder: Had we peaked? Was there nowhere to go but down? Four years later, the answer is clear. There was nowhere to go but up! Our appetite for smoked meat remains insatiable, and I can say, with gusto, that we are living in the golden age of Texas barbecue.
And what defines this succulent era? First, quality. The cult-level popularity of barbecue has permanently changed the old landscape. When we compiled our very first list—twenty places—in 1973, smoking anything but the cheapest briskets was unthinkable; now, glistening slices of Top Choice—even Prime—beef are the norm. Restaurants serve butter-tender beef ribs and name-check the ranches they hail from on their menus. This is true from Wolfforth to Mercedes and Pecos to Spring, because excellent barbecue is also more widespread. A claim of “That’s great brisket” in Longview no longer has to be qualified with “for East Texas”; today’s pitmasters provide an excuse for a road trip to just about any far-flung corner. Once the term “Texas barbecue belt” meant the center of the state. Now it stretches far and wide.
Barbecue is easier to find too. Thanks to Twitter, Google Maps, Facebook, and Instagram, you can get a brisket or sausage fix when and where you need it. Decades ago, a barbecue trailer on a farm road could dry up and blow away in between customers. These days all it takes are a few raves on Yelp, and it has a good chance of success. This coincides with another trend: more than ever, barbecue is urban. Lockhart was once the smoked-meat capital, with three fantastic joints on our list in 1997; this year, the town has one representative. By contrast, Houston has four entries, Austin seven. At this rate, our next fifty best could come solely from our five or six biggest cities. (Don’t worry, it won’t.)
If there’s a dark side to all this, it is the cost—to our wallets and our patience. One reason cities are dominating is that they have customer bases that can afford brisket at $20 a pound and foodies who think nothing of investing time in a barbecue line. “Democratic” is hardly the word for an hour-long wait for a $35 beef rib. Still, I won’t complain too loudly, because cities also have armies of amateur reviewers who demand the best. Competition has a way of keeping the bar high for all of us.
Which brings me to a final trait of this moment we’re in: variety. In 2008 the quartet of brisket, pork ribs, sausage, and chicken ruled our list, and we lamented aberrations such as deli turkey. Since that time, the barbecue menu has been expanding faster than my waistline, with the addition of real turkey breasts, a renaissance in beef ribs, and a full-on embrace of pork steaks and chops. Great pulled pork has made a definitive invasion, and there’s even a little ham and pork belly to round things out. It makes you wonder what’s in store for the 2021 list. Anybody up for rattlesnake? —Daniel Vaughn
Source: Texas Monthly
The tradition of cooking only with a wood fire is foremost in the repertoire of many chefs. Because of this, J&R offers the Emilio's Special Combo. It is an ideal rotisserie/grill for all wood cooked entrees.
Emilio’s Special Combo combines a generously proportioned grill with an easy to use display rotisserie which can cook 16 chickens at a time or any variety of other menu items. The rear and side stainless walls capture and direct the heat onto the rotisserie for fast cooking. All of this is compactly packaged in a 48 inch by 42 inch footprint!
Even with a small space, this rotisserie will deliver a punch that only wood can give.
Click here for more product information on Emilio’s Special Combo.
The Emilio’s Special Combo is an all solid fuel fired (wood and/or charcoal) grill and rotisserie combination that features a generously-sized front grill combined with a four to eight spit rotisserie, depending on the size you select. It is a great unit to use where space is limited. Like the Milano Arosti, it blends tremendous flexibility with floor space economy. Meats on the slowly turning rotisserie are imbued with the flavor and aroma of the wood or charcoal. When placed in customer view, this makes the rotisserie items on your menu irresistible. Our solid fuel units are renowned in the industry (and loved by chefs) for their high grill surface temperatures. The secret is the incredible hot, live fuel fire contained in the lower body. Our unique Chef Cool design keeps this heat inside the grill, where it belongs.
There are many options available on the Emilio. While the standard size is 48 inches wide by 42 inches deep, we can customize the size to fit your needs. You have your choice for the front upper finish and many customers choose a colorful ceramic tile front (at no extra cost) to complement their decor. Another popular option, if your floorplan will permit it, is to add rear loading doors for the rotisserie.
|Emilio’s Special Combo||48"W X 42"D X 74"H||4-31"||120V/1.8A|
*Chicken capacity: 16