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 Fabuloso lives up to its name – it is fabulous! In a short time, this unit has become the most popular J&R rotisserie. It can be manufactured in a flat top design and is also available in an arched top version.
The Fabuloso can have a stainless steel accented front with scalloped front side pillars, or a red or black epoxy-coated front exterior. Some customers add a brilliant tile to the front to accent or match their decor. It can have a single opening or it can be ordered with two openings so the rotisserie can be loaded and unloaded from the kitchen, leaving a clear view from the restaurant of the succulent meats turning slowly over the aromatic and dramatic fire.
Infrared gas generators beam down on the delicious meats from above, enhancing the rosy glow from the flickering fire. A planetary gear system keeps the spits turning constantly, ensuring an evenly cooked, moist product. The Fabuloso will be the focal point of any restaurant!
For more product specifications and information on customizing this unit for a specific restaurant setting, click here.
Unmatched flavor and texture- the wood fire not only creates the warm ambience that diners love but adds incredible flavor to the rotisserie foods. Standard units have no doors to hinder customer view. This open design creates meats that are unbelievably moist inside with the highly prized crisp outside texture.
Heavy duty construction- built to last!
Efficient! High temperature refractory-lined fire chamber-insulated throughout-this unit is not only fuel efficient, but safe. Infrared gas burners for fast cooking while retaining moisture.
High capacity. Easy to load and unload.
Huge selection of exterior finishes to match your decor or to create a stunning focal point in your restaurant.
Easy to clean- includes a built-in drip pan featuring a sloped bottom, strainer-equipped drain valve, directed water spray nozzles, and stainless steel interior.
Log lighter burner below wood fuel for fast and easy fire starting.
Planetary gear design. This innovative chain drive design makes each spit turn independently while the entire rotisserie array revolves as well. This cooks the meat evenly while allowing the natural juices to baste the outside of the meat.
|Standard Fabuloso||48” W X 54” D X 78” H||Choice of Angle or Hex|
(two sets included)
|120V/1.6A||200,000 BTU’s||1/2 inch NPT|
*Custom Units are available