Mitch Benjamin and his Meat Mitch team received a major shout out on the Rush Limbaugh Show yesterday over 20 Million listeners heard Meat Mitch Praised by Rush on his show. Here is a picture of Rush digging on the BBQ! http://instagram.com/p/YVmTWxO1y0/ You can buy all three of the products by clicking here: Meat Mitch Competition BBQ Kit at BBQ Pro Shop
Having just sold out of Rooftop BBQ Sauce, we called to re-order and found out that Green Mountain Grills has added it to their line up of sauces and rubs. The best blog post I could find on this which tells the story:
Green Mountain Grills Pitmaster BBQ Sauce
Last week I alluded to a coming announcement about Rooftop BBQ Sauce. Andy announced just yesterday on the Whiskey Bent Radio Show that team’s long time sponsor, Green Mountain Grills, is producing the Rooftop BBQ sauce; repackaged, rebranded and with an improved formula: Pitmaster BBQ Sauce.
Starting next week it will be shipping out nationwide to all GMG stores and beyond. While the team will still be selling the sauce at their events, GMG will be the sole distributor and they will be making it much more available and at a more inexpensive price at $5.99 a bottle. It has also been repackaged in a plastic bottle with a new label and has been thinned out with the addition of apple juice.
Everyone we talk to seems to have an opinion on Andy’s decision to do this, but as I may be the only one who truly knows how much Andy works while running a side business—or two— in addition to a full time job. He never stops. Now, taking and shipping sauce orders has been lifted off his shoulders and he can focus on what he truly loves: cooking amazing barbeque.
Big thanks to Samantha Allen for her beautiful blog and having some information on this exciting announcement!
After stopping it at the Taco Xpress, for some breakfast taco’s and some food to keep us satisfied, we headed to Franklin Barbecue and arrived in line at 9:15 AM. Franklin’s claim to fame is that they open their doors at 11a and stay open until they are sold out, oh and also that they have the world’s finest Texas Brisket! So they usually run out of food around 2p as the sign says. Our timing was perfect, we were amongst the first 25 people in line and that got is in the door on the first shift. The line just grew and grew as we waited there, people joining people holding spots and the beverage lady coming through the line to serve drinks. The wait was half the fun, and a little tip, you can use their bathroom.
The first person from Franklin’s we met was a really Sweet young lady who came through to gauge our order as to how much, brisket, pork, ribs and sausage you would be interested in having. It is first come serve so she takes your order and then let’s you know whether there will be any left by the time you get inside. Not an issue for us, more of an issue for the folks closer to the end of the line.
We were lucky and got inside at 11a, waited another 20 minutes and was happy to see Aaron Franklin enjoying his morning espresso and watching over the first cuts of brisket hit the trays. We went with a pound of brisket, 1/4 LB of Turkey and pulled pork, two hot links and a pound of spare ribs and went to work. The surprise of the meal and not to be missed is the smoked turkey, we surmised that we may have been the first to order it and we got a fresh breast that was just amazing, nice blend of pepper, salt and smoke, with a delightful bark. Don’t miss it, we shared it with some line mates who made the mistake and they had the same reaction.
The pulled pork was awesome as well, salty, smokey with a hint of pepper and moist. Moist seems to be the seem at Franklin’s, how they do it, I do not know but all our food was tender and didn’t dry out as we ate it. The sausage casing had such a snap and a great flavor. Now the spare ribs had a great bark and a peppery smokey flavor with tenderness that made it easy to separate meat from bone. No falling off, but pulling off was just a delight and an awesome flavor.
Last but not least was the brisket, we asked for fatty and the bark, oh the bark was just amazing. The brisket was not like anything we have tasted thus far in Texas. It was light, fluffy and literally had the consistency best compared to a good birthday cake. The crusty bark mixed with the light and tender meat that was airy and so moist. The bark has a pepper flavor which is the most predominant flavor and it was worth every second in line to taste this Pit Master’s handy work.
Finally, Franklin’s has sauce and the Espresso BBQ Sauce, which is evidently taken from Aaron’s love of a good espresso is the perfect companion to his brisket. Highly suggest taken a few bites on it’s own, but then give that BBQ sauce a try, the mix of the coffee and the black pepper is just not to be missed. Had an almost chocolate under tone and was a pleasant surprise.
Enjoy the photos from the Austin BBQ Roadtrip on BBQ Pro Shops Flickr Page
Meyers Elgin Sausage and Southside Market are the two sausage makers in Elgin, pronounced “El Gun” by the locals, that I was told I had to visit. We stopped in Elgin first as it is just 30 minutes from the airport on the new toll road with an 80 MPH Speed limit. (Nice!) The agenda here was sausage and Gregg Meyer of Meyers was kind enough to say hello to us and we had a nice conversation with him. The history of Meyers is that it is a german original recipe going back to the 1800’s, so it is as about as classic as you can get!
Meyers is a sausage shop and a BBQ restaurant rolled into one simple facility, you can buy the sausage, rubs and sauce in bulk in the store and then head over to the the chow line for some BBQ. This being our first stop, we started with Brisket, their classic beef sausage and a few links of their pork sausage as well.
Gregg Meyer told me that he is in charge of R&D and the very respectable brisket and ribs were an add on to his original family recipe of sausages. The beef sausage was very flavorful, some of the best sausage we tasted on the trip and the pork garlic sausage was also fantastic. The neat thing about Meyer’s is that although they produce in mass quantities, they have kept the original recipe’s the same and do not use any extenders, just fresh product, you can surely taste it! They have a chorizo based sausage as well which will soon be on a plane up to Chicago for our next party!
Next stop was Southside Marketis on the other side of town, just down the road from Meyers and is also another Elgin classic, when we placed our “light” order, they spotted us and knew we wet just down the road. Staff here was really friendly and after we got our brisket, beef sausage and jalapeño cheddar sausage, “Pony” came out and served us up a sliced pork steak which just stole the show. Very flavorful, tender and delicious. The rest was great as well, very happy that stopped there and checked it out.
Line of the day was when we told people we were headed to Franklin BBQ the next day, everyone said that Aaron does an amazing job but one fine Texan exclaimed, “It’s good and all, but I wouldn’t wait in line for three hours to see the Pope!” I probably wouldn’t wait in line to see the Pope either, the Grateful Dead and BBQ, well if it is that good, you bet I will wait on line for it, no shame there, tomorrow we go to Franklin Barbecue!
Easy Chicken Breasts
We have carried Dennis’ Pineapple BBQ sauce for many years and found that Dennis who is an excellent chef, shares recipes for his products. We love his products, have for a long time now, and just wanted to share this simple recipe for easy chicken breasts. If you want to grill these, make sure you do it low and slow as the BBQ sauce will burn under high heat. No shame in doing it in the oven either, enjoy and thanks to Reva Foods LLC for the recipe!
4 – 6 oz. Chicken breasts
. Place chicken breasts in food safe plastic bag.