BBQ Nerd’s Spring Break Burger/BBQ Bonanza

So dear readers, the BBQ Nerd just had a heck of a week filled with hockey, movies, burgers, que, and the beauty of Texas. There were some ups and downs, but all in all, it was a phenomenal week, and like always, I’m here to share the glory with you!

I started my journey on Saturday, March 9th. My plan was to hit Top 5 BBQ in De Soto and then meet my friends at the arena for the Stars vs. Blackhawks. Unfortunately my BBQ destination was expectantly closed,  so I headed for downtown Dallas, and had to make a choice- long lines at the Pecan Lodge or try one of the state’s BEST burgers at the Off-Site Kitchen. I decided BBQ would wait today and headed towards the burger joint. There was a small line, but I knew exactly what I wanted- the Murph-Style burger.

One day I promise my photography will improve. Anyway, this beauty has your standard secret sauce, lettuce, tomato, and american cheese. What puts this burger into a different stratosphere is the bacon/jalapeno relish.  This salty, sweet, and somewhat spicy condiment really brings the burger together, creating a decadent flavor with each bite. You get the fatty bacon flavor and the freshness of the veggies in the relish. The cheese was perfectly melted, and the patty perfectly seasoned, meaning that delicious relish is complimenting an already terrific burger. If you are in Dallas you HAVE to try this one out.

Once the hockey game started, I realized that I was going to have to get some food.  I spotted a sign that said DBQ and was hoping for a brisket sandwich like the one here in College Station. I was a bit disappointed when it turned out be be a very generic looking sandwich.

I put the coleslaw and jalapenos to give the sandwich a bit more bite. I was pleasantly surprised at the depth of flavor the sauce used provided. It was smokey, a bit sweet, with smidge of pepper thrown in. The slaw and peppers provided a nice acidic counterpart, and I would say there are far worse sandwiches in arenas out there. This one will tingle the nostalgia kick you might have for this style of sandwich, but I expect better in the State of Texas regardless. I worried that my adventure wouldn’t have a BBQ highlight.

After the Stars lost and we grabbed some wings at BJ’s, I headed to Ada so see my friends’ weeks old daughter. She was adorbs, and I had a good visit with the dogs too. I drove up near Tulsa to get my brother for his bday celebration- we were going to watch Captain Marvel in the IMAX. This was my second viewing but his first. Before that, we hit a burger joint called Fat Guy’s Burger Bar. it was here that my intersection of BBQ and burgers reached its peak as  I ordered the pulled pork burger.

This wonderful concoction has pulled pork, beef patty, Gouda cheese, their sweet a spicy slaw, and a special sauce called Adobo Q. This sauce is like a chipotle BBQ sauce and pairs perfectly with the pork. The first thing I noticed was the ratio of burger to pork to slaw. Neither ingredient overpowered the other, allowing everything to work in sync. The slaw was not too sweet, but gave the sandwich a bit of heat and crunch. I would have liked more smoke on my pulled pork, but this IS a burger joint not a BBQ one. They picked a good smokey cheese to go with it though, and result is a not too spicy, very tangy BBQ sandwich that picks up its smoke via cheese and sauce. The fries are plentiful here, and I chose the caramelized onion aioli which a bit subtle for my taste. But with so many different burgers on the menu, I am definitely coming back to this place.

After watching the movie and spending a night in a hotel, I left for home, and arrived with few stops. In a few days, I knew I was taking my wife to the airport for her own adventure to Mexico. Houston is home to and near plenty of BBQ joints, so I knew I’d have some options. I chose Tejas Chocolate + BBQ in Tomball. I arrived to a decent line, and just savored the smell. I knew exactly what I wanted- A Texas Reuben with pastrami brisket (something they only serve on thursdays along with pastrami beef ribs), Chile Relleno sausage, carrot souffle, cornbread casserole, one of their chocolatey deserts and their famous Mole bbq sauce. Luckily they had everything I wanted still available.

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There are so many things I have to say about this place, but I’ll start with the Reuben. Pastrami Brisket is a revelation. The brine concentrates the smokiness, and the bark maintains the peppery and salty bit brisket is known fore. It’s impressive that the meat isn’t overly salty. The sauerkraut provides a lovely acidic crunch and fresh flavor to the sandwich. the sandwich comes with housemade Russian Dressing and Mustard. I used both, but I do prefer the mustard, with it’s beer flavor and spiced-up vinegar flavor adding a new dimension to an already fantastic Reuben. I recommend trying both before you use both, but if you do, you will indulge in perhaps the best BBQ sandwich I’ve ever eaten.

The Chile Relleno sausage was another fantastic discovery. Using ground brisket, pepperjack cheese, and roasted poblanos (along with Tex-Mex seasoning), this joint in Tomball may have crafted the best sausage I have ever eaten. It has spice, gooey cheese, and tastes like the ultimate fusion of Tex-Mex and BBQ. And it pairs amazingly with their Mole BBQ sauce. Quick note- you will NOT find that sauce on their tables. They do have a red, tomato based sauce that’s a bit too sweet and has plenty of tang. You can also find salsa verde sauce should you desire to use any. But you have to order their best sauce at the counter, and be sure you do. Tejas advertises itself as a “bean to bar” chocolate factory, and they use their fantastic dark chocolate, peppers, pecans, and a slew of other ingredients to produce the most complex sauce you will ever try. The flavor can best be described as tangy, peppery, and sweet, with the depth of the dark chocolate leaving a lasting impression. It might not be to everyone’s liking, and it might not pair with EVERYTHING, but try it on their Chile Relleno sausage, and you can thank me later for a transcendent bite of BBQ.

Trying not to hype this place up too much, as I only tried to major menu items, but let’s talk about the sides. The cornbread casserole was a bit disappointing, as I expected something closer to corn pudding. It was more savory and just a bit bland. The carrot souffle on the other hand redefined what sides can do at a BBQ joint. It tasted almost like a sweet potato based piece of flan. It was sweet, almost desert-like. If you only can get one side, make sure it’s this one. My dessert was a German chocolate pudding which took me two days to finish. Wonderful chocolate pudding, cookie bits, and coconut make for a wonderful cake-in-a-tub dessert.

Overall I give Tejas Chocolate and BBQ a stellar 9.8/10 based on my selection.

I brought my leftovers home, and I planned my weekend. On Saturday, I planned on visiting Colorado Bend State Park, and my path took me to Belton to try out Miller’s Smokehouse. I decided to go with the Texas Trinity, opting for jalepeno sausage, adding a side of beans and cornbread to my meal.

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The brisket was deeply smokey, and had a prominent beefy flavor. The rub is much more complex than the usual salt and pepper you usually find in Texas. As such, it could have used some more salt, because the meat was a tad on the bland side. The sausage had plenty of cheese and jalapeno flavor, with a bit of a finer grind than I prefer. However, a quick dip into the hot sauce provided at the helped out quite a bit. The sauce was thin, peppery, with a hint of sweetness and vinegary tang. It reminded me quite a bit of the sauce at Southside Market. The regular sauce was a bit too sweet, but had a good tang to it. The beans were fantastic, peppery and perfectly seasoned without any meat chunks trying to help out, letting the beans stand alone. This means they weren’t decadent, but they were rustic, embodying the best of the classic side. The cornbread was more like a chunk of corn CAKE but it was buttery and sweet, and I honestly ate it as a dessert. They have honey butter available, but you don’t need it (I still used some because… honey butter, man). You should go on Friday/Saturday to snag some, along with their pork ribs (only offered on these days). These ribs were the standout of the dish, and at first I was a bit disappointed I couldn’t just order one or two. I opted for the cheaper half rack, and soon lamented that I didn’t have MORE. The bark had this wonderful thick peppery taste that paired with the glaze that had formed from the rub used. The glaze wasn’t too sweet, and the smoke penetrating the rib brings it together. These surpass even Snow’s BBQ’s ribs in my opinion, and they are a must try in this state.

I give Miller’s Smokehouse a 8.5/10, and I will be back to try more things there.

I finally got to Colorado Bend State Park, did some hiking, and snagged some photos. I hope to return soon, as the park was gorgeous. Oh and I picked up Amber safe and sound from the airport, and she also had a wonderful time. I look forward to trying more BBQ out in the next month or so. In the meantime- give these joints a try and be sure to give them some positive word-of-mouth if you like them! We gotta keep this BBQ train going!

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