Posted on 01/12/2020 10:29:41 PM PST by nickcarraway
When you've been cooking barbecue in Texas for decades, you must be doing something right. At Schulze's Bar-B-Que and Catering in Rosenberg, customers don't leave hungry.
"We've been in business for over 50 years," Schulze's co-owner, Clifford Schulze said. " We just take a lot of pride in our cooking, plus, having good help."
Schulze said the key to successful barbecue isn't just in the seasoning or sauce. Instead, in Texas, it's all about the cook time, and cut of meat.
"I think we take more pride in ours and what we do," Schulze explained. Texas isn't the only place you can get barbecue, Kansas City also prides itself on the dish.
Neither 4-year-old Bear nor Toro could speak, but their eyes said it all.
But with the Texans and Chiefs meeting in the playoffs, barbecue has become personal.
"Texas barbecue is better! That's why the Texans are going to win," Schulze said. " They're used to eating good barbecue."
At Joe's Kansas City, employees would disagree. "We didn't invent it," Joe's Kansas City director of marketing, Doug Worgul said. "We admit that. But, we perfected it."
The big difference between the two regions, Worgul said, is the variety of food.
"Texas is known for its bigness, right? But Texas barbecue is actually a little bit smaller than Kansas City barbecue because we got a bigger menu," Worgul explained.
Like Texas, you can find brisket, sausage and ribs in Kansas City barbecue, but they also put an emphasis on chicken, turkey, and pork. They also prepare something called burnt ends, which is the fatty part of brisket.
"Juicy on the middle," Worgul explained. "Crusty on the outside. Smokey, very intense. It's a great bit of meat candy in your mouth."
While K.C. joints might think they have the better barbecue, Texas has been at it longer.
After 50 years, Shulze's isn't slowing down anytime soon. He's hoping the Texans show the Chiefs that everything is better in Texas.
"The barbecue is going to come out on top, and the Texans are going to come out on top," Schulze said.
The Texans and Chiefs might be enemies during Sunday's playoff game, but the teams mascots' have a relationship that means more than a single game.
It should be properly smoked on the grill. We even BBQ our Turkeys out here for Thanksgiving. :)
No grilling for me for a while. It’s January in Michigan for goshsakes.
Well now THAT is a problem I absolutely understand. The only reason we cook more outside than inside is the warming weather here in the desert southwest. :)
Texas Brisket
KC Burnt Ends
Memphis Ribs
Carolina Pulled Pork
And there is the wining answer!
If you have to shovel snow off the grill it is a problem... :)
But when it warms up don’t let “too big a chunk” be a problem. Cook it, freeze it, and enjoy it. :)
Yeah, I really would like to. I’d like to find some recipes which use leftover cooked brisket just so I don’t get tired of eating a 15 lb hunk of meat.
“Yeah, I really would like to. I’d like to find some recipes which use leftover cooked brisket just so I don’t get tired of eating a 15 lb hunk of meat.”
Is that even possible??? lol Meat is our main staple out here and the main course every meal. Of course you can put it in anything wanting Beef or even Pork, but it is already cooked and ready to go!
Improvise and be creative! :)
There’s just me here. Theoretically frozen food lasts for ever but, truth is, it deteriorates in quality in the freezer after it has been there a few months. Safe to eat? Yes. Still tasty? Not forever.
100%
I absolutely agree. But it disappears faster than you think. Invite a friend over for your good BBQ! Or not... Just a thought.
“Is KC seasoning normally hot (spicy)
Went to the local food outlet and they had KC ribs on special - bought 4 packs, fixed the first pack and we could not eat it SO SPICY.
So the other 3 packs I had to wash off the spice before I could cook them.
Is this normal?”
You were the victim of a crime. While we like our “warm” BBQ out here in the southwest, and I understand they like it hot there, we are still careful to not make it so hot that it masks the base flavor of the meat. when you buy it pre-seasoned “hot” like that, they are trying to mask the flavor of meat that was just about ready or has turned and going bad. One of my really good lifelong friends is a meat cutter and he explained this scam to us. Along with bleaching pork and chicken that has turned.
Oh, yeah, I would like to do that. But that’s weeks away. I’ve been pretty ill for more than two years. Almost incapacitated. I was unable to keep up with the house during that time. Lots of work needs to get done before I’m ready to entertain.
But now I’m heading in the right direction.
Finally.
Well sorry to hear that, and good to hear you are improving and going towards the positive! There is a whole family here who cares! :)
And I very much appreciate that.
Onward and upward!
Absolutely! Always keep fighting! :)
Well that’s good, I may be thinking of Memphis. Maybe someday I can get My foot healed up the Mrs and I can start road tripping and do some investigative eating trips.
Congratulations on the Ballgame, that was quite a combat and control situation. Well done.
The odds your local outlet’s ribs label KC Ribs were anywhere near KC approach zero.
Houston SUCKS !!! IMO. Too big, too much traffic, too many drivers not paying attention to what is happening.
I did learn a LOT while driving there in My teens doing Deliveries back in the mid 70’s all day long 6 days a week but that’s about all it was good for.
< glazed over eyes >... SLOBER, DDDRROOOOLL...< /glazed over eyes >
I’ll start one of those by Dry Ageing it 2-3 weeks in the bottom of the fridge. Then pulling it out of there for a little bit of trimming then brush with a bit of Peanut or Olive oil then Kosher Salt & Freshly Cracked Black Pepper rubdown. Then heat up the Cast Iron Griddle and Sear off both ends then all sides. Set that BABY on heavy-duty foil on baking sheet, toss a few sprigs of fresh Thyme on top and wrap the foil around leaving air space but seal up the foil tight. Into a 450°F oven for about 2 hours, then reduce oven temp to 300°F until You get to desired donness with a meat thermometer without touching the bones. 125°F Rare, 145°F Med.
Leave in foil to Set the juices for about 15 mins.
Pour off Au jus into bowl for table service.
Yes, but it is great practice for racers......
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