Posted on 01/05/2015 3:55:40 PM PST by Kaslin
If you're going to celebrate defeating Wendy Davis in a landslide and becoming the next Governor of the Lone Star State, you might as well live up to the motto, "Everything is bigger in Texas."
To celebrate Greg Abbott's victory, four tons of brisket have been ordered for his inauguration party.
Everything's bigger in Texas: WFAA just reported that FOUR TONS of brisket have been ordered for the @GregAbbott_TX inauguration party.— Greg Abbott (@GregAbbott_TX) January 5, 2015
Four tons is equivalent to 8,000 pounds. Notice how Abbott didn't mention where the brisket was ordered from, after all, that could start a Texas civil war. Regardless, I think it's fair to say there's little doubt Abbott's party will be one of the best around the country as newly elected officials take their oaths of office this month.
UPDATE: It's going to be quite the party with brisket selling for $10 a plate in Austin.
For the first time in 14 years, Texas is about to have a new governor. While the transfer of power will include several formalities, there are also concerts, balls, parades, and even a barbecue anyone in Austin can enjoy.
On Tuesday, Jan. 20, Governor-elect Greg Abbott will take the oath of office, ending Rick Perry’s record-setting tenure. but that is just one part of the week. Sen. Dan Patrick will also take the oath of office as the next lieutenant governor. That will take place on the south steps of the Texas State Capitol.
Immediately after the oath, anyone can grab lunch at the Inauguration Barbecue on the West Capitol Grounds. A plate of brisket and fixings costs $10.
At 2 p.m., the Governor and others will take part in a parade down Congress Avenue. Expect the road to be closed through at least 4 p.m.
On Tuesday night, members of the Texas political elite will dance into the evening at the Future of Texas Ball. Anyone can purchase tickets for $75 and be treated to country acts. Lady Antebellum and Texas-native Pat Green.
Correction: Abbott's inauguration isn't today as previously stated, it is January 20.
The sauce poured over the salad is to die fer.
As far as I am concerned there is no such thing as bad smoked brisket in TX. In 2011 I had a project requiring me to wake up at 3:30am, drive 90 miles to Monahans, TX... kick ass sometimes until 8 or 9pm then drive 90 miles back to the hotel. Often, I would stop at this BBQ joint in Monaahans and grab 2 lbs of fatty smoked brisket cut into thicker chunks than normal for dinner on the drive home... Just brisket... and a couple half liter glass bottles of Mexican Cokes poured into a huge cup with crushed ice. I would eat it with my hands dipping the chunks in sauce if I felt like sauce that night and just wipe my hands on my shirt. I miss having access to good smoked brisket. Northwestern PA is just... lacking in that department.
we are driving to Texas in April to see the blue bonnets and visit Cooper’s BBQ in Llano. Having consumed massive quantities of BBQ from all over I can say with certainty that Coopers is the best in the world for pork and brisket
We also hope to visit Fredrick and the Nimitz museum
We will drive 4 or 5000 miles for blue bonnets and the world’s best bbq
Coopers is a great one.
I have not been there in 15 years but recall it being tasty.
lol, no. They were closed the day I took the picture and the stories that other freepers told when I first posted it were enough to keep me away.
That’s too bad! Good bbq is a wonderful thing.
Really? Yer joshin; me, right?
Six of one, half dozen of the other.
PS....
Don’t tell anyone but I am a pork fan here in Tx.
Bring on the OINK!
I ate at the Rudys in Waco.
The brisket was just fine, their pickled jalapenos were OUTSTANDING. *Still crispy fresh* The corn on the cob was boiled to death.
I ate at the Rudys in Denton.
Everything sucked.
My mother cooked Jewish style pot roast like that. Brisket plus potatoes plus carrots plus onions plus a cooking gravy or sauce
People in Tx are oddball purists when it comes to BBQ.
Some will not even allow sauce on the side.
But Brother, a brined and smoked brisket is yummy!
The Salt Lick a ways outside of Austin is a wonderful place. Good BBQ. The setting and open pit is truly amazing.
I will add it to the roadtrip list.
lol
I smoked a 16 pounder with oak and mesquite for 6 hours then into the oven for another 16 hours leading up to Christmas morning.
Learned a lesson that six meals straight is my limit on brisket.
I don’t like BBQ sauce. It spoils the flavor of the meat and the wood smoke.
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