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didn't straithorn end up not being from Texas, living up in Cincinnati or something?Originally Posted by Meursault
Not sure, all I remember is that he wasn't too fond of nerds.
Epic Derka'd is epic.
Holy crap, the previous reviews were 100% correct. This place served the worst BBQ that I can remember having in a long time. Phil's is so bad that it would make Luther's look like Kreuz's or something. Their fucking white bread was even terrible. Tasted stale to me.
I went to the car wash place across the street and instead of opting for the excellent cheesesteak Porch Swing serves I decided to try this abomination.
Get this, I was chatting up their pathetic excuse of a "pitmaster" and these delusion fucks have plan on opening up Phil's in D.C. and other parts of the country!
They spent WAY too much on the buildout and the place is ridiculously huge. The owners/investors of this place are going to lose their shirt. This place will go out of business before the end of the year. It wasn't busy at all for lunch.
Houston having horrible BBQ is one of the great mysteries of the world. RUB and Central Texas BBQ on the island of Manhattan are leagues better than any of the shitty BBQ places in Houston which is pathetic. I just hope Rudy's opens a location closer than BFE because that's the only hope.
somewhere in Ohio
i ate at rudy's 290 couple weeks ago, the bbq chicken was spot on and the brisket was very decent.
yeah, with two locations in houston, how much closer are you wanting them? like across the street?
last time i ate at rudy's on 290 it was slightly below houston average at best which means it was terrible.
And inside the loop would be nice, somewhere closer than 12 miles from my house.
I was hoping Rudys 290 would be further than 12 miles from my house. That isnt that bad.
i stick to bbq chicken, couple slices of brisket or sausage, never been disappointed, on weekends smoked prime rib
I got a breakfast taco at Rudy's this morning (Austin- 360 / MoPac)... chopped beef, cheese, egg, and potato... it was fucking awesome.
Last edited by KaiserSoze; 06-29-2010 at 01:10 AM. Reason: Mike's Mom
cafe bites email ......
Martin Piké moved to Houston from Holland some 30 years ago. He spent his life in the clothing business before deciding to open that most Texan of restaurants, a barbecue place, in a 1930s converted auto repair shop in the Heights: Phil’s Texas Barbecue. “This is not your typical barbecue joint,” says Piké. “It’s a barbecue restaurant with a full bar, where you can get counter service or regular line service in the restaurant itself. We also have different side dishes like cheese grits, three-cheese mac and cheese and a grilled veggie of the day, plus some fabulous desserts.”
Martin chose Robin Wollin, who used to manage the legendary Otto’s BBQ on Memorial, as his GM. “Everything is made from scratch,” says Wollin. “We have some great jalapeño buns and sausage.”
Cafe Bites tried the four-meat platter of brisket, ribs, pork loin and jalapeño sausage, with cheese grits and no-mayo coleslaw. The sides were absolutely fantastic, especially the cheese grits, which were addictive. We also tried both homemade sauces, a spicy and a sweet version, and found them excellent. But we were surprised by how tough the meats were (except, of course, the sausage) and by how they all lacked a strong smoke flavor. We will put this down to opening-week gaffes, which we hope will be corrected soon.
really?
It is legendary for its shittiness.
exactly. ottos is fvcking terrible. you knew once he took a manager from there this new place was going to suck. hard.
truth...
and I love how in that review they basically said "everything was OK except for the meats"... WTF!?!?! the meat is the only thing that truly matters in a TEXAS bbq joint...
Shouldn't we also be concerned that this guy hails from Holland ([RODNEY DANGERFIELD]no offense[/RODNEY DANGERFIELD])? Last time I checked, they weren't the BBQ capital of the world.
[head shake]i tried to tell you...[/head shake]
there have been a number of 5 star reviews popping up online for this place. the phil's pr machine must be working overtime.
if you think this place serves "the best meat around" you have already failed at life.
mmmm.... spaghetti ribs!!
Also, even if they're getting fraudulent positive reviews, after people try it once they won't be back... well, a few will probably go back when the wait at TGI Friday's or Chiligan's is too long.
Last edited by KaiserSoze; 06-29-2010 at 11:56 AM. Reason: Mike's Mom
You guys are right that Phil's is not good, but what the hell is wrong with Luling City or Pizzatola's?
Are there more than five places in the world that serve good BBQ or do you have to go to the middle of nowhere like Cooper's to get something decent?
they're good for houston and better than dallas. Pierson's is the best I've had in houston though and is superb.
Luling City Market on 610 CAN AT TIMES produce some pretty good que (do not ever get chicken there). the brisket at times is quite good, and the sausage is almost always great. The ribs are generally very sub par. the sides all suck though the beans can be tolerable with some of the orange sauce in them. The issue is you never have any idea if the brisket it going to be good, okay, or the suck. It is all over the map. The saving grace is even on days when it is bad you can cover it in the orange sauce and make it palatable then get a sausage link and pretend you're in luling.
Also as stated you simply will never find better smoked chicken than that at Goode Co on Kirby. That is not real BBQ, but it is freaking delicious as is the tater salad there. Everything else is the suck, but that yard bird is full of win.
i had to take the kid to the doc today, and on my way back to the office i passed Phil's. Seems the euphoria has already worn off, and the food is speaking for itself. The place was empty at high lunch time.
The good news is that they can accomodate a shitload of people that will never go back.
fail/fail
one thing to note as i drove by is that there was absolutely no sign of any smoke anywhere. none. me thinks they are burning this shit in a gas oven with maybe a few hickory chips in there, or something. no smoke blowing anywhere, and a lack of smoke flavor in the meat tells me they are doing this wrong.
I always thought the ribs and jalapeno sausage were great while the brisket was avg.
http://www.philstxbbq.com/s/home/There’s nothing like the taste of genuine Hill Country barbecue: succulent beef brisket, ribs, sausage, chicken and pork smoked for hours over a low-heat, hickory fire.
Let's see, so far we have hear that there is no smoke flavor, a smoke ring of questionable origins, and no evidence of smoke anywhere near the restaurant. Of course, no one would embellish their restaurant's website... this just doesn't make sense.
no embellishment. there is nothing like that, especially at phils texas bbq.There’s nothing like the taste of genuine Hill Country barbecue: succulent beef brisket, ribs, sausage, chicken and pork smoked for hours over a low-heat, hickory fire.
lulz
I don't know why I read these threads, now I'm hungry for BBQ and there isn't shit around me. I'm going to Pizzitola's soon.
Its much more depressing reading the Franklin's thread.
however, next time you're jonesing for some fine Italian food, hit Phil's and order the spaghetti ribs. Tell 'em Kaiser sent you; that'll ensure that you only get 1 rib... which will be more than you'll be able to eat.
100% agree... if the owners had the coin to build this place in the fashion they did, they definitely have enough money to sign a high dollar advertising deal with local publications (i.e. we will write a great review in June and then in August your $8k per month ad campaign will start).
Furthermore I think their main demographic is people who don't know what decent bbq is...
I refuse to subject myself to that. I look forward to posting in it after I get back from Austin next weekend, though.
if you want cue, come out to swinging door in richmond. money.
I was told that they started coning off a lot of the parking spaces for valet parking. valet parking at a bbq restaurant. are you fucking kidding me?
They're expecting a rush on spaghetti ribs- get in line!!!
shirley, you cant be serious.
fify
nothing says great bbq like solid sides and valet parking
all these suspect 5 star reviews have one thing in common: none of them mention how the meat tastes; it's all "the mac n cheese was divine, the pecan pie will have me coming back for more, I messed my pants when I tasted the delish grilled veggies."
This thread is hilarious already, but if you want something else to laugh at, Phil's facebook page has this picture with the caption "Hot, hot, hot!"
.... those are dual temperature refrigerator/ freezers. http://www.victory-refrig.com/html/products_dual.html
It also looks like they're using Oyler "pits" from J&R Manufacturing out of Mesquite TX.With the Oyler E Models, we have now developed a safe and clean way to assist the wood fire. We use safe and clean electrical elements. There is no flavor tainting with our electrical elements. There is no explosion hazard, either. What you do have is a way to dramatically reduce wood usage while preserving the character of what barbecue purists everywhere credit as being the best pit in the world...the Oyler.
pierson's brisket is tops... the sausage is hit or miss (usually hit, but i've had it too dry before, too.) the chicken always sells out. [racist] the stuffed potato will put your ass to sleep...
dammit... i wonder if they've sold out of everything today... f this thread.
...you can make good bbq on these pits IMO.
They look like their normal all-wood models (hard to say w/out a shot of the firebox though). I wonder what they are doing wrong?
I hope you took your date to Phil's tonight.
OH MAI GAWD.
Mike Loden reviewed the place:
http://www.yelp.com/biz/phils-texas-bbq-houston
Last edited by gcsmithIV; 07-01-2010 at 01:23 AM.
that's one damn awesome review below Mike Loden's.
It should be said that you should never, ever, ever, ever eat BBQ at a place that does not sell by the pound.
http://www.philstxbbq.com/s/menu/
who the gawd is Mike Loden?
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