atcNick wrote:I really want to try it to see what "the best' tastes like.
-Nick via Tapatalk
It's always subjective. And of course it depends on what you judge them on. Some people try chicken and turkey and pork loins, and the side dishes and deserts and the Dublin Dr Pepper and all that stuff. I focus on the two toughest items, brisket and ribs. I love both his brisket and ribs. It is very similar to Taylor Cafe overall. The brisket is probably about the same level as Snow's, maybe a bit better. I almost think it is easier for Franklin right now. All he has to do is prepare his entire BBQ menu to be ready for 2hrs, from 11am to 1pm. Most places have to plan for 6-8hrs of eating time, meaning they might have meats that are over or under cooked. That is what happened to me at Snow's. The ribs were just way overcooked, by probably 2hrs. If I had gotten there 2hrs earlier, the ribs would have probably been perfect. The brisket can withstand a bit of overcooking, but ribs cannot.
I am still waiting for an update on JMuellers. I haven't seen the surly meat cutter in a few years, and I need some smoky brisket fix, Taylor style.