Quote:
Originally Posted by mattdavis11
The hype about Franklin's sure is strong, but just like the Salt Lick, the BBQ is not even the best in the area. They are using the wrong type of wood. Post oak? It would be a lot better if they used mesquite. Hell, hickory is better than oak. I can see why he uses oak though, it's all over our area.
Valentino's might be the best I've had in and around Central Texas. There are good ones everywhere here!
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I think the sausage at Salt Lick was better than their brisket. Loved the atmosphere there though.
Its been some time, but I remember I really liked Micklethwait Craft Meats too. I'll have to give Valentino's a try next time.