Aces High Bulletin Board
General Forums => The O' Club => Topic started by: FX1 on June 28, 2007, 02:45:23 PM
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If anyone is around llano stop into coopers..
Their big chop is out of this world..
http://www.coopersbbq.com/
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Smack dab in the Hill Country area. I will give this place a visit! Thanks for the heads-up!
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Its a must if your into BBQ.
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True Texas BBQ ceased to exist when Oscar Thurmund died. (sniff)
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Originally posted by rpm
True Texas BBQ ceased to exist when Oscar Thurmund died. (sniff)
That's a bold statement.
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There's a little BBQ/smokehouse just north of the Dairy Queen in Three Rivers that's pretty good. Their jerky is the best, I always stop in to buy a pound or two to munch when traveling north.
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Originally posted by DiabloTX
That's a bold statement.
And I ment every word.
I've had some really good BBQ, but nothing that's matched Oscar's. Maybe it was the bowling ball sized frozen goblets of beer or the sawdust on the floor that made Oscar's taste better to me. I don't think the Cessna crashed into the roof that he used as a sign had anything to do with it.
After Oscar died his son took over and didn't change a thing. The place closed because people stopped coming.
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Originally posted by rpm
True Texas BBQ ceased to exist when Oscar Thurmund died. (sniff)
Never heard of Oscar Thurmund.. What place did he own and where?
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Originally posted by FX1
If anyone is around llano stop into coopers..
Their big chop is out of this world..
http://www.coopersbbq.com/
coopers has great BBQ havent been there in years though
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Oscar's BBQ on 28th Street between North Main and Jacksboro Hiway in Ft.Worth. Oscar once ran for city council as "The BBQ King", he almost won. He died in the early 1980's.
You couldn't miss the joint. It had an old Cessna that looked like it just crash dived into the roof with OSCAR'S BBQ painted across the wings.
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Living in Arkansas, I make my own.
Don't get me wrong, the BBQ in TX and AR is good, but as restaraunts have to cater to the masses, they all tend to be mainstream.
My family LOVES the garlic variation I do. Ya know how Greek Cuisine calls for taking shards fo garlic, making a knife stab into the lamb and inserting shards of garlic into the hole....I do the same thing for the brisket up to a head and a half worth.
Besides, my dry rub tends to have A LOT more Cayenne in it than the restaraunt version.
Smoke that sucker on the Weber for 10 hours, and get ready for the home-made sauce!
68ROX