13.Schoepf’s
Schoepf’s Old Time Bar-B-Que was a local place where my cousins live, so we got to meet them for dinner on our way south out of Dallas and had a nice meal with m brother too. The have the pits there to select your meats. Lots of stuff on the pit so we had a big selection.
The brisket is cooked on an authentic pit for only 2 hours and then in foil for another 8-9 hours, with the flat meat DOWN soaking in the grease. No smoke ring and just plain beef was the result.
First bite of turkey had me INTRIGUED — Iy just tasted “different”. I was very interested to see what kind of turkey they were cooking. We cook a lot of turkey at Jaymer-Que and I thought I was pretty familiar with BBQ/Smoked Turkey and the various ways to cook it. They actually surprised me - they buy pre-cooked, processed Turkey from Sysco and just keep it warm on the pit. Oh my! That was probably one of the biggest shocks on the whole trip - I just can’t imagine doing that in my restaurant.
They grill their ribs for only 2 hours with plain salt & pepper before heading to the warming pit. Crunchy and a bit dry. Not much meat across the 2-3 bones I had so other than taste of the rub, I didn’t get a decent taste of meaty ribs. Didn’t get any pics. I guess if I’d seen something really worth recording I would have grabbed the camera.
