A new day of meat fest starts early so Kim can get to her Board meeting in Dallas in time. We are on the road by 8:30 am and sadly, we’re back down to a duo, as we’ve lost our BBQ companions who have had to go back to work enlightening the world to the wonders of Bikram Yoga. Unfortunately, they can no longer bend over due to their distended bellies, which does present a problem in Yoga. But with proper nutrition, we feel sure they’ll soon be in top form again.As we pull up into the parking lot at Schoepf’s, Kim is wondering if she can actually eat more meat (turns out, yes, she can, but only a little bit).
We agree as we pull in that we are now jaded BBQ connoisseurs. After bad experiences yesterday, we assume we’re long gone from real BBQ country, so we go into this round with limited expectations. Our optimism returns when we see the real pit operation in the back with two guys moving wood, stoking fires and flipping meat.
The meal turns out to be satisfying and definitely worth stomach room (our litmus test at this point), but as we expected it doesn’t rise to the level of the true BBQ Gods (Smitty’s, City Market and Mueller's).
The brisket is moist and tasty and of the consistency that you can pull apart with your fingers. But it doesn’t have the char or smoky flavor of some of the others, nor has it been mopped. We rank it fifth best, but then, as if the brisket could hear us, we explain to it that even being fifth best on the Gods of Brisket tour is pretty damn good. Both here and at Cooper’s, they store the brisket in tinfoil, which causes it to become soggy.
Things look back up with the sauce. It is easily the second best of the entire trip – house made, tangy and vinegary. Steve says that were he in Virginia, the ribs would be the best he’s ever had. They sport a nice peppery crust and good flavor and texture, but aren’t in the stellar league of City Market, Louie Mueller’s and Smitty’s. Or even Kreuz Market, for that matter.
The sausage was in between the kielbasa-style version of Cooper’s and the loosely ground meat filling at City Market/Smitty’s. They would please both camps. If we’d never had City Market’s sausage, this would be really good sausage. But we have seen the light, so this is merely tasty.
The potato salad is an interesting hybrid of fresh potato salad with last night’s leftover baked potatoes chopped in, plus large chunks of pickle. It’s an interesting variation, and one that gets high marks for leftover usage and the resultant boost to foodcost from the chef in Steve, but ultimately is more interesting than good.
And now calamity descends on our little band. After a few bites of sausage, Kim finally admits defeat. She can’t do any more. She can’t go on. She’s done. She orders a green salad. Sadly, Steve now realizes what he’s secretly known inside all along; that despite a façade of bravado, inside Kim is really weak and lacks commitment. But in a final nod to the pilgrimage, she uses the BBQ sauce as the dressing.
At the beginning of the trip, they would have gotten a mark against them for even thinking of having a green salad. But today it goes in the plus category. (That last sentence is a direct quote from Kim, and I am weeping as I type this.) Farewell brave comrade, farewell.
The rating: Schoepf’s Old Time Pit BBQ is as a fine place to stop if you happen to be passing by, but not worth a detour.
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