The Texas Bucket List - Gatlin's BBQ in Houston

It's time for the Texas

bucket

list

portion of the week and this week we're in the big city of Houston for a huge sandwich at a great BBQ place. We are in Gatlins on the northwest side of H-town. You'll get a smell of

gatlin

gs coming out of the oak forest neighborhood that smell of season smoked to perfection the barbecue is so good not even all the gold in California could walk you away with the jackpot it's pure paradise it's an amazing out of body experience, That's the best way I can say it, we do enough things to keep you on your toes.

Greg Gatlin started things at the restaurant of the same name in 2010, and in case you're wondering, I get that question: Are you guys related to the calendar? I was like what, okay. He is related to his parents, Henry and Mary, although they are available every day and when you arrive, you immediately feel like failing. When it started, it was me, my dad, my mom, dad and I used to come in separate shifts in the middle of the night. would cut off, he would come in in the middle of the night, then I would get here, probably there, probably around 4 30 and then he would come in right around 5 30 after taking his nap and then we were doing that every day wow Right Now I think it's crazy, but it was the norm.

Greg wasn't always a barbecue man. He majored in economics and management and, before opening Gatlings, he worked in commercial real estate. We were going out, we were eating, you know? you're entertaining people you're traveling when i thought i can cook better than some of the things i'm eating that's when greg came to work we used to have barbecues all the time like that thing so my dad, my uncle, uh, my great uncles and stuff, all the family gatherings, church functions, uh, everyone had barbecues, so it was one thing we already knew how to do, it was just hey, how do you put your stamp on it? what do you do, greg designed his barbecue to combine flavors from across the region and was one of the first craft barbecue companies in the state.

The more things change, the more they say the same thing, so the basic principles and concepts are always the same, but you know you're always looking to put your spin on it. I'm trying to see what kind of difference there is out there. Is there a different flavor? Is there a different way for us to do this? Here you'll find eight smoked meats and more. a dozen sides to choose from there are 14 different sides 14. there are 14 sides oh my gosh yeah so don't make us go through all of those. I'm from Louisiana, so when I can see roasted cabbage and dirty rice all on the same menu.

It has to be a good place, it has a unique flavor. um, I mean, I can't really explain it, but it's just a unique flavor, man, and it's something that I've loved since the beginning. Surprisingly, Greg wanted to present one sandwich, actually two. of them, then who am I to reject them? We started with breakfast, the brisket biscuit is a staple that will be your cat head biscuit right there, she got your smoked brisket, grilled onions and jalapenos and topped it off with some cheese, yeah yeah good stuff. It sounds amazing, yes, it's good too, it's the fat kid in it.

Executive Chef Michelle Wallace toasted the big old biscuit on the flat top, while the jalapenos and pickled onions are also roasted, they throw in an egg and some brisket and we're cooking, you throw in the brisket. onions jalapeños I'm thinking about lunch but you throw an egg and that was breakfast greg stirs things up with a condiment that completely complements the sandwich this is the secret weapon here this is our bacon jam okay, very good, so we do this most bacon bacon jam I've ever seen oh my god there's someone with that much bacon here where you have your jello and stuff you put cheese on it and you put it together and you have brisket biscuit we're not done yet Greg's got it all started too With a smoked pastrami sandwich, we grind and smoke our open cut, a nine-day process depending on the size of the brisket.

Well, yes, we toast all the slices, put them in brine, sit them in the uh, walk for about Good nine days, thinly sliced ​​beets are warmed with marble rye bread and homemade Creole mustard mixed with sauerkraut it is spread over swiss cheese and melted on top while adding a slice of roast turkey for good measure, well it's time to sit down with some big sandwiches and first you need to start with breakfast, first add some of that bacon jam oh yeah , that looks ridiculous and then the sandwich gets sloppy oh boy this is going to be a disaster did you just see the egg explode?

Yes all ok. to gracefully eat a bite I don't know if cookies were made to contain so much one thing is for sure it feels like love breakfast sandwiches aren't supposed to be that good every single thing in this sandwich smells on your face or You don't even know jalapenos, that brisket is so good that it goes with everything. I put this in the top five BBQ places I've tried in Texas. Well, breakfast is a no-brainer, oh, under the pastrami once. again a

gatlin

g has hit it big, the brisket and turkey taste amazing but that creole mustard with sauerkraut in it, wow there are several bbq places all over town but in my opinion this is the place to say that the breast is tender.

To be an understatement, I mean how many times have they been eating a pastrami sandwich and had to make the withdrawal while picking it out, it's right up there with Franklin's, but the lines aren't that long yet, at least you don't know it. Next time we go to Houston I will definitely be singing one day closer to you because I come to Gatlin BBQ for the brisket biscuit and the pastrami sandwich, that's why we are the stop on the Texas

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, no They will be disappointed. I brought what I brought and everyone I have ordered to come here has not been disappointed, it is a passion, for sure