My wife and I took a spin to Southtown San Antonio last night to try out the B & D Icehouse. Mighty fine barbecue here, folks. Ross Carter was on the pit last night and very generous with his time, and here’s a guy with an interesting story. His first job in barbecue was at the fabled Salt Lick (In Dripping Springs, mind you, NOT Austin). He did a a stint a Franklin Barbecue and credits Aaron for teaching him a lot about the art of smoking meat! Now after fifteen years in the business he is on the pit at B&D working with Pit Master Jose Cueva, and one of San Antonio’s most successful restaurateurs, Jason Dady.
This brisket is prepared over a long hours in keeping with the latest twist on low and slow smoking. In a nod to Franklin, after the meat has spent about ten to twelve hours on the pit, it’s wrapped in butcher paper and stored overnight in a cooler (Ross is insistent: A Yeti!) before being brought up to temperature the next morning when it goes back on the pit.
The end result is a moist, tender smoky slice of brisket. On a Friday night at the B&D, that was just the ticket!
Thanks again to Ross Carter, and all the B & D Icehouse team, including Pit Master Jose Cueva, and top shelf front of the house personnel Rueben and Spencer, for their outstanding hospitality, tasty meats and a terrific tour of the pit! These folks know their pit, love their craft, and take care of business.
All the best to all y’all.
“Where there’s smoke, there’s meat!”
– Clarence “Porkchop” Dupree