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Pearson's Touch-Up

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  • AHR Jan 11, 2000 08:50 AM
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Re: What Jim Had for Dinner

It's good to hear that the pork ribs have improved; I had written them off. Jim's description of the sauce is right on (I might also add "thin"), but it was similar at the old store, though each grade perhaps a bit hotter.

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  1. the thinness is ok...that's texas style.

    90% of the criticisms of Pearson's I hear are related to the fact that they do Texas-style 'cue and not the Deep South 'cue most of us are used to. Although I fell in love with Flints' sauce (Deep South type, molasses-based), I'm trying to fairly judge Pearson's by Texas standards.

    Talk about thin, the sauce at South Central Market in Elgin, TX, is like water; nearly clear and ULTRA thin. It runs over the meat in a fast wash and pools in your plate, leaving behind only a micro-thin gossamer coating. It's heaven.

    Compared to that, Pearson's sauce is ketchup in terms of thickness and sweetness.

    6 Replies
    1. re: Jim Leff

      I also did a Pearson's follow-up visit this weekend. But I had the opposite brisket experience from you - very juicy! It all depends on when you get there. I got the brisket just as they were cutting it for the first time. I think it gets dry as it sits there.

      I like the sharpness of their sauce. But yes, it's not Flynt's. Or Texas.

      1. re: cathy

        Like I said, the dry brisket that night was anomalous. It's usually way juicy. Glad you were luckier than I!

      2. re: Jim Leff

        My benchmark for non-gloppy sauce has been the recollection of a (long-deceased) single bottle of Bryant's that a friend brought back from KC twenty years ago. It wasn't syrupy, or (non-NC) Southerly sweet, or excessively tomato-y, but grainy with pepper and other spices. If a sauce is going to be relatively thin, it at least should be complex.

        Interestingly, for a while Zabar's installed a smoker a number of years ago, and was selling a homebrew that tasted somewhat like a sweeter attempt at Bryant's.

        1. re: AHR

          "If a sauce is going to be relatively thin, it at least should be complex."

          agreed! And that was my point when I wrote (about Pearson's) that "I've decided I don't like their sauce. It's too simple and too sharp. You get sick of it easily, and it doesn't really meld with the meat."

        2. re: Jim Leff

          I thought that I posted this, but either I clicked the wrong button, or it otherwise somehow got lost:

          Wouldn't you agree that dried-out meatless ribs are dried-out meatless ribs, whether styled Texan, Southern, or Brooklynese?

          1. re: AHR

            "Wouldn't you agree that dried-out meatless ribs are dried-out meatless ribs, whether styled Texan, Southern, or Brooklynese?"

            yeah, sure! but where are we going with this...I thought we were talking about sauce....?