Flaggstead Texas Smokehouse, Farmington, CT
went back here a 3rd time after considerable time off. Wayyyy better than it was last time. The brisket was as tender as could be and delicious.
MacshashRIP
Oct 23, 2009 09:00AM
Been there 5 times now, on the last visit the owner didn't like the quality of the smoked sausage, so we got chicken with our brisket instead. Brisket was perfect. The chicken was a bit overspiced, but tender.
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I'm a big fan, too, though it's the sort of food I can't eat too often.
Very good value for what you get. I ordered the "TD Tailgate" package for my poker game last week.
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Struck me as funny that they give you just three sausages in that package. Are they big?
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I thought the same thing from the menu. But when I unpacked it I saw they're huge. Each one is big double-link.
If you laid the three sausages end-to-end I think it would be easily six foot long.
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This post is to mention that the restaurant is "Flaggstead Texas Smokehouse" and to allow me to link the new restaurant listing.
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Good, 'cause I was gonna ask!
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I'm a huge fan. Spent 6 years in Texas, actually had my wedding dinner at the Salt Lick in Austin. This is the closest thing to Texas bbq you'll find up in New England. Been there once a week since they opened. Overall good stuff. A little inconsistent but when its good it's good. Had dry sausage and dry bristket on a couple occasions. I like that the owner wont serve something he deems to be not right. More restaurants in this area should do that. Love the place and will keep going back.
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Heh, now that Kevin hired Van to work right up the road from Flaggstead, it's a safe bet that he'll be spotted there pretty regularly.
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Our first trip there last week - owner friendly, chatty. Got the bronto-sized beef rib, was amazing. Combo platter brisket and sausage were good, the ribs just eh. Will definitely go back.
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You said the beef rib was amazing... Pork ribs were just eh? If pork, what was wrong with them?
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The beef rib had a great crunchy exterior, juicy juicy meat with just enough fat to give me a little of the "burnt end" touch. The pork ribs were on the dry side, and just not really flavorful - the meat came right off the bone, but compared to the brisket, sausage, and beef rib the pork ribs were far far in last place for flavor.
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Thanks!
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