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Fine brisket at Memphis Minnie's (SF)

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Malcolm Ruthven Oct 25, 2013 02:02 PM

Memphis Minnie's is well known here, with both its fans (including me) and detractors. I had their brisket sandwich (with sweet potato side) for lunch today and reacquainted myself with why I like this place so much. It was as good as any brisket I've ever had, and I've had it at a bunch of places in Kansas City and Texas (although not the famous-name Texas places). This was smoky, but not too much so, and both tender and moist without being too fatty for me. As usual, they serve the brisket in thick slices; other places should take note of that. No, it's not always this good, but today's brisket was a gem. The chunks of sweet potato were just right in flavor and texture; they left them relatively plain which was fine with me.

Larger photo: http://ruthvenphotos2.com/files/WP_20...

 
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    sfchris RE: Malcolm Ruthven Oct 25, 2013 02:15 PM

    Hate to be a Debbie Downer, but compared to what's available in Texas and other areas in the south, MM is just mediocre.

    Since MM is about as good as it gets out here, I have pretty much given up on BBQ in the bay area, and I advise tourists to choose another type of cuisine.

    Edit: I note that Dickey's has opened several franchises in the bay area recently, and I have not tried them yet since I generally stick to SF.

    13 Replies
    1. re: sfchris
      Civil Bear RE: sfchris Oct 26, 2013 08:34 AM

      I've tried the brisket from Dickey's at the Dallas airport a couple of times and would pick MM's brisket hands-down.

      1. re: sfchris
        drewskiSF RE: sfchris Oct 29, 2013 10:47 PM

        Personally I'm a MM detractor since they moved from Polk St. Have eaten there half a dozen times and the meat has always been dry and tough.

        I'm not a Texas bbq expert, but I think b-side in Oakland or Smoking Pig in San Jose have much better brisket than MM.

        1. re: drewskiSF
          Civil Bear RE: drewskiSF Oct 30, 2013 08:41 AM

          Interesting. I've had the brisket at MM's maybe 2 dozen times and never found it to be dry and tough (indicative of not spending enough time in the smoker). I have had had it on occasions when it has been over cooked, but even then it has been delicious albeit falling apart.

          We must travel in different cycles! ;)

          1. re: Civil Bear
            drewskiSF RE: Civil Bear Oct 30, 2013 10:20 AM

            I should clarify that I've mostly had ribs at MM so that wasn't 1/2 dozen bad brisket meals. Still, every meal was sub-par.

            I have a friend who used to live a block from MM and really liked it, which is why I kept trying it over the years (he'd drag me).

            Even he admitted the food wasn't good the times when we went so chalk it up to remarkably bad timing?

            1. re: drewskiSF
              Melanie Wong RE: drewskiSF Oct 30, 2013 10:24 AM

              We've had some discussions in the past on the best times/days to eat at MM. My recollection is that Tuesday, after the Monday day off was deemed optimal.

          2. re: drewskiSF
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            Pius Avocado III RE: drewskiSF Oct 30, 2013 09:05 AM

            I've had the same experience as Civil Bear on roughly the same amount of visits. The sauces are weird but the meat doesn't need it.

            1. re: drewskiSF
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              dunstable RE: drewskiSF Oct 30, 2013 10:37 AM

              Yah I agree with everyone's positive comments. I do think B-Side have passed them by, and probably Cathead too, but I eat there when I happen to be in that nabe, and I'm always satisfied with it.

              1. re: dunstable
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                hyperbowler RE: dunstable Oct 30, 2013 12:17 PM

                Have you tried Grease Box? http://chowhound.chow.com/topics/919563

                I haven't been to their store so can't comment on their consistency, but at a private event they catered, Grease Box's brisket was better than what I've had at MM, which I like, or B-Side, which I don't. It had a delicious layer of fat, the meat was soft and juicy but had structure but wasn't taut, and a nice salty outer crust.

                1. re: hyperbowler
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                  dunstable RE: hyperbowler Oct 30, 2013 03:24 PM

                  I have not. Is on my list now, though, thanks...

                  1. re: dunstable
                    Melanie Wong RE: dunstable Oct 30, 2013 03:53 PM

                    If you're making a list, Bitters Bock & Rye sounds good here,
                    http://chowhound.chow.com/topics/922230

              2. re: drewskiSF
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                stanbee RE: drewskiSF Nov 2, 2013 08:30 AM

                It can be good or dried out. Luck of the pot.

                1. re: stanbee
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                  Thomas Nash RE: stanbee Nov 2, 2013 02:41 PM

                  Secret is to ask for the the wet or fatty end. They will understand what you mean and then this is one of the two best briskets around. The other being Smokehouse 10 in Martinez, which is probably the best this side of Taylor, TX.

              3. re: sfchris
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                pauliface RE: sfchris Oct 30, 2013 07:46 AM

                I'm looking forward to this, since 4505 has become my butcher of choice and they do a brilliant smoked brisket, which is only occasionally available...

                http://insidescoopsf.sfgate.com/blog/...

              4. Melanie Wong RE: Malcolm Ruthven Oct 28, 2013 10:28 AM

                You didn't try the fried pie? :)
                http://chowhound.chow.com/topics/9188...

                4 Replies
                1. re: Melanie Wong
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                  Malcolm Ruthven RE: Melanie Wong Oct 29, 2013 10:08 PM

                  Never noticed it. Never had one anywhere :-)

                  1. re: Melanie Wong
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                    chocolatetartguy RE: Melanie Wong Oct 30, 2013 12:33 PM

                    On the assumption that, like me, the next most likely metropolitan area that you may visit is LA, there is a new restaurant, Roadside Eats, near the Arclight Theater in Hollywood that has fried pies on the menu, along with many bbq items.

                    I used to spend a lot of time in the lower Haight, but have been to Hollywood many more times in the last few years. I need to find a reason to hit LH, else will have to wait a few months for LA.

                    1. re: chocolatetartguy
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                      kevin RE: chocolatetartguy Oct 30, 2013 12:39 PM

                      the lower haight is way closer than LA if you happen to live in SF, so why the relucatance ? just curious.

                      1. re: kevin
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                        chocolatetartguy RE: kevin Oct 30, 2013 01:37 PM

                        I just have no compelling reason to go to the Lower Haight, or Haight Ashbury for that matter. In the past I spent a lot of time on that section of Divisadero and ate at Kate's Kitchen, Big Sherm's, Rosamunde. I have regular business in LA. Someday when I have nothing better to do, I'll make a special trip to MM for a fried pie.

                  2. k
                    kevin RE: Malcolm Ruthven Oct 30, 2013 12:37 PM

                    it's great though i hven't been in years.

                    1. v
                      vulber RE: Malcolm Ruthven Oct 30, 2013 01:58 PM

                      ever since da pitt on divis closed down, there is really no good authentic barbecue in SF. that being said, there are a lot of places doing their own innovative modern takes on barbecue, like cathead, hi-lo, wexler's, and others, which i much prefer to a sad attempt at the real thing like memphis minnie's, especially for someone who's actually eaten real memphis barbecue.

                      6 Replies
                      1. re: vulber
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                        kevin RE: vulber Oct 30, 2013 03:19 PM

                        What about chef Edwards BBq ????

                        Still around.

                        Though it was in a rough and tumble section of Oakland.

                        1. re: kevin
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                          Pius Avocado III RE: kevin Nov 1, 2013 08:01 AM

                          Chef Edwards closed long ago. Hopscotch is in that space.

                          1. re: Pius Avocado III
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                            kevin RE: Pius Avocado III Nov 2, 2013 12:23 AM

                            What's Hopscotch all about ?

                            Thanks for the update.

                            1. re: kevin
                              bbulkow RE: kevin Nov 2, 2013 08:27 AM

                              http://chowhound.chow.com/topics/899965

                        2. re: vulber
                          Civil Bear RE: vulber Oct 31, 2013 03:49 PM

                          Curious to know what makes the brisket at Hi-Lo modern and innovative while the brisket MM's a sad attempt to be authentic.

                          Good brisket in Memphis is hard to find.

                          1. re: Civil Bear
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                            vulber RE: Civil Bear Oct 31, 2013 03:53 PM

                            i was speaking more generally about barbecue, not specifically brisket; which i have not had there. the brisket at MM's is far too dry for me. interstate barbecue in memphis has excellent brisket.

                        3. m
                          mikeh RE: Malcolm Ruthven Nov 2, 2013 12:52 PM

                          The two best beef briskets I've had in the Bay Area have been from 1) Smoking Pig in San Jose; and 2) B-Side in Oakland. MM doesn't hold a candle to those, IMO. The "ash" taste is way too overpowering at MM, whereas at the other places, it complements the meat nicely as a balanced element.

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