Mercy, Mercy, More Percy
Posted by Foobooz on November 19th, 2009
Photo via City Paper
We realize that we’re running the risk of driving everyone nuts with Percy Street Barbecue coverage but feel these are two well written stories about the South Street barbecue spot that are worth checking out.Philadelphia Magazine’s Ashley Primis accompanied the Percy Streeters on their tour of Texas and City Paper’s Drew Lazor picks up the story at the last brisket tasting.
Will Philly Bite on Texas BBQ [Philadelphia Magazine]
Percy Me [City Paper]
600 S 9th St, Philadelphia, PA
Related Tags: Barbecue, Percy Street Barbecue, South-Street
November 19th, 2009 at 4:19 pm
Percy Street Barbecue is awesome! Went there last night, and as soon as you walk in, you know you’re in for a treat. The smell alone should get people walking in off the street.
The lean Brisket was tender and had the right amount of fat and the added BBQ sauce was sweet with just enough heat. I also had the half chicken which was probably the best half chicken I’ve had, anywhere. I can’t wait to go back and try the spare ribs.
November 23rd, 2009 at 8:43 am
We went there Friday night. I’ll say at first that I lived in the Texas Hill Country for the better part of 18 years and called on a number of BBQ spots in the area so my views may be skewed but I did go in with an open mind and knowing it was also the first week open. I did see the video they did visiting Texas bbq joints and admired their vision.
So…on we go with the good and not so good…
1…Beer…Draft only. No Texas beers (Shiner, Pearl, anything?. Could be those are impossible to secure in these parts but an attempt?
2…Wine…No Texas wines. How about at least one? Fall Creek? Llano Estacado? Unless they are not available in these parts as well.
3…We had the brisket, beans, and mac & cheese.
Brisket…nicely seasoned. We went “moist”. They could have carved out some of the fat cap since I really don’t see paying for fat as part of the “pound” even though it is highly essential in the smoking process. Overall I give the brisket 3.5 out of 5.
Mac & Cheese…only the large serving which was fine. Like the use of the whiter cheese and the bread crumbs on top. 4 out 5.
Beans…were just OK. They were more liked “baked beans” as opposed to the brothy style in most Texas joints.
Sauce…it was good with a nice bite.
4…Missing #1…My biggest commment. Texas Toast as bread. If they visited the big name BBQ joints they will know that REGULAR sliced white and not Texas Toast was the way to go. For a pound of brisket we got two slices of TT. Barely anything to make a brisket sandwich. We did ask for more bread and the bartender brought out two more slices which was OK but not enough still. A few slices of the regular bread would’ve done the trick.
5…Missing #2…Nice touch with the sliced onions and pickles but a whole pickled jalapeno would be a nice addition.
6…Missing #3…Jukebox was nice but nothing played really gave a feel for BBQ. How about some Texas artists (Robert Earl Keen, Pat Green, Roger Creager, Two Tons Of Steel) Stones’ “Midnight Rambler” was the closest (although I did see a Willie CD in there). I’ll even offer to make a mix CD!
7…Missing #4…No Big Red soda?
8…Dessert…The list looked fine and I had a craving for banana pudding but the bartnder never asked if we wanted any.
9…Missing #5…Two words…Smoked turkey.
Overall…to bring the Texas feel up here is difficult (try finding a decent cheesesteak in Texas!) but the team did a nice job overall. Just a few of the smaller touches I noted above would smoothen out everything.
November 25th, 2009 at 3:10 pm
Hey Gringo Starr:
I happen to know for a fact they are looking to get Shiner Beer – easier said then done. You make some good constructive comments but if you read the Philadelphia Magazine article you’ll know that they are trying to perfect a Philadelphia version of Texas barbecue – not an exact replica of Texas barbecue. They need to sell to Philadelphia first if they want to be successful. Everything that sells in Texas may not sell well here. Most of their customers will have never been to Texas. Its a delicate balance. Smoked turkey sounds great. BTW, what is the difference between white bread and Texas Toast? I think they should just serve seeded Sarcones rolls to give it a Philadelphia flavor.