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  • It's critical at a barbecue joint to order the specialty--you don't go to a central Texas institution and order pork ribs. So I asked the server what Union Pig & Chicken does best, and despite their name, it's allegedly the beef brisket. Who'd a thunk? The brisket wasn't trimmed properly, so a significant portion of my meal was unrendered and inedible fat. Judging from the appearance of each piece (a smallish square of meat with a mild crust on each side) versus the shape of a brisket, I'd have to imagine it was cut and then broiled afterward. To the brisket cook, I strongly suggest you watch the following videos and I think the quality of the brisket could be improved by leaps and bounds: https://www.youtube.com/watch?v=VmTzdMHu5KU, https://www.youtube.com/watch?v=pGZ39yYxeBk, and https://www.youtube.com/watch?v=sMIlyzRFUjU On another visit, I tried the the fried chicken. The crust was greasy and the texture of the crust seemed off--it was not crispy or flakey in the least. In making fried chicken, forming a gluten network is typically hugely detrimental to the crust, and there's a few ways of avoiding this. I strongly suggest that Union Pig and Chicken move to a system where the chicken is dipped in a wet mix (milk, egg, buttermilk, some combination thereof, whatever you prefer), and then, almost immediately before frying, is dredged in flour. This will significantly improve the overall quality of the crust. The macaroni and cheese isn't too bad.
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