SRF & Southside Market Fully Cooked Products
Southside Market and Barbeque is the oldest BBQ establishment in Texas, where brisket and BBQ are the unofficial state foods. We work with owners Bryan and Rachel Bracewell, the third generation of Bracewells to operate Southside, to produce our line of fully cooked, smoked American Wagyu and Kurobuta pork products. There are four items in our first wave of Southside dishes. Let’s take a look at each one.
SMOKED BRISKET
Southside starts with Snake River Farms American Wagyu Black Grade briskets. These are the same “secret weapon” used by the top competition BBQ teams at the prestigious KCBS events. According to Bryan, “From a quality standpoint, SRF American Wagyu briskets are second to none. The product is so juicy and flavorful.”
For the SRF briskets, Bryan and his pitmasters use the same equipment and techniques they employ for their restaurants. The rub is just salt and pepper, like most BBQ joints across Texas. The smokers burn 100% Texas post oak with no gas assist. Each 14 to 16 pound bull packer brisket is cooked low and slow at 210°F to 225°F for 12 to 14 hours. The recipe for perfect Central Texas, according to Bryan is “Great, high quality beef, simple dry rub, post oak, and time.”
We were surprised and delighted at the final result of the SRF smoked brisket. It’s possible to serve up an authentic Texas brisket without a smoker or the time and effort required. Each smoked brisket is sealed in a protective wrapper and quick frozen. The average finished weight is about 9 pounds.
How to Heat Smoked Brisket
Your order will arrive frozen. All meat should be thawed completely before heating.
- Grill - Wrap in foil and place on BBQ pit/grill over indirect head (300°F) until internal temperature reached 165°F.
- Oven - Wrap in foil and place in a 350°F conventional oven for up to 2 hours or until internal temperature reaches 165°F.
SMOKED PORK STEAK
Pork steak isn’t something you’ll find everywhere in the U.S. It’s a Central Texas specialty served at Southside’s restaurants and has become something of a local legend. In fact, other BBQ establishments added them to their menus after they were so passionately embraced by BBQ connoisseurs in Central Texas.
Southside uses our Kurobuta pork collars for the steaks. Each collar is sliced, seasoned with their savory rub which includes salt, black pepper, paprika, cayenne pepper, and garlic. From there, the steaks get the full smoke treatment with Texas post oak wood. Bryan says, “SRF Kurobuta pork collars are the biggest surprise I’ve had in a while. The pork has a wonderful flavor and the fat renders down beautifully.”
We were impressed with the SRF smoked pork steaks. The seasoning harmonizes with the Kurobuta and the final result is juicy and tender.
How to Heat Smoked Pork Steak
Your order will arrive frozen. All meat should be thawed completely before heating.
- Grill - Wrap in foil and place on BBQ pit/grill over indirect head (300°F) until internal temperature reached 165°F.
- Oven - Wrap in foil and place in a 350°F conventional oven for 20-30 minutes or until internal temperature reaches 165°F.
SMOKED BEEF SAUSAGE
This is the original Southside product with a history that dates back to the market’s origin in 1882. William Moon, the founder, started making sausage so beef left over from his door-to-door deliveries wouldn’t go to waste. This was before the advent of refrigeration so beef sausage was a way to utilize all his product. Known as “Elgin Hot Sausage” or “Hot Guts” by locals, this is Southside’s best-selling product. They make it fresh daily and on Saturdays they sell about 1,400 pounds!
Bryan updated the original recipe to use Snake River Farms American Wagyu beef. Our beef is ground coarse, seasoned with fresh cracked black pepper and formed into natural pork casing. It goes into the smoker where it becomes sausage perfection.
The cooked smoked beef sausage has a tender texture and robust flavor that had us heading back to the sample table to try “just one more bite”. Each package contains four sausages and weighs in about 13 ounces.
How to Heat Smoked Beef Sausage
Your order will arrive frozen. All meat should be thawed completely before heating.
- Grill - Place on 325°F grill for 15 minutes. Turn over and continue heating for an additional 10 minutes, or until internal temperature is 165°F.
- Oven - Place on a sheet pan in a 325°F oven for 20 minutes. Turn over and continue heating for an additional 10 minutes, or until internal temperature is 165°F.
SMOKED JALAPENO CHEDDAR
PORK & BEEF SAUSAGE
Texas is known for its spicy cuisine and the smoked jalapeno cheddar pork and beef sausage lives up to the reputation. The Southside secret is fresh jalapeno peppers, hand-picked by their expert sausage makers. Lesser sausages are made with canned or frozen peppers, which don’t have quite the same punch.
Real cheddar cheese is another key ingredient. We love how the chunks of cheddar melted inside and added a smooth, rich bite. The cheese and fresh jalapenos combine perfectly with our pork and beef to create a balanced attack of richness and spice. This was a product that took us by surprise during our tasting session and quickly became a favorite.
Each package contains four sausages and weighs in about 13 ounces. Like all our Southside products, these are fully cooked, so prep is fast and easy. Thaw the frozen product then heat in the smoker, grill or saute in a skillet. Cook until the internal temp reaches 165°F, remove from the heat source and serve.
How to Heat Smoked Beef Sausage
Your order will arrive frozen. All meat should be thawed completely before heating.
- Grill - Place on 325°F grill for 15 minutes. Turn over and continue heating for an additional 10 minutes, or until internal temperature is 165°F.
- Oven - Place on a sheet pan in a 325°F oven for 20 minutes. Turn over and continue heating for an additional 10 minutes, or until internal temperature is 165°F.
FULLY COOKED = FANTASTIC
Smoked, fully products are a new direction for Snake River Farms and not one we take lightly. If you’re a seasoned backyard pitmaster, you know the skill it takes to properly smoke a brisket. But if you live in a condo or don’t own a smoker, it’s now possible to create a brisket party that will impress your guests.
The pork steak and sausages are a must for anyone longing for a taste of Central Texas. Delicious, yet easy to prepare, they can be part of your larder for quick meals or impromptu dinners. Give them a try. We’d love to hear your thoughts.