CLOSED the 2827 Main St Morgantown location and RELOCATED to 4372 Morgantown Road, Mohnton, PA
Stampede! Yee-hah! It's a rodeo and a BBQ. OK, it's only a BBQ. Even better. Skip the live bulls and go straight for the cooked ones!
In my limited travels, Stampede is the closest thing to a roadside BBQ shed I've seen up north. In a rinky dink Morgantown, hope for finding good food let alone good BBQ is dismal but Stampede makes the hope a reality.
Brisket is the most difficult BBQ to make properly. The challenge isn't the taste but the texture. In my limited BBQ life, Stampede's brisket texture goes into my Top 5 of all time to date. As Franklin of Franklin Barbecue says, take about a 3/8 inch to 1/2 in. thick slick of the smoked brisket. Pick it up by the finger and thumb so that it hangs down. With the other hand, pull down on it. It should take only the slightest effort for it to pull apart but not crumble. Gravity should do most of the work. That's cooked perfectly. Is it tender? Is it still moist and juicy? It wasn't the juiciest but it was plenty tender for brisket.
What Stampede didn't get close to perfection is the taste. It had the mildest smokiness and minimal salt and pepper. I suppose in part this is because it is Dutch Amish country where bland rules the food scene.
If this brisket is representative of Stampede, I'll be stopping back in again and again and again. Yee-hah!
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