I think it's fair to say Texas has more variations in its barbecue styles than any other state. And more disagreements about them.
ssweeney's Review of Bar-B-Q Patio
Weighted Overall
- Potato Salad: Good mustard-based style, with dill. Very nice!
- Sausage: The casing is tough. Good polish sausage flavor, with a hint of spice on the finish.
- Dessert: Pecan pie is homeade. Good, good, good.
The peach cobbler ROCKS!!!
- Sauce: Sweet & thick. The hotter version seems to just add some cayenne pepper sauce. These are very good.
- Beans: Thick & flavorful. Ranch-style pintos... done well.
- Spare Rib: Has some issue with the tough & chewy (jerky) exterior crust/bark. Once you work your way inside, the meat is fall-apart tender.
- Hot Link: Hot Hot link is firmly packed. Has a casing that snaps, but is not tough. Not too greasy, and this one really packs a punch! WOW! I love this stuff.
- Atmosphere: We had a hard time finding the place... but our search was rewarded. Good joint feel. Very nice patio and a small-ish inside dining area that feels like it has had a woman's touch. Maurice smokes with a mixture of oak, pecan, and mesquite... and understands the business-side of BBQ too! Only been here since about 2001, this place will definitely get better over time.
- Hot Link: Tough/chewy casing. This is a nice, spicy sausage. Its a little greasy, but good!
- Brisket: Cut into chunks on a diagonal... like Railhead & Angelo's. Good brisket with some fatty on each slice for added flavor. However, the texture is both mushy and chewy.
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