...saying that labor costs can be held down by not having it cooked slowly over a wood fire by a sullen man with a squint was like saying that a symphony orchestra would be cheaper without the violins.
ssweeney's Review of Holy Smokes
Weighted Overall
- Brisket: Firm, but moist. Pulls apart into small chunks. A bit chewy on the finish.
- Atmosphere: In the urban sprawl of North Dallas. Has an interior decorator's touch… this is Dallas, after all. Its brand-spanking new, but with a well thought-out design.
- Loin Back Rib: Baby back; velvet texture; comes cleanly off the bone -- no pulling necessary. Good meat/smoke balance; Nice rub - still very subtle spice in finish. I had two.
- Pulled Pork: Oh, this is good; Fatty, but good. Difficult to rate (like chopped beef), but it gets high marks from me!
- Sausage: This has some different spices/flavors… interesting mix. Wouldn't be my preference, but deserving of respect.
- Sauce: Chili Powder, Cumin… maybe a bit too much? Almost overpowers the sauce. A Tex-Mex version of the Salt Lick sauce? Gets points for being different.
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Other Fare
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