Best BBQ Joints in TX

[puma guy]

I don't get the fascination with the Salt Lick. I've gone twice and, to me, it just tastes like standard BBQ. A touch better than Bill Millers. Is there a particular cut I should I try? Maybe I'm missing something...

As for Smokey Mo's, I never even knew it existed. Then again, I just escaped from San Antonio only a month ago.

As for the pork critics, booo! I love me a slow smoked pork butt soaking up all the apple wood smoke it can. After a while, mesquite and brisket grows old. I can cook a mean brisket as good as anyone else (yeah, I'm bragging), but chopped pork in a vinegar based sauce is the best. No sugar in my sauce thank you.

I am actaully about to have a homemade pulled pork sandwich

[Keith B]

Hutchins in McKinney
Euless Main BBQ
Baker's Rib for ribs in DFW

And, my preferences for BBQ in order: Pork, Turkey, Chicken, Beef

[A-R]

I don't get the fascination with the Salt Lick. I've gone twice and, to me, it just tastes like standard BBQ. A touch better than Bill Millers. Is there a particular cut I should I try? Maybe I'm missing something...

The original Salt Lick is famous for its all-you-can eat meat platters (need to split with at least 4-6 people to make it worth your while from a bang-for-the-buck perspective) also it was (still is?) a BYOB establishment that attracted UT and SWT students for decades. But I agree the BBQ is good but not great. A lot better than Bill Miller's though (I always hated that greasy place when I lived in SA).

Smokey Mo's is a Austin chain. Not bad but not great. Similar to Rudy's in flavor, a bit greasier and closer to "urban" flavor than "rural" when compared to Rudy's, if that makes sense.

[puma guy]

Hutchins in McKinney
Euless Main BBQ
Baker's Rib for ribs in DFW

And, my preferences for BBQ in order: Pork, Turkey, Chicken, Beef

I'm gonna try some of these. Oldest daughter lives in Grand Prairie and her inlaws always drag us to Spring Creek when we visit - ugh!

[Oldgringo]

RoyGBiv wrote:
I arrived in Texas about 8 years ago from NC. To me, BBQ will always mean PORK. Beef is nice for variety, on occasion.

As for the pork critics, booo! I love me a slow smoked pork butt soaking up all the apple wood smoke it can. After a while, mesquite and brisket grows old. I can cook a mean brisket as good as anyone else (yeah, I'm bragging), but chopped pork in a vinegar based sauce is the best. No sugar in my sauce thank you.

There it is folks, we have two WINNERS. Give each of these gents a cigar, Bill and save one for me.

[A-R]

Pork vs beef ... personal preference

Sauce vs dry rub ... personal taste

Oak vs Mesquite vs pecan vs hickory vs apple ... personal choice

But can we all at least agree that any place that cooks meat in one if those giant indoor stainless steel rotisserie "smokers" is NOT barbecue and is an abomination that should be prohibited by law from using the term "barbecue" or "BBQ"? As far as I'm concerned, if the meat is cooked with anything other than burning WOOD it is NOT barbecue and not worth eating if it fraudulently claims to be BBQ. I like a good oven roast as much as the next guy, just don't call it barbecue when you serve it.

On a side note, I think the method of cooking is the biggest problem many Texans have with "other" BBQ styles around the country. A lot of pork, especially heavily sauced, is just hiding the dirty little secret that it's cooked with electricity or gas and not wood.

[puma guy]

I don't get the fascination with the Salt Lick. I've gone twice and, to me, it just tastes like standard BBQ. A touch better than Bill Millers. Is there a particular cut I should I try? Maybe I'm missing something...

The original Salt Lick is famous for its all-you-can eat meat platters (need to split with at least 4-6 people to make it worth your while from a bang-for-the-buck perspective) also it was (still is?) a BYOB establishment that attracted UT and SWT students for decades. But I agree the BBQ is good but not great. A lot better than Bill Miller's though (I always hated that greasy place when I lived in SA).

Smokey Mo's is a Austin chain. Not bad but not great. Similar to Rudy's in flavor, a bit greasier and closer to "urban" flavor than "rural" when compared to Rudy's, if that makes sense.

I don't know if I'm right or not but I believe the big chains have humidity controlled smokers to reduce shrinkage and increase profits. My ex broter in law's family had a BBQ place for forty years in Houston on Park Place and were put out of business when Luther's opened on the Gulf Freeway. We ate at Luther's together once and I mentioned the meat just didn't quite taste BBQy for lack of a better word. He said it was because the pits were contolled for shrinkage. The meat was sort of like what you get from the smokers that have a water/liquid bowl in them like RediSmoke and Brinkman.

[A-R]

I don't know if I'm right or not but I believe the big chains have humidity controlled smokers to reduce shrinkage and increase profits. My ex broter in law's family had a BBQ place for forty years in Houston on Park Place and were put out of when Luther's opened on the Gulf Freeway. We ate at Luther's together once and I mentioned the meat just didn't quite taste BBQy for lack of a better word. He said it was because the pits were contolled for shrinkage. The meat was sort of like what you get from the smokers that have a water/liquid bowl in them like RediSmoke and Brinkman.

I think you're right on. I remember Luther's (grew up in Houston) and it was terrible. Exactly the non-BBQ I was describing. This is why I actually like Rudy's, it's REAL BBQ cooked on wood-fired smoke in a stone pit.

[Lambda Force]

On a side note, I think the method of cooking is the biggest problem many Texans have with "other" BBQ styles around the country. A lot of pork, especially heavily sauced, is just hiding the dirty little secret that it's cooked with electricity or gas and not wood.

I think that's true for most places that pour on the sauce. They're hiding something.
A little sauce (not flavored corn syrup) is nice on the side but real BBQ tastes good without sauce.

[A-R]

On a side note, I think the method of cooking is the biggest problem many Texans have with "other" BBQ styles around the country. A lot of pork, especially heavily sauced, is just hiding the dirty little secret that it's cooked with electricity or gas and not wood.

I think that's true for most places that pour on the sauce. They're hiding something.
A little sauce (not flavored corn syrup) is nice on the side but real BBQ tastes good without sauce.

Exactly!

[strider67]

Used to hunt in San Saba for years and occasionally travelled to Llano just to visit Coopers...

Railhead BBQ in Willow Park (between Weatherford and Ft. Worth) is our preference locally...good stuff and awesome fries to boot...I believe they have a couple of other locations in Ft. Worth, that have been there for a number of years.

[rcasady]

ive been terribly dissapointed with (houston) texas bbq to be honest , since i moved her ive been let down almost everytime . minus the home bbq's ive had and hangin out with some cookoff teams that did do a superb job on a few briskets ( im a pork eater from florida originally : )
ive come to find that if you want it done right you have to do it yourself . on a real wood fire of course !
any suggestions would be great ..
didnt care for Joes in Alvin or grand prize in Texas city , and everyone here loves it ..... might sound lame but most the places ive tried have crappy sides ....i know i know it should be about the meat but if the meat was spectacular i wouldnt mind nasty coleslaw or runny tasteless beans
unfortunatley my favorite soo far has been rudy's lol which i have not seen a 30.06 at the new league city store , just a advisory sign in enlish and spanish ..not 30,06

guess i'll try red river , any other houston suggestions ?? non chains with real fires ??

[Keith B]

But can we all at least agree that any place that cooks meat in one if those giant indoor stainless steel rotisserie "smokers" is NOT barbecue and is an abomination that should be prohibited by law from using the term "barbecue" or "BBQ"?[/color] As far as I'm concerned, if the meat is cooked with anything other than burning WOOD it is NOT barbecue and not worth eating if it fraudulently claims to be BBQ. I like a good oven roast as much as the next guy, just don't call it barbecue when you serve it.

Actually, no. This is a link to a company owned by an old family friend http://www.olehickorypits.com/" onclick="window.open(this.href);return false;. They are some of the most well respected pits in the world. I agree you must use wood or charcoal, but fired by gas or electric is OK. It really comes down to the right preparation (rubs, marinades, etc.), proper wood combination and the right cooking time. I have eaten BBQ that came out of some of David's pits that put other BBQ that was cooked in total wood/charcoal fired pits.

On a side note, I think the method of cooking is the biggest problem many Texans have with "other" BBQ styles around the country. A lot of pork, especially heavily sauced, is just hiding the dirty little secret that it's cooked with electricity or gas and not wood.

As I said above, pre, during post preparation and care is key to any good Q, in Texas or anywhere else.

[A-R]

I honestly can't think of a single BBQ place I like in Houston. Lived there nearly 25 years and didn't really start to like BBQ until I got to Austin/San Antonio area. Take a road trip to Lockhart (southeast of Austin) and experience real Texas BBQ.

[pbwalker]

Pork vs beef ... personal preference

Sauce vs dry rub ... personal taste

Oak vs Mesquite vs pecan vs hickory vs apple ... personal choice

But can we all at least agree that any place that cooks meat in one if those giant indoor stainless steel rotisserie "smokers" is NOT barbecue and is an abomination that should be prohibited by law from using the term "barbecue" or "BBQ"? As far as I'm concerned, if the meat is cooked with anything other than burning WOOD it is NOT barbecue and not worth eating if it fraudulently claims to be BBQ. I like a good oven roast as much as the next guy, just don't call it barbecue when you serve it.

On a side note, I think the method of cooking is the biggest problem many Texans have with "other" BBQ styles around the country. A lot of pork, especially heavily sauced, is just hiding the dirty little secret that it's cooked with electricity or gas and not wood.

and I'll add that I cringe whenever I hear someone say "BBQ some burgers" as if putting them on a propane grill is BBQ.