Every joint, from the best to the worst, seems to have people who think the food served there is the very best. Even bad barbecue is somebody's favorite.

— Mike Mills

Peace, Love, and Barbecue

Smoke Daddy's Review of Sams Bar-B-Cue

Weighted Overall

 MAIN FARE:Sams Crew

  • Mutton - This is one of the few places around here that prepare mutton.  Dominated by the sauce, but y'know ... Its mutton, baby! 
  • Sausage - Beefy, greasy.
  • Brisket - Damn, this brisket is good tonight! Sauce.
  • Ribs - Greasy, saucy ... finger lickin' good.  Mmmm.


Awesome Brisket Cooking Primer - BBQ with Franklin

This is a GREAT primer for smoking a brisket.  Love this guy!  Aaron, the Barbecue Tours crew will be coming to see you one day soon!  Thanks for all you do to support not just your restaurant (of course, that), but also barbecue culture and the community.  Cheers!

ssweeney's Review of Pit Downtown Barbecue

Weighted Overall

 MAIN FARE:The Pit rotisserie

  • Brisket - Firm. Good smoke ring and nice smoke flavor. We arrived in the middle of the afternoon, and its dry.
  • Sausage - Beefy; spicy or mild - Its good.  Casing is a bit tough.
  • Ribs - These are really big ribs.  A little tough, but great flavor.  A good balance of black pepper in the rub.  There is alot of meat on this bone!


ssweeney's Review of Crosstown Bar-B-Q

Weighted Overall

 MAIN FARE:T-Bone with Crosstown Staff

  • Brisket - Cut from the 'high', 'moist', or fatty side of a  fresh brisket.  Slices are marbled and tender.  Not too smoky, though...
  • Ribs - Cut from a fresh rack. Mmmm good.  Great flavor lives here!  Some sweetness present on the finish.  Subtle flavors... very nice!  Meat is a little on the fatty side.
  • Sausage - Good flavor.  Loosely packed, with a subtle spice.  Nice!


Smoke Daddy's Review of Taylor Cafe

Weighted Overall

MAIN FARE:Taylor Cafe Entrance

  • Ribs - Big spare ribs... Damn, those are good!  Smoky, nearly fall-off-the-bone-tender.  Melt in your mouth goodness!  Must... stop... eating... rib.
  • Brisket - Slices cut from the 'moist' end of the brisket.  Tender and flavorful with a little salt on the finish.  This is good stuff.  Nice smoke ring: doesn't explode with smoke, but a good smoke/meat balance.
  • Sausage - Firm and [black] peppery.  Pork/beef mix?  Either too lean or cooked too long today - is kind of dry.  I can't decide... My mind keeps wandering back to that rib!


Smoke Daddy's Review of Louie Mueller Barbecue

Weighted Overall

 MAIN FARE:Crew at Louie Mueller

  • "Gimme" piece - Was from the moist end, and it was GREAT!
  • Brisket - Not much of a smoke ring today, but nice smoke/meat balance.  Firm and lean (maybe too firm today).
  • Rib - The black pepper rub is spicy but good.  Got a smaller rib today - not much meat, but what is there is tender and good.
  • Sausage - The best.  Man, that is some good sausage!
  • Jalapeno Sausage - "Jal Yeah!"  I absolutely love this stuff.  You can see and smell the fresh peppers.
  • T-Bone - Same peppery rub.  Nice piece of meat.  Red, lean, and tender with a smoke ring right to the center.


Smoke Daddy's Review of Clarks Outpost

Weighted Overall


  • Smoked Trout - Fishy.  A little dry -- not great.  Reminds me of the smoked carp we used to get in Iowa.
  • Brisket - Thick, short slices.  MMM.  Good texture and smoke flavor.  Tender and moist -- not "juicy" but very nice.  Quite lean with a nice bark and smoke ring.   This is a winner here!
  • Sausage - Peppery blend.  Firmly packed.  A little salty.  Good!  Reminds me of a beef summer sausage.
  • St Louis Rib - Not too meaty.  A little dry, but good smoke flavor.  

ssweeney's Review of Rudy Mikeskas Bar-Bq

Weighted Overall

MAIN FARE:Double-Boner is not pleased with the offering at Rudy Mikeska's

  • Brisket - Lean and very firm.  Good flavor, but chewy.    -- Smoke Daddy
  • Rib - Greasy and falling off the bone.  Good flavor; lighter flavor notes in this rub.    -- Smoke Daddy
  • Sausage - Firm texture.  Nicely seasoned with just a hint of spice on the finish.  OK.    -- Smoke Daddy


webmaster's Review of Louie Mueller Barbecue

Weighted Overall

 MAIN FARE:Crew and spread at Louie Mueller's

  • Jalapeno Sausage - Loaded with jalapenos, fiery hot.    -- Double Boner
  • Jalapeno Sausage - Wow! Kind of non-traditional, but extremely lovely and tasty.    -- Eric Behrs
  • Jalapeno Sausage - Aroma and flavor of the jalapeno -- with the heat!  Wow, this is good, but HOT.  Definitely not for the timid.    -- Smoke Daddy
  • Sausage - Another winner, right texture & subtle flavoring    -- Double Boner
  • Sausage - Firm, but crumbly.  Very beefy; nice spice and heat on finish.  Good Sausage!    -- Smoke Daddy
  • Beef Shoulder - Very tender, nice smoked flavor, charred edges    -- Double Boner
  • Beef Shoulder - Firm, but tender - almost melting in your mouth.  Lean but with a bit of trimmed fat around the edges    -- Smoke Daddy
  • Ribs - Excellent, moist, good taste    -- Eric Behrs
  • Ribs - Peppery rub, but not overbearing (like in Elgin).  Tender and moist.  I got the short end of the rack, and the rib is still great!    -- Smoke Daddy
  • Pork Loin - Very nice, tender meat.  Lacks the visual punch that was evident at Black's.     -- Smoke Daddy

Jack Perkins' Death Star

Jack Perkins' Slow Bone BBQ Causes Disturbance in the Barbecue Force
By Scott Reitz, Dallas Observer Blogs

"I was lucky enough to bump into Perkins outside of Maple and Motor while he was testing his equipment. Dubbed the "Death Star," Perkins' massive rig boasted a thermostat and automated dampening controls to regulate smoke and temperature. The machine allowed him to toss in his briskets, set up a fire, and essentially walk away. It even had a retractable smoke stack and was light years away from your typical restaurant smoke pit."

Smoke Daddy Says:

Hmmm.  That description (aside from the retractable smoke stack) sounds EXACTLY like a typicall restaurant smoke pit.  Smoldering fires produce notoriously bad smoke -- watch out for the creosote monster, Jack!  You might want to read up on the subject over at Karubecue.com.

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