There's not much point in complaining about high-tech barbecue. It serves a purpose, and it's here to stay. And no doubt the quality of it will keep on improving. But as the old barbecue joints slowly disappear, each one that remains becomes a bigger treasure.

— Robb Walsh

The Art of Smoke, originally published in The Houston Press

crosen's Review of Outlaws Bar-B-Que

  • Sauce: Too vinegary, not enough tang. Doesn’t blend well.
  • Ham: Its ham
  • Overall: I like the place. The food kept us going during a long day. Owner showed us the pits. Old radio on top was a nice touch. Only sells pork in Fall & Winter. Owner was hilarious.
  • Sausage: Sausage was great. Smoky, greasy, very spicy, coarse
  • Atmosphere: Looks like another meat market. Made of red brick. Smoker out back.Posters of old western movies (i.e. Pale Rider). Nice hardwood style.
  • Spare Rib: Tender, smoky flavor, pretty meaty, good, fatty glaze
  • Brisket: Very dry, meat falls apart, more fat needed
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Other Fare: