I'm not saying that I haven't found spectacular plates of barbecue during my travels. I have. But the standouts were few and far between, and all of 'em at places that still cook exclusively with wood.

— Jim Shahin

Austin Chronicle

crosen's Review of Pizzitolas Bar-B-Cue

  • Sausage: Tough casing, pretty ordinary taste
  • Beans: Bland pinto beans.
  • Coleslaw: Cabbage with heavy cream. Yuck!
  • Potato Salad: Had relish mixed in that tasted nasty
  • Sauce: Tastes like tomato mixed with orange juice strained through my ASS!!!
  • Atmosphere: Looks like a s**thole driving up. Place is packed. Filled with fishing, hunting, and good ole' boy stuff. Texas A&M graduate (boo)! Torn up tables and chairs. Owner was friendly. Earl Campbell on the wall (cool)!
  • Beef: Brisket was very salty, tender, dry aftertaste, kind of bland otherwise.
  • Dessert: Banana Pudding Rocked!!!
  • Spare Rib: Trim cut rib. Nice peppery/salt/sugar rub. Tough but tasty
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