The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

dbarrow's Review of Carls Barbecue

  • Potato Salad: Mustard and mayo, pickels, green and red pepper. Not very good.
  • Atmosphere: Lots of wood with a nice corrugated tin/aluminum roof. Big ass elk!. Purple pitch fork dude is scarey. Giant Cholula sauce bottle.
  • Spare Rib: Very sweet, East Texas style, but tender.
  • Sauce: Sweet with some body and a little bit of spice.
  • Coleslaw: Not my style, mayo based and shredded.
  • Sausage: Jalepeno sausage - sweet AND spicey. Quite lovely. Jalepeno and red pepper flakes - OUTSTANDING!!

    Regular sausage - sweet with not much flavor. Don't waste your time, go for the jalepeno variety.

  • Brisket: Too much smoke flavor and not tender or juicy enough.
  • Beans: Very plain, but tender.
Main Fare: 
Other Fare: