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

dbarrow's Review of Doziers Grocery

  • Atmosphere: Grocery store with meat market and smoked meats. Red and white checkered tablecloths. Lots of history here. Pictures of participants in the 1978 and 1979 Houston Livestock Show and Rodeo contestants. Advertising for get your deer horns mounted here with different colors.
  • Spare Rib: Different style of rub here. Too rubbery in texture and meat stays on bone.
  • Sausage: Standard grocery sausage with semi-tough casing. Sweet.
  • Beans: Ranch style with good amount of meat chunks.
  • Coleslaw: Mayo/shredded yuckiness!
  • Quotable: Like throwing a hot dog in a blimp hanger! In reference to Flynn and his women. Source - XO.
  • Brisket: Fatty style, tender but too much fat layers in the meat.
  • Sauce: Hot sauce - tabasco like with some cayenne kick.
    BBQ sauce - tomato based and kind of sweet.
  • Potato Salad: Mayo and mustard with big chunks of potatoes and pickels.
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