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

dbarrow's Review of North Main Bar Bq

  • Atmosphere: Loved the armadillo smoker that they use for competition. They parked it right out front which is a nice touch. This place is set up for mass production – shovel em’ in and shovel em’ out, all you can eat for $10.
  • Spare Rib: Not quite fall off the bone quality, but it has good flavor.
  • Brisket: Very tender and smoky, but I would still like a little more smoke.
  • Sauce: Good stuff.
  • Pulled Pork: Very tender with a good flavor.
  • Sides: Slaw, tater salad, ranch style beans – just plain OK.
  • Sausage: Tough casing with a nice flavor inside. They need to work on tenderizing that casing.
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