I think it's fair to say Texas has more variations in its barbecue styles than any other state. And more disagreements about them.

— Robb Walsh

Legends of Texas Barbecue

ssweeney's Review of Big Earls

  • Brisket: Smokey... even though they cut off the bark & smoke ring. Tender & falling apart, but not 'juicy'. Good, but just a tad chewy on the finish.
  • Coleslaw: Crunchy, with a thin dressing... black pepper for spice. Nice.
  • Sauce: Sweet with black pepper. Tangy with black pepper. Corn starch for thickener?
  • Sausage: Good meaty flavor & smoke balance. Black pepper adds spice on the finish. Casing is thick, but tears away easily.
  • Atmosphere: Nice joint feel. Good patio area, with smokehouse right behind. Several barrel pits around the outside of the joint. BYOB. Cafeteria-style serving line. Nice folks, and they give a good tour.
  • Spare Rib: HOT...ouch! Just off the pit. Good rub. Nice meat flavor and smoke balance. Rich meat. Good texture. Very good rib!
  • Potato Salad: Good, although somewhat bland.
  • Beans: Standard issue pintos.
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