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

ssweeney's Review of Billy Bobs Backyard Bar Bq

  • Brisket: Lean slice is tender and pulls apart easily. But it is not quite moist/juicy enough, and the texture is a little chewy.
  • Potato Salad: Mustard-based with egg.
  • Beans: Fairly good/serviceable beans, although somewhat mushy texture.
  • Sausage: Eckrich-style sausage with a little black/red pepper spice on the finish
  • Brisket: Fatty slice is loose & greasy. Full of flavor and good.
  • Spare Rib: The cartilege is trimmed off the rib. It looks tender, but requires a good tug to pull the meat off. Chewy. There is a sweet glaze, or a bit of sauce on the rib.
  • Atmosphere: This is really more of a 'BBQ Stand'. Its off the main highway, behind a hamburger joint. There is a screened patio with picnic tables for customers. Railroad tracks just across the highway. The place has promise... but the service is extremely slow.
Main Fare: 
Other Fare: