Texans Barbecue Beef. These three words are often used to sum up the Texas barbecue experience. I understand why this knee-jerk explanation has become so popular: it reduces a long, complicated saga into a pat one-liner that no one can really disagree with. The true story of Texas barbecue is far more bewildering.

— Robb Walsh

Legends of Texas Barbecue

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.
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