I would a whole lot rather you taste the flavor of the meat before you put anything on it. Taste the time and energy that went into it.

— Sam Jones

Whole Hog Extravaganza and BBQ MBA Event 2013 via eatocracy.cnn.com

ssweeney's Review of Pizzitolas Bar-B-Cue

  • Spare Rib: Firm. Tastes like bacon... salty. Hot -- Ouch! Need to pull the meat off the bone, but the extra work is worth it.
  • Sides: PS is mustard-based with crushed taters and fresh green onion. Beans are borracho-style. CS is creamy and crunchy.
  • Atmosphere: We hit the 'business lunch' crowd. Waiting for a table. Busy. Table service is easy on the eyes... and she's nice too! Mr. Pizzitola encouraged us all to sample his Mom's famous banana pudding, took us on a tour of the pits, and wouldn't let us pay for our lunch. Even Longhorns can appreciate HOSPITALITY on such a grand scale. Thanks again, Mr. Pizzitola!
  • Quotable: 'An Aggie Stronghold' -- X.O.
  • Brisket: More fat = tenderness + flavor. I like it! Salty rub - not much spice; but this is GOOD BRISKET. Course-grained with fat marbled all the way through.
  • Dessert: Mom's banana pudding is AWESOME! This is a real treat.
  • Sausage: Pork and black pepper mix. Medium ground, but not as firm as William's. I like the flavor. The casing is a little tough in places.
  • Sauce: Its orange, and served on the side. Tastes like the sauce from a can of Spaghettios. Interesting.
Main Fare: 
7.3
Other Fare: 
6.6
Atmosphere: 
7.5