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

tguerrero's Review of Carls Barbecue

  • Sausage: Firm, but greasy
  • Sauce: Ketchup, black pepper. Not bad
  • Pork Loin: Tender, lean....but I suspect BAKING!
  • Brisket: Smoky, lean, firm, but NO seasoning
  • Coleslaw: Slaw should be 'slain.'
  • Potato Salad: Too runny and 'mayonaisy!'
  • Spare Rib: Sweetest rub o' the day, thus far. Sugar,
    honey, firm, slightly dry. Pretty good.
  • Atmosphere: Freeway-side location, adjacent private
    airport, VERY large stuffed animal in dining room
    (props for the stuffed animal--particularly as there
    was a hole cut in the ceiling to accommodate the
    tallest antler!)
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Other Fare: