There's not much point in complaining about high-tech barbecue. It serves a purpose, and it's here to stay. And no doubt the quality of it will keep on improving. But as the old barbecue joints slowly disappear, each one that remains becomes a bigger treasure.

— Robb Walsh

The Art of Smoke, originally published in The Houston Press

ssweeney's Review of Scholl Brothers Bar Bq



Brisket is falling apart tender - pot roast consistency.  There is a little 'tang' detected on the bark, but otherwise good flavor.  Rib is very good. It clearly has been 'ovened' for a while and consistency suffers a bit.  You get the flavor of a sweet basting sauce on the finish.  Pittsburg Hot Link - Salty & Smooth.  Sausage and Regular Hot Link are standard commercial products.


This is an old Donut shop... gutted and rebuilt.  Concrete floors, cinder block construction with corrugated tin roof.  The decor seems a bit contrived and commercial, but the DPS trooper at the next table swears this is THE place to come get your barbecue.  Drive-thru is doing a steady business the whole time we are there.  They're cooking on 2 Souther Pride pits using pecan wood... and doing a pretty good job of it.  Laverne comes over and talks with us... she's part of the Scholl Bros family and seems like good peeps.  

OTHER FARE (And they have a BUNCH of "other fare"):

Pintos - Standard, but nicely done... no spices detected but salt, however this is a very good bean.
Cole Slaw - Long strands of cabbage in a light sweet cream sauce. Purple cabbage and carrots add color. Fresh.
Potato Salad - Crunchy taters today.
Cheesy Potato Casserole is great!  I love this stuff.
Green Beans - Canned.  Skip 'em.
Pecan pie and Fried apple pie are both a very good way to finish a meal.
Potato Salad is 'mushed'.  Sweet up front, then tangy on the finish.

Main Fare: 
Other Fare: 


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