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ssweeney's Review of Hickory Bar-B-Que | "Show us your pits"

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 Hickory Bar-B-Que

Tour: 

MAIN FARE:

Rib pulls off the bone and proceeds to fall apart. It is very moist -- has spent some time in a steam pan this afternoon.  The fatty brisket is moist and pulls into nice chunks.  It has a mild smoke flavor.  Lean brisket has the bark left intact; Good flavor, if a bit dry and chewy.  No rub.  Sausage is a commercial variety. Hot link reminds me of a "Johnsonville" brand product.  It is better than the regular sausage with flakes of red pepper... however it is not too spicy.

ATMOSPHERE:

Nice wood pile; Sweet hickory smoke hits your nose from the parking lot.
Cafeteria-style serving line.
A woman's decorating touch inside.

OTHER FARE:

Pintos - are creamy, but bland.
Cole Slaw - is crisp.
Potato Salad - is mushed, yellow, and very good - with crunchy bits of celery for added texture.

Cherry Crunch - is very good.
Peach Cobbler - good.
Banana Pudding - Excellent!

Quotable: "My Mom makes the desserts."

Main Fare: 
6
Other Fare: 
7
Atmosphere: 
6

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