Smoke is mysterious, fire is uncertain, and pit men are expensive. So the mystery, uncertainty, and expense of taking the chance to make great barbecue is being replaced by the quantifiable methods of always making pretty good 'cue.

— Jim Shahin

Austin Chronicle

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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