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

assman's Review of Coleman’s Barbeque

Tour: 

Main Fair:

  • Brisket - Bland, a little dry, nothing special
  • Sausage - typical Eckridge spicy flavor
  • Hot Links - extra spicy Eckridge style

Other Fair:

  • Tamales - spicy, decent flavor
  • Spicy BBQ Sauce - Tasted like fat drippings with cayanne
  • Regular BBQ Sauce - Bitter, spicy think mess
  • Potato Salad - milky, pickled mess
  • Slaw - nice carrot creamy mix
  • Beans - Pinto beans with a BBQ sauce mix added

Atmosphere:

  • Dreary looking joint with blue carpet.  Looks like an old folks home.  Most patrons probably "gum" their food here.  Is it a BBQ joint or a Hospice?

 

Main Fare: 
5
Other Fare: 
4
Atmosphere: 
2

Comments

Post new comment

The content of this field is kept private and will not be shown publicly.