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


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


  • 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: 
Other Fare: 


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