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

dbarrow's Review of Alamo BBQ

Joint: 

Main Fare:

  • Ribs - lighter fluid taste - can't eat.
  • Brisket - pretty tough but I think I had the best ones of the bunch. Medium thickness of slice, subpar product.
  • Pulled Pork - best product served here, but still not great.

Other Fare:

  • Texas Caviar - best side here. Black beans, corn, onion, cilantro all mixed together - very nice.
  • Cowboy Beans - needs to cook longer but some good flavor in here.
  • Mac & Cheese w/ Jalepeno - good spiceyness but cheese wasn't as smooth as could be
  • Cole Slaw - carrots, slaw and lots of mustard seed with overpowering flavor - not balanced at all.
  • Cornbread - decent but nothing special - pretty large brick-type piece.

Atmosphere:

  • Weird structure at triangle/corner intersection. Sorta looks like a mini alamo with a big canvas tent structure added on to the front for shaded seating. Smallish smoker probably holds about 70 pounds of meat. Order at window and then they call you when ready. Texas flag flying out front is nice touch for a Texan anyway:)
Main Fare: 
2
Other Fare: 
4
Atmosphere: 
4

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