I'm not saying that I haven't found spectacular plates of barbecue during my travels. I have. But the standouts were few and far between, and all of 'em at places that still cook exclusively with wood.

— Jim Shahin

Austin Chronicle

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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