Texans Barbecue Beef. These three words are often used to sum up the Texas barbecue experience. I understand why this knee-jerk explanation has become so popular: it reduces a long, complicated saga into a pat one-liner that no one can really disagree with. The true story of Texas barbecue is far more bewildering.

— Robb Walsh

Legends of Texas Barbecue

Smoke Daddy's Review of Taylor Cafe

Joint: 

MAIN FARE:Taylor Cafe Entrance

  • Ribs - Big spare ribs... Damn, those are good!  Smoky, nearly fall-off-the-bone-tender.  Melt in your mouth goodness!  Must... stop... eating... rib.
  • Brisket - Slices cut from the 'moist' end of the brisket.  Tender and flavorful with a little salt on the finish.  This is good stuff.  Nice smoke ring: doesn't explode with smoke, but a good smoke/meat balance.
  • Sausage - Firm and [black] peppery.  Pork/beef mix?  Either too lean or cooked too long today - is kind of dry.  I can't decide... My mind keeps wandering back to that rib!

OTHER FARE:

  • Not rated

ATMOSPHERE:Taylor Cafe Counter

  • Hole in the wall, but has a long history here
  • Right next to the tracks, and a train rolls by as we arrive
  • Stools at the counter, but we moved to a table for "family-style" service
  • Folks are all friendly and service is good

Taylor Cafe on Urbanspoon

Main Fare: 
8
Other Fare: 
5
Atmosphere: 
8

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