The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Smoke Daddy's Review of City Market


MAIN FARE:Terri with the coldest Shiner of the tour at City Market

  • Ribs - What can I say?  These are GREAT ribs... maybe best of the tour!  Outstanding.
  • Brisket - Lean.  Got an end piece... kinda like burnt ends.  Still good.  Lots of flavor in this meat .  Tried again and it was better, but not up to their highest standard.
  • Sausage - Good flavor here... mild.  A bit greasy today and the casing was tough.  


  • Pintos - Solid.  Tasty.

ATMOSPHERE:City Market Pit

  • Still love the experience here.  It should be on your short list!
  • The pit area is unique and beloved.
  • Pictures of 'The Duke' gone???
  • Train rolls through as we're finishing

City Market on Urbanspoon

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