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Smoke Daddy's Review of Smittys Market | "Show us your pits"

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

Smoke Daddy's Review of Smittys Market

Joint: 

MAIN FARE:Smittys Crew

  • Pork Chop - Oh my.  Juicy.  Good flavor.  On par with Kreuz: Better up front, but meat is a little chewy on the finish.
  • Lean - Very good, but maybe a bit too firm today (similar to Mueller's)?
  • Moist/Fatty - Marbled mix of meat and fat. Better than Kreuz.
  • Sausage - Good flavor, but insides are "mushy".
  •  

OTHER FARE:

  • Smittys Meat Counter"Now Serving Beans" - Standard pintos.

ATMOSPHERE:

  • Same old, historic building that Kreuz inhabited for so long
  • Pit area is the same great experience, with flames licking your feet as you walk in the door
  • Doesn't look as if process or cooking technique has changed
  • Flavor profile of meats is nearly (but not quite) identical to Kreuz.  It will be interested to see if changes come Rob and T-Bone peeking at Smittys Pits
  • along to differentiate, or whether they concentrate on getting better using the same model as Kreuz
  • New paint in dining room, and a few fixes noticeable (not $100-200K worth, though)
  • No paper towels on the tables?

Smitty's Market on Urbanspoon

Main Fare: 
8
Other Fare: 
6
Atmosphere: 
10

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