3 Stars
http://pizzitolas.com/index.html
This review is long over due as this experience was the 2nd BBQ spot of the day while on business in Houston back in December. After I hightailed it to visit San Jacinto then shot over to Saint Arnold Brewery for a tour. Nice little day trip in the books.
My first spot of the day was Virgie's (and I'll get to that later) and this was my second. I would've loved to hit up Gatlin's but I made an executive decision based on a couple reasons. First, they've been around since 1935 and have an open pit. Second, it was on my way to San Jacinto. Thirdly, I wanted to try the famous ribs. I'd say that's pretty reasonable thinking.
This place was packed and even though it was I still was given very nice treatment as a customer. I sat down and ordered the three meat sampler plate. Nothing else. Atkin's diet only on this beautiful Houston day. Wanting to see what all the hype was about I immediately grabbed a rib. My Lord this bite was perfect. With a wonderful mix of salt and pepper the rub needed no other seasonings or baste. They may use something else but I was too busy cleaning the meat off the bone. One may have thought I had some bath salts running through my system. It wasn't a pretty sight. Next up to plate...the link. Unfortunately it was served cut therefore I didn't have the ability to snap it. It was spicy and very good though I'd like to have more smoke with it. Next up was the brisket...unfortunately served chopped and non-fatty. This was before I decided that I should always go for fatty because the enhanced juice and flavors. Plus not a fan of chopped style. My mistake. Unfortunately this taste much like pot roast. It was a bit dry too. After having stellar brisket at Virgie's...this was a let down.
All in all...I would love to return in hopes the brisket would be what I want it to be for a fourth star. The atmosphere inside...throw back to Texas and you can't go wrong with that. Anyone making a trip to Houston do yourself a favor and visit a Houston institute since 1935.
1 Stars
I wish I could start out this review with an audible of my laughter. Or an audible that I should've turned my car around and headed to Rosa's Cantina nearby. Instead I'll just say this mess has made me consider a new rating..."zero stars - cavity search by the Border Patrol would be more enjoyable."
What makes me sad is when I post a picture of BBQ like this and it receives likes on Facebook or Instagram and I have to comment that no, this deserves a "dislike". The best part about The State Line is the parking lot is in Texas but the restaurant is in New Mexico. Oh and it has a killer patio. That's all. Ok...and the liquor store next door and an adult video store as well (if you're into that). Basically it's a perverted BBQ loving alcoholic's dream...minus the good BBQ. Almost stereotyped myself with that line.
I strolled into this place which is in the Austin based County Line family and sat at the bar. I ordered the three meat plate which is served with beans, slaw, potato salad and their homemade bread. When ordering the meat I asked if the sausage was made in house and the answer I received "It's Earl Campbell. He was a good running back so I'm sure it's good." Cue the laughter. Well okay I can buy that at Kroger. I requested the ribs, pulled pork and fatty brisket with as much bark as possible. Exact words. Now what I ordered and what I was served are two different things.
After some research from the menu, I learned the sausage is a special recipe made for them. I spoke to the Manager (who was very friendly and accommodating as well as the other staff) and he hooked me up with their sausage...which actually is Eddy sausage. The ribs were a-ok. The brisket was delivered as pictured above. Not one inkling of bark. And when I pointed it out to the bartender...he said he verbally told the cutter but instead of replacing it or asking if I wanted it replaced...I got nothing. Stuck with nasty, smoke-less and bark-less brisket. The wood used is white oak in a Southern Pride smoker from Tennessee. Maybe they forgot to use the white oak that day. Pulled pork actually showed signs of life. It wasn't bad. 1 star.
When the bartender asked how I would rate their BBQ...I answered 2 maybe 3 stars but probably 2 stars. He replied "that's not bad" and I said "yeah it really is". I can't even finish this review. It's too painful. Although...their bread was awesome! That should be the only star here. Cavity search anyone?
4 Stars
http://www.mikeandersonsbbq.com/
Found myself in this neck of the woods one day around 11 am and decided to try it out after being probed by a Yelp follower. Having driven past it a few couple times and noticing the lot usually pretty full, this could be for one of two things...it's location by the hospitals and downtown or it's pretty good. After reading reviews elsewhere I thought it may be a hit or miss but after my experience...I think Mike's doesn't get the credit it deserves. This will be a controversial comment but after my one experience at Pecan Lodge...Mike's was better. Keep in my mind...this is only one visit to Mike's and it was right before the lunch crowd therefore the product was ready to be served.
I chose the three meat plate which cost $12.50...not a bad deal. Double-breaded fried okra and slaw for the sides although all of their sides looked amazing. Also picked up the jalapeno bbq sauce. Using Old Hickory smokers out of Missouri and hickory wood...the brisket had a wonderful tasting bark on it with well rendered fat and a savory smoke flavor. Surprise, surprise. The sausage ordered was their hot, which is specially made for them, and had great taste as well. Two solid products thus far...let's see if they could pull off the Texas BBQ trifecta. Pork ribs were on par with the rest of the meal. Pink coloring from the smoke, texture was moist and soft, and the semi-sweet outer base hit the spot. One thing I enjoy when it comes to ribs is the ability to pull the meat off the bone and these fall into that category. The jalapeno bbq sauce was original and a great companion to the fried okra. I walked away satisfied with this decision. If they're consistent like that everyday...I'm not sure why they aren't getting discussed along with other DFW greats more often.
On the day I ate at Pecan Lodge, I wasn't impressed. It gets another opportunity before a review only because of it's stature. Doesn't seem fair but it was a bit after lunch and they had just ran out of sausage and this is my blog. I know that's not what anyone would expect me to say and I fall outside the massive crowds who drop to their knees for PL meat but from my comparison...I must give credit where credit is due. I'm ready for the tar and feathering but I'm sticking with my taste buds.
