Virgie's Bar-B-Que

4 Stars

http://www.virgiesbbq.com/

On business in Houston back in December, I wanted to knock out some coastal BBQ joints. This was my first BBQ joint of the day with Pizzitola's being visited right after. The neighborhood I found Virgie's in seemed sketchy...a good sign. I hit the small lot right before lunch with a generous smell of smoke infiltrating my nostrils. As mentioned, I have been visiting legendary Texas BBQ joints since 2006 but have never considered myself a blogger or meat reviewer. Being an amateur and only starting to really care to learn great BBQ, I didn't ask what type of wood for smoking, the brand of smoker used, a view of the pit, questions about the sausage, rub and seasonings, etc. I was simply letting my taste buds guide me.

The service was extraordinarily friendly as I believe they are truly appreciative of the business. A nice change and definitely personable approach from the employees. I ordered the meat sampler plate as shown above. This was the lean brisket with a nice 1/4 smoke ring and crust surrounding the beef. The smoke flavor was pleasurable and the brisket actually reminded me of what I found at Pecan Lodge the day I visited. It was how brisket should taste with not one hint of roast flavor. The sausage was exceptionally well flavored with red and black pepper presenting a minimal spicy kick. I couldn't test the snap but the casing wasn't spongy at all. The ribs were last and looked as if God had personally plucked them from Adam's side himself. Beautiful outside crust, thick meat and a pink hue from the smoke. Open mouth, insert rib, and oops...tough and chewy. Damn. So close to perfection. The taste was great but these were not moist at all. I wouldn't deem them dry but they were rather difficult to eat off the bone. I believe this to be a flaw and would like a return visit.

All in all this was solid BBQ. I was on the verge of 3 stars but I truly believe the ribs may have woke up on the wrong side of the smoker. After further research the wood is oak and the pitmaster knows just how to use it. It's a shame that older BBQ joints around the state still can't figure out the science of proper wood usage to attain a healthy smoke flavor.

Pizzitola's Pit Style Barbcue

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.