Here is the rack. They do a smaller rack than most but that was fine with me. Instead of getting thick meat with a smoke ring I got just the right amount of meat smoked all the way through and tender to boot. An old fashioned rib seasoned with just salt and pepper and smoked on the oldest pit in Houston dating from 1936.
There is an interesting back story to this place. When it opened back then it was a blacks only establishment. If a white person wanted some of this excellent BBQ they had to go to the back door to get it and then eat it on picnic tables in the parking lot. The current owners stick to the original owner's methods and seasonings and I am glad for that
No comments:
Post a Comment