BBQ Blow-Out

21/06/08 19:38 Categories: Restaurant Reviews

LuxePackers can always make room for some down home BBQ. And as such, I checked out the Texas barbecue scene in Austin while attending this year’s HITEC (Hospitality Industry Technology Exposition & Conference). My two take-aways are as follows :

1. Texas doesn’t do sauces. The meat should stand all on its own.
2. Despite my first take-away, Lambert’s pork ribs combined with Lambert’s homemade mustard is ridiculous. I mean, honestly. This dish should be the Texas mascot.

Having lived in Memphis and St. Louis, I missed having a variety of sauces at my beck and call. But I made do (and then some). I tackled Lambert’s, Ruby’s, Salt Lick’s and Stubb’s. Here’s my final take :

All around best BBQ : Lambert’s. See my second take-away above.
Most savory pork rib : I could taste the hickory and pecan, but it was Lambert’s maple coating that took the experience to the next level.
Most savory links (referenced as sausage in Texas) : Stubb’s hands down. The sausage boasted large imbedded chunks of fresh pepper, giving every bite a kick.
Most savory brisket : Ruby’s provided the juiciest experience.
Best all around sauce : Ruby’s. Best of the bunch, but not quite BBQ bliss.
Most unique sauce : Salt Lick’s. Seemed to have an unhealthy dose of mayonnaise in the mix, but it worked.
Best side : Ruby’s mac n’ cheese. Otherwise, the sides were just shy of mediocre.
Best corn bread : Only one that came close to understanding the concept was Stubbs. Thick, hardy, sweet and salty.

Tags: United States, Texas, Austin