Up In Smoke BBQ

3/4/10 Abbott, TX. Up In Smoke is becoming the official I-35 travel stop for a BBQ fix. In this case, I had plans to mainline some Vitek's BBQ in Waco, but they close at 6 pm. Bummer. Which way to go on this one? I could stay bitter, and then never go there in some pointless unnoticed protest... but what if it's that good? They'll get their chance, and they better bring their A game for closing so early, but this post isn't about them.

Turkey! Got the turkey plate this time to change things up a bit. It's true to Up In Smoke standards in that it's minimally messed with (Think opposite of Rudy's). The turkey is quite tender and juicy, and it's very good with their spicy BBQ sauce. The cole slaw is pretty good, and the jalapino beans are rock solid as well. They DO have sweet tea so that's a big plus, but it's average at best. It's always a treat to get that slice of texas toast with the meal at Up In Smoke as well. The next visit will definitely involve Texas Trash instead of turkey, but the turkey is not bad if you're on a health kick for a day.

Bill Miller BBQ, I-35 and Ben White

3/1/10 Austin, TX. Q: How do you make a lunch at Bill Miller's Tolerable? A: Order either the $3.49 special or the #7 double chopped beef sandwich w/ french fries and sweet tea combo and escape only 5 bucks lighter than when you came in. It's pretty simple. At the very least, if you're going to put shit in your mouth, at least you aren't paying much for it.

The chopped beef is average, but you can throw some pico de gallo, pickles, and onions in there and it becomes quite acceptible. The real tragedy is seeing your buddies order $10 worth of old shoe leather and hot dogs. I know brisket is king at these BBQ joints, but at Bill Miller's avoid it like a Georgetown pilot angry that he's got to pay taxes. Plus, you get the added bonus of appreciating real BBQ on your next excursion. C- food, but an A for value if done right.

Cartwright's Famous Bar-B-Q

2/25/10 South Austin, TX. Dave Chappelle was right. BBQ Ribs will put you to sleep faster than any turkey or triptophane or whatever it is white people think puts them to sleep. I took down a pound of ribs from Cartwrights and BAM, no recollection of the following hour. the next thing I knew, I heard the phone ringing and America Idol was on TV. It could have been them aliens from outer space messing with the space-time continuum again, but it was probably the ribs.

The ribs were good. Very tender and extremely salty, B+. Must say I am plesantly surprised with Cartwright's... Or maybe I should just order ribs more often...

Salt Lick BBQ (Airport)

2/18/10 Austin-Bergstrom International Airport. Ever land a date with the hot girl and for whatever reason, you end up disappointed because she's really not that hot and you're probably in a dry spell and throw some beer goggles in, etc. Well, set your expectations low today kids, 'cause the Suck Lick BBQ at the Austin airport has the potential to disappoint travelers on an international level. First of all, it's way overpriced, but about average for an airport I suppose. They had no beans or slaw at 6:00 pm, so they gave me a bag of Schlotzky's brand chips with my pulled pork sandwich. It was ok, but a bit dry. The sandwich bread was as big as a basketball. Not really, but come on, if I want a loaf of bread for a meal I'll go to Subway. The pickle at least, met expectations and the Salt Lick BBQ sauce is one of the best if you like it sweet.

To my recollection, the Salt Lick in Driftwood is awesome. Heck, I even spent my birthday at the Salt Lick on Hwy 360 before they shut it down. This airport location just plain sucks. Much of it is probably circumstancial because it's an airport, but it is what it is and I've done my best to only consider aspects directly related to the food. C-. Save your money and hit Amy's Ice Cream next door if you need a bite before a flight.

Up In Smoke BBQ

2/12/10 Abbott, TX. A milestone in Blog-Bee-Que history, the first-second review! The last time I headed out to this place, I swore I'd try their "Texas Trash", which is basically their version of Frito Pie and WOW! You truly haven't lived until you experience this thing.

Let me first state that I've tagged last Friday as a rehersal for Doomsday. If a meteor is about to crash into the planet, you might want to have a plan in mind. Mine involves a minimum of 2 BBQ meals topped off with some cold Samual Adams coupled with a shameless disregard to the havoc it will surely unleash upon your body. Let's fast forward a bit and go straight to "it was all worth it".

TEXAS TRASH! They start by busting open a bag of Frito's and layering the bottom of the square paper bowl with them. Then comes two scoops of beans (go with spicy since it's a doomsday rehersal afterall). Next, chopped brisket is added, followed by your choice of mild or spicy BBQ sauce (again, no tomorrow, go spicy). Now comes the part where you just nod your head. She's gonna ask you if you want cheese and sour cream. You say yes. Mix that sucker up and you've got yourself a meal that's only one banana pudding away from daring a real doomsday event to occur. Take the risk, grasshopper. I don't really remember the banana pudding after taking out the Trash, but I do recall thinking it was about average. It's scooped out of a big serving bowl, which is a nice switch from the individual cups that are typical at BBQ joints. Oh, and I almost forgot to mention that the texas toast is included with every meal... just so you don't go away hungry...

Vic's BBQ

2/12/10 Austin, TX. Vic's at noon is always crowded. That's a good sign. Part of the popularity is no doubt related to their pork steak special. It's the real deal. Sometimes the steak is so big they have to cut it just to serve it to you. It's quite possible that they don't serve it every day, but a call ahead should answer the question for you before heading out. If their brisket is as good as the pork (still a mystery because everyone gets the pork), then who cares what day you go. The sausage is from Elgin and is, as expected very, very good. No frills, just honest to goodness tasty sausage. Next time, I will sample the brisket, but it will be difficult to say no to the pork steak. Vic's get's an A all around. They do have pies for dessert with crusts in the shape of Texas on top, but they're shrink wrapped in plastic so I gave them a miss. They also have decent sweet tea that comes with the $7.95 special. Sides (beans and tato salad) are unremarkable, but if it's sides you want go to Pok-E-Jo's instead. Vic's is pork steak perfection! Just be sure you get their early enough because sometimes they sell out before noon!

Hard Eight BBQ

1/29/10 Coppel, TX Man this place is awesome. Reminds me of Cooper's in Llano, but on a heavy dose of steroids. You walk up to the pits and they open it up and you see an unreal selection of food that's nice and smokey. I loaded up with samples of brisket, jalapino sausage, corn in its husk, potatoes, and skewered chicken with a jalapino slice all encased in bacon. Fortunately, I had the family help chow down, and I haven't even gotten to the side dishes yet. The brisket was a solid A. Very consistant with a nice moist texture with plenty of flavor. The jalapino chicken poppers were good, but just a smidge dry. The jap sausage was nice and juicy, but still doesn't compare to the establishments in Lockhart. Having said that, it's still a solid B+ sausage. Sides were good, cornbread salad was a nice shift from the norm, the grilled corn delivered as promised but the husks I could do without. The beans were fantastic. They've got whole jalapinos floating in the bean broth, so grab a few if you like! Oh, and the pickles. Normally I wouldn't mention the pickles, but my toddler daughter had 3 styrofoam cupfulls. Yes, unfortunately you read that right.

I could go on and on about this place. I could say that a great effort was put into th ambiance, complete with cowbell on a roap that the kiddos love to ring. I could say that it is with sincere grattitude to the Dallas/Ft. Worth metroplex that I thank Hard Eight for setting up shop where they did. But if I am to leave you, faithfull BBQ lover, with one parting thought to stash away in your mesquite soaked brain it would be this. Do not leave without trying the banana pudding. Ladies and gentlemen, we have a winner. Start at the bottom. Take that spoon and go straight down. Thats where you'll find the whole Nilla Wafers. Crush them you your heart's content. Then move up. You'll snag a delicious pudding that has the consistancy of silky mousse rather than pudding. Before you disengage your spoon from the styrofoam cup, you'll hit yet another layer of Nilla wafers, but this time they are pre crushed into a heavy dusting over the top. Doesn't really matter how much food you've eaten already, and at this place, it will be A LOT. Just don't think about leaving before dessert and you'll give Hard Eight a hard 8 stars********.