Yesterday was one of those rare days when both my wife and I were off work. We had planned on some type of outdoor family adventure, but the rainy weather made us modify our plans. Plan B was to make a short trek to Texas for some delectable barbecue. I brought, Alli, my oldest daughter to Joseph’s Riverport Barbecue last year when I started my journey to visit the TM Top 50 joints, so I already knew that we were going to get a respectable meal.
Alli and I asked for untrimmed fatty brisket–sliced. I’ll have to admit that there wasn’t much of a crust, but the perfectly rendered fat made up for it. The meat was a bit blandish, but it did have a nice smokiness and was deliciously tender. Any joker can chop shoe leather and slather it in sauce, but it takes a certain level of expertise to smoke up a slab of fork tender meat. My wife, Heather, and I had a second dose of brisket in our swamp fries–a devilish concoction of hand cut fries smothered in brisket, jalapeños, onions, and cheese. Hand cut fries are the best and when they are paired with BBQ, they are phenomenal.
The spare ribs had a nice smoke ring. There wasn’t much rub induced flavor, but they were nice. They gave the perfect resistance when bitten. No mushy meat and it came clean from the bone.
The smoked sausage was forgettable. It gave a nice hint of fire as if they were hot links, but I should have passed on it to make room for some smoked turkey.
The barbecue beans were punched up baked beans from a can, but man, they were punched up. I really enjoyed them.
I also asked the pit master what he puts in the sauce that gives it its sweetness. He immediately responded with brown sugar. When I pressed him, he gave a bit of a sly smile but wouldn’t give it up. I detected a fruity note, perhaps cherry. Whatever he sneaks into his sauce works.
Aside from the lack of bark on these delectable morsels and the tired sausage, everything was great. I’m a bit surprised because my favorite from our smorgasbord was the swamp fries. Incredible.
Explore the following links for more BBQ exploits: