Texas Bar-B-Que House
I scored Texas Bar-B-Que House a 71 out of 100. This is Bum Steer BBQ.
Smoke: Mesquite and Hickory. An ancient Oyler is beneath the smoke stack. Owner says its the "original" and dates back to 1946. She claims she has the "papers". I think she was implying this was the original in Houston. Not sure exactly what she has. She may be mistaken about the date. The patent for Oyler was filed in 1968. The first pits were named Lean-To Smokehouse Ovens and built by the inventor Herbert J Oyler. Mr Oyler died in 1973. Since she has "papers" one can assumed this was a purchased item. She may have an original Lean-To Smokehouse built by Herbert J Oyler and that would be very very cool.
Brisket: Fair. An 1/8 in smoke ring beneath a thin bark. Overcooked and crumbled under the fork. Could not detect a rub, the only flavors were beef and smoke. Very dry. Use the sauce.
Ribs: Good. Served one spare rib cut into two halves. Nice pink smoke ring beneath a bronze bark. Bite required some tearing and ate tough of tender. There was a fabulous black pepper seasoning. Great smoke and great flavor. No sauce needed. Best item on the plate.
Sausage: Fair. You cant really taste filler but you can recognized its texture. This sausage had a lot of filler. It had mild spice flavor and very little after taste. Smoke was very mild also. Use the sauce.
Sauce: Very Good. A thick tangy sweet dark red sauce that can cover up some bland meats.