Waller County Line BBQ

                                

7/28/14 11:46am - This place sure knows how to pull in the clients flying down Hwy 290.  Bright signage, big black steel pits and blue smoke.  No doubt they are serving wood fired barbecue.  My advise is to keep on driving.  You are not missing out on anything.

I scored Waller County Line BBQ a 67 out of 100.  This is Bum Steer BBQ.

What are they used for?
                                

Smoke:  Oak.  Under the banner "The Pit Crew" is a fenced off area with big black steel pits.  Large stack of Oak wood.  The billowing blue smoke leaves no doubt this is wood fired something.

No smoke ring, nada!
                                   
Brisket:  Poor.  No smoke ring.  No bark.  My first thought was "Did they cut it off?"  Closer examination revealed it was never there to begin with.  Pre-sliced big hunks of brown beef.  It look like roast beef and ate like roast beef.  Are the pits for show?  Overcooked way past tender, it dried up and crumbled on my plate all by itself. One of the worst excuses for Texas Brisket I have ever had.  Drown the plate in sauce. They should refuse any requests for sauce on the side. They should only sell chopped beef.  Hell they should just take brisket off the menu.

Ribs:  Fair.  A thin spare rib with zero smoke ring.  There was a paper thin bark and grey pork beneath.  I had to wait a little in line as they did not have any ribs ready to serve.  First bite was cold!  Yep, these are re-heated left over ribs!  You have to try to be this bad.  They were overcooked past tender and dry.  They had a rubbery texture from spending the night in the frig.  Little flavor except pork.  Little smoke again begs the question "What is inside those pits!?".  Use the sauce and demand your ribs are re-heated fully.

Sausage:  Very Good.  A course ground mostly beef link.  Great traditional spice with mild after taste.  A great smokey dark casing (Oh! the pits are for the sausage, I get it now).  No sauce needed.  Get the one meat plate and save some money.

Sauce:   Very Good.  I guess Waller is too close to Houston because they follow the Houston formula: Great Sauce + average BBQ = Houston BBQ. They serve two sauces, one mild and one spicy.   They are equally great.  The mild is a thick tangy sweet ketchup based sauce that could make liver taste great.  It coats the meats well and hides how bad the BBQ is here.  The spicy sauce has a little heat and its a little thinner than the mild.  Use either one generously and drown the whole plate.
Used to keep warm
                                  


                                 

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