Heavy's Outdoor Bar-B-Que


9/5/14 12:16pm -  I was six days too late to run into Daniel Vaughn eating at Heavy's.  I did not eat the same BBQ he did.  This was once the location of McBees, which made top 50 back in 2008.  The name may have changed but the quality has not.

I scored Heavy's a 90 out of 100.  This is Grand Champion Texas BBQ.

Smoke:  Mesquite.  Well I knew I would run into this sooner or later.  The combination of a gasser and wood fired pit.  The same two twin pits that made McBees famous are still in use today, but behind them is a Southern Pride.  I am guessing the briskets start out in the pit and spend the night in the gasser.  Around 145F the smoke ring process stops and so does smoke flavor.  At this point your pit becomes a oven.  Only bark and fat benefit from the smoke past this point.

Brisket:  Excellent.  Top 50 quality.  A 5/16in impressive red smoke ring underneath a big black bark.  Near perfect tenderness, silky and moist.  Smokey fat rendered well.  Full smoke flavor with a salty rub.  No sauce needed.

Ribs:  Very Good.  I wished these ribs tasted as good as they looked.  They scored high on tenderness but lack of flavor hurt.  A bronze bark with pink meat.  A soft bite left a clean bone.  Near perfect tenderness.  The seasoning was visible but all the flavor had vanished. Surprisingly very little smoke flavor (gasser ribs?)  These ribs only had one flavor, pork.  Use the sauce.

Sausage:  Excellent.  Anytime I see a smoke ring in a sausage, I get a little excited.  At first bite I knew this was a winner.  A beef/pork mixture with bold traditional spice.  Just enough salt to makes it pop with flavor.  The garlic and pepper leaves a long lasting aftertaste.  No sauce needed.  According to DV's article, they purchase this sausage from Pollok's Market in Falls City, Tx.  Its a fifth generation recipe dating back to 1854.  A fabulous link and a real connection to the old world.

Sauce:  Good.  An average thin tangy sauce that does the job.  Make sure you get it on the side.


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