Kozy BBQ

Peace, Love, BBQ

10/3/14 12pm - "Wha chu wont, baby?".  I don't quite understand it, but I love it when old women call me baby.  That was my greeting to this BBQ trailer located in the 5th Ward, catercorner from the original Kozy Kitchen.  Side of the trailer reads "Peace, Love, BBQ".  Words to live by.

I scored Kozy BBQ a 78 out of 100.  This is Regional Texas BBQ.  This was my second visit.  Four months prior the score was 79, but I was hoping I caught them on a bad day.  Consistency is the toughest skill to master with BBQ.  I really wanted to give this place high marks because wood fired Que is so hard to find within city limits.  If you want real pit BBQ you don't have to stand in line for give them a try.

Real wood fire pit BBQ

Smoke:  Pinon & Post Oak.  A large Steel offset smoker is located in the Trailer with dual stacks smokin!.  I was bathed in blue smoke as I waited for my real wood fired BBQ.  If was kinda like a baptism.

                                 

Brisket: Good. A 1/8in smoke ring beneath a thin black bark.  Slice was a tad overcooked.  It fell apart, there was no resistance left to hold it together.  Full smoke flavor, could not detect any seasoning.  It finished a little dry.  Use the sauce.  The slice from my previous visit was the exact opposite, under cooked and chewy.

Ribs:  Fair.  Consistently bad is not good.  These meaty spare ribs are a bit chewy.  Great smoke and black pepper seasoning.  They taste great but you need strong teeth and a toothpick.  Use the sauce.

Sausage:  Very Good.  A homemade beef circle link like central Texas and spiced up like East Texas. Strong bold spice, cumin and smoke flavor.  Long lasting aftertaste.  Nice smoke ring but overheated a bit.  No sauce needed. I gave their jalapeno sausage higher marks last time.

Sauce:  Excellent.  A thick red very sweet sauce.  A great flavor boost to all the meats.  I like how it worked with the spicy sausage.  Good enough to drink.  Great to deep bread in.  Would make any sandwich remarkable.

The dining room

The glory days

                                         



Son-of-a-Brisket Bar-B-Que

5/22/14 11:51 am - In my endless search for new BBQ joints, I stumbled across this one.  The name alone was worth the drive.  Three adorable senior citizens were operating the lunch crowd.  Website indicates they may have been the parents of the owner and a family friend.  The service was very friendly.  It is located in a lease space next to a gas station/convenience store.

I scored Son-of-a-Brisket a 76 out 100.  Regional Texas BBQ.

Smoke:  Oak/Red Oak.  Another Southern Pride gasser.  A brand new shiny gasser behind French doors.  At least you know what your getting.

Brisket:  Fair. A dark standard 1/8in smoke ring beneath paper thin bark.  Tested tough of tender.  Slices pulled apart with no resistance.  Slightly overcooked and on the dry side.  Smoke flavor was good.  Not much else.  Use the sauce.

Ribs:  Very Good.  Baby Backs were near perfect tender and moist.  Nice pink smoke ring beneath bronze bark.  They had a good rub seasoning and smoke flavor.  A porky good rib.  No sauce needed.

Sausage:  Very Good.  At first bite, I knew this was hand made.  Website indicates this is family recipe dating back to 1800's.  Is was a 3/4in medium ground pork link with mild traditional spice.  Packed very tight inside a snappy casing.  Aftertaste and smoke were very mild.  However, it was very fresh and delicious.  No sauce needed.

Sauce:  Excellent.  This sauce had the "Wow" factor at first taste.  It was a thick dark brown sweet and tangy sauce.  It was good by the spoonful but very overpowering on the meats.  A little goes a long way.
They also served a yellow mustard base sauce.  They called it a North Carolina style sauce.  It looked like yellow mustard and tasted like yellow mustard.  Save this stuff for the 99 cent hot dogs next door.

 



Guy's Meat Market

4/22/14 12:00pm – There is a serious lack of love for this meat market.  Guy’s has been running a thriving meat market with a lunch counter since 1938 right here in Houston of all places! The BBQ smoked hamburger is nationally known for over 20 years.  They have been selling their own rub seasoning since 1952 (Guys Seasoning). The meat counter is no slouch either with specialty items like boudin stuff pork chops and homemade sausages. The only time Guy’s entered the HLSR barbecue cook-off, they won it! (1975). Allright, the BBQ today is ok but so what. This is a Houston landmark if there ever was one.  Guy’s can’t even get an honorable mention in Texas Monthly.  In my library of BBQ books, not one mention of Guy’s.  What do the blogs right about? Hamburgers.  I guess if you’re a successful 76 year old meat market located within Houston city limits and your last name is Dickens instead Dinceks or Dreuz; you get no love!

I scored Guy’s a 79 out of 100.  Regional Texas BBQ.

Smoke: Hickory.  I was encouraged by the smoke stack, serious bark and intense smoke flavor but they use a Southern Pride gasser.  If they would switch to an Oyler maybe they could get some much-deserved respect. (JR Manufacturing 972-285-4855 hint hint)

Brisket:  Good.  A beautiful slice with 1/4in smoke ring beneath a big black bark.  Alas, it tested tough of tender and a knife was needed (sigh).  Smoke flavor was intense and the 62-year-old rub recipe was still working its magic.  Its good with out the sauce but you will need it before you finish to offset the dryness.

Ribs:  Good.  The medium size spare ribs were a little tough.   Again the rub seasoning came through along with full smoke flavor.  A little dry but very good.  No sauce needed.

Sausage:  Excellent.  A homemade large 1 1/4in thick course ground pork link with bold spice and with a little red peppery heat.  After taste is long lasting.  A good amount of smoke flavor and you will fall in love.  No sauce needed.

Sauce:  Excellent.  A thin tomato base sauce that is not too sweet or too tangy.  Taste good by the spoon full and the flavor is not overwhelming.  A nice little dipping sauce for your three-meat plate.  Get it on the side.

History: Brad "Guy" Dickens opened the original Guy's Meat Market on Almeda in 1938. In 1958 he moved to the current location on OST. When Guy retired in 1970, his son, Brad Dickens took over the store. Brad started the smoked hamburger in 1988.

Cooper's Bar-B-Q

3/29/14 1:39pm – After topping off the feeders in Rocksprings, my daughter and I headed up to Mason to met my life long friend and his son.  Where else to hook up than the original Cooper’s Bar-B-Q!  This little gem made Texas Monthly Top 5 in 2003 but never again has it graced even the top 50.  The father started this joint in 1953, the son then took the same concept to Llano 10 years later and became a Texas BBQ legend.  After lunch we’re taking the kiddos to swim in the Llano river and then back to camp for some turkey hunting.  Hill Country fun big time!  God bless Texas.

I scored Cooper’s Bar-B-Q an 80 out of 100.  This is Regional Texas BBQ.

Smoke:  Mesquite. Three direct heat Cowboy style steel pits.  Wood is burned down to coals in the large firebox. Coals are transferred to the pits, heat to the meat, and meat to your belly.  So much blue smoke you think you’re in a forest fire.

Brisket:  Good.  When he sliced my brisket at the pit, the color of the meat was nearly white.  High heat.  He dipped in the mop sauce (a must for these bone dry clods).  There was no smoke ring!  Had a nice crunchy black bark.  Me slice tested tough of tender and I had to use a knife.  Smoke was bold.  Use the sauce.

Ribs:  Good.  Near perfect tender spare ribs with clean bite and clean bone.  Not much on flavor, just smoke and pork.  Use the sauce.

Sausage:  Very Good.  Course ground pork/beef links with bold traditional spice and a bold after taste.  No sauce needed.

Sauce:  Very Good.  Well if you like Heinz 57 sauce you love this stuff.  It was nice change with all the different sauces I sample.  It made everything taste a little better.  It comes in a large bottle cause you need it.

PS:  Do NOT get the beef rib!!  Dry as bone and tough as nails.  So overpriced it still burning a hole in my wallet.  My buddy’s dog refused to eat the left over.  That bad.  Coopers is famous for sticker shock, this beef rib might cause PTSD.

Pit-Master Bar-B-Que Cafe

3/28/14 11:48 - More false advertising.  If you use a commercial gas smoker, you do not have a "pit".  The Southern Pride sales brochure does not determine what is and is not a pit. Paying your gas bill, setting the temp gauge, throwing 2 sticks of wood in the fire box and pushing the start button does not make you a "master".  The owner is very hands on and personally greets all his repeat customers.  Service is over the top.  Guns on the walls and guns on half the clientele (cops) makes this a unique experience.  Its a local favorite but don't drive 28 miles to get here.

I scored Gas Cooker a 73 out of 100.  This is Regional Texas BBQ.

Smoke:  Not sure.  No visible stacks and not mentioned on menu or website.  Does not really mater because there was little smoke on these "smoked meats".  There is a gasser in the back behind the fence.

Brisket:  Fair.  Standard gasser 1/8in thick smoke ring beneath paper thin bark.  Was sliced thin but that did not fool me.  It tested tough of tender with stretching and little tearing. Faint whisper of smoke.  Overall flavor was gasser que.  Use the sauce.

Ribs:  Good.  St Luis cut spare ribs were good and tender.  The rub seasoning was long gone.  Faint whisper of smoke.  Overall flavor was gasser que.  Use the sauce.

Sausage:  Good.  A fine ground link with mild traditional spice. Faint aftertaste and little smoke.  Use the sauce.

Sauce:  Very Good. An orange syrupy tangy sauce.  My first thought was Arby's sauce!  My gosh the owner cracked the secret recipe for Arby's sauce.  This stuff would make anything taste good, even gasser 'que.

 



Spring Creek Barbeque

3/13/14 1:16pm - I did not have a lot of time for lunch, so I decided to hit up on some franchise BBQ places I have been avoiding.  As I was going through the cafeteria style line it felt a lot like Luby's. The jello next to the cash register confirmed my deja vu.  The Barbecue Fiend blog also confirmed my out of Luby's body experience as he wrote about the very same.  Luby's meets Texas BBQ.  With 31 locations across Texas this chain is huge.

I scored Spring Creek BBQ a 76 out of 100.  This is Regional Texas BBQ.

Smoke:  Hickory.  As I walked up to the front door, I got excited when I spotted two large smoke stacks. However, inside were two large black steel cladded Ole Hickorys on full display.  We use gas and we're proud of it!  Oh well as least you know what your getting.

Brisket:  Good.  Standard gasser 1/8in smoke ring beneath a paper thin bark.  Spring Creek definitely understands how important tenderness is for good BBQ.  My slices were near perfect tender.  No knife needed. Smoke was mild to faint.  No noticeable rub.  Use the sauce.

Ribs:  Very Good. Once again near perfect tenderness but slightly on the overcooked side.  Soft cake bite with clean bone.  They throw the rack on a grill for a nice char flavor.  There was a faint rub seasoning. I liked these ribs.  No sauce needed.

Sausage:  Poor.  I just don't like this style of sausage and its not Texas style sausage.  A very fine ground pork link with no traditional spice just salt.  No after taste unless salt counts.  Its greasy bologna.  Use the sauce or skip all together.

Sauce:  Excellent.  They sell this stuff by the jar and I bet sales are good.  A very sweet tomato based sauce with a little bit of smokiness.  This stuff was so good I dipped my fresh baked yeast roll in it. I thought about buying a jar but knew the wife would comment about the 6 other bottles of unopened sauce.

Country Bumpkins

3/7/14 11:39am - You know how I complain that Houston is a BBQ desert.  Well Northwest Houston/ Harris county literally is a BBQ desert.  Good luck finding a BBQ lunch without driving 10 miles.  And good luck finding real pit BBQ.  Good news, I just found the oasis.  A Ma and Pop joint serving great barbecue and burgers with a lot of charm and a smile.  Everyone was so friendly I thought it was Sunday morning instead of Friday afternoon.

I scored Country Bumpkins a 78 out of 100.  This is regional Texas BBQ.

Smoke: Oak.  A double secret steel barrel pit for real slow smoke wood fired BBQ.  I say double secret because I was denied a picture.  But I did spy a screened in smoke house in the back.  Maybe after reading my post they'll send me a picture so I can testify and share the real pit glory.

Brisket:  Good.  A great seasoned bark over a 1/8 in smoke ring.  It tested tough of tender but had great smoke flavor.  Sliced with the fat cap so you get a little indulgence of the smokey goodness.  No sauce needed.

Ribs:  Fair.  This rib had all the markings a great spare rib but it was little tough.  The seasoned rub was flavorful and it had great smoke flavor.  However, the bite required tearing and left a dirty bone.  No sauce needed but a toothpick is a must.

Sausage:  Good.  A fine ground pork link with mild traditional seasoning and little aftertaste.  Good smoke and tight casing.  A little greasy.  No sauce needed.

Sauce:  Good.  A simple tangy thick tomato and vinegar sauce.

PS: They have a great line up of burgers like their Bumpkin burger and Ring of Fire. They also serve brisket tacos.  They have hand cut fries and homemade peach cobbler.  The only thing missing is cold beer.

 

Central Texas Bar-B-Q

2/10/14 11:30am - Some places are just pass their prime.  The barbecue that made Central Texas successful for four decades (1969) was not the barbecue I had today.

I scored Central Texas a 76 out of 100.  This is Regional Texas BBQ.

Smoke:  Hickory. Actual central Texas BBQ joints prefer Oak, but who am I to judge. Real wood fired brick ovens!  I love how the smoke stack chimney is painted with the Texas flag.  Brick pits are rare around Houston so this was a real treat to see one. After lunch is was real disappointment my barbecue was smoked on these pits.

Brisket: Good.  A nice 1/4in smoke ring under a thin black bark.  Tested dry of tender.  Overcooked to point it fell apart just by touch.  The fork could not pierce and hold the slice.  A spoon would have been a better choice.  The bark had a slight bitter smoke flavor.  I could not detect the presence of a rub.  Use the sauce.

Ribs:  Fair.  Once again overcooked and dry of tender.  The ends were burnt.  There was a the presence of a rub but it's flavor was long gone.  Bitter smoke and burnt were the dominate flavors.  Use the sauce or skip all together.

Sausage:  Good.  An average run of the mill grocery store quality link sausage.  Mild traditional spice flavor and very little after taste.  A pleasant link for the dinner table but not for a BBQ joint.  Use the sauce.

Sauce:  Very Good.  Call it mighty mouse sauce because it "saved the day".  A tangy tomato vinegar based sauce. Served warm its a citrus tangy sauce with cider vinegar, lemon.  They serve their BBQ covered in the sauce, just let them do it.  Its OK.

 

 

 

Decor:  I do not write nor care about restaurant decor but it would be an omission error not to mention this place.  I do not know how to describe it.  The words that come to mind are quirky folksy bad dream but not quite a nightmare.  The interior resembles a junky antique mall with interesting one of a kind pieces.  All the dining tables are actual home furnishings covered with cut glass.  Beneath the cut glass are pictures of family?, friends?, locals?, strangers?, rednecks?, psychopaths?  Anyway they are hard not to notice and every customer leaves with the question "Who are these people?".  There are interesting carnival type one of a kind antiques that will bring a smile or a laugh.  The decor is so strange that it is a masterpiece to itself.  I would never recommend going some where just to check out the decor, but this is the one exception. 

 





Baker's Ribs

2/9/14 12:38pm - Finally my Sunday School class picks a BBQ joint to gather after church and best of all it was on my hit list.  This place is wood fired BBQ, who woulda thunk it.  It looked like a dead ringer for a gasser.

I scored Baker's Ribs an 80 out of 100.  This is Regional Texas BBQ.

Smoke: Oak and Pecan.  The hide wood stack out back along with the smokehouse.  I couldn't see what kind of pit they use, but the bellowing blue smoke out of real smoke stacks is a dead give away.  Wood fired BBQ.

 

Brisket:  Good.  1/4 in smoke ring beneath a thin crunchy black bark.  Tested tough of tender and a knife was needed.  Smoke was heavy on the bark but not through the slice.  Could not detect a rub.  Use the sauce.

Ribs:  Very Good.  A St.Louis style spare rib tested very tender with clean bone.  The rub was long gone but there was a subtle sweet spritz on the bark from maybe a fruit juice.  Overall flavor was good and smoke was mild.  No sauce needed.

Sausage:  Good.  A course ground tight packed pork beef sausage with mild traditional spice and faint after taste.  Casing was little tough and not a lot of smoke.  Use the sauce.

Sauce:  Good.  Very tangy tomato vinegar based sauce with molasses, Worcestershire, and lemon flavors.  It is served warm and shoots out of the container!  I nearly soaked my pants.  Use with caution or it could ruin your day.