Can a place that cooks its meat in a gas-burning rotisserie make really great ’cue? Well, the brown-sugar-and-coffee-rubbed brisket was delicious, the maple-and-coriander-encrusted pork ribs were tender, the pulled pork was perfect, and the chorizo-ish jalapeño hot links were unforgettable. Sides and desserts were extraordinary. A jícama-and-carrot slaw, in particular, had plenty of cilantro and lime to cleanse the palate, and the hot blackberry fried pie prompted an “oh, my God.”
The juicy stories you crave, delivered to your inbox.
- On ‘A Home Unfamiliar,’ Texas Musicians Show Us What the Pandemic Sounds Like By Dan Solomon
- On Texas Time: David Ramirez, a Prolific and Heartrending Austin Musician By Will Schube
- Meet the Unruly Clan That Once Ruled the Hill Country By Wes Ferguson
- Levi Ayala Went to an Austin Protest to Watch History and Instead Became a Tragic Part of It By Michael Hall
- I’ll Be Missing ’Cue: Saluting Joints That Are Gone but Not Forgotten By Daniel Vaughn