Hickory House Bar B Que

May 3, 2013 By Daniel Vaughn

Doyle’s sauce is a regional specialty. He makes a brown gravy sauce from the flour-thickened pit drippings. It’s thick and heavily seasoned, and makes for great Texas toast dipping.

Fatboy’s BBQ

May 3, 2013 By Daniel Vaughn

Fatboy’s may not hit on all cylinders, but good brisket is hard to come by in these parts, and that alone makes Fatboy’s worth a stop.

Kirby’s Barbeque

May 3, 2013 By Daniel Vaughn

Kirby’s is a living testament to the adage, “Teach your children well.” Owner and pitmaster Kirby Hyden learned to smoke meats from his father, who learned from his father, and this family know-how proves to be a rich inheritance.