East

Fuji

Jan 7, 2020 By Texas Monthly

An unassuming strip mall houses this diamond in the rough.

Roegels Barbecue Co.

Sep 23, 2015 By Texas Monthly

 Husband-and-wife owners Russell and Misty Roegels have been operating at this location since 2001, but three years ago they said goodbye to their Baker’s Ribs franchise and went their own way. Their hallmark is pepper—lots of it. The bark on the brisket and beef rib is a thing of black…

Bodacious Bar-B-Q (Marshall)

Apr 30, 2015 By Daniel Vaughn

Popular restaurants all over the world have signature dishes, some even have just one item that makes them a dining destination. You go to Katz’s Deli in New York for pastrami, Mary’s Cafe in Strawn, Texas for chicken fried steak, and nobody complains about the fish at House of Prime Rib in…

Chuck’s Country Smoke House

Jan 21, 2015 By Daniel Vaughn

Inside, a huge chalkboard menu covers the wall next to the register. The usual suspects are there along with a half dozen sandwich creations. Being so close to the border, there’s also some smoked boudin to be had. The Susie Q sandwich is denoted as the best seller, so of…

Hickory Hill BBQ

Dec 29, 2014 By Daniel Vaughn

The “Working People Special” was too well named to pass on, and at $3.99 for two pieces of smoked chicken and a side, it was a heck of a value. At least it would have been a good value if the chicken had been edible.

Bodacious Bar-B-Q (Mount Pleasant)

May 3, 2013 By Daniel Vaughn

Once again I had some mediocre barbecue at a Bodacious in Sulphur Springs to begin a long road trip. It only took a few minutes after my tweet for someone to suggest the location in Mount Pleasant. I saved it for the trip home but had second thoughts as I…

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.

Country Cousins Barbeque

May 3, 2013 By Daniel Vaughn

2010: The thick slice of brisket was perfectly cooked. The seasoning was intense, but the small surface-area-to-meat ratio helped temper it a bit. A morsel of fat clung to the end of this thick slice, and it made for one happy mouthful. While this cowboy style of barbecue doesn’t ever…

Barbecue House

May 3, 2013 By Daniel Vaughn

2010: Originally opened in 1959, this joint moved to this location in 2004. It is owned and operated by John McClellan, a second generation pitmaster and the brother of Mike McClellan who runs Mike’s BBQ house on the other side of town. The interior is decorated mostly with dead animal…