The menu was also pretty sparse at the beginning with just sandwiches and chips. Now they have a full barbecue menu bolstered by an array of homemade sides. Yes, the smoked meat is of utmost importance, but sides and desserts can tell you plenty about how much care a barbecue joint…
Call it the Snow’s BBQ of West Texas.
If you don’t get enough meat here, it’s your fault.
It may no longer be one of the fifty best in the state, but it’s the best option for brisket and ribs within a hundred miles.
Havens is already serving some of the better barbecue in the Pandhandle, and my guess is it will just keep getting better.
Chris Virden is trying hard to make good barbecue at Virdinski’s, but he can’t always make it the way he’d like to.