Abraham Avila has been very much missed since he shut the doors at Wild Blue Barbecue and disappeared from the scene. But now he’s back, keeping it simple in an old office building with a large covered patio. His brisket, pulled pork, and ribs were executed perfectly, with well-rendered fat and a subtle smoke flavor from oak imported from the Hill Country. But the sides are where Avila’s culinary pedigree shines. We loved his cold broccoli salad with cranberries, red onion, and almonds and his potato salad with semi-whipped potatoes (think creamy lumpy mashed potatoes). No dessert on the menu, but the super-moist corn bread pudding is better than cake!
Method: Live oak and mesquite in an offset smoker
Pitmaster: Abraham Avila
Drinks: No bar
The barbecue is perfectly executed, but make sure to try the airy corn pudding and rich potato salad as well.