The menu is simple, but it does include a few items of note. The spicy boudin was outstanding, with a casing taut and crisp enough to be eaten and a filling that was a good balance of savory, gamey, and spicy. You’d have to go to Louisiana to find better, but you could go a whole lot farther and still not turn up a better cobbler anywhere. We sat there for a long while, alternating bites between the pecan and peach, but a winner couldn’t be declared. Get them both—and some more to take home.
Method: Hickory; indirect-heat pit
Pitmaster: Bob Allen
Pro-tip: Ask them to leave the fat on the brisket.
Address: 1205 Pope, Henderson, TX, 75652
Hours: Tue-Sat 10-7
Year Opened: 1980
Last updated: May 14, 2013
Owner and pitmaster Bob Allen is just as guarded as he is hospitable, so don’t expect a pit tour here. But though we could not see the equipment, we were assured that no gas was used in the preparation of …
This joint is a family affair run by the tight-lipped Bob Allen, his wife, and son. A steel wood-fired pit was hidden by a fence, and they weren’t willing to give us a tour. Bob assured us that “there’s no …