2009: The exterior doesn’t look like much, and the interior is sparse as well, with large picnic tables for those eating in. Most of my fellow customers were ordering to-go just in time for dinner at home. Signs beside the menu let customers know that the popular menudo was now available all day—an odd addition to a ’cue joint’s menu, but I was here for muscle meat rather than innards. As the knife man was slicing off of the juicy black brisket for me, the heavy aroma of smoke within the restaurant was making my mouth water. A quarter pound each of brisket and pork ribs set me back only $5. When I reached the car, I could wait no longer, so I opened the bag, peeled the foil to behold some good-looking meat. The St. Louis ribs had little crust, but they did have a deep red color and good smoky flavor that permeated the meat. The tender ribs were perfectly rendered and nicely seasoned. The brisket was a sight to behold, with everything going for it but the flavor. The crust and smoke line were well formed with a perfect moist and tender texture. The thin line of fat was well rendered, but the kick of flavor I was expecting from the crust was missing and the smokiness was lacking. The slices had a good roast beef flavor but not much more.
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