2021 BBQ Week Special: From October 9-17, try special menu items. Updates coming soon!
Rotisserie or not, this is good brisket. The thick slices had a black crust, and plenty of good fat left on. It was well-seasoned and moist, but cut a bit sloppily. Besides the heavy smoke, the ribs were very good, if a bit toothsome. The peppery bark provided some good heat without being overwhelming. That same peppery rub also graced the juicy pork loin. It went particularly well with the homemade sauce. This thin tomato-based sauce wasn’t too sweet with a nice acidic kick. It was so good it was drinkable.
Method: Mesquite in an indirect-heat pit and a gas-fired rotisserie
Pitmaster: Darryn "Heavy" Bernal
Address: 1301 19th St., Hondo, TX, 78861
Hours: Tue-Sat 11-8, Sun 11-3
Year Opened: 2010
Last updated: May 16, 2013
The fire burns brightly in a brick pit out front of Heavy’s in Hondo. It’s a hulking brick pit built by the McBee family back when they opened this barbecue joint, and it’s prominent location on the front corner of …
The former McBee’s in Hondo has gotten a new lease on life. Heavy purchased the joint after moving back home from Austin where he had worked at Bert’s BBQ. He’s using the same methods of indirectly smoking with mesquite in …