Southern Q BBQ
An edited version of the menu is painted on the building, and the quotations around “homemade” sausage are accurate. The Garners have worked with a local meat market to make sausage to their specifications, and the result is worth the effort. It’s got a punch of seasonings that go beyond salt and pepper. There’s some garlic and red pepper in there, and heavier grind for a great texture. The boudin is made by the same folks and is a regular special. There’s more liver in there than most boudins, but it’s a good one especially with the house made firecracker Saltines.
Method: Post oak and red oak in a gas-fired rotisserie
Pitmaster: Steve Garner
There’s a little red building with yellow trim along Kuykendahl Road on the north side of Houston. The fresh coat of paint is hard not to notice even while speeding along, and inside is some of the city’s best and most thoughtful barbecue. …