Spicy Mike’s Bar-B-Q Haven
Mike Havens is new to commercial barbecue, but is learning fast.
Havens’s pork ribs brought a good smokiness to every bite, and each of those bites came away cleanly from the bone. These were some solid pork ribs, if a bit too heavy on the smoke (and I’m a smoke fiend). A few bites of pulled pork lacked the zip of seasoning and smoke found in the other meats.
A side of spicy mac & cheese wasn’t to be toyed with. He roasts jalapeños and green chiles before blending them with Rotel and sautéing it all together. The finished puree gets mixed right into the mac & cheese. It’s one of those dishes that you just have to keep eating lest it burn your tongue off.
Method: Wood-fired rotisserie smoker with pecan and hickory
Pitmaster: Mike Havens
Hours: Tues-F 11-7, Sat 11-3
Phone: (806) 358-8550
Year Opened: 2012
Last updated: February 17, 2014
Mike Havens was done being an electrician. He had a lot more fun making barbecue for his crew, so he got a bigger smoker. That steel offset smoker sits out front by the road, but it’s mainly for show unless Havens has a catering gig. The workhouse now is a hand-me-down. After he purchased the …