Dining Guide

Teddy’s Barbecue

Weslaco native Joel Garcia learned how to stoke the coals in Austin at Freedmen’s and Terry Blacks. He came back to the Valley last year to hone his pitmaster skills at a local spot, and has now moved on to light his own fire at a joint he named after his son. The brisket was creamy from the well-rendered fat under a rosy post oak smoke ring and nicely caramelized crust. The ribs had good flavor from a simple rub and an excellent texture that pulled off the bone just right. The sides were basic but done right. We enjoyed the charro-style beans with chunks of brisket and creamy mac and cheese.