Dining Guide

The Slow Bone Barbeque

The meats are all smoked over hickory, but the depth of smokiness varies considerably. A slice of pork loin stuffed with sausage was adequately seasoned and pleasantly moist, but it’s quick cooking time kept it from getting much smoke at all. A swipe through the thin and vinegar-heavy sauce livened it up. The texture on the ribs had improved greatly, but the cumin-laden rub was about all we could taste.

They get three sausages from Hudson Meats on South Congress in Austin. The cilantro sausage is one of those options made specifically for Slow Bone. The casing had a good snap to it and the coarsely ground meat had great flavor. The cilantro-averse should steer clear, because the herbal flavor is unmistakable.