Photo by Nicolas McWhirter Owner/Pitmaster: Virgie’s Bar-B-Que; Opened 2005 Age: 49 Smoker: Wood-Fired Offset Smoker Wood: Post Oak On Virgie’s website they have a brief description of their restaurant, but what has stuck with me was their promise…
The brawny pork ribs that emerge from the big metal smoker set a standard for the genre. They are massive, pink, and delicious, their meat lightly clinging to the bone until you grab a bite with your teeth and give a light tug. A heavy, salty-peppery crust, without a trace…
Update: This joint had a fire on 03/11/11, but they have reopened and are back in business. BBQ Snob: “Who is your hot link supplier?” Virgie: “That’s my secret. Are you folks food critics or something?” BBQ Snob: “That’s our secret.” This…
Three-plus years ago, Adrian Handsborough converted the neighborhood convenience store his mom, Virgie, ran for 35 years and began cooking over oak and pecan in two small barrels. His brisket, only a tad fatty, smokes for ten to fourteen hours; we could cut ours with a plastic fork. Well-seasoned pork…
