<a href="http://1.bp.blogspot.com/_CleRr46Nh1w/TQVJ2um_mnI/AAAAAAAAEEA/8D1ORn9nnOQ/s1600/Pit%2BStop%2BBBQ%2B01.JPG"><img src="http://1.bp.blogspot.com/_CleRr46Nh1w/TQVJ2um_mnI/AAAAAAAAEEA/8D1ORn9nnOQ/s200/Pit%2BStop%2BBBQ%2B01.JPG" alt="" border="0"></a><br><span><span>WAXAHACHIE: Pit Stop BBQ</span> <span><br>3901 S Highway 287</span> <span><br>Waxahachie, TX 75165</span> <span><br>972-921-1304</span> <span><br>Open Daily 11-9</span><br><a href="http://www.pitstopbbq.net/">www.pitstopbbq.net</a></span><br><br>Competition style is how they bill the product offered here at Pit Stop BBQ, and you'll need and eagle eye while strolling down Highway 287 if you want to grab a bite of it. I was headed south between Waxahachie and Ennis and had it marked on my Iphone's map, and I still had to backtrack to find it. Inside, the dining room is divided between a comfortable tented enclosure and an enclosed air-conditioned portion with just a few booths. Orders are placed at an elevated window, and I opted for the usual two-meat plate.<br><br><a href="http://3.bp.blogspot.com/_CleRr46Nh1w/TQVJrEJ3woI/AAAAAAAAED4/5SRMjpDnlTE/s1600/Pit%2BStop%2BBBQ%2B02.JPG"><img src="http://3.bp.blogspot.com/_CleRr46Nh1w/TQVJrEJ3woI/AAAAAAAAED4/5SRMjpDnlTE/s400/Pit%2BStop%2BBBQ%2B02.JPG" alt="" border="0"></a><br><br>Competition style may sound titillating, unless you've judged one. Then you'd know that the meat is overseasoned and oversauced to a point that the one or two bites ingested by the judges will leave an impression that will hopefully result in a high score. It isn't meat that's made for a meal, and this was no different. Brisket had been trimmed into uniform rectangles that were devoid of fat, crust, a smokering and smoke. The beef broth that had been brushed onto the meat to keep the slices moist was the overwhelming flavor, and it wasn't pleasant. Speaking of overwhelming, the amount of cumin in the thick rib rub overpowered most anything else that went into these ribs. They were certainly moist, but had been overcooked a bit and struggled to stay attached to the bone when I picked them up off the plate. This isn't the texture they seek in competitions, and the mushiness wasn't how I was hoping to end my BBQ day. Instead I headed to <a href="http://fcg-bbq.blogspot.com/2009/03/randys-bar-b-que.html">Randy's</a> for some good smokey, fatty, crusty brisket ends to satisfy my non-competition style cravings.<br><br>Rating **<br><br><a href="http://www.urbanspoon.com/r/13/1528812/restaurant/Pit-Stop-BBQ-Waxahachie"><img alt="Pit Stop BBQ on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1528812/minilogo.gif"></a>

So I’ve been MIA from the blog lately, but I think I have a pretty good excuse, as I’ve been busy putting the finishing touches on a Texas travel feature for our November issue. For the latest installment of “Where To Stay Now,” I picked up where Suzy Banks left off in 2004, and checked into two dozen new (or newly renovated) hotels and resorts across the state. It was, as you can imagine, an arduous assignment, what with all the breakfasts in bed and poolside lounging. On Friday, I will reveal my 10 favorites. So stay tuned!