TMBBQ Buzz

Comments from our joint finder app.
Place was happening. Service is fried Lu and listen to your requests. I had 2 meat plate. Brisket and chicken with side of potato salad and dirty rice. For me the dirty rice was the star. Rice with chicken livers and spices. I could eat all day long. The chicken was next best thing. Smoky, juicy and full of flavor. A little BBQ sauce goes long way. Brisket was good but I had reservations as it did not stand up to a little place I visited yesterday in ennis. Good smoke ring, good flavor but dry. All in all a good visit. Maybe next time I'll ask for moist brisket instead of lean. For $12.99, it was pretty good considering the portion size was large for meats. 1/2 a small chicken and maybe 1/3lb brisket.
Terry r @ Burns Orginal BBQ Est. 1973, 2016-12-02 19:53:47
Brisket and baby backs were great today, also like the potato salad and beans
David Monasmith @ Two Bros. BBQ Market, 2016-12-01 21:04:55
Had black pepper sausage and lean brisket both excellent
douglas78@aol.com @ Heim Barbecue, 2016-12-01 04:21:39
It's okay. Brisket tender but not much smoke flavor. Sides good if not too sweet
Terry r @ Hickory BBQ, 2016-11-30 18:26:56
All you can eat Monday had chopped ,ham and bolo all good with smoke flavor beans and fries good too still a little life left in this place
douglas78@aol.com @ Sammie’s Bar-B-Q, 2016-11-29 00:21:17
went back on a Saturday for the beef ribs at The Pit in San Angelo. only served Thursday through Saturday. They are awesome. my son claims as good as Louie Mueller.
Bbqbruce @ , 2016-11-26 19:27:35
A sliced ,Fritos and a coke she threwin a boat of salami someone changed there mind on all fantastic
douglas78@aol.com @ Angelo’s Bar-B-Que, 2016-11-26 17:35:56
$35 lunch 2 half chicken plates 2slices of brisket and 2 drinks totally not worth it.
@ Cooper’s Bar-B-Q & Grill, 2016-11-20 06:40:14
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Review

Hickory House BBQ 03

June 10, 2014

Johnny Doyle cooks on a gas-rotisserie, but he’d do it differently if he could. He takes pride in the barbecue he puts out in his nearly forty year old Denison restaurant, so when he had pit fire that destroyed his Oylers, he wanted to replace them. “[J&R Manufacturing] told me it would be a couple months before I could get an Oyler built, so I bought two Southern Prides instead.” Now he just can’t get the bark to set on his ribs like he’d like to. I can’t be sure if it’s the cook or the cooker, but he’s right.

Hickory House BBQ 01

The ribs were tender and came away nicely from the bone. They even had a good smokiness, but the rub sat atop the meat like wet sawdust. The meat and rub had not become one, and there was no bark to speak of. That textural variation of crisp crust and moist meat is what makes a dry-rubbed rib so pleasing, but this rib was crying for some sauce. Luckily, they make a couple good ones here. The tomato-based version wasn’t too sweet with just a touch of vinegar, and livened up the ribs nicely.

Doyle’s other sauce is a regional specialty. He makes a brown gravy sauce from the flour-thickened pit drippings. It’s thick and heavily seasoned, and makes for great Texas toast dipping.

Brown Gravy 13

Hickory House brown gravy sauce

Johnny and his wife Shawn make all the sides too. In fact, there isn’t much here that’s not from scratch. If you’re used to beans from the can, a trip through Sherman, Denison, Bells, and Bonham will be a pinto bean revelation. They know how to cook them in these parts. There are few ingredients and they aren’t fortified with leftover chunks of barbecue. They’re just beans that are well cooked in a pot for long hours and seasoned with just enough salt. A side of potato salad was anything but store-bought. Chunks of egg, nearly-mashed potatoes, and good kick of yellow mustard made for a bright counterpoint to the beans. Side are also self-serve along the cafeteria line, so you can get a few spoonfuls if you like.

Hickory House BBQ 02

Then there’s the brisket. In these parts you normally need to beg for any crust to be left on the meat. The fatty end is usually chopped for sandwiches, and the sauce on the side is a foreign concept. But Johnny Doyle does it differently. A nice line of rendered fat hid beneath a crunchy bark created from hours in the pit, and few on the steam table. Brisket in the mid-afternoon is usually dried out when held in this manner, but the Hickory House beef was juicy and tender. There was plenty of smoke, pepper, and salt to flavor it too.

Maybe the ribs were better back before the pit fire, but it looks like Doyle has found his sweet spot with the brisket. He recognized me just before I left, and asked me for some tips on the ribs. I’m not sure if it was for flattery or if he was really looking to improve, but it’d be worth returning to find out as long as he keeps serving brisket like that.

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