Comments from our joint finder app.
well worth the short wait of 20-25 mins. had the Trinity. the sausage is super flavorful course ground pork good amount of pepper. the rib was smokey smokey, moist but didn't slide off the bone. no problem though, it was delicious. the fatty brisket was like eating butter and the lean was moist. one section was tough to chew. probably from sitting on a warming pan. sauce is vinegar based and compliments the meat well. and the home made slaw is killer
thehighepopt @ Pecan Lodge, 2015-10-08 17:26:17
Brisket was outstanding. Almost as good as Franklin's. Pork ribs were very good and extremely tender. The beef rib is the king of ribs. A must have if you eat here. Chipotle coleslaw is a great compliment to the meat.
Roman @ La Barbecue, 2015-10-07 18:14:17
got a three meater. brisket was smokey but dry, the rub was tasty. Ribs are candy coated with sauce but flavorful and slide off the bone. the smoked bolagna was very impressive, moist and smokey. then you remember you're eating bolagna. great selection of sides
thehighepopt @ Bartley?s Bar-B-Q, 2015-10-07 17:58:53
Had the three meat combo all solid great beans and potato salad @ Hickory Stick Bar-B-Q, 2015-10-06 19:44:25
Brisket like velvet. Cilantro sausage is OK. ribs were a bit dry but excellent pork flavor and a great minimalist rub.
thehighepopt @ The Slow Bone Barbeque, 2015-10-06 19:09:47
Brisket is very good. Tremendous smoke flavor with good bark. Jalapeño and cheese sausage is also very good.
Roman @ Miller’s Smokehouse, 2015-10-06 18:09:02
Decent BBQ plate. Good flavor on brisket , ribs and sausage
Roman @ Clem Mikeska BBQ and Steakhouse, 2015-10-06 17:34:24
Good all around BBQ. Not a lot of smoke on the meat but good flavor. Good sides also
Roman @ Smokey Mo's BBQ, 2015-10-06 16:06:38
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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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