Lenox Bar-B-Q

5420 Harrisburg Dr.
Houston, TX 77011

Phone: (713) 926-2649
Hours: M-F 11-2
Website: www.lenoxbbq.com
Facebook: www.facebook.com/LenoxBBQandCatering

Opened 1946
Method Wood-fired rotisserie smoker with pecan and oak

TMBBQ Rating: 3.25

TMBBQ Buzz

Comments from our joint finder app.
This used to be my favorite BBQ in TX. Went today and it was not what it used to be... I will not give up on it though!
kyle craven @ John Mueller Meat Co., 2015-08-28 20:39:39
I love there frito pie Fritos beans sausage and brisket cheese sour cream
doug_wallace @ Lone Star Bar-B-Que, 2015-08-28 18:57:12
Love this place. Sausage and ribs were excellent
David Monasmith @ City Market, 2015-08-28 17:55:34
Decided to "Mann Up" today...guess I'll be skipping supper tonight! What a meal! Great sandwich but the star, as always, was that yummy pork rib. Can't get enough of those!!
Adam Murray @ Mann’s Smokehouse Bar-B-Que, 2015-08-27 18:18:37
Brisket needed another hour on the pit. The sausage needed 30 minutes less. No reason this should not be good BBQ.
Jeff Messer @ Dozier’s Grocery and Market, 2015-08-25 23:48:47
A sliced and a smoked sausage both fantastic as usual
doug_wallace @ Angelo’s, 2015-08-24 23:49:21
Great ribs! The chipped beef sandwich was not good- basically a sloppy joe... Service was wonderful! I recommend getting a rack of ribs. The rolls were great as well.
kyle craven @ Stringer’s Lufkin BBQ, 2015-08-24 16:47:49
Ribs and potato salad both fantastic
doug_wallace @ North Main BBQ, 2015-08-23 01:17:23
More Buzz →

Review

Lenox BBQ01

January 14, 2014

I walked through the front door, or at least I thought it was the front door. I was part way through it, when I turned around to walk back into the parking lot to make sure. It was definitely the front of the building, and this was the only door, but it led directly into the kitchen. To my left a woman was packing orders into to-go bags. On my right the fryer, a rigged hotel pan on a gas burner, was at full bore. A man with a knife stood behind a stainless steel table with a cutting board waiting to take my order. I asked for the three meat plate and a chopped beef sandwich. He took a few pans out of the warming cabinet and quickly went to work slicing.

Lenox BBQ02

The view at Lenox looking back towards the front door

Erik Mrok emerged from his office to collect my money, which was only $15.50 total. Mrok explained that a rail line that came through a few years ago required that he demolish the long-standing dining room. That’s where the main entrance used to be, but now they have no choice but to welcome you into the kitchen. It’s all that is left.

The only real option is takeout, so I headed outside to eat on the trunk. I started with a sandwich of brisket chopped fine and mixed with the homemade barbecue sauce. The sauce is a mix of ketchup, mustard, Worcestershire, spices and thickened with flour. It’s a unique sauce that works well with the smoky meat.

Lenox chopped beef

The sliced brisket wasn’t bad either, as long as it came from the fatty end. Slices from the flat were dry slabs of not so flavorful meat, while the point meat was moist with well rendered fat. The edges of each slice were lined with crispy fat, probably from sitting too long in the warming pan, but the result was still a good one. The smokiness was adequate, if not strong. Either way, it made for a good slice of brisket.

Lenox BBQ05

Brisket at Lenox Bar-B-Q

Like the rest of the smoked meats, the briskets emerged from an Oyler rotisserie smoker. The legend goes that when original owner Leonard McNeill ran the place he developed a rotisserie smoker from a Rainbo bread baking oven. Whether or not he developed these independently, or along with Herbert Oyler in Mesquite is not known, but it’s only appropriate that Lenox uses a rotisserie to smoke the meat.

A side of potato salad was nothing beyond food service grade. The okra on the other hand was fantastic. It probably started as frozen pellets, but that hot fryer gave it a shattering crispiness that made these pods addictive.

Lenox BBQ03

The sausage was once made in house, but now they serve a decent commercial variety from Yoakum, Texas. Big pork spare ribs were thin and a bit dry. The seasoning was primarily salt, and there was a bit of smoke. They were good, but I preferred the brisket.

Lenox Bar-B-Q has been around since 1946. In those sixty-eight years they’ve seen plenty of hurdles but stayed strong. Even without a dining room, it’s still worth a visit.

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