Adrian Handsborough

Interview: Adrian Handsborough of Virgie’s Bar-B-Que

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 of a “barbecure.” It’s a pun so obvious I’m curious why it isn’t used more often. Their ribs are sure to be the cure for plenty of ailments, and the brisket’s not bad either. I love that sausage too, but Handsborough wasn’t about to tell me…

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Virgie’s Bar-B-Que

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 of sweetness, lends depth of flavor to each piggy bite. There is no way to be genteel when consuming these monsters, so pile up some…

Virgie’s Bar-B-Que

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 is how my experience at Virgie’s began with the amiable proprietor and pit master, Adrian Handsborough. Pierson’s down the road has a big fan in Robb Walsh, while Virgie’s counts the Houston…

Virgie’s Bar-B-Que

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 ribs boasted a generous meat-fat ratio, and beef sausage came on slow but strong. Host and dining room were both cheery and inviting.