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Texas Pit Bar-B-Q

Cuisine:

Awards

Best Barbecue (2010)

Profile

Stephen Fowler uses an Oyler pit filled with hickory to smoke beautiful plates of meat. Orders are taken either at the drive-through or the back of the restaurant, where meats are carved while you watch. The deep, rich crust on both brisket and ribs cracks between our teeth as they sink into the moist, tender meat. Our favorite sides are crispy fried okra and fresh green beans.

Payment Types

  • American Express
  • Cash
  • MasterCard
  • Visa

Price

$