In Texas, barbecue usually is synonymous with beef. Two sunglasses-wearing neon pigs dance and play guitars on the marquee outside the restaurant. The casual spirit carries on inside, with jazz and blues music on the stereo, electric guitars and posters of jazz and blues musicians on the walls. You also can find dry ribs, cooked with the restaurant's rub. Bite-sized slices of spicy, moist sausage crowded a platter with cubes of cheddar and spiced jack cheese.
Spicy mustard is for dipping.
Pieces were so thin that pulling them from the heart of the onion was a slippery affair. The chicken was smoked and still pink inside, with a heavy smoky taste, courtesy of being cooking over hickory. Beef brisket slices were a bit dry, but they were aided by being smothered in a spicy barbecue sauce. A loaded baked potato can take the place of two vegetables. Corn on the cob was watery.