They were tasty and greasy in a good way, but not a show-stopper. The main event is Texas-style barbecue. Although the sauce leaned toward molasses sweetness, it flattered the meats. Brisket, in particular, was very lean and crumbly, the perfect foil for this sauce. A quarter of a beer-can chicken was almost too moist, but it had an interesting flavor.
Whole chickens are also available.
The pork had a reasonable smoke ring and crunchy-charred edges. Again, the sauce flattered the meat. Seven ribs arrived with more than an inch of tender, smoked nirvana clinging to the bones. These were ribs to live for. A 6-inch ramekin was layered, bottom up, with a pecan crust, banana custard, strawberry preserves and whipped cream.