Smoke Daddy’s Review of Bobs Smokehouse
<<Update: Apparently the joint struggled after the death of Bob Wells in 1999, but managed to stay open through our visit. It eventually closed in 2003, but re-opened as "The Smokehouse" under new owners , the Limon family. Kitchen staff initially remained intact.>>
MAIN FARE:
- Brisket – Cut includes both fatty and lean portions; nicely done. Good bark/crust, although there’s not much flavor in the rub. Mesquite makes its presence known!
- Spare Rib – Mesquite is strongest here. My rib fell off the bone, was fully rendered, and the meat had good texture. Too much mesquite??
- Hot Link – Loosely packed casing; fall-apart messy meat — reminds me of Drexler’s (Houston). This hot link is very good in this unique style!
- Beef Rib – Mesquite! Very flavorful… but unfortunately, tough.
- Lamb – This rib’s rich meat reminds me of Sam’s mutton (in Austin). Outside is firm and crusty, but you’re rewarded if you work through it.
OTHER FARE:
<<Update: Apparently the joint struggled after the death of Bob Wells in 1999, but managed to stay open through our visit. It eventually closed in 2003, but re-opened as "The Smokehouse" under new owners , the Limon family. Kitchen staff initially remained intact.>>
MAIN FARE:
- Brisket – Cut includes both fatty and lean portions; nicely done. Good bark/crust, although there’s not much flavor in the rub. Mesquite makes its presence known!
- Spare Rib – Mesquite is strongest here. My rib fell off the bone, was fully rendered, and the meat had good texture. Too much mesquite??
- Hot Link – Loosely packed casing; fall-apart messy meat — reminds me of Drexler’s (Houston). This hot link is very good in this unique style!
- Beef Rib – Mesquite! Very flavorful… but unfortunately, tough.
- Lamb – This rib’s rich meat reminds me of Sam’s mutton (in Austin). Outside is firm and crusty, but you’re rewarded if you work through it.
OTHER FARE:
- Potato Salad – green peppers add crunch to tater salad
- Beans are good but still a little crunchy.
- Sauce – Velvet smooth with a good kick on the finish (cayenne). Good for dipping; good w/pork rib; but tastes like ketchup with beef.
ATMOSPHERE:
- Been around 31 years.
- Use mesquite to smoke using inside/outside pits.
- Inside you’ll find pass-through window serving area and a modest dining room… no windows in this place!
