houstonfoodie:
Ole Hickory smoker in dining room
houstonfoodie:
Briskets, wrapped and unwrapped, on smoker
houstonfoodie:
Whole briskt just out of the smoker
houstonfoodie:
Proprietor and pitmaster David Carter
houstonfoodie:
David Carter with wood-coal grill
houstonfoodie:
The bar area
houstonfoodie:
Fried pig tail in a sticky sweet sauce
houstonfoodie:
Menu
houstonfoodie:
Brisket bun w/ pickled red chillis
houstonfoodie:
Crispy ox cheek
houstonfoodie:
Crispy ox cheek
houstonfoodie:
Pastrami w/ sour cabbage and pickles
houstonfoodie:
Broccoli tempura
houstonfoodie:
Wild mushrooms and toast soaked in beef drippings
houstonfoodie:
Sliced, Texas-style brisket
houstonfoodie:
Jacket potato, smoked rarebit (twice cooked potato)
houstonfoodie:
Jacket potato, smoked rarebit (twice cooked potato)
houstonfoodie:
Monkfish tail w/ burnt lemon
houstonfoodie:
Monkfish tail w/ burnt lemon
houstonfoodie:
Grilled carrots, thyme and honey
houstonfoodie:
Celery, almond, lemon slaw
houstonfoodie:
Pitmaster Roberto Rebollar slices the brisket
houstonfoodie:
Sticky toffee pudding with burnt butter ice cream
houstonfoodie:
Entrance