So we made the pilgrimage to Snow’s on Saturday 14th May. We were slightly delayed in leaving Houston and didn’t make it there until 0940. Thankfully the line wasn’t too bad - there were only around ten people in front of us.
Here’s what we ordered…
I think that was everything on the menu with the exception of the turkey, because…turkey.
The minor negatives first.
The fatty brisket was a brisket of two halves. See the lower half of the middle slice in the picture? It’s got a perfectly rendered line of fat and a great smoke line and a gorgeous crust, which I’m guessing was just salt and black pepper. It was very good indeed. Perhaps not as smoky as Black’s but certainly up there with the best brisket I’ve had.
The other half was tender enough but a bit dry. As in, it-needed-sauce-dry. It’s possible it had been sitting in the steam table for a bit too long and it might have been better if I’d arrived earlier.
The pork shoulder was a little underwhelming too. Again, tender enough but a bit on the dry side and not wildly flavorful.
Now on to the superlatives (and I may run out of these).
The pork ribs were absolutely fabulous. Possibly the best I’ve ever eaten. Perfectly tender without being overcooked, smoky all the way through and with a delicious, heavily peppered crust.
The sausage was definitely the best I’ve had anywhere in the States. Juicy, coarsely ground, peppery perfection. Mrs. Flavors preferred the plain sausage by a whisker, claiming that the one with jalapeno detracted slightly from the flavor of the meat. And she has a point, although I preferred the mild kick from the jalapeno one.
(One of the problems I tend to have with Texan BBQ sausages is the skin. Why is it that British bangers have skins that are thin enough to almost disappear when cooked and Texan sausages have skins that more often than not have to be removed because they’re so thick and chewy? This wasn’t remotely a problem at Snow’s; I was just wondering.)
Many thanks, DoobieWah, for insisting I try the chicken. How they manage to cook it so well, I’ve no idea. Great skin with a light crunch and so, so juicy. It was running copiously down my arms, especially with the thigh and drumstick.
Snow’s really does deserve all the accolades it’s received and I’m really happy this trip to the States had me in the vague vicinity on a Saturday morning.
Final picture of the smoker out back…
I’ll be back in a few more days with a minor trip report from the rest of the vacation.