Big 6 Bar-b-que
I was complaining to a friend I hadn’t had any good bbq in a long time and was going to have to make a trip to Luling or Lockhart to satisfy my cravings; he suggested trying this place. Doh! I’ve been here twice before and always intended to try it again but forgot about it.
The basics: they’ve been doing business for years along 6 but moved last year, now located on the SE corner of Bissonnet and 6. Open only Wed thru Sun. They use red oak and pecan wood. They’ve also opened a brick and mortar place on the NE side near LBJ hospital, open 7 days.
I noticed on my first visit that chicken, sausage and boudin are listed ahead of brisket on the menu, probably a tell-tale sign, I went for a brisket sandwich on my first visit, boudin on my second and a brisket/sausage plate on my third. You’ll be asked if you’re a first-timer and if so should get some free samples. If you order brisket, you’ll be asked if you want lean or marbled.
The good: the homemade sausage is very good though on the salty side. It’s pork with a natural casing, very juicy, with both red and green pepper. The boudin is also very good, very smoky, not very spicy, though. The green beans come with potatoes and some bits of the home-made sausage; they also are on the salty side. The sliced brisket sandwich I had was huge, probably ½ a pound of meat. Sauce is on the side.
The so-so: both times my brisket has been a little too over-cooked for my taste, a little to much at the falling apart stage and a little dry even though I’ve gotten some of the marbled cuts both time (not visible on the sandwich but there). The sandwich was very flavorful and smoky, the plate was less so and also the brisket could have used more rub. The potato salad is East Texas mashed potato salad style, all the ingredients are either mashed or minced and it’s sweet. Not the best potato salad I’ve ever had but better than the institutional stuff served at many places.
The bad: I really didn’t like the very thick, viscous sauce but it seems to be necessary on the brisket to moisten it a bit and kick the flavor up a bit, especially on the sandwich with all that bread.
I haven’t tried the chicken or ribs.
This is in Fort Bend Co. so unconstrained by the City of Houston regulations, there are 3 trailers within 30 yards of each other in this strip center than seems to do very little business otherwise - Yum Yum Sno Balls, presumably a New Orleans style snowball place, with some covered chairs, and BB’s Chicago Style Hot Dogs. BB’s used to do business just off 59 on W. Airport and the Press critic said they were the best Chicago style dogs in town. I didn’t agree but they do a competent job of the usual Chicago style hot dog joint using the standard Vienna Beef supplies and condiments with Maxwell Street Polish and Italian Beef sandwiches too.
Thanks, Bruce. When it comes to barbecue, a girl can't have too much info, you know?
I've sorta settled in at Dozier's lately. It's closer than Luling, and really pretty darn good. Best brisket I've had since I left Central Texas.
Plus, my son, who worked at a barbecue joint for a time when he was in high school, recently spent the money on a good rig. And he's turning out some fine stuff. I'm feeling a lot better about my barbecue cravings these days. When we first got here, I was basically bummed about it all the time.