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Nick de la Torre: 29-95
On a semi-rural stretch of Gessner, turn in at the sign of the pig in a jaunty blue neckerchief for Adrian Handsborough’s serious pecan-and-oaked smoked meats. Satellite items are done in a sweet East Texas style here, from the sauce to the mashed-potato salad, horseradish-spiked slaw and itty-bitty baked beans. More rewardingly savory are Handsborough’s sunny-natured hefty ribs, smoked to the bone; or his melting fatty-side brisket; or the zippy pork links, rough-textured and red peppery, with a snap to their casings. The prim setting was hand-fashioned from the grocery store once run by Handsborough’s mother, the Virgie invoked by the name.
-- Alison Cook
I love the brisket and it does deserve to be in the top 3. I get take out every 2 or 3 weeks. Some of the best I have ever had
Can't believe this joint made the list. What a disappointment Virgie's was on both the first and second visit. Served in Styrofoam To Go clamshelled container (for eat in) no condiments to speak of. Sauce tasted like Sweet Baby Ray's right out of the bottle...way too sweet!!! Ribs were so fatty you had to dissect them in order to eat them. Service was HORRIBLE. Tried it twice, won't be back!!!
Where can good barbecue be found in Houston?
probably at your house
Sliced sausage--inauthentic.
EXACTLY...