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Texas expats Mike Pitt and Doug Dieckmann have brought some their home state's flair for barbecue to this South Phoenix hole-in-the-wall. Their excellent dry-rubbed and smoked meats are, of course, the stars of the show here, but it's the other touches -- pork, chicken, turkey, and hot links sold a la carte, by the half-pound; gleaming white butcher paper used as plates; old Pepsi crates used as trays -- that make Texas BBQ House so much fun. The smoky sauce, found in bottles at every red-and-white-checked table, is an accessory, not an essential, to some of the best barbecue in the Valley.
Probably the best BBQ in Phoenix. Worth the trip to South Phoenix. It is a small place, but legit. The owner is always behind the counter and very mindful of every plate served. The ability to order lean to fatty brisket and everything in between gives this place an honesty about their meat. The owner is from Corpus Christi as is my wife. She agrees, this is legist souther Texas BBQ.
Looking for something to put in your mouth this weekend? We've got you covered. Check out what's on our plate. See Also: MF Tasty Back In Action on Jan. 27: Here to Rid You of the Munchies "Celebrate... More »
Since they opened their original, modest little 'cue joint in South Phoenix in 2011 (and shut down their Scottsdale location last summer), Texas expats Mike Pitt and Doug Dieckmann of Texas BBQ House ... More »
They say there isn't a Texan in the barbecue business who's gotten pork ribs right -- not so at this South Phoenix hole-in-the-wall. Here, Texas expats Mike Pitt and Doug Dieckmann have brought some of their home state's flair for barbecue to everyone from casual diners to 'cue connoisseurs to the Arizona Diamondbacks. Smoked over oak with family-recipe dry rub, the pork ribs are two-handed, thick strips of tenderness eaten like the meat version of corn on the cob. And like any Texas... More »
If you're looking for Texas barbecue -- and nothin' but Texas barbecue -- in Phoenix, then Texas BBQ House in South Phoenix is your new favorite 'cue. Armed with family rub recipes, owner (and Texan) Mike Pitt is all about the meat -- brisket, barbecued chicken, pork ribs, pork loin, chopped beef, sausage, and turkey -- cooked low and slow, smoked over oak wood, and sold deli-style. Dinnerware? Only if it's Texas 'cue style. Your "plate" is a scrap of butcher paper, your... More »
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