Description
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.
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