Texas BBQ in the Valley of the Sun!

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Foodbme
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2014/05/29 19:20:50 (permalink)

Texas BBQ in the Valley of the Sun!

While cruising around looking for the new location of the Iowa Café in Mesa, I stumbled upon Allison's Texas BBQ Restaurant. Just caught the sign in the corner of my eye and made an abrupt left turn into the parking lot. Smelled the beautiful aroma of smoke and meat coming from a fenced-in area beside the restaurant and I knew it was the real deal.
The place is simple, but the Que is not! It IS the real deal. I bought a pound of the Sliced Brisket to go. It comes with a really peppery BBQ sauce on the side. The Sliced Brisket is on the leaner side and the chopped brisket is more moist. The owner even included a little burnt ends in the box!  The beef had a nice crust and a good smoke ring.
The full taste of the  MESQUITE SMOKE  was just right.
I'll be going back and trying some of the other items on the menu including the ribs, sausage and pulled pork as well as some sides. If you're in the area, You should definitely check it out. I would rank it well ahead of Joe's Real BBQ in Gilbert and this place just may become my new "Go To" BBQ Joint! 
http://allisonstexasbbqrestaurant.com/BBQ_Restaurant_Mesa.html
post edited by Foodbme - 2014/05/29 19:21:52
#1

15 Replies Related Threads

    EdSails
    Filet Mignon
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/29 19:41:18 (permalink)
    Looks like a nice menu!
    #2
    Foodbme
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/29 19:45:21 (permalink)
    EdSails
    Looks like a nice menu!

    Just the basics, no frills.
    Only thing missing is Lone Star Beer!
    #3
    mlm
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 00:17:03 (permalink)
    Foodbme

    EdSails
    Looks like a nice menu!

    Just the basics, no frills.
    Only thing missing is Lone Star Beer!

    Can't call it a REAL Texas restaurant, then!" />
     
     
    #4
    Foodbme
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 01:58:01 (permalink)
    mlm
    Foodbme
    EdSails
    Looks like a nice menu!

    Just the basics, no frills.
    Only thing missing is Lone Star Beer!

    Can't call it a REAL Texas restaurant, then!" />

    Can get it at BevMo or Total Wine and go BYOB!
    #5
    boyardee65
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 03:19:53 (permalink)
    Mesquite smoke is a little acrid to my taste buds. Even scrub oak would be better in my opinion. I've tried all kinds of wood for my smoker and the best mix I use is a combination of stone fruit wood and pecan. Mellow and sweet. Mequite burns much too smoky with too much creosote. Also, I find it hard to regulate the temperature since it burns very hot and long. Just sayin'
     
    David O
    #6
    Twinwillow
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 10:06:21 (permalink)
    boyardee65

    Mesquite smoke is a little acrid to my taste buds. Even scrub oak would be better in my opinion. I've tried all kinds of wood for my smoker and the best mix I use is a combination of stone fruit wood and pecan. Mellow and sweet. Mequite burns much too smoky with too much creosote. Also, I find it hard to regulate the temperature since it burns very hot and long. Just sayin'

    David O

     I totally agree with boyardee65 regarding the use of Mesquite for long smoked meats. 
    The bark become way to acrid and burnt tasting. The best BBQ in central Texas is smoked with post oak. That should tell you something.
    #7
    brisketboy
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 10:58:13 (permalink)
    Hear Hear!
    Twinwillow

    boyardee65

    Mesquite smoke is a little acrid to my taste buds. Even scrub oak would be better in my opinion. I've tried all kinds of wood for my smoker and the best mix I use is a combination of stone fruit wood and pecan. Mellow and sweet. Mequite burns much too smoky with too much creosote. Also, I find it hard to regulate the temperature since it burns very hot and long. Just sayin'

    David O

    I totally agree with boyardee65 regarding the use of Mesquite for long smoked meats. 
    The bark become way to acrid and burnt tasting. The best BBQ in central Texas is smoked with post oak. That should tell you something.


    #8
    1bbqboy
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 11:22:24 (permalink)
    I'm a hickory kind of guy.Agree a out mesquite.
    #9
    Davwud
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 11:36:15 (permalink)
    I guess I'll weigh in here. I've used Mesquite in the past and really didn't have any complaints. I love to use Apple though. It's definitely my favourite.
     
    DT
    #10
    Davwud
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 11:36:16 (permalink)
    I guess I'll weigh in here. I've used Mesquite in the past and really didn't have any complaints. I love to use Apple though. It's definitely my favourite.
     
    DT
    #11
    Foodbme
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 13:44:22 (permalink)
    Their web site says they use Mesquite but I didn't verify that.
    All I can tell you is that it tasted pretty good.
    It didn't have an overly smoked, acrid or bitter taste to it.
    When I smoke meat at home, I use apple wood.
    When I owned Pitts Home-made Country Smoked Meats in FL, I used Post Oak.
     
    #12
    mlm
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 16:44:28 (permalink)
    Foodbme

    mlm
    Foodbme
    EdSails
    Looks like a nice menu!

    Just the basics, no frills.
    Only thing missing is Lone Star Beer!

    Can't call it a REAL Texas restaurant, then!" />

    Can get it at BevMo or Total Wine and go BYOB!

    Great minds align. That's what I was going to suggest last night. Oh, well, as long as they have Coke or Pepsi, I'd get along. By the way, I remember that years ago I lived in a small community where the one grocery store was 'dry'. No beer or wine. That's OK but what I thought was strange was that they sold bar equipment and mixers. Not just Coke, ect. but tonic and bottled Margarita mixer, ect. After 17 years, I'm still scratching my head over that one. Apparently, they expected you'd buy the extras at the store and then run two blocks down to the liquor store for your alcohol.
    #13
    chewingthefat
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 17:39:08 (permalink)
    Foodbme

    Their web site says they use Mesquite but I didn't verify that.
    All I can tell you is that it tasted pretty good.
    It didn't have an overly smoked, acrid or bitter taste to it.
    When I smoke meat at home, I use apple wood.
    When I owned Pitts Home-made Country Smoked Meats in FL, I used Post Oak.


    Foodbme, where does one get post Oak? I use White Oak and Hickory, 50-50.

    #14
    Foodbme
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 17:52:13 (permalink)
    chewingthefat
    Foodbme
    Their web site says they use Mesquite but I didn't verify that.
    All I can tell you is that it tasted pretty good.
    It didn't have an overly smoked, acrid or bitter taste to it.
    When I smoke meat at home, I use apple wood.
    When I owned Pitts Home-made Country Smoked Meats in FL, I used Post Oak.

    Foodbme, where does one get post Oak? I use White Oak and Hickory, 50-50.

    We had it in the FL Panhandle.
    Here's where it grows in other areas:
    http://forestry.about.com/library/silvics/blsilqueste.htm
    #15
    Texascajun
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    Re:Texas BBQ in the Valley of the Sun! 2014/05/30 20:39:07 (permalink)
    Most BBQ places that do use mesquite burn the wood in a separate firebox and then transfer the coals to the firebox to smoke the meat. This eliminates the bad flavors.
    #16
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