The deal is that it is passable cue. In a pre-Franklin's Austin it could be worthy of a visit.

The brisket was moist and had decent flavor although I would have preferred a heavier hand with the salt and pepper rub. Ribs were a good effort but the pulled pork wasn't pulled at all as it was sliced and served like brisket.

I wonder if the cooks lost something in translation. They haven't started with sausage yet but the will be making their own. When quizzed they said it would be pork-based and like andouille.

Sides were pintos, potato salad, and cheesy squash. The beans were good and the squash, although non-traditional, was very tasty. Their potato salad offering was of the mustard-based variety but not as dry as something like Salt Lick.

They're using an electric smoker located in a tiny kitchen in the back of the place. Meat is sourced from the US and shipped over frozen.

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Field report filed from Antonio Baba, an op we currently have on the ground in HK.

more Texas Barbecue http://chowpapi.com/wordpress/wordpress-2.8.6/wordpress

more Hong Kong barbecue http://www.scrumptiouschef.com/food/index.cfm/2013/11/1