Texas 'cue in Capistrano plucked from local celebrity and overall obscurity by Michelin's Bib Gourmand. It's a gift and a curse, having places like this one so close yet so far away. Instead of a sleep-in Saturday, we're out the door at 9 AM for lineup at 11 to compete for the meat.
They have a bit of everything, so check out this crazy tray. Big bites like the Beef Rib and Brisket are big on flavor and silky with marbled fat. Smoke is no joke for a star of dixie, and I will say they're a lot less smoky than my mail-order from Texas institutions like Truth and Snow's. Overall just fabulous, but under-all not as big as Texas.
They may be big on beef, but don't forget the pork. Their Pulled Pork is perfection, an arguable equal when all is said and done.
Ribs fall off the bone, and the seasoning has some style. Sides like this crazy-good cavatappi Mac & Cheese are boosted by chicharron, and the fluffy-fresh Biscuit is incredible.
I wish they had some sausage, but they have the Swedish Meatball instead. It looks real pretty, but it's loaded with salt and little else. That pretty gray gravy is more of the same, and I can't believe they skipped sausage for this.
Roast Vegetables are our side, and they really made this into something special. The bed of gooey cheese makes it rich, and the smoke does a dance on the palate. On a menu full of rich, heavy things, I would have been fine with just plain veggies, though I do love what they did with these.
Their overall smoke isn’t as strong but they do deliver a taste of Texas. It's a sampling of a Lone Star tradition from San Juan Capistrano, a standing Socal reminder that when it comes to food, you don't mess with Texas.
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