I was making great time blowing through the backroads of East Texas, where it seems like the majority of barbecue joints are closed on Mondays for some odd reason, so I just kept going until I hit Naaman's BBQ in Texarkana.
You'll find Naaman's in what was obviously an old filling station. They've worked hard to maintain that general vibe throughout, including tin walls, intentionally-peeled paint, and the trashcan housed inside a rusted-out car. All in all, the atmosphere was perfect for taking a nice lunch break from my long drive.
I was still in Texas by a matter of ten or fifteen yards, so I skipped the pulled pork and snagged one last Texas Trinity before crossing over into Arkansas. At Naaman's, you have to order a 3/4lb plate to get three meats, and I was happy to indulge. I took mine with brisket, pork ribs, and sausage, plus some potato salad and cheesy corn on the side.
The potato salad was dominated by mustard, but something spicy caught my attention almost immediately as well. The heat faded pretty quickly, so I'm not sure what it was, but it was definitely interesting. The cheesy corn probably contained more rice than corn, although the diced peppers were a nice addition. It was loaded with cheese, that's for sure, and it made for a nice, comforting side dish.
Fatty brisket is the only way to go, and they were more than willing to accommodate my request. The fat-filled crust was burgundy, bordering on black, and it was ever so tasty. Each slice had a visible, rosy smoke ring which was matched by an excellent smoky flavor. The brisket was tender and very juicy, and it fell apart with ease. I wasn't about to try barbecue sauce with this magnificent beef, and it by no means needed any.
My pork ribs also had a deep red crust and a pink smoky hue beneath. There was a moderate, yet enjoyable, smoke flavor. The meat came off with minimal effort, bordering on falling-off-the-bone, but the crust wasn't quite as crisp as I had hoped for. That said, I did enjoy their simple rub, which tasted like salt, pepper, and very little else.
Naaman's makes their sausage in house, and it shows. There was plenty of black pepper to go around, as well as the coarse-ground meat that makes homemade sausage so spectacular. I found a great snappy casing and lots of juice in the links. The sausage was slightly spicy and seasoned well. Normally I don't go for barbecue sauce, especially not with sausage, but my waitress insisted that I try their sausage and mustard sauce together. I have to say, it was excellent. The sauce added some heat and vinegar, plus a mild sweetness on the back end.
My lunch at Naaman's was just the pitstop I needed to make it the rest of the way back home.
**********
Naaman's BBQ
5309 N. State Line Ave
Texarkana, TX 75503
(903) 826-2827
http://naamansbbq.com/
No comments:
Post a Comment