Brisketexan
1,000+ Posts
Well, I have always like Ben's but hadn't gone in and had a sit-down meal in years. Now that John Meuller's is gone, I really need a go-to, "home field advantage" kinda bbq place. Ben's is now it.
I ordered the 3 meat plate, and snuck a 4th one in there to try -- ribs, sausage, mutton, and a bit of brisket.
From "worst to first" --
Brisket -- good, but not outstanding. A decent flavor and okay seasoning, but not a "big" flavor, and not as tender as I like. A decent choice, but not a strength.
Mutton -- not an everyday option at most places. Has a stronger flavor, and is really fatty. Tends to be overcooked and chewy, but not at Ben's. Great flavor, meaty, and mighty nice all the way around.
Sausage -- Ben uses Elgin sausage, and does it exactly right. Smoking sausage ain't rocket science, but enough folks screw it up that I appreciate it when it is done to perfection. Ben does that. I pick up sausage from here when I'm headed to the Disch sometimes, and I'll keep doing it.
Pork Ribs -- probably the best I've had in town. Perfect crusty goodness on the outside, with the meat the perfect blend of tender, but still on the bone. I've had the ribs at the Country Tavern in Kilgore (which indeed are the best in the state), and these, while they still fall just a tiny bit short, would give them a good run for their money. (And there's no shame in that -- the Country Tavern ribs are just that good -- they're the 70's Steelers of ribs).
Ben is a local business. Ben does it right. The whole meal, which was more than I needed, cost me 12 bucks (I had a couple of sides, but I don't talk about sides). Give him a try.
I ordered the 3 meat plate, and snuck a 4th one in there to try -- ribs, sausage, mutton, and a bit of brisket.
From "worst to first" --
Brisket -- good, but not outstanding. A decent flavor and okay seasoning, but not a "big" flavor, and not as tender as I like. A decent choice, but not a strength.
Mutton -- not an everyday option at most places. Has a stronger flavor, and is really fatty. Tends to be overcooked and chewy, but not at Ben's. Great flavor, meaty, and mighty nice all the way around.
Sausage -- Ben uses Elgin sausage, and does it exactly right. Smoking sausage ain't rocket science, but enough folks screw it up that I appreciate it when it is done to perfection. Ben does that. I pick up sausage from here when I'm headed to the Disch sometimes, and I'll keep doing it.
Pork Ribs -- probably the best I've had in town. Perfect crusty goodness on the outside, with the meat the perfect blend of tender, but still on the bone. I've had the ribs at the Country Tavern in Kilgore (which indeed are the best in the state), and these, while they still fall just a tiny bit short, would give them a good run for their money. (And there's no shame in that -- the Country Tavern ribs are just that good -- they're the 70's Steelers of ribs).
Ben is a local business. Ben does it right. The whole meal, which was more than I needed, cost me 12 bucks (I had a couple of sides, but I don't talk about sides). Give him a try.
