B
BrooklynQ
Guest
[SIZE=+2]OK - San Antonio Brothers, How come I never heard of this place? Any good?
Readers' Choice 2006 — Barbecue: Harmon's Barbecue
[/SIZE] [SIZE=-1]Web Posted: 06/02/2006 12:00 AM CDT
[/SIZE]
(Laura McKenzie/Special to the E-N)
The menu at Harmon's Barbecue includes chicken, ribs, brisket, sausage and turkey.
John Griffin
Express-News Dining Editor
How do you rate your barbecue? Do you judge it by the tenderness of the brisket? The spiciness and texture of the sausage? The ease in which the wood flavor permeates the pork ribs? The tanginess of the sauce? All of the above?
We critics fall into the latter category, because, well, we want it all. We want the brisket to fall apart at the touch of a fork. We want the pork loin to have a crispy edge and moist, tender center. We want the sausage to burst out of its casing with more flavor than grease. And we want the sauce to be more tangy than sweet.
In other words, we want Harmon's Barbecue.
One reason for Harmon's success is the oak that the owners use to smoke the meat. Oak enhances the natural flavor of the meat, complementing it rather than overpowering it in the way that some mesquite can.
The restaurant's original site is at 100 S. Main St., Cibolo, where locals and military alike have long gathered for barbecue plates that could also include beef ribs as well as smoked chicken, turkey or catfish. Most Friday nights, you can enjoy some gospel music over a combination plate and a cold beer on the side.
In recent months, Harmon's Barbecue has brought its excellent smoked meats to downtown San Antonio. The second location, at 113B Alamo Plaza, is just below street level, and it offers more than barbecue: There's an all-you-can-eat self-service bar with coleslaw, an egg-rich potato salad, creamed corn, pinto beans and green beans, the latter two flavored with just the right amount of bacon. And don't forget, at either site, to purchase a jar of the tongue-tingling barbecue sauce on your way out the door.
Readers' Choice 2006 — Barbecue: Harmon's Barbecue
[/SIZE] [SIZE=-1]Web Posted: 06/02/2006 12:00 AM CDT
[/SIZE]
The menu at Harmon's Barbecue includes chicken, ribs, brisket, sausage and turkey.
Express-News Dining Editor
How do you rate your barbecue? Do you judge it by the tenderness of the brisket? The spiciness and texture of the sausage? The ease in which the wood flavor permeates the pork ribs? The tanginess of the sauce? All of the above?
We critics fall into the latter category, because, well, we want it all. We want the brisket to fall apart at the touch of a fork. We want the pork loin to have a crispy edge and moist, tender center. We want the sausage to burst out of its casing with more flavor than grease. And we want the sauce to be more tangy than sweet.
In other words, we want Harmon's Barbecue.
One reason for Harmon's success is the oak that the owners use to smoke the meat. Oak enhances the natural flavor of the meat, complementing it rather than overpowering it in the way that some mesquite can.
The restaurant's original site is at 100 S. Main St., Cibolo, where locals and military alike have long gathered for barbecue plates that could also include beef ribs as well as smoked chicken, turkey or catfish. Most Friday nights, you can enjoy some gospel music over a combination plate and a cold beer on the side.
In recent months, Harmon's Barbecue has brought its excellent smoked meats to downtown San Antonio. The second location, at 113B Alamo Plaza, is just below street level, and it offers more than barbecue: There's an all-you-can-eat self-service bar with coleslaw, an egg-rich potato salad, creamed corn, pinto beans and green beans, the latter two flavored with just the right amount of bacon. And don't forget, at either site, to purchase a jar of the tongue-tingling barbecue sauce on your way out the door.
