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From the BBQ Guy of Low Budget Reviews…..

While reviewing BBQ places far and wide along the BBQ Road, it is always interesting to hit a local spot to see if they have changed over the years.  So I was looking forward to the recent visit to “Pok-E-Jo’s BBQ” in Round Rock. This 5-store local chain has been serving the Austin area since 1979, when several guys, after an evening of beer and not-so-good BBQ at a local joint decided they could do better.   The Round Rock location is their second-oldest, opened in 1992 and is the hub of their catering business.  They have the sign from the original store.

Walking through the heavy wooden doors, the smell of smoking meats washes over you like high tide on the beach.  There are 3 actual BBQ pits in the restaurant and they are going 24-7.  The décor is standard Texas BBQ with mounted deer heads, license plates, old metal logos from gas stations and soda pop.  Even an post office sign from somewhere in New Mexico.  The serving line is close to the carving stations where a large, but difficult to read sign posts the offerings, and specials of the day.  The staff is young, competent, very friendly and quick.  Instead of the usual 2-meat plate, I opt for the 3-meat plate instead, adding ribs to the brisket and sausage and 2 sides with Texas Toast on my plate.  The sides offered are extensive, unusual for a BBQ place, including baked spuds, jalapeno corn bread casserole, fried okra, and others along with the usual suspects.  My companion opted for the coleslaw and green bean casserole while I stayed with coleslaw and potato salad.

So how was it?  Well the sides had a mixed response.  The coleslaw was obviously freshly prepared, unusual in that the cabbage was sliced in large strips.  It made for an appealing dish, but was very bland.  The potato salad had a little kick, extra dill pickle perhaps, and was very chunky, but could have used additional mustard.  I won’t say bland, but perhaps just OK-not-quite great.  The green bean casserole was delicious, hot, smooth, crispy.  Very well done.

The sweet tea tasted commercial brand and was a disappointment.

The brisket was thoroughly cooked, but was not particularly tender. There was no evidence of a smoke ring.  The sausage was cut into thin slices and looked prepared on-site.  It was very coarse ground, not greasy at all, with what appeared to be black pepper and some other seasonings not often tasted elsewhere.  The ribs were small, not tender, average in meat content, but good smoky taste.  You are given the option of sauce or no sauce and there is a table in the middle of the place for more sauce if’n ya need it.   There are two types of sauce, once is spicier than the other.

Grade?  The sides get a solid “B” for wide selection, but need some work.  The Brisket gets a “C”, just average.  The sausage gets an “A” and the ribs a “C”.  Overall, I give a “B-“ (B-minus).  I believe that when restaurants get into the catering business, they learn to deal with economies of scale, finding ways of preparing foods economically, quickly, and intentionally bland food tastes downward so they can be all things to all customers.  While this may make for good restaurant business, it doesn’t make for great BBQ.    Pok-E-Jo’s—you could do better!  The portions are large, especially the sides.  The prices are average-to-above-average. The 3-meat plate and sides were $10.79.

We will see you down the Barbecue Road!

Tony Di’Marie’s BBQ in Waco Texas is the business I would love to operate when I grow up. Further explanation is required.  This is a BBQ joint in NE Waco that has operated as a family business since the mid 40′s.  Like the other BBQ  joint reviewed on this site a while back (Jasper’s), this BBQ joint shares a long history of family operation. It is one of those businesses that would never make it, especially  in this neighborhood, if you were just starting out.  Its long standing establishmnet has it firmly entrenched in this not so well to do part of town. Now the reason I want to have a business like this when I grow up is its simplicity.  It sells meat.  Meat and more meat. It started as a grocery store.  Today you can still see remenants of this with a simplistic meat counter where you can buy a variety of meats for BBQ and other.  But the BBQ, well, it is very simplistic. Brisket, and links,and the standard fare. But what everyone buys here is brisket.   When it comes to sides, the website (above) shows beans and slaw, but I sure did not see any when I was in. I saw chips and such for sides. As is the seeming tradition of BBQ joints this side of town, the meat is served on butcher paper. It is served with white bread (however much you desire), and a “gravy” which is the meat drippings as it has been slow cooked. With its simplicity, the menu is limited. Better order Brisket. The result is a well prepared brisket, cut in slices and served on your butcher paper.

I Stole This From Their Website,,,I Am Sure They Do Not Mind

The brisket had a nice smoke ring to it, and the taste matched.  This was a brisket so well done that you really do it injustice by putting sauce on it.  But the sauce was a tangy vinegar tasting thin concoction that went well enough with the meat, but again, the brisket did not need this.  Nor would you want to mix the fine brisket with the bread and gravy.  Make sure you keep the two separate in your indulgence. The brisket was very tender, and a mid level cut of meat, meaning, it had a bit of marbling and fat.  One small part of the brisket was set aside because of the fat. That was, however, the only drawback that I witness on this midday visit. The gravy comes with the order. They ask how may slices of white bread you wish upon order, but fear not, there is a person working the room serving additional slices of bread.  As with the other BBQ joint nearby, be aware, the gravy and bread make this a very rich, artery clogging meal.  You will feel stuffed and somewhat nauseous if you are not used to eating such fare. Its OK.  Nut up, its worth it.

The ambiance is sparse.  If you are shy, you may be a bit uncomfortable as the tables are all long family style seating.  So at busy lunch time, you have to work your way in to get a seat, likely next to some construction worker who is probably a really nice guy, but looks like he can kick your ass sideways.  Di’Marie’s is only open at lunch, and, when they sell out, they sell out. They place a sign in the window that indicates such.  So for you late lunchers, there is a slight chance you can show up and be turned away.

Again, what a simple and great concept.  Operating a restaurant takes long hours and dedication.  They way this family owned operation is, they cheat the system and apparently make a good living doing so

Ah the BBQ road continues.  Today brings us to Jaspers, in Waco Texas.  There are a few do’s and don’ts for Jasper’s.  Do tell them that this is your first time to Jasper’s.  Do let them recommend the fare you are about to take.  Do get the bowl of ‘gravy’ when they ask if you want it. (it is a $.50 side item, but included with plates). Here are a few don’ts:  Do not refuse to take multiple pieces of bread.They will simply laugh at you when you say you want one  piece and you have accepted their offer for gravy included in your meal. Do not think about your diet, you can always resume tomorrow. And lastly, do not worry about your health, if you stroke out, well, you went happily.

Jasper's in the Old Days

Quite frankly, this is one of the best BBQ  joints we have reviewed on Redd…..first, let me explain that Jasper’s BBQ is in East?, North?, Northeast?, I cannot get the directional designations in Waco neighborhoods.  Speaking of the neighborhood, Jasper’s is in a rather desolate one. It also happens to be across the street from one of my favorite named businesses in the whole world:  Nappy Roots.  Love it!

The story on Jasper’s is that it started in 1915. They started as a fruit stand and wandered into the restaurant business.  Back then, as in now, they would sell you beef and sausage, serving it on butcher paper.  Today, they continue this tradition even though the current ownership seems far removed from the origins of this BBQ Joint. In fact, I believe they just reopened under new ownership.  I can recall cars outside only for the last several months; but what caught my eye was how many cars during lunch. So I observed. The clientele was mixed between races, worker types, and levels.  A truly good sign. I had to try it. And the new ownership was on site, and quite nice.

Service was friendly and fast.  I followed my own advice above and let them new I was a virgin.  They quickly steered me to the ribs, and the gravy.  Well, as you readers know on this site when we review BBQ, we always get at least the two meat plate with brisket and ribs.  Today was no different. The sides here are limited.

A quick glance on the sides menu also got my curiosity up.  Here they have a side of a loaf of bread for $2.00. Was not sure about that one, but about to find out. That, my friend is for the gravy.  So they take the drippings from the meat they slow cook, and mix it into some recipe that I am sure they are unwilling to share, and have it as a side item.  The bread is for dipping. No wonder they chuckled when I said one piece of bread while accepting gravy. They knew I would be back. This you just have to indulge in. The gravy is so good, not BBQ sauce, but a mother of god liquid that has the smoke flavor of the meat. Please try it with much bread.  If you have to purge later, just go beyond the parking lot please.  No one wants to see that.

The star here were the ribs.  These were meaty and large pork ribs that were cooked to perfection.  They had a beautiful charring on the surface, and underneath, juicy pork meat that had a rich taste of smoke.  Not sure what wood they use here, I assume mesquite, but interestingly and unlike other BBQ joints like this, you do not smell the wood from the street as you pass by.  The smokey flavor had a slightly hint of sweet to it. It was just heavenly.  They were tender fall of the bone great.  The two meat plate had three sizable ribs included. Truly a star.  Please, please, do not put BBQ sauce on the ribs.  It is not like the sauce is bad, quite the contrary.  The ribs are just that good. The brisket, was a little less dynamic.  They state they usually chop the brisket instead of slice.  I asked for mine sliced so I could observe the characteristics.  I did not observe an appreciable smoke ring.  The smokey flavor was hinted, but not in your face dynamic like the ribs.  Truly the clientele enjoyed the chopped brisket, based upon observations of what was ordered, but I was seemingly less impressed.  It was middle of the road brisket in taste, tenderness, and quality. That said, there were alot of orders for a sort of open faced sandwich where the chopped brisket was layered between bread and served on the butcher paper.  Unique. The clientele augmented the open face brisket with the BBQ sauce.  This was a good sauce with modest texture, slightly sweet, but lacking any heavy smoke flavor.  For the brisket, it complimented the meat well.  But for the ribs, as I indicated earlier, please do not use on the ribs, the sauce, while good, cannot live up to the stellar quality taste of the ribs.

The sides are limited to potato salad, slaw, beans, gravy, and deviled eggs which I did not order but wished I had. Two sides come with the meat plate which you can combo what ever you wish for a super reasonable $6.95  Next time I will have to try the sausage, as it looked good as I coveted other guests plates. The sandwich plates run $3.50-$4.00. For a BBQ joint, which most are grossly over priced, you cannot beat Jasper’s value. Drinks are a little steep to make up for it, so if you are a cheap ass, then order water.

Jasper’s BBQ in Waco Texas is a unique place.  The new ownership apparently tries to keep the old tradition alive.  The butchers paper serving is one of these traditions.  You can still just order the meat and be served on the paper. Jasper’s BBQ Waco is a great place.  Very reasonably priced.  If ever in Waco, give it a shout.  It is right off of I-35.

I give Jasper’s a 8.0 out 10.  If they end up making the brisket the way they do the ribs, you will have perfection