UPDATE: Most Q-lovers prefer sauce on the side, according my recent poll, with drizzled on top coming in as a close second. Greg wrote to note that chopped brisket sandwiches are mixed with sauce, sliced sandwiches come with sauce on the side. Guess the message is that it's good to have options.
I had some great expectations for the slow-smoked Hill Country sandwich currently featured on the 5-Spot's "Keep Austin Weird" menu.
It was cooked in a smoker, so the server assured me. It came on Texas toast, slaw on the side. (Cilantro haters would not dig this cabbage salad, just fyi.) The sauce was made with Dr. Pepper.
But, alas -- this the menu did not say -- it was served sloppy Joe-style, drowning in the sticky sweet sauce. I couldn't even taste the meat, which was sliced deli thin and was fatty. When I asked the server if there was an option to get the sauce on the side, he said he didn't know, but that, as far as he was concerned, the more sauce, the better.
No! No!! And No!!!
True barbecue is about the meat, sauce is secondary. Am I right?
I asked my bro-in-law, who grew up in Austin to 'splain it to me, he the merry maker of migas and hoe cakes and the best damn enchiladas I ever put in my mouth. But he has been too busy hanging out with super modelquins (he's art-directing those commercials). Instead, I went searching for the pics he and my Sissy sent last fall while eating around the Hill Country, and, sure enough, there's no sauce near the nice slice of brisket at the world-famous Mueller's. That's the meaty photo, by the way. The line at Cooper's is pictured on top.
How do you like to roll when it comes to Q? Sauce on the meat or on the side? Take the poll please and I'll share the results in the near future.