Meat and sides from Big Bib BBQ. Clockwise from bottom left: honeyed potato casserole, collard greens, baked potato casserole, babyback ribs, smoked turkey, Bib Sauce, Tangy Gold sauce, Hot N’ Spicy sauce, rib tips, smoked chicken, brisket, pulled pig and jalapeño sausage. less
Photo: Mike Sutter /San Antonio Express-News
Plenty of meat. A fast-moving line. Generous indoor and outside seating. Service that runs from lunch to late. The Big Bib exemplifies a kind of grill operation that cares about a business some-more than formulating a cult following. It’s an easy burst from Interstate 35 or Loop 410 on a North Side, and plates with dual sides start as low as $7.99.
Grand champion: I’ll get taken to a woodshed by a hardcore grill trolls, though duck takes a esteem for showcase grill here. This entrance from a man who’s always pronounced grill duck is for a vegetarians. Might as good be, given how dessicated and unequaled many array birds finish adult being.
But The Bib treats duck with respect: fat birds with skin incited shades of bronze and bullion in a smoker, crunchy from a flushed massage of salt, peppers and spice. The beef engrossed only adequate fume for character, though not so most that it incited to jerky.
Troll away. I’ll urge Big Bib’s strong yardbird any day.
The trinity: In a weekly mass celebrating brisket, ribs and sausage, The Big Bib is a responsible congregant, though one that doubts a faith. The brisket from a greasy finish had a good accordion lift of fat and lean, a babyback pig ribs wore their skin like buffed leather armor and a pointy house-made jalapeño sausage delivered on a heat.
On a downside, a brisket came opposite a shade soppy and undersmoked, a ribs didn’t collect adult a season to compare their color, and a sausage indispensable a lot some-more time in a smoker.
More from a pit: Just as a duck shoved a approach to a front of a line, a turkey came right behind in thick, movable slices with a easily pickled red rub. The Big Bib did a plain pursuit with pulled pork, too, presented as a raise of strange patches with bellow and juice.
Sides: The Big Bib went from Texas grill to a Southern lunch during a dump of a side: honeyed potato casserole. Who needs dessert when we have a large whip of honeyed potatoes with brownish-red sugarine glaze?
For starch though sugar, there’s baked potato stew with a chunky-smooth clout of cheese, green cream and skins only like a installed baked potato. They’ll also raise a full-on baked potato with grill for $10.
Meanwhile, conduct behind to a South with full-stem collard greens — not from a can, though baked down uninformed with smoked turkey, a ton of vinegar and piquancy to behind it up.
Sauce: Not only one, though four, starting with a mild, fruity Bib Sauce a tone of strawberry puree. Put some glow in that salsa and we get Hot N’ Spicy. For chicken, turkey and pork, there’s a mustard-based Tangy Gold that is both golden and sour (think of a sweeter chronicle of Heinz 57). If nothing of those is honeyed enough, there’s Honey BBQ, that could go conduct to conduct with McNuggets’ dipping salsa for being a gummy sugarbomb.
The mavericks: Every emporium has a peculiar bit of business, and for The Big Bib, rib tips are it. These weren’t only knobby gristles from a cartilage finish of a gangling rib; these were cut in neat cross-sections with golden-blonde pig jacket around a revealing 3 white dots of cartilage, offset with a pointy edge of smoked bark.
Rating: A plain area option
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