Upon first trying Shiner Smokehaus, I speculated that "this may be the perfect beer to drink with BBQ." But until now, this had only been speculation on my part – the only barbecue joint I've hit this summer is Uncle Billy's Brew & Que, and I always buy their house brews when I'm there. (And though they stock other Texas beers, I'm not sure if they have Smokehaus.)
So today, before this summer seasonal brew goes away, I decided I better jump on it. I ran over to Mann's Smokehouse for lunch, which despite being only two miles from my house, I'd never patronized. I decided it was about time, considering the glowing reviews I'd heard from the Chronicle, Texas Monthly, and Bobnoxious.
I tried to create the perfect setting. After I grabbed the brisket plate to go (and some blackberry cobbler), I ran home, fired up some Willie on the iPod, and poured myself a Smokehaus into a frosty mug (yeah, I know, I'm normally against frozen mugs, but that rules gets waived when it's 105 outside).
And you know what? I was absolutely right. The mesquite smoke of the Smokehaus perfectly complemented the mesquite-smoked meat. I was in heaven. Best lunch I've had in a while. Mann's does good work — the brisket was only the teeny tiniest bit tough, by which I just mean it took a knife to cut it, not that it was actually chewy. On a 10 scale, I'd give it a 9. Delicious tomatoey sauce, and sides of crunchy fried okra and delicate, buttery, mashed potatoes. And blackberry cobbler for dessert. I'm definitely taking the whole family back there.
Spoetzl, I certainly hope you aggressively marketed Smokehaus to BBQ restaurants; if not, you missed a big opportunity.
If I'd been thinking more clearly, I would have snapped a picture of the BBQ plate before I ate it. But I was lusting so badly for meat and beer by the time I got my food home that I just wolfed it down. I'm afraid all you get is this snapshot of the aftermath:
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