Best BBQ - 2013
Texas BBQ House
Since they opened their modest little 'cue joint in South Phoenix in 2011, Texas expats Mike Pitt and Doug Dieckmann of Texas BBQ House have been serving their smoked meats on large rectangles of butcher paper while politely encouraging customers to eat them sans sauce, plates — and even forks. There are the stellar standards: luscious brisket, jalapeño sausage, and rosemary-rubbed turkey that tastes like Thanksgiving. But most recently there are beef ribs, hulky and meaty pieces of smoky and peppery steer perfect enough to channel your inner cowboy — or Neanderthal (perhaps a little of each).