Terlingua

Terlingua takes barbecue seriously but doesn't take itself seriously. You'll find Texas-style smoked meats twisted with Southwestern flavors in a warm, wood-lined room that feels lived-in. The brisket is tender enough to cut with a fork, the cornbread rivals bakery versions, and the sauce selection goes beyond the usual suspects. Regulars and newcomers pack the place at dinner and happy hour alike.

• Brisket so tender it doesn't need a knife
• Cornbread with crispy outside, buttery soft center
• Smoked pork belly and ribs with real depth
• House-made specials rotate, pickled octopus deviled eggs shine

Order the signature BBQ platter first if you're torn. The Baja fish is fresh and generous, the smoked pork belly tastes like it spent hours in smoke. Get the cornbread (it comes with most plates). Try the fried grilled pork topped with orange zest and lime for something sharper. If you go at happy hour, the enchiladas deliver spice and tenderness, and the sliders come in pork and brisket.

Pale wood walls and warm tones make it feel homey without being fancy. It gets busy at dinner, especially weekends, so expect noise and energy.

Come hungry. Portions are built for sharing or serious appetites. The happy hour menu keeps prices friendly without cutting corners on quality or technique. Service staff know the menu inside out and will guide you through the sauces (house-made hot sauce can be hit or miss, but bottled versions back it up).

Guests call it the best barbecue in the area. The brisket and smoked meats draw consistent praise for tenderness and smoke. One recent visitor raved about the pickled octopus deviled eggs as fantastic. A few note the house-made hot sauce can be watery, though bottled sauces on the table make up for it.