Went there recently (US 1 in Dania Beach)-- very impressive. Supposedly "Texas style" barbecue, slow roasted for several hours over oak logs in a rotisserie pit. The friendly owner, Carlos (presumably he Americanized his name for image purposes -- which was probably smart), watched me walk in and try to take in the array of barbecue in front of me. "Why don't you get a sampler?" he suggested...then when I pointed to a very large sausage link, and asked what it was (sausage, actually -- I thought it might have some clever name like "Texas hot link" or whatever; nope, it's "sausage"), he promptly sliced a piece for me to try.
I'm not sure if Carlos was being nice or the equivalent of a schoolyard drug pusher, because I was immediately hooked. Unbelievable. I now can't stop thinking about them. I of course ordered the sausage, and then chicken, and then someone behind me said "get the roast pork," so I did, and the brisket. (4 meats in a sampler.) Then I ordered a separate order of baby back ribs. Carlos pointed to a delectable rack, which turned out to be St. Louis, and said "you don't want these?" So I made it a half-rack each of baby back and St. Louis. He was, of course, right: while the baby backs were fine, the St. Louis were transcendent.
The beans were great. So was the slaw. The mac and cheese the best I've had at the area barbecue places I've sampled (probably most of 'em); not at all watery, deep flavor. Dare I say it, Charlie's may be the best overall barbecue. Haven't yet been to Jack's, and Tom Jenkins has those down-home ribs, and catfish, and sweet potato pie...but Charlie's has that sausage. And the St. Louis ribs. That guy behind me was right about the roast pork, and the brisket was also terrific...and the mac and cheeses, and beans...
This requires further research.
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