Address: Terminal E International Departures (Upper Level), Houston, TX 77032
Order: Smoked Sausage and Brisket combo with coleslaw (link to menu)
Monk: Ideally, my first taste of barbecue on a Texas trip wouldn’t be airport barbecue. But the newish Q, a Texas BBQ Smokehouse collaboration with famed Houston pitmaster Greg Gatlin, is far more authentic than your average airport barbecue restaurant. Instead of smoking offsite and trucking it in daily, they have two onsite Oyler smokers with a fancy ventilation system that they are able to keep going 24 hours a day.
Now, I know what you might be thinking – did Monk route his flight to Austin through Houston just for barbecue? While I appreciate that you might have thought that, it wasn’t so pre-planned as that. While Mrs. Monk’s flight was paid for by her job (the impetus for this trip), I went a cheaper route which included a layover and it just so happened to have a stop in Houston. I honestly didn’t realize what was where I was passing through until the morning of my flight, but luckily my 2 ½ layover would allow me plenty of time to check it out once I got to Houston.
If you are not ordering your ‘cue to take back to your gate or onto your plane to taunt your fellow travelers, there is both bar seating and some high top tables around the backside of the to-go counter and kitchen. This being a fancy OTG restaurant, I ordered via iPad at the bar and the food was brought out shortly after.
And my first taste of brisket in Texas in nearly 6 years at an airport joint was…not actually bad at all! The smaller brisket slices (the two meats totaled ½ lb total) had the peppery bark I would expect and was not the least bit dried out. Guess they have started to get the hang of those Oylers.
The all beef sausage passed muster as well, and had a nice little kick to it due to jalapeños. I’m sure there are better sausages out there, but this wasn’t half bad at all. In trying to keep it light, I opted for just one side and ordered the coleslaw which was standard.
When passing through Houston, you could do a lot worse than finding yourself at Q near gate 2 at Terminal E (just follow your nose to smell of smoke). Despite my first barbecue meal of this trip being in an airport, my Texas trip was off to a good start.
Atmosphere – 3 hogs
Brisket – 3.5 hogs
Sausage – 3.5 hogs
Sides – 3 hogs
Overall – 3.5 hogs