Jack Patillo’s Bar-B-Q

The most unique barbecue in the area… Possibly anywhere. A true original and Southeast Texas staple. Evidenced by the diversity of the clientele and the fact that it is consistently busy, despite being located in what some might call a «bad neighborhood». Now, if you only like viscous, sweet ketchupy tomato-​based barbecue sauces, you might not like Patillo’s one-​of-​a-​kind sauce. Patillo’s delicious mildly spicy sauce is designed to accent the smoky goodness of the meat, rather than drown it. They offer the usual barbecue meat selections, brisket, pork, chicken, and links. All wonderful. Note to the link lover: Don’t expect a dry sausage when you order links. Expect a well seasoned grind of meats lightly stuffed into a crispy smoked natural casing, dripping with the magical spicy orange grease that signifies flavor. I like to split it open and scoop the meat onto a slice of fresh complimentary white bread. Some like to «drain» the links before eating them. For lunch the chopped beef sandwich is my personal favorite but the half a chicken plate is high on my list too. All plates come with three trimmings which include pinto beans, dirty rice, pickles and onions a stack of white bread slices and the most distinct potato salad you’ve ever had. Prices are super reasonable. The staff of sweet kind hearted ladies have been working here for many years, and will leave you with a smile on your face. Literally half of what many other local joints charge. But I’d pay double if that’s what would keep me rolling in Patillo’s BBQ. They have somewhat odd hours, so I recommend calling ahead if you’re not familiar with their operation. They are the busiest during lunch hours Monday through Friday. Highly recommended! Hot tip if you want ribs. Don’t just order ribs. Order «Rib Ends». You’re welcome!

Um, like for real though… this place is sacred in my mama’s hometown… Beaumont, TX. Where else can you get the juiciest most succulent hot links on the planet? Look no further. This is not one of those hipster BBQ joints. It’s just down home, good meat with a little Southern love attached to it. It’s a hole in the wall for sure but those are always the best places. It’s quite famous so I’d go early and during the week to get your fix. But yes… don’t question it, just do it. I can’t get past the hot links but I’ll let you know once I’ve tried some other items on the menu.

Probably the worst barbecue have ever had!!! The sauce was tasteless and watery. The brisket was drowning in some kind of juice, more like a pot roast than barbecue. Chicken was dry and lacking of flavor. The sausage was more grease than meat. Way too expensive for awful food. The only positive thing my family obtained from the restaurant was the ribs being OK at best.

First of all I would like to comment to the other Unilocalers who had an issue with the «brisket», if you do not know what the cut of meat that you are eating is, then how can I value your opinion? For the record Patillo’s serves beef clod (shoulder). Now that I’m off my soap box on to my opinion of the food.
To start with their links are beyond compare for their flavor (heavy on the garlic), yes they are greasy, but that is easy to deal with by using a good slice of white bread. My favorite thing to order is the sliced beef on bread, their sauce is a bit thin but has a very unique flavor. I really like it, but I could see where others that desire a more traditional sauce would leave disappointed. Their ribs are well cook cooked and have the proper amount of tooth to them, where they must be eaten from the bone but are still very tender. If you’re in Beaumont and want to try a different spin on BBQ I really suggest you give them a shot.

My family is from Beaumont so whenever I go to visit my family I try to get a link. I ordered 14 links for several of us to consume. However, we used paper plates. The entire plate was saturated in grease.
Several folks stated that they would not eat this and that this establishment is known to be the greasey-​est of them all.
Locals literally had an establishedn method to eating these links from this place which involvedb puncturing a hole in the link then smashing the link down with a fork to push and drain the grease from the link.
Link was seasoned well.
I think this place can achieve the same taste without the Web oil.