Albuquerque has been the focus of dubious fame because of the “Breaking Bad” TV series (and the “Better Call Saul” follow up). What has been overlooked is the city’s array of splendid Mexican and Vietnamese restaurants plus a glittering jewel of Texas barbecue. HG refers to Rudy’s Country Store and Barbecue. It’s as good or better than HG/BSK’s temple of smoked meat, Tyler’s in Amarillo, Texas. Rudy’s is big, friendly and fun. Texas traditional. Instead of plates, diners eat off squares of waxed paper. A variety of ‘cue”: Brisket, pork, ribs, sausage, chicken, prime rib (a special). Everything is sold by weight plus there are sandwiches and barbecue Tacos. Big baked potatoes can be filled with barbecue ingredients. Splendid side dishes of potato salad and cole slaw plus all-you-can-eat pickles, jalapenos and sliced onions. Sauces had heat with a smidgen of sweet. Wide selection of ice cold beers (including an HG favorite, Shiner’s Bock). HG/BSK stopped here for overeating before sleep at Holiday Inn and early AM plane to Providence. HG thought Rudy’s brisket was the ultimate. Meat had a nice rim of fat which made the slices juicy and tasty. Reminded HG of Katz’s Deli in New York where the pastrami slicers query” “Fat or lean?”. Knowing fressers like HG know fat is flavor.
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