Best Barbecue Restaurant (2004)
Reid's Bar-B-Que Eddie Reid opened this place with her husband, James Reid, in 1968. James passed away nine years ago, and now Eddie runs the establishment with her son, James, who learned to cook at his father's side. The brisket and ribs are smoked in the classic East Texas African-American style, so the meats are very moist and extremely tender, with a huge smoky aroma. In keeping with the style, everything is drenched in a sauce that's too sweet for some palates. Ask for yours on the side. The mashed potato salad is homemade and seasoned with a little pickle juice, and the pinto beans are served plain. If you order a brisket sandwich, what you get is a generous pile of falling-apart beef and a couple of slices of white bread. Pickles and onions are 50 cents extra. You assemble your own sandwiches when you get home -- that way they
don't get all soggy.