Fox Smokehouse is a fun-times townie favorite, often missed by sightseers on their way to Hoover Dam because it’s just off the main road. It is run by competition BBQers who take special pride in their Texas style ‘cue.
However, we discovered that the further we strayed from the Texan specialties on the menu, the happier we were.
Both brisket and pulled pork sandwiches come on appropriate breads, white toast, and a soft bun respectively. The amount of meat is generous, but we rate it as only good, not great. We prefer ours with lingering smoke flavor and some bark mixed in to the chopped meat. Here you get meat that is more about the meat itself. Quibbles aside, the bread, dressing, and meat taste good. Bottom line: We like our sandwiches more as meat sandwiches than as BBQ.
Forget sauce. It is advertised as “so good you don’t need sauce.” It would seem that the strategy is to make the sauce so unappealingly ketchupy that you won’t want to bother with it.
Thumbs-up to chicken wings. Smoked, then crisped up in the deep frier without breading, they boast dark, tight skin that holds in juices and subtle smoke flavor. We suggest getting them “dry,” given the mediocre BBQ sauce. Buffalo sauce is a good option, but really, they are so good on their own that they don’t need sauce at all.
Onion rings are excellent, some of the best we can remember. They have a nice thick piece of onion that you could bite right through, and the buttermilk batter stays crisp on the outside, but gives as you bite. “Fry sauce” is just BBQ sauce and mayonnaise, but in fact goes well with the onion rings.
Cowboy beans contain generous chunks of brisket. Although too sweet for us, they are enjoyable. Mac and cheese, on the other hand, is wildly delicious. The noodles are and teh sauce is pleasantly spicy. Do they use pepper jack?
in their blend. Could come here for just mac and wings, and it will be worth the detour.