Smoke Show

Our Favorite Desserts at Houston BBQ Joints

At these spots, you should have your cake and eat it too.

By Timothy Malcolm and Gwendolyn Knapp Published in the April 2020 issue of Houstonia Magazine

The peach cobbler at Hoot's Smokehouse

Image: Corine Michel

Peach Cobbler 

Hoot’s Smokehouse

Few dishes scream “comfort food” the way a fresh-baked sticky peach cobbler does, and Chef Curtis Davis’s homemade version is as good as it gets: big, juicy peach slices and crumbly, bready bits all mixed together. It comes out warm, so order it with your ’cue and ask them to hold it until you’re ready.

The chocolate bread pudding at Tejas Chocolate & Barbecue

Image: Barry Fantich

Chocolate Bread Pudding

Tejas Chocolate & Barbecue

If chocolate is the root of your business, you’d better have some killer desserts on offer. Thankfully, Tejas has that in its decadent, dark- chocolate- and homemade caramel-smothered brioche bread pudding. 

CorkScrew BBQ's cobbler

Image: Barry Fantich


CorkScrew BBQ

Served bubbling warm and made with (you don’t want to know how much) sweet cream butter, Nichole Buckman’s fruit cobbler—the cherry is our favorite—is impossible to eat without moaning “mmm, fattening” under your breath like Homer Simpson. The ratio of crispy, crumbly topping to luscious fruit and dough is a balance most bakers find hard to attain, so we’re willing to spare the belt notch for this perfect bite.

The banana caramel cake at Truth BBQ

Image: Corine Michel

Banana Caramel Cake

Truth BBQ

No visit to Truth is complete without a slice of one of Janel Botello’s delectable cakes, and for our money, banana caramel is the cream of the crop. Indulgent, with smooth banana icing and a showering of Heath toffee, it’s a must.

Butterscotch chocolate cookies at Harlem Road Taxas BBQ 

Image: Barry Fantich

Butterscotch Chocolate Chip Cookies

Harlem Road Texas BBQ

Not too sweet and not too big, Chef Ara’s compact, doughy cookies with chocolate chunks and just a touch of butterscotch are for the more reserved dessert-lovers among us—you probably didn’t put sauce on your brisket either, did you?

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