New Hampshire residents born and raised here tend to regard themselves as experts about many things: hockey, contentious weather patterns, fried seafood, and out-of-state drivers, to name a handful of topics. It’s fair to say that BBQ isn’t necessarily on the list. We know we like it, but not many of us know the ins-and-outs of this very layered and intriguing food group. The exact origin of Barbecue is widely speculated, both in a regional sense and in regards to technique. One thing, however, is not up for debate: a considerable amount of recognition and gratitude is owed to the enslaved Africans and Indiginous Peoples of Colonial, Revolutionary, Post Revolution and Civil War-era America. Barbecue evolved out of oppression, but also of love; from the sorrows of displacement, but for the sake of community and family as well; through incredible loss and heartache, but also out of unwavering strength and unity. To prepare and indulge in BBQ today, we must be sure to at least recognize and respect the cultures and their separate yet ultimately entwined heritages. Indeed, they should be celebrated. Categorized in more modern times by region, deeply ingrained family recipes and technique, it is something that anyone from outside of the South, Southwest or Midwest could feel mystified by. We are especially fortunate to have some great enthusiasts in the neighborhood to make sure we’re getting a taste of the good stuff done quite well. The folks at The Alamo Texas Barbecue & Tequila Bar, which is part of the Mariano Restaurant Group, diligently serve up the ultimate comfort food combination: downhome BBQ and spirits. They are currently open five days a week for indoor and patio dining while also offering take-out and a catering menu.

True to their name, Alamo boasts a very impressive full bar that centers around a vast array of tequilas. The cocktail list alone warrants a little in-chair happy dance. The Ghost Pepper Margarita is made using jalapeno and ghost chili-infused tequila, triple sec, and your choice of raspberry, strawberry, or mango flavoring. The Texas Tini is a sweet and clean-cut blend of two vodkas- Tito’s and Deep Eddy Ruby Red- and you can’t go wrong with a tag team that hails from Austin. The Alamo Sunrise is a take on a classic with Malagro SBR Silver tequila, fresh-squeezed orange juice, a splash of grenadine and garnishes of orange and cherry. The Don Paloma is classy and fresh with Don Julio Blanco tequila, fresh lime juice and a floater of Jarritos Grapefruit and a salted rim. The beer list covers all of the bases and then some. You can choose from the likes of Bud Light seltzers, Harpoon IPA, Stella Artois, and Corona Extra, among others. A Bloody Mary and her counterpart, Bloody Maria (Don Julia tequila as opposed to Ketel One vodka) are perfect Sunday brunch companions. Coke products and three delicious flavors from Jarritos Authentic are available for the kids or those looking for refreshing, non-alcoholic beverages.

Now onto the main attraction: the food. Offering a tasty bite before digging into your entree, appetizers range from “share with friends” to “MINE!”. Smoked Hog Wings are bone-in pork shanks that are smoked and slow-cooked, served over a bed of Alamo’s special corn with a BBQ sauce drizzle. Prime Rib Tacos are loaded with prime rib, pico de gallo, lettuce and cheddar cheese. Mini Fried Chicken Waffles are self-explanatory but still awe-inspiring, topped with maple butter and a sriracha maple syrup. They’re sweet and savory in the perfect union. There are five different kinds of sandwiches to choose from. Pulled sandwiches (pulled pork or pulled chicken) are served on a bulky roll and topped with coleslaw. The Texas Brisket Philly showcases their slow-smoked brisket, generously piled high along with a cheddar cheese sauce, onions, peppers and mushrooms. Twin Dogs are grilled to perfection and topped with bacon, chili, pickles and cheese sauce. The Farm Yard Bacon Cheeseburger is a juicy and hefty all-beef patty with lettuce, tomato, onion, and your choice of Swiss, American or cheddar cheese. Not typically on a BBQ menu, but rightfully holding a place at Alamo, is a Lobster Roll that is bursting at the seams with huge chunks of Maine lobster with mayonnaise and celery in a brioche roll. All sandwiches are served with your choice of chips or coleslaw, or you can substitute for one of their other amazing sides (which we’ll get to in a little bit). Also in the realm of sandwiches but with “Plant Forward Thinkers” in mind, a Southwest Blackbean Burger is served on a bun with salsa, avocado and red onion, or in a lettuce wrap for Vegan and gluten-free diners. Blackbean Veggie Tacos are also available. House and Caesar salads can get the BBQ treatment by adding grilled chicken, brisket, pulled pork or pulled chicken. A very hefty Cobb Salad boasts black beans, avocado, heirloom tomatoes, corn, bleu cheese, bacon, hard boiled eggs, and chicken over mixed greens with a citrus vinaigrette.

Entrees are served with your choice of traditional or candied jalapeno cornbread, and most come with two sides. The Smoked Texas Slow Roast Prime Rib is available on the weekends only, and is grilled to temp or served traditionally as a sixteen ounce or twenty four ounce cut. Grilled chicken is juicy and decadent, and the Steak Tips are house-marinated, grilled, and oh-so-delicious. Mac N’ Cheese comes in two different versions: Buffalo Chicken and Buffalo Pulled Pork. As per true BBQ tradition, meats are available by the pound and are accompanied by cornbread. Choose from pulled pork, pulled chicken, brisket, roasted chicken or baby back ribs in a half rack or full slab. BBQ plates are also necessary to complete the spread. Pick one, two or three meats with two sides for a meal so wholesome and satisfying, you’ll be thinking about your next trip back as you head home for a nap.

House-made sauces are key to any barbecue menu, and Alamo provides them upon request. Texas Alamo House Barbecue, St. Louis Molasses Barbecue, Carolina and Ghost Pepper are available while they last. Sides are as much a part of BBQ as the meats are, and the many that are made at Alamo are nothing to take lightly. The aforementioned cornbreads and slaw, collard greens, street corn (off the cob) potato salad, mac n’ cheese and several others are all so delicious, it’s hard to pick just two- so feel free to order more if you can’t decide.

The crew at Alamo Texas Barbecue & Tequila Bar are not only committed to their craft and service, but to making sure that their staff and patrons alike are staying happy and healthy by following safety guidelines in accordance with the CDC and the State of New Hampshire. Staff have their temperatures checked before each shift and wear face masks at all times, as well as gloves whenever handling and delivering food. All seating areas are sanitized between parties, and single-use items like menus, plates and cutlery are discarded immediately after being used. Patrons are respectfully asked to also wear masks when arriving onto the property, entering the building, and when going to and leaving their tables. Simple yet thorough hygiene practices go a long way to keep restaurants open, employees working, and customers enjoying the great food, spirits and energy at Alamo and all of our other cherished establishments in the area.

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The Alamo Texas Barbecue & Tequila Bar

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ADDRESS

99 Route 13 Brookline, NH

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PHONE

603-721-5500

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HOURS

Wednesday through Sunday, noon to 8 p.m.

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SERVICES

Outdoor dining, Indoor dining, Reservations accepted; Take Out; Catering

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ONLINE

https://www.alamobarbecue.com/

https://www.facebook.com/TheAlamoBarbecue/

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