Gerard's Barbeque Diner — Restaurant in Beaumont

I've been seeing this place for years and have always been curious about it. This past week I saw an article about it in the local newspaper so I urged myself to give it a try. I had the combo plate with ribs and brisket, rice dressing, potato salad, and pinto beans. The BBQ sauce was definitely different from any other I've tried before. It was chilli powder based and somewhat spicy. Wasn't bad, just different. The ribs tasted good but they were cut in half, something else different, the brisket was covered in sauce so I really couldn't get an adequate taste on it. The potato salad was wonderful! However the beans were a little salty. The rice dressing was pretty good as well. I also chose to try a link that is made in house. It was very good but greasy, which they are supposed to be. I was disappointed they were out of pies because I read the sweet potato pie was a must have. Hopefully next time!? And yes I enjoyed the food so there will be...

This is definitely a deep South Barbecue place that is a far cry from the Traditional Central Texas Czech, Polish, and German barbecue style most Texans are familiar with. I don't mean that in a bad way either. Gerard's is true East Texas Barbecue that features real 100% beef Sausage in true beef casings; the chewiness of the casing, the flavor of the hot links, and the earthiness of the sauce make this place a great Barbecue pit stop when passing through Beaumont. In addition; Gerards offers another rare find; barbecued pork necks. The barbecue sauce itself is made in the Southern Tradition; oily, savory, and spicy from a small punch of chiles. This is definitely true East Texas barbecue; a style which is slowly fading away but at Gerard's it is definitely not forgotten.

We had this barbecue as we were passing through on our way to New Orleans. It was a simple but...

Just recently I ordered $52 of meat. Usually I order 3 orders of bones at a time, but this time I ordered whole chicken, ribs, links. The chicken was boiled or baked, the rib tops were boiled also. The links were mushy which means they contained bread filler and not meat. I smoke my own meat sometimes and this meat contained no SMOKE taste or smell period. I have know the bones are not WOOD SMOKED too, but I like them when you dip in the chili juice All I am saying I will not waste $52 again for meat I can bake or boil myself. Where is the slow cooked Wood on a pit. Where is the smoke flavor. Did I catch you at a time you ran out of wood? I will stick to the 3 orders of bones and leave the other mest alone....