When I was in Victoria a couple of weeks ago, I tried a new barbecue restaurant a friend had recommended, Big Mo's BBQ at 1301 Sam Houston Drive. It's in a former Pizza Hut not far from my old high school, though I can't say that I remember ever eating pizza there. The reality is that the pizza venue probably came and went since I graduated.
But back to Big Mo's. The friend not only recommended the restaurant, but also gave me samples of its smoked chicken and brisket, both extra lean and thinly sliced, which she had in her fridge. They were moist and delicious. I also tasted the green beans, which had a delightful, smoky flavor themselves. I'm not a fan of potato salad, so I passed on that, but my friend assured me it was good, too. After this preview, I stopped in at Big Mo's a few days later and ordered a sliced brisket sandwich. It wasn't quite as lean as the brisket I'd tried earlier, but still mighty tasty. Next time, I'll order the "Extra Lean Trim" version.
While waiting for my order, I looked around the spic-and-span dining room and studied the menu. Turns out that Big Mo's is a spin-off of a longtime area barbecue favorite called McMillan's Bar-B-Q & Catering, in Fannin, southwest of Victoria. Louis McMillan has, in effect, passed the torch to his daughter and son-in-law, Teri and David Moten, the owners of Big Mo's. My judgment: The apple doesn't fall far from the tree.