Dinners from Hotel Hickman come with two sides, a biscuit or wedge of cornbread, and dessert, so when we returned home, we unpacked a veritable chuck wagon. With so many relatives, we managed to tuck into all the options. A full rack of baby back ribs was nicely spiced and tasty without any sauce, the meat tearing easily from the bones. The Texas-style brisket, too, had great flavor, though I found it a little lean--not a problem for everyone in the group. The "Hotel Hickman" sausage--smoky and meaty, spicy with flavorings and chilis--was a crowd favorite.
I was dubious about the barbecued boneless pork loin, suspecting it was too lean to survive hours of cooking, and unfortunately my suspicions were confirmed. Sawdust dry, the slices fell into powdery shreds at the touch of a fork, and the sauces couldn't repair the damage. The same held true for the freakishly large boneless, skinless chicken breast that stood in for an advertised half chicken. Pork shoulder and whole chickens would have fared better, so I'm not sure why the fellows at Hotel Hickman are using the more expensive, but less appropriate, cuts.