Q.L. Stevens had some years on him back in the 70s when I first went there. The 20-somethings working there now must be his grandkids or great-grandkids.
What is the SAME is the schedule. QL would start cooking the meat on Monday and didn't start derving until Thursday, but you could see the chimney smokin' on Monday. They still only serve Thur-Sat, but I don't know if they start cooking on Monday as I don't liVe on that side of town any longr and part of road has been blocked off & no longer runs all the way around from the wire mill to Central High.
What is DIFFERENT is the sauce. They used to have mild, regular (hot) and extra hot. A lot of people simply could not handle the extra hot. I have seen people raise a rib to their mouth and gasp for air, practically hicupping, before they even got a bite. I saw people waste their entire order because they couldn't eat it.
Now you get the same sauce whether or not you ask for extra hot, and it tastes like they buy it ready made in gallon jugs. Not at all the same, but still good. And the meat is still good. I take it home and add El Yucateco vinegar-free habanero sauce and get a reasonable facsimile of the good ol' days.
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC.