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  • I was quite disappointed in Selma's, and I've had BBQ all across the US. I know the difference between a genuine hickory wood smoke flavor, or apple wood, mesquite, or charcoal, but Selma's had the worst type: the "smoke" of burnt fat. Sooty, acrid, a greasiness without the richness of wood smoke. And the fried okra was clearly made with frozen pre-battered okra slices; somehow I expected that "Selma's Texas Barbecue" would serve genuine battered fresh okra, like you'd find in Texas, but obviously that's too much to ask for.
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