Texas BBQ is Pringles leaning into its American heritage. This is a flavour from home, developed for the market that invented both Pringles and this style of sweet-smoky barbecue. It should be a home run.
It’s a base hit at best.
The barbecue is present. Sweet, smoky, with the tang that BBQ flavouring requires. It’s recognisably Texas-style, or at least the British imagination of Texas-style, all mesquite and molasses without any actual regional authenticity.
But like all Pringles, the uniform format flattens everything. The flavour is BBQ. It remains BBQ. It’s still BBQ fifty Pringles later. There’s no variation, no discovery, no moment where one chip is particularly well-seasoned or particularly crunchy. Just BBQ, constant and unceasing.
The sweetness issue
Texas BBQ Pringles are sweet. Noticeably, persistently sweet. After half a tube, the sweetness becomes cloying. The format encourages continuous eating, but the flavour discourages it. They’ve engineered compulsion and revulsion simultaneously.
A conflict that never resolves.
