The entrance to Nathan’s BBQ is around back of the Buccaneer Food Store, so it can be hard to find, but I let the smell of the smokers guide me. The aroma was reminiscent of the many charcoal burning barbecue joints in Memphis. Nathan’s uses oak lump charcoal from B&B along with a few sticks of pecan wood. But the ribs are the top priority here. The charcoal heat did wonders on the bark, which was generously seasoned with salt and black pepper. As owner Nathan Winkelmann said, “When the day is done my ribs are going to be right.”
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Nathan’s BBQ
Brenham
Barbecue
$
Owner Nathan Winklemann promises, “When the day is done my ribs are going to be right.”
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Nathan’s BBQ
State Highway 290 runs right through the middle of Brenham, Texas, a town know more for ice cream than smoked meats. Its location makes it a perfect mid-point stop for road trips between Houston and Austin. Living in Dallas I don’t travel this route much so I made a point
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