Articles by Texas Monthly

BBQ
Two Bros. BBQ Market

May 16, 2013 By Texas Monthly

Local celebrity chef Jason Dady—who co-owns the place with his brother Jake and wife, Crystal—has gone the route of high-end barbecue in this north San Antonio location. Here, just about everything is done by hand and recipes are original. The brisket has a deep, rich taste; the crust is thick…

BBQ
Kirby’s Barbecue

May 16, 2013 By Texas Monthly

Kirby’s is a living testament to the adage, “Teach your children well.” Owner and pitmaster Kirby Hyden learned to smoke meats from his father, who learned from his father, and this family know-how proves to be a rich inheritance. In 1960 Hyden’s grandfather opened a joint called Holloway’s in a…

BBQ
Hutchins BBQ

May 16, 2013 By Texas Monthly

Last June, after a one-alarm blaze left their pit room in shambles and their business on hold, the father-son team of Roy and Tim Hutchins began to rebuild. They documented the process on Facebook, offering reports from the construction site and musing about the psyche of the Texas barbecue purveyor…

BBQ
Whup’s Boomerang Bar-B-Que

May 16, 2013 By Texas Monthly

You’ll smell Whup’s long before you see it, and despite signage and GPS, you’ll probably miss the left turn that you have to make from Business State Highway 6. This cozy joint is not so much off the beaten the path as on it: a small, tidy house on a…

BBQ
City Market (Luling)

May 16, 2013 By Texas Monthly

There are few places we love as much as the pit room at City Market. Entering the smoke-filled, glass-enclosed chamber at the back of the dining room is an experience you will remember for decades—a trip into an iconic, sacred space in the world of barbecue. Like Kreuz Market and…

BBQ
Kreuz Market

May 16, 2013 By Texas Monthly

We wanted to keep this renowned spot at the top of our list, where it’s been since our very first barbecue story, in 1973. But after repeated visits by various staffers, we had to be honest: we couldn’t. The brisket was consistently disappointing. The scanty fat on the “fatty” was…

BBQ
Black’s Barbecue

May 16, 2013 By Texas Monthly

Black’s has little in common with the more publicized Kreuz or Smitty’s other than that they are all in the same town. Instead of a mesmerizing encounter with a picturesque fire blazing at the end of an ancient brick pit like you’ll find at Smitty’s, at Black’s you’re funneled through…

BBQ
Cooper’s Old Time Pit Bar-B-Que

May 16, 2013 By Texas Monthly

Texas is in the midst of a barbecue renaissance, an age of smoky enlightenment. One need only sample the goods at new-guard establishments like Franklin Barbecue, in Austin, or Pecan Lodge, in Dallas, to realize it. Yet in the face of all this newfangled excitement, Cooper’s continues to soldier on—an…

BBQ
Hays Co. Bar-B-Que and Catering

May 16, 2013 By Texas Monthly

Longtime San Marcosans may recall this place as the former home of Woody’s, a barbecue joint that opened in 1984. It was taken over in 2007 by the Hernandez family, and in 2011 they changed the name to Hays Co. Bar-B-Que and Catering. Last we checked, this venue does welcome…

BBQ
Zimmerhanzel’s BBQ

May 16, 2013 By Texas Monthly

Only a few folks were eating lunch when we arrived in this small, well-lit room decorated with mounted deer, but since we had seen the massive pits outside and the piles of post oak, we speculated that a good meal was ahead. We were right. The fat on the brisket…