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Austin’s BBQ and Catering

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BBQ Rating


  • Opened


  • Pitmaster

    Ron Janow

  • Method

    Pecan; indirect heat-pit

This converted gas station, its service bays occupied by two portable cast-iron pits, immediately filled our tanks with pecan-smoked brisket and tender pepper-crusted pork ribs. The fresh coleslaw made up for a tomatoey sauce better suited to pasta. We ignored the five chain-link-enclosed picnic tables and ate by the car—whose own tank was soon filled by the Buc-Ee’s next door.

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