After Phil Baker and his son, Wayne, had some success on the barbecue competition circuit, they decided it was time to do more more than feed judges. They opened Baker Boys BBQ in a metal building on the east side of Gonzales two years ago. Their selections exhibit a subtler post oak–smoke flavor than is typical of the area, and the variety is ample. Pork loin and pepper-crusted turkey breast are eminently juicy, while the homemade beef and pork sausage links are fantastic, serving as a proper homage to the region’s sausage-making traditions. Unique—as far as we know—is their smoked boneless chicken leg, crispy-skinned and stuffed with onion and jalapeños. Beautiful it’s not; tasty it is. For dessert? Layered banana pudding, made from the excellent recipe of Phil’s late mother, Virgie.
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