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Buzzie’s Bar-B-Q

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BBQ Rating

4.25

  • Opened

    1997

  • Pitmaster

    Harold "Buzzie" Hughes

  • Method

    Live oak; indirect-heat pit

Ordering brisket is a reflexive action for most eaters of Texas barbecue. And at a joint like Buzzie’s, with a reputation for expertly smoked beef, it’s truly a no-brainer. Where your tough choices come into play at this Hill Country standby is farther down the menu. If for some crazy reason you decide to order just one additional item, trust us when we tell you to go for the spareribs. This would mean forgoing the sausage, pork loin, turkey, and chicken, not to mention the standard side offerings, and a choice of peach, blackberry, or cherry cobbler and pecan pie. All of these are very fine foodstuffs, but on our last visit the spareribs were nothing short of heaven on a bone, substantial and smoky with just a hint of spice from the dry rub on their perfect crust.

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