Freedmen’s is no stranger to the pages of Texas Monthly.They made our list of the best new and improved barbecue joints in 2015 under the direction of talented former pitmasters Evan LeRoy and Chris McGhee. Now Bradley Robinson has taken the helm at the historic building. We worried that Freedmen’s might try to skate by on the strength of its great cocktails, sides, desserts (smoked banana pudding!), and interior (ancient stone walls, tufted leather upholstery). But in fact, the peppery spareribs are still smoky and the house-made sausage is as juicy as ever. The fatty brisket actually had us giddy. In tribute, we raised a glass of the bourbon-based cocktail they call the Ol’ Schmokey.
The juicy stories you crave, delivered to your inbox.
- With Theaters Closed, Austin Thespians Embrace Audio Dramas, Drive-through Musicals, and Plays by Mail By Trey Gutierrez
- Cabo San Doofus: Why Did Steve Adler Think It Was a Good Idea to Go to Mexico? By Dan Solomon
- The JNL Trailer Serves Up Old-school Barbecue and Community Spirit By Daniel Vaughn
- Jerry Jeff Walker, a Trailblazer of the Cosmic Cowboy Sound, Dies at 78 By John T. Davis
- What Brisket and Chocolate Have in Common (Besides Being Delicious) By Daniel Vaughn