Really no more than a hole in the wall, adjacent to the railroad tracks and a stone’s throw from the courthouse, this quaint lunch cafe is crazy busy; we endured twenty minutes of busy signal when we tried to call ahead. It would seem the delicious fare is worth it.
The Pit Room is still in its early phases. They plan to add dinner hours soon, and the menu will continue to grow. Look for some of the items next door at Jackson’s Watering Hole, which Sambrooks also owns. You might remember that name as the bar where Pappa Charlie’s
Corrugated metal walls and friendly service give a country feel to this joint near the bay. Your meat won’t have a crusty “bark,” because they don’t rub it with a thick layer of seasoning before it hits the smoker, but you will find a rosy smoke ring and subtle smoky
If you think barbecue sauce on smoked brisket is an abomination, then you might want to sit down. At the Pit BBQ in San Angelo, they cover sliced brisket with creamy peanut butter and grape jelly in a sandwich they call the Jail Break, and we loved every bite.
Bryan Mahoney was a catering veteran with a barbecue itch. When Dylan Johnson, the co-owner of Milo’s Bar in Arlington, called about a potential partnership for a bar and barbecue joint in Dallas, Mahoney was in. They opened the doors to Dylan’s Barbeque Saloon in 2015, with Johnson running the bar
This rustic spot is a find, with a varied menu of pizzas and pastas as well as accomplished seafood entrées, like blue crab–stuffed shrimp and mascarpone-accented risotto adorned with lovely grilled shrimp, bits of shaved asparagus, and colorful roasted red peppers.
It’s a reasonable facsimile of a barbecue joint, but the glass is spotless and the tin roof ain’t rusted.
The best brisket you'll find in Waco.
At One90 you can try something new that’s not offered at most other barbecue joints, because it’s not a barbecue joint. It’s a smoked meat sandwich shop.
In the heart of downtown, just across from the railroad tracks on Commerce, a new barbecue place (with a bit of a steakhouse thrown in) has set up shop in the dining rooms that once belonged to Ruth’s Chris. This is no informal barbecue joint but a true meat-eater’s retreat.
Intrinsic Smokehouse & Brewery has great brisket to go along with all that great beer, or vice-versa.
Try the smoked version of Windthorst Sausage at Zeke’s, and you’ll find a good reason to remember the small town.
The slices of meat are juicy, salty, and incredibly tender, while the smokiness lurks in the background.
Julian’s is a good barbecue joint with the potential to be great. And for Corpus Christi, it is as good as it comes.
When a joint executes the holy trinity as well as Baker Boys does, you’d be forgiven for overlooking its other meat options. But don’t make that mistake here. The smoked turkey, generous half chicken, roasted raspberry-chipotle-glazed pork loin, and chicken legs stuffed with jalapeño and onion should not be missed.
This new shopping center spot boasts a calm (no blasting TVs) but energetic atmosphere. Enjoy a complimentary bowl of miso soup while you peruse a large menu of sashimi, dumplings, grilled items, and rolls (we loved the Dragon). A nice selection of sakes makes pairing a cinch.
The brisket and ribs hold up just fine against other Waco barbecue joints, but diners looking for barbecue greatness should stick to Coach's barbecue on a bun options.
Pitmaster Randy Witt does an admirable job of getting the superb smoked chicken and giant spare ribs tender, without drying them out.
Cheerful colors add a tropical touch to this erstwhile corner store, where the service is as brisk as the spicy salsa that accompanies the warm tortilla chips. We stop by often, as much for the atmosphere as the Tex-Mex favorites like gooey cheese enchiladas and crispy tacos stuffed with spicy
Tejas Chocolate Craftory is proof that great Texas barbecue can happen anywhere, even in a chocolate factory.
18th & Vine Barbecue it is a restaurant where you can get good barbecue and take the picky in-laws who value reservations, a full bar, and a steak.
This is barbecue that makes you want to close your eyes so your mouth doesn’t get distracted.
The basic surroundings here belie an elevated menu that goes beyond the usual tacos and enchiladas. The chile relleno pleased us with its ground beef stuffing and mild roasted pepper. But the real star was a chicken breast topped with a sweet, tangy cilantro-and-tamarind sauce and garnished with nuggets of
If you’ve found yourself complaining that barbecue is getting too popular or too fancy, or that it’s somehow veering away from its roots, Winners BBQ is your antidote.
The brisket needs no adornment. It has great flavor and is imbued with melted fat to the point of decadence.
After almost a decade of hopping around East Austin in various food trucks (and sharing a space with a high-end convenience store), La Barbecue has found a permanent home. The new digs are covered in artwork that ranges from the sentimental, like the painting of LeAnn’s mother, Trish (she helped
A roomful of (mostly young) folks contentedly wielding chopsticks and slurping noodles is proof that this California chain has found its niche in Midtown. Piping-hot brussels sprouts tempura and cold Sapporo beers got us off to a good start, but we agreed that the No. 1 ramen bowl—tonkotsu black, with
The smoked and dried sausages are where the market shines. They are juicy, coarsely ground and well spiced.
The name of a storied Central Texas town—site of the infamous Chicken Ranch brothel celebrated in The Best Little Whorehouse in Texas—is apparently a magnet for thirtysomethings on the prowl for novel Mexican food. The Montrose-area haunt, from the owners of the Raven, along with other partners, is in fact
Even if the 300 migrants first given land grants in Texas didn’t make it to Blanco, Old 300 BBQ is still a good lesson in Texas history. The Hill Country joint is dubbed in honor of those original settlers; their names adorn the walls and modified Texas battle flags are etched into
The poultry needs no adornment. Slices of turkey breast were juicy, flavorful, and tender. The chicken was even more impressive. We’re not sure how they’re making money on it since a half chicken came along as one of the options on our three-meat combo plate. This is where all that
One small tweak made a big difference for this spicy, balanced barbecue.
