Nathan’s BBQ
Owner Nathan Winklemann promises, “When the day is done my ribs are going to be right.”
Owner Nathan Winklemann promises, “When the day is done my ribs are going to be right.”
Harris says his barbecue is done “on the pit, straight stick, no gas, no electric.”
The Smoliks are no doubt an important family in the history of Texas barbecue.
This white-tablecloth stalwart in the Travis Walk
For now Jambo’s is a great barbecue joint in the Fort Worth area with an impressive sandwich and great ribs.
Make the drive, and you won’t be disappointed.
You’ve no doubt heard food described as “not terrible”. As for Hannah’s, it wasn’t terrible.
Just get there early, because they may be sold out.
Not everything we had was a homerun, but we'd be glad to bring back three friends and give that beef shin our best shot.
This was a solid meal even without the other meats.
A Lufkin staple for over 60 years, this basics-only spot is celebrated for its spicy, peppery, tender barbecue, as well as its deep-fried yeast rolls and fruit pies. The sliced beef plate was hearty, the brisket tender with just a hint of zesty spice, and the beans and creamy slaw were
We’ve got a friend who won’t eat food you have to carry to your table on a tray. Too bad, because this joint offers sublime barbecue and the kind of ranch-house-great-room atmosphere that people appreciate when hunting honest Texas cuisine. We loaded up our platters with ribs, sausage, turkey, beans,
They couldn’t even redeem themselves with the dessert.
We'll just say, order the barbacoa.
Heavy's has great sausage, so don’t miss it like we almost did.
Cousin’s has a good reputation for a reason, and they’re one of the few chains that does it right.
Try the green chile-cheddar pozole- it's delicious.
Getting top-shelf brisket here takes some effort, but it’s worth it.
With rattlesnake skin tacked to the particleboard walls, wagon wheel chandeliers, and black-and-white-checked tablecloths, Willie’s aesthetic can be described Little House on the Prairie chic.
Carry your order to a picnic table outside or settle down in the small room adorned with snapshots and a painting of a white-robed Jesus holding a miniature model of Gatlin’s in his hands.
Sides and desserts are solid, and those who don’t have to go back to work can choose from six kinds of beer on tap or dozens of other selections in bottles.
This may be the weirdest smoking routine in Texas, but it’s hard to argue with the results.
The $6.79 “Fill-er Up” baked potato stuffed with chopped beef is one of the better deals in town. The meats across the board are better than average. Also try the juicy smoked chicken and the unique potato salad with olives instead of pickles.
Doyle’s sauce is a regional specialty. He makes a brown gravy sauce from the flour-thickened pit drippings. It’s thick and heavily seasoned, and makes for great Texas toast dipping.
The best (and only) restaurant in Valera, TX.
By the time the meal was over, we were ready to shout “Go, Bobcats!”
Stop at Miller's in Belton, TX on your Austin-Dallas journey for some of the best BBQ in the state.
Along a stretch of I-10 with few decent barbecue options, Hinze’s made a good impression.
Some of the best barbecue in Amarillo.
This is “cowboy-style” barbecue, where the wood is burned to coals, then transferred to large metal pits in which the meat is placed on grates set about four feet directly above the heat.
This is barbecue worth sweating for.
2010: Originally opened in 1959, this joint moved to this location in 2004. It is owned and operated by John McClellan, a second generation pitmaster and the brother of Mike McClellan who runs Mike’s BBQ house on the other side of town. The interior is decorated mostly with dead animal
Barbecue Inn is a beloved restaurant in Houston, but not because of its barbecue. Ask a local where to find the best fried chicken, chicken fried steak, or fried shrimp—oh, the fried shrimp—and the seemingly unlikely name is likely to come up. I first ate there years ago with J.C.