Opie’s, like Cooper’s, is a pick-your-meat-from-the-show-pit kind of joint. Full Custom Gospel BBQ
Rating: 4.5 Opened: 1999 Pitmaster: Marco Oglesby, age 31 (since 2007) Method: Mesquite; indirect- and direct-heat pits Pro tip: Most of the desserts can feed a crowd.
Upon walking through Opie’s front door you will immediately be confronted by a gleaming black metal box. If it’s your first visit, you’ll probably think to yourself that this behemoth is a little too clean and a little too showy to contain top-quality barbecue. But just wait until the lid is lifted, and you’ll begin to quiver a bit in the presence of a beautiful bounty of meaty goodness. Opie’s, like Cooper’s, is a pick-your-meat-from-the-show-pit kind of joint, and once you recover from your swoon, an attendant is standing by to assist you in your selections. We recommend getting the brisket, a little bit of both the regular and jalapeño sausage, half a rack of sweet-and-spicy baby back ribs, and one of Opie’s enormous pork chops (there are also pork spareribs, pork loin, pulled pork, beef ribs, and chicken). Proceed to the counter for slicing, weighing, and paying, and get some sides while you’re at it. The spicy corn is great, as is the decadent tater tot casserole (and beans are gratis). Find a table in the large dining room and ready yourself for moist and tender brisket with a perfectly seasoned black bark, lovely baby backs, hearty sausage, and the absolutely stunning (in both appearance and flavor) pork chop. All are sublimely smoky, just the way the good Lord intended. If you’re still conscious after this bonanza, look for the off-menu Coca-Cola cake.
9504 E. Texas Hwy. 71, 830-693-8660. Open Mon & Tues 11–4, Wed & Thur 11–7, Fri & Sat 11–8, Sun 11–7. opiesbarbecue.com