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.
The dinnertime menu is more elaborate—Szechuan duck leg and Moroccan lamb shoulder. Like we said, not your typical joint.
By the time the meal was over, we were ready to shout “Go, Bobcats!”
Watching the knife man cut the brisket reminded us of the carving station at a hotel banquet.
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.
Frank, who was an infant when his parents opened the restaurant, is really not all that cranky anymore.
Fatboy’s may not hit on all cylinders, but good brisket is hard to come by in these parts, and that alone makes Fatboy’s worth a stop.
Kirby’s is a living testament to the adage, “Teach your children well.” Owner and pitmaster Kirby Hyden learned to smoke meats from his father, who learned from his father, and this family know-how proves to be a rich inheritance.