Hays Co. Bar-B-Que and Catering
While we waited in line, a friendly customer recommended the pork chop, so we started there. It was a stunning piece of meat. A generous slice had almost a bark of pepper on one side, and while it was a tiny bit dry, the taste had the perfect amount of smoke. The brisket, which is Certified Angus cooked for eighteen to twenty hours, boasted a nice half-inch smoke ring and pepper on the exterior, and the pork ribs were fine and meaty. Two kinds of homemade sausage appear on the menu—jalapeño-cheese and regular—and at the suggestion of a counter person in the cafeteria line, we got the jalapeño-cheese. It was tied in a ring and had a perfect snap (beef and Boston pork butt go into the filling). The turkey proved outstanding, with a peppery exterior, smoky flavor, and a juiciness that made the slice glisten.
City: San Marcos
Method: Post oak; indirect-heat pit
Pitmaster: Michael Hernandez; Aaron Hernandez (since 2009); and Omar Serna (since 2012)
Pro-tip: The musard sauce is as good as City Market's.
You might find yourself pulling in here after a long stretch on I-35, not expecting much. Michael and Asenette Hernandez’s place sits on the frontage road alongside other restaurants you’ve probably never heard of. But two steps inside the door, …
Longtime San Marcosans may recall this place as the former home of Woody’s, a barbecue joint that opened in 1984. It was taken over in 2007 by the Hernandez family, and in 2011 they changed the name to Hays Co. …
You won’t find it if you’re not looking for it. Hidden at a blind curve a good ways outside of town, and definitely not in view of the Interstate, Hays Co. Bar-B-Que has been flying under the radar. It didn’t …