City Meat Market

May 15, 2013 By Texas Monthly

A welcome landmark on U.S. 290 between Austin and Houston is the boxy brick building of City Meat Market, in Giddings. The red painted sign reads “Bar-B-Q and Sausage”—sausage being one of their specialties. Walk through the main room, with its high ceilings, two rows of tables covered in…


Jan 20, 2013 By Jordan Mackay

Hot hurdling in Giddings, super six-man football in Gordon: Ten towns that got game.

TMBBQFest, “23 Pitmasters in 23 Days”: City Meat Market

Oct 24, 2011 By Jessica Huff

Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we're featuring Gerald Birkelbach, 55, of City Meat Market in Giddings. For more info, visit their page on Photographs by Daniel Vaughn. What is your heat source? Post oak. Who did you learn your craft from? I learned it right here with on the job training starting 37-and-a-half years ago to be exact. What’s your signature meat? I think our signature meat is the pork Boston butt and the pork ribs. Sauce or no sauce? It is offered, yes. I do it both ways though to be perfectly honest. It depends on how I feel. We also make a jalapeno pepper sauce that’s on the tables and if I want sauce I’ll use that over BBQ sauce.

City Meat Market

Jan 22, 2011 By Daniel Vaughn

You may remember from the first review that City Meat Market, in Giddings, makes their own sausage for the market as well as providing it to Snow’s. After trying it at Snow’,s we wanted a good comparison of not only the sausage but the brisket as well. I…

City Meat Market

May 16, 2009 By Daniel Vaughn

Thousands of drivers a day pass through Giddings along Texas Highway 290 on their way between Austin and Houston. They would all do themselves a favor if they stopped right in the center of town to sample the fine meats smoked at City Meat Market. This is a true meat…

City Meat Market

May 21, 2008 By Texas Monthly

This friendly shop with blackened walls has been going strong for more than sixty years, and the locals swear by it. Though the brisket was average the day we went, everything else was excellent—pork, sausage, and chicken, all smoked with post oak in an iron-lined and tile-covered brick pit.

Acting Up

Nov 1, 2006 By Katy Vine

At the Giddings State School, violent teenagers come to terms with their horrific crimes—and learn how to avoid committing them again—through role-playing exercises in a jailhouse version of group therapy. This is what your tax dollars are paying for? Well, it works. For a while, at least.