Opie's Barbecue

BBQ |
September 15, 2015

Smoking With Mesquite

Before the phrase “mesquite-grilled” became a common descriptor on hoity-toity menus of restaurants trying to prove their Texas bona fides, and before backyard cooks bought mesquite chips by the pound to add an “authentic smokehouse” flavor to their meat, the mesquite was a scraggly tree that people in the Southwest considered

BBQ |
August 27, 2014

Interview: Seth Glaser of Opie’s BBQ

Pitmaster: Opie’s BBQ; Opened 1999Age: 27Smoker: Wood-Fired Rotisserie SmokerWood: MesquiteTodd and Kristin Ashmore are the owners of Opie’s BBQ in Spicewood. A few years ago Seth Glaser married their daughter, and shortly after he started working there. At first, it was just a

BBQ |
August 25, 2014

Woody the Pit Feeder

Around back at Opie’s BBQ in Spicewood is a contraption like none I’ve seen at a barbecue joint. They call it Woody, and it feeds mesquite logs into the fire at night.Kristin Ashmore with WoodyKristin Ashmore is the co-owner of Opie’s. She lives close to the restaurant,

BBQ Joint Reviews |
May 16, 2013

Opie’s Barbecue

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

BBQ Joint Reviews |
November 25, 2010

Opie’s Barbecue

Making it past the new sign outside, I entered into the dining room where I ordered a half rack of the sweet and spicy baby backs, a chunk of brisket, and some jalapeno cheese sausage. The sausage had great spice and flavor. The meat was incredibly moist with

BBQ Joint Reviews |
September 20, 2010

Opie’s Barbeque

GUEST CONTRIBUTOR: Here’s the winning entry for the Texas Monthly BBQ Festival ticket giveaway. Jacob Reach offers this great review of Opie’s.The nice thing about making a BBQ trip with a lot of friends is that everyone will end up ordering something different, and with bartering you can

BBQ Joint Reviews |
May 21, 2008

Opie’s Barbecue

The prime rib at Opie’s is so tender you almost feel sorry for it. How will it protect itself? It lacks the brisket’s seasoned black bark, the baby back ribs’ sweet, chewy crust, or the all-pork jalapeño sausage’s threatening heat. Also try the tater tot casserole and the homemade, bigger-than-a-child’s-head