Best BBQ in Texas
- Thread starter JustinS09
- Start date
B
Bakertxst04
Guest
Just got back from David's BBQ in Fredericksburg. Brisket and ribs were very tender and juicy, even if the sausage was a bit dry. It's a good place to stop if you're in town.
I love these “Best BBQ” debates . . . . people get all worked up and passionate.
Debates about beef or pork, and the sauces, don’t even get me started on the different sauces . . . wood Vs. charcoal, and then there are all the debates as to which type of wood.
Yeah, BBQ debates are the best . . . But in My learned and considerable experience on the subject, I’ve come to the conclusion that the very best BBQ is whatever I happen to be eating at the time.
Debates about beef or pork, and the sauces, don’t even get me started on the different sauces . . . wood Vs. charcoal, and then there are all the debates as to which type of wood.
Yeah, BBQ debates are the best . . . But in My learned and considerable experience on the subject, I’ve come to the conclusion that the very best BBQ is whatever I happen to be eating at the time.
B
Bakertxst04
Guest
Hey all,
Wife and I are planning a trip to Houston and are looking for some recommendations for good BBQ.
Wife and I are planning a trip to Houston and are looking for some recommendations for good BBQ.
Truth in the heights has been great. It's the second location of the Truth BBQ in Brenham.
Blood Brothers in Bellaire has been selected on a few top bbq lists recently. I've only had them once and it had a ton of cracked black pepper in their seasoning.
Killen's BBQ in Pearland is also well known and highly regarded.
I would go to Truth if you get a chance. There's been a long line every time I've gone, but it's been worth it.
Blood Brothers in Bellaire has been selected on a few top bbq lists recently. I've only had them once and it had a ton of cracked black pepper in their seasoning.
Killen's BBQ in Pearland is also well known and highly regarded.
I would go to Truth if you get a chance. There's been a long line every time I've gone, but it's been worth it.
Miller's Smokehouse in Belton is solid. I'm not a huge chicken guy but their bbq chicken is incredible. Brisket is pretty good as well.
I'd love to see a list of overrated bbq places. Louie Muellers in Taylor is my nominee.
I'd love to see a list of overrated bbq places. Louie Muellers in Taylor is my nominee.
Mexibat's post in another thread just now reminded me I had BBQ Thursday last week.
Went to Hard Eight in Burleson. They have a few DFW area locations.
Place was absolutely packed on a Thursday night. I had about 3/4 lb of brisket and it was OK at best to be honest.
Buddy with me had Brisket and Turkey and had the same assessment.
Went to Hard Eight in Burleson. They have a few DFW area locations.
Place was absolutely packed on a Thursday night. I had about 3/4 lb of brisket and it was OK at best to be honest.
Buddy with me had Brisket and Turkey and had the same assessment.
My dad is from Taylor, he hates Louis Mueller. He's only taken me there once and I see why. Ridiculous price for above average brisket. Taylor Cafe across the street and Davis are better imo. Most Taylorites would agree.
Voltronjacko
Active member
I haven't been, but I've heard you don't go to Bill Millers for BBQ. You go for breakfast tacos, tea and desserts.
LSU Bobcat
Active member
Same experience at hard 8. Live in grapevine and drive by their coppell location everyday. I've swung by and picked it up a couple time on the way home. Very average BBQ. Do like meat u anywhere in grapevine. Maybe 5% of the time you go you might get dry brisket, but it's almost always very good and great beef ribs. Used to work at UTSW medical center and ate at mike Anderson's frequently. Top to bottom very good. From brisket, pulled pork sandwiches, to sides. Pecan oodge is good in downtown dallas but i didn't like some of their stuff. Sausage was very dry. None of the sides were good. Fried pork rib is ridiculously goodd.
Voltronjacko
Active member
Just saw thus. Baker Boys BBQ (Texas Top 50) are apparently alums and they catered during the ULM game. Pretty cool.
Their fried chicken is legit as well. Cue? Not so much.
Good news for the greater San Marvelous area, as Valentina's Tex Mex BBQ is moving from Menchaca in South Austin to Buda here in the next year or so. That should put it pretty close to my route from ATX > SM. Sure would be nice to snatch up a Real Deal Holyfield on the way to an 11am start...
Unless you're eating trash cue. Long before I was a cue snob, I remember eating Fuschak's and wondering how the hell that place stayed in business. I get why Salt Lick has stuck around forever despite their less than mediocre product, but Fuschak's didn't have any kind of ambiance or glutton pass to lean on.
My current favorite spot is Leroy & Lewis on S Congress. Their beef cheeks are the best smoked meat I've eaten in a long damn time.
Heads up: New Texas Monthly Top 50 comes out next week.
Cool thread w/ all the covers over the years:
Cool thread w/ all the covers over the years:
Top 50 BBQ Joints in Texas
Hays Co. Bar-B-Que & Catering
OPENED: 2007
PITMASTER: Michael Hernandez, 47; Michael Aaron Hernandez, 28; Jessie Miranda, 47
METHOD: Post oak; offset smoker
PRO TIP: Save some room for the juicy pork chop and the green-chile mac.
A lot has changed since this stalwart joint made our 2017 list. The old trailer has been replaced by a large building, a shiplap-and-corrugated-metal affair with tons of natural light. What hasn’t changed is the brisket, which, with its understated bark adding a rich depth to the flavor, continues to stand out, even in the meaty mecca along this stretch of the I-35 corridor. In fact, Hays Co. has made some improvements: the pork ribs are now a perfect balance of sweet and peppery, and there’s a selection of frozen mixed drinks, including the Hays Co. Raspa, a boozy slushy of Big Red and rum. Who knew barbecue and Big Red could get any better?
Hays Co. Bar-B-Que & Catering
OPENED: 2007
PITMASTER: Michael Hernandez, 47; Michael Aaron Hernandez, 28; Jessie Miranda, 47
METHOD: Post oak; offset smoker
PRO TIP: Save some room for the juicy pork chop and the green-chile mac.
A lot has changed since this stalwart joint made our 2017 list. The old trailer has been replaced by a large building, a shiplap-and-corrugated-metal affair with tons of natural light. What hasn’t changed is the brisket, which, with its understated bark adding a rich depth to the flavor, continues to stand out, even in the meaty mecca along this stretch of the I-35 corridor. In fact, Hays Co. has made some improvements: the pork ribs are now a perfect balance of sweet and peppery, and there’s a selection of frozen mixed drinks, including the Hays Co. Raspa, a boozy slushy of Big Red and rum. Who knew barbecue and Big Red could get any better?