They now serve, alongside house-roasted-cacao truffles, superlative smoked meats. Bild von Louie Mueller Barbecue, Taylor: Menu - Schauen Sie sich 902 authentische Fotos und Videos von Louie Mueller Barbecue an, die von Tripadvisor-Mitgliedern gemacht wurden. Rating: 4. Opened: 2011Pitmaster: Robert Payne, 73Method: Oak; indirect-heat pitPro tip: Go on the early side. A couple of years later, Aaron Franklin published a best-selling cookbook and won a James Beard award for best chef in the region, a first for a pitmaster. Rating: 4.5. Rating: 4. Rating: 4. Pitmaster Darren “Heavy” Bernal took over the old McBee’s Bar-B-Que, inheriting a small, cozy dining room and adding a couple of Southern Pride rotisseries, which pump out fragrant mesquite smoke. On occasion, they’re in a hurry to get a brisket out and the fat doesn’t render enough, but that’s a very rare flub. Has a UT Professor Found a Way to Stop COVID-19 Vaccines From Spoiling? Husband-and-wife owners Russell and Misty Roegels have been operating at this location since 2001, but three years ago they said goodbye to their Baker’s Ribs franchise and went their own way. Rating: 4. Get directions, reviews and information for Louie Mueller Barbecue in Taylor, TX. Das Bayerische Rote Kreuz ist einer der größten Wohlfahrtsverbände und die führende Hilfs- und Rettungsorganisation in Bayern. Tue–Sat 11–5:30 or till meat runs out. On this video we get a behind the scenes look at Louie Mueller Barbecue in Taylor Texas. A mere eight years later, after making our Top 50 list, they moved into bigger and better digs. Our best recipes and favorite places to eat. But the star of the show may be the girthy pork-and-beef sausage from Pollok’s in Falls City. It’s another of the signature recipes that make this spot unique. Four years later, the answer is clear. Pitmaster Greg Gatlin used to be a defensive back at Rice, which was no doubt good mental training for running a barbecue business. Louie Mueller Barbecue, Taylor, Texas. Founder Roland Lindsey still stops in often to eat and check on the joint he opened in 1968. It includes the principal University library – the Bodleian Library – which has been a legal deposit library for 400 years; as well as 30 libraries across Oxford including major research libraries and faculty, department and institute libraries. Louie Mueller Barbecue has been described as a "cathedral of smoke" due to producing the finest BBQ in all of Texas since the restaurant opened its doors in 1949. Order some of the jalapeño-cheese rice as a side or try the duck and sausage jambalaya. And if you’re running late, check social media to see what’s sold out. The pork ribs, hefty and high quality, beat the sausage, which is nice and coarse but awfully salty. The USDA Prime brisket is rich, juicy, and encased in a well-balanced pepper-and-salt bark. Get some. Rating: 4.5. They need to, because while Campos’s passion is smoking meat, he has another full-time job, as deputy sheriff in Reeves County. Standout desserts, handled by Momma Miller, a.k.a. She was referring to Matt Proctor, the founding pitmaster of Stillwater, who’d been summoned to Austin to grill for a cohort of visiting Aussies. Opened: 2016Pitmaster: Michael Wyont, 28Method: Post oak; offset and reverse-flow smokersPro tip: Order extra of the homemade pickles. Taylor, Texas / Louie Mueller Barbecue / Louie Mueller Barbecue menu ; Louie Mueller Barbecue / Menu. The pork ribs come in two options, glazed and unglazed, the former sweet and tender, like meat candy. These days all it takes are a few raves on Yelp, and it has a good chance of success. A bustling lunchtime crowd tucks into Thomas’s masterfully executed fare. Rating: 4.25. Opened: 2011Pitmasters: Bill Dumas, 49; Alan Mykal Jackson, 24; Lance Kirkpatrick, 47; Christopher McGhee, 29; and Andy Stapp, 26Method: Post oak; indirect-heat pitPro tip: On Southern Comfort Sundays, you can indulge in the likes of smoked chicken wings and “hog-rub fries.”. Restaurant (512) 352-6206Office (512) 365-1700, Wed-Sat 11-4 pm (or until sold out)We will be CLOSED Saturday, November 7th.Thanksgiving Week Schedule:Wednesday 11-4 pm or sell outThursday CLOSEDFriday CLOSEDSaturday 11-4 pm or sell out. We have recommendations, but everything on the menu is superb, from the Black Angus Prime all-natural brisket and the beef rib in a black-pepper jacket to the Duroc pulled pork and the succulent whole chicken. At this rate, our next fifty best could come solely from our five or six biggest cities. Freedmen’s is no stranger to the pages of Texas Monthly. Cash only. 206 W. 2nd, 512-352-6206. On our stroll up to the counter, we perused vintage knickknacks and newspaper clippings lauding the proud Czech family’s history of smoking meat in South Texas since 1928. But in fact, the peppery spareribs are still smoky and the house-made sausage is as juicy as ever. The cult-level popularity of barbecue has permanently changed the old landscape. Tue–Fri 11–8, Sat 11–3 or till meat runs out. So enjoy the scenic country roads and let those extra miles make you ravenous. But mainly Louie Mueller is a court because it has served its subjects wisely and well. Plus, the roomy place, with beer signs and communal tables, is fun for families and groups. Owners LeAnn Mueller (yes, of the Louie Mueller clan) and Ali Clem have hunkered down at the Aztec Food Park in their fancy new food trailer. Tucked inconspicuously in the back right-hand corner of the building, its dark windows don’t let on about the meat magic happening behind them, but, boy, is it. Mon–Sat 10:30–9. Now, the Corsicana Joint Is Back. Opened: 2015 Pitmaster: Arnis Robbins, 33Method: Oak; offset smokerPro tip: Grab a free Shiner from the beer tub while you stand in line. Hutchins gets about a thousand hormone-free briskets a week almost entirely from Aspen Ridge, out of Greeley, Colorado. Menu & Reservations Make Reservations . The first bite announces the fact that youthful proprietor Leonard Botello IV has been an admirer of the handiwork of other masters of the craft, notably Franklin Barbecue’s Aaron Franklin. 431 Likes, 4 Comments - George Mason University | GMU (@georgemasonu) on Instagram: “"As a freshman at Mason, I had difficulties being on my own for the first time. Opened: 2016Pitmaster: Grant Pinkerton, 28Method: Mesquite and post oak; offset smokerPro tip: Stay late and enjoy a cocktail from the bar. One example is a recent dry-aged-brisket kick—yep, like dry-aged steaks. 1301 N. Tennessee, 972-548-2629. For sauce lovers (it’s okay, we know you exist), neither the regular nor the hot option will let you down. Which brings me to a final trait of this moment we’re in: variety. we loved the atmosphere too, pure Texas BBQ joint. He had driven all the way to Lockhart to eat at the legendary joint Smitty’s and, in his words, “to try to figure out the true meaning of barbecue.” Walking past Smitty’s floor fire pit, feeling the heat of the ancient ways, he saw the future in the past. Opened: 2014Pitmasters: Michael Black, 28, and Mark Black, 28Method: Post oak; indirect-heat pitPro tip: One of the few Austin barbecue joints on this list that’s open on Mondays. Restaurants serve butter-tender beef ribs and name-check the ranches they hail from on their menus. Periodically, trays of aromatic meats are toted inside to be sliced by the efficient crew overseen by Kim, Bexley’s wife, in the small dining room. Mon–Wed 11–2:30 & 6–9, Thur & Fri 11–2:30. Finally, the enterprise’s size and character assure its place among barbecue royalty: vast rooms filled with a fragrant, smoky haze, walls cured to the color of post oak, an array of venerable wooden tables and chairs. For dessert? Opened: 2010Pitmaster: Justin Fourton, 40Method: Post oak and hickory; indirect-heat pitPro tip: There’s no wait if you can find a seat at the bar. The fluorescent lights and the low ceiling fade from consciousness as you dig in. The pitmaster sandwich is another winner, with three meats, slaw, and the welcome bite of fresh jalapeño. Walk to the end of the line and start inching along (it’s like going through airport security). Federal government websites always use a .gov or .mil domain. Somehow you must leave room for one of Truth’s five or so different monster cakes, which Botello’s mother, Janel, makes from scratch. It’s all cooked in an array of unique offset smokers, and the sausages, both the original pork and the jalapeño-cheese beef version, are still handmade. It didn’t take long for them to get out of the shadow of Lockhart (Terry’s brother, Kent, runs the Black’s in that city as well as two other locations) and make their own mark on Texas barbecue. Opened: 2015Pitmaster: Mario Dominguez Jr., 40Method: Oak; indirect-heat pitPro tip: The pitmaster’s mom makes the desserts, so get whatever is on display. They even make their own tortillas here, using fat drippings from the brisket. With a little help from his friends: there’s his tireless wife and co-owner, Stacy; Benji Jacob, his best friend since high school, who tends the front of house and the restless line of customers; and meat master Braun Hughes, who ensures that a hundred or more briskets come out perfect every time. it was well worth it." The ample pork spareribs had a barely sweet crust and ideal tenderness. Family owned and operated for 3 generations, Louie Mueller Barbecue has been serving the finest authentic Texas barbecue since 1949! Visit on the weekend to fully appreciate the bar, craft beers, and live music. The word “craft” in the name also refers to a short list of fine homemade sausages such as kielbasa and andouille and the occasional specialty like coarse lamb-and-beef with tangerine zest, courtesy of owner Tom Micklethwait (the “th” is silent, by the way). As for sides, both the sauerkraut and German potato salad have nibblets of brisket for added heft. Or go for the pork chop, a pink, pepper-crusted behemoth that could feed four. The fatty brisket bests the lean, but the pork ribs are reliably meaty, and all three homemade sausages have a nice snap. The beef short ribs, available only on Saturdays, are damn near perfect. Not only is its building a former basketball court/gymnasium, its place in the history of Texas barbecue is unquestionably regal. Louie Mueller Barbecue, Taylor, Texas. Get our weekly newsletter, filled with good reads, news analysis—and updates on special events. It’s a trick to give the brisket the grilled flavor of direct-heat cooking, but in an indirect heat smoker. For dessert? We completed the meat trinity with the house-made pork-beef jalapeño sausage, and for a palate cleanser, we wolfed down some pecan cobbler and Stillwater’s legend-in-the-making banana pudding. Barbecue aficionados have already sniffed the joint out, though—the line was deep at nine o’clock on a weekend morning, with bleary-eyed customers ordering everything from brisket-and-egg tacos on handmade tortillas to Shanghai sandwiches (chopped brisket and sausage on a homemade bun). Say yes to homemade tomato-serrano salsa and guacamole in your taco. The smoke room at City Market is worthy of a barbecue-lover’s bucket list. Oh, and leave room for buttermilk pie. From the outside, the Granary looks like hipster barbecue. Tue–Sat 11–4:30. 1309 Rosewood Ave, 512-791-5961. Now his brisket ranks with his YouTube mentors’. Once safely inside, you’ll take comfort in the wood-paneled walls, shiny picnic tables, dainty window coverings, and hospitality of Robert and Penny Payne, retirees turned pitmasters who work out of what looks like a home kitchen. Tue–Sun 11–3. All of their meats are shipped fully-cooked in vacuum-sealed packaging. Rating: 4. Find the Louie Mueller menu HERE: ... Texas Barbecue - Louie Mueller BBQ, w/ Wayne Mueller, How to trim a brisket. They’re good people, and they produce great, highly distinctive ’cue, thanks largely to a dry rub consisting of, among other things, turmeric, cumin, curry powder, and smoked paprika. 2M Smokehouse opened last year and quickly gained traction. Opened: 2016Pitmasters: Michael Sambrooks, 31, and Bramwell Tripp, 33Method: Post oak; offset smokerPro tip: Order the house-made chicharrones and drizzle them with hot sauce. Rating: 4.25. Concentrating on ribs at first, Shaw came up with a piquant eleven-spice rub and a sweet glaze. Cattleack is the project of Todd David and his wife, Misty, who’ve given it all their love and then some. Wed–Sun 11–6 or till meat runs out. Vera’s time-honored method has been grandfathered in, and some suspect that local politicians simply couldn’t imagine life without their barbacoa tacos. Es gliedert sich in 73 Kreis-, 5 Bezirksverbände und die Landesgeschäftsstelle. Mon–Fri 11–6, Sat 10–6. Rating: 4.25. Wed & Thur 11–9, Fri & Sat 11–10, Sun 11–9. Louie Mueller BBQ – Taylor, TX Family-run Louie Mueller has been serving up authentic Texas barbecue since 1949. Rating: 4.25. Opened: 2008Pitmaster: Darren “Heavy” Bernal, 55Method: Mesquite; Southern Pride rotisseriesPro tip: Chopped brisket, pinto beans, and barbecue sauce make a fantastic Frito pie. Louie Mueller Barbecue; Menu; Louie Mueller Barbecue 206 W 2nd St, Taylor, TX 76574 (512) 352-6206 View Business Details. With roots in Mexico, barbacoa became a mainstay on South Texas ranches, where cowboys were hungry and cow heads were plentiful (Texans were expert at nose-to-tail eating long before it became trendy). 9001 E US Hwy 377, 817-396-4758. Many a barbecue joint is named the Shack. 1404 N. Sarah DeWitt Dr, 830-519-4400. Opened: 1993Pitmaster: Stephen Joseph, 49Method: Post oak; indirect-heat pitPro tip: Ask about the “Swamp Fries challenge.”. Thur–Sun 11–4. By 11 a.m., customers are queueing up for thick-cut brisket, monster spareribs, and signature green-chile hominy. Tue–Sat 11–7. Today, most commercial barbacoa is steamed or done in pressure cookers to comply with health codes. While the brisket is satisfying and smoky, it’s the pork ribs (both baby backs and St. Louis–cut) that are the winners: tender, juicy, and with an excellent rub. Update: Freedmen’s closed in 2018. Rating: 4.75. The beef ribs (offered daily) were long gone, but the pork spareribs we ordered were just the right amount of sweet. ), and interior (ancient stone walls, tufted leather upholstery). Part-beef, part-pork, and all-around flavorful, it boasts a snap that is particularly satisfying. Oh, one final thing: Thursday’s lunch special, a smoked pastrami Reuben, is deliriously good. 201 N. Polk, 903-665-2341. Something moved Mike Thomas to purchase his first barbecue pit at the State Fair of Texas in 1988, and Kaufman County should be grateful for that. Prepare to feel the earth move, because, yes, it’s that good. Named the Top BBQ joint in Texas in the inaugural issue of Texas Monthly's Best list in 1973. “Matt’s gone to feed the governor,” Emily Hall told us on our visit. Rating: 4.25. Part 1 - Duration: 22:48. The sausage’s snap was almost audible at a distance, with an equally impressive pink interior that was juicy and pleasantly coarse. He should focus next on the pork ribs, which taste fantastic but can be a tad tough. It’s not crazy to order a couple of extra ribs to tide you over during your drive back to town. Until, that is, they try the meat. Oh, and a full bar. Scott Moore and his partner, Michelle Holland, had a problem: their bean-to-bar chocolate business had a loyal following but not enough revenue. Opened: 2015 Pitmasters: : Scott Moore Jr., 53, and Greg Moore, 51Method: Post oak; indirect-heat pitPro tip: The carrot soufflé will change your mind about what’s possible in a barbecue side. Opened: 2010Pitmaster: Mike Thomas, 56Method: Hickory; indirect-heat smokerPro tip: Don’t miss the gooey chocolate pecan pie from Thomas’s wife, Cyndi. 1701 S. Texas Ave (new location), 979-778-3662. The smoked turkey and pork ribs are both admirable, but instead of regular sausage, get the poblano-and-Oaxaca-cheese version. One of our signature items, our all-beef brisket is our most popular selection. 12,677 likes. Unassuming at first glance, it’s welcoming on the inside, with Texana kitsch and corrugated metal walls. Ditto the velvety shreds of pulled pork with bits of crunchy, caramel-hued crust. Rating: 4.25. He even imports his joint’s namesake oak from the Hill Country. Opened: 2015Pitmaster: Travis Heim, 28Method: Oak; indirect-heat pitPro tip: The bacon burnt ends have healing powers. With the exception of the chicken, which was slightly lacking in flavor, all the meats were top-notch. Final don’t-miss? Mon–Sat 11–8, Sun 11–6 or till meat runs out. Rating: 4. A new method Joseph was trying for the smoked turkey breast was also a winner. Eventually he opened his own place. —Daniel Vaughn. The beef is tender enough to cut with a spoon but holds together until the first luscious mouthful. Founder Louie Mueller handed over the reins to his son Bobby in 1974, who ran the smoker for over three decades before his son (third generation owner/pitmaster) Wayne Mueller … 1109 W. Magnolia Ave, 817-882-6970. After many barbecue “research” trips, he built a brick pit and eventually converted his home on Hidalgo Street into a barbecue joint. The cuisines getting fused are barbecue and tacos. 62 talking about this. Rating: 4.25. Still, I won’t complain too loudly, because cities also have armies of amateur reviewers who demand the best. Come by for dinner, a beer, and live music and show your Texas pride with our t-shirts, hats and drinkware. 2227 S. Mobberly Ave, 903-753-8409. With its rounded corners and neatly painted garlands of oak leaves and acorns, Micklethwait’s fat little cream-colored trailer looks like part of a Hobbit community. The Best Barbecue in Texas can now be delivered to you! 26608 Keith, 832-592-1184. 2014 Paramount, 806-331-2271. Kolaches, of course. Our suggestion? (New location starting in June: 2027 E. Cesar Chavez.). Four years ago, Franklin Barbecue was our hands-down pick for best barbecue in the state (i.e., the world). Other standouts are jalapeño-cheese grits; a creamy, mustard-rich potato salad; and chef-quality lemon poppy-seed slaw. Louie Mueller Barbecue. “Democratic” is hardly the word for an hour-long wait for a $35 beef rib. Opened: 1978 (current location since 1991)Pitmaster: Tim Hutchins, 36Method: Oak (brisket only) and pecan; indirect-heat pitsPro tip: “Texas twinkies”—brisket-stuffed jalapeños wrapped in bacon—are sold on weekends. As for pork, the pulled stuff is nothing special, but the ribs are quite nice, with a magnificent bark. 604 W. Young, 325-247-5713. Since the departure of smoke shaman John Lewis for South Carolina, a string of young pitmasters, four in the past two years, have kept the oak fires burning, while Francisco “Franky” Saucedo has remained the steady influence. The homemade white bread will make you reassess the spongy store-bought stuff. There are sides of potato salad, coleslaw, and Southern-style vegetables to round out your repast, as well as gratis beans. Elartikler som fx lamper og adaptere gør campingferien lidt mere luksus. That location opened in late 2016 with a new fleet of smokers, a much larger staff, and a well-appointed bar designed to bring in a hip crowd. Opened: 2013Pitmaster: John Sanford, 60Method: Post oak; wood-burning gas-assisted rotisseriePro tip: You can eat on a second-floor balcony that overlooks the racetrack of MotorSport Ranch, a sports car club. Decades ago, a barbecue trailer on a farm road could dry up and blow away in between customers. Taylor has lots of great places to eat, but none better than Louie Mueller Barbecue. ', erstellt von Vera. The brisket’s smoky crust invites you back with every bite, and the fat is so well rendered it’s like butter. Fastidious technique is evident in everything he does, be it subtly smoked brisket with expertly rendered fat and salty bark or mountains of succulent pulled pork with a hint of sweetness. 1612 S. I-35, 512-392-6000. Rating: 4.75. On a lean cut of Franklin brisket, a line of soft, yielding fat gilds the edge, carrying with it the vanilla-tinged flavor of oak smoke and a black-pepper bite. Greene calls it his universal rub—“because I put it on everything”—and you’ll taste it most clearly on the tender pork ribs. Sat 8–1:30 or till meat runs out. In 2015, he took over the location of the original Bodacious mini-chain from founder Roland Lindsey. Now he’s back in his hometown with a barbecue joint of his own. Like many, pitmaster Lance Kirkpatrick learned his technique in the barbecue belt of Central Texas. Update: Rio Grande Grill closed in 2018. 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True, there’s no ambience, but as we sat in our rental car, eating the best barbecue in Whitney, we really didn’t mind. 1906 E. Cesar Chavez, 512-605-9696. Opened: 2008 (relocated 2016)Pitmasters: Dirk Miller, 53, Dusty Miller, 29Method: Post and live oak; indirect-heat pitsPro tip: Check the meat case for take-home options like Miller’s Grillers sausage packs. Wed: 11am-4pm; Thu: 11am-4pm; … The brisket on a recent visit was moist and flavorful, boasting a smoky, semisweet aftertaste (no assistance needed from the excellent mustardy sauce). And have a homemade cookie ice cream sandwich for dessert. Travis and Emma Heim jumped into business ownership with little experience or capital in 2015. No, really, he lives upstairs. 12,651 likes. The smoked meats hanging under heat lamps might remind you of a Chinese barbecue restaurant, but the Pit Room’s culinary heritage is rooted in Texas and Mexico. Wood-paneled walls and black and white photographs give the place an old-school country steakhouse vibe. This Austin Artist Is Chronicling Pandemic Life With a Sketch a Day, These Texans Started Their Own Testing Facilities as Coronavirus Screening Lagged. Main Menu. After Phil Baker and his son, Wayne, had some success on the barbecue competition circuit, they decided it was time to do more more than feed judges. Otherwise, try again or reset your password. The well-barked brisket, though a touch dry, is incredibly flavorful. 209 E. Pleasant Run Rd, 972-230-5559. Among the usual sides, house-made onion rings and braised cabbage stood out. Needless to say, the quality extends across the menu, yea, even unto the turkey, which is not commercially brined and thus tastes fresh and fantastic. Rating: 4.25. And they were FANTASTIC. 1,173 Followers, 293 Following, 11 Posts - See Instagram photos and videos from abdou now online (@abdoualittlebit) If there’s a dark side to all this, it is the cost—to our wallets and our patience. A slice of homemade banana cake. Our taproom is located in the center of town in the historic McCrory-Timmerman building. If you are an existing subscriber and haven't set up an account, please register for an online account. Calm down. It was also around this time that the Central Texas BBQ restaurant was honored by the James Beard Foundation with an American Classics award, an honor given only to our nation's most beloved and best regional restaurants. Rating: 4. As for desserts, well, remember how they started as a bean-to-bar chocolate shop? Rating: 4.25. The Vera family’s process calls for the heads to be tightly wrapped in foil and cooked for long hours in earthen pits over mesquite coals; their unpretentious place is the only restaurant in the state still doing it this way. Damit werden Cookies für die Ringer - Ligadatenbank zugelassen, auch wenn Cookies grundsätzlich gesperrt sind. Opened: 2016Pitmaster: Kendon Greene, 36Method: Oak and pecan; convection-style gas rotisseriePro tip: The tortilla chips for barbecue nachos are made in house and dusted with a spicy rub. It goes beautifully with his mustard-based sauce. An early arrival meant we not only avoided a wait but also were able to secure one of the coveted beef ribs, massive in size, perfectly tender, and with just the right amount of bark. That training shows in sides (say yes to creamed corn), in desserts that exceed the norm (croissant bread pudding with tres leches sauce), and his restless quest for meaty perfection. Sun–Thur 11–9, Fri & Sat 11–9:30. We pondered a huge array of sides and desserts as we moved along the cafeteria line, deciding on subtly spicy green-chile cheese grits, tangy smoked beans, and—to seal the deal—creamy coconut pie. One of the secrets of the joint’s exceptional quality is that co-pitmasters Michael Sambrooks and Bramwell Tripp use USDA Prime beef and Berkshire-Duroc pork. Tue–Sun 11–3 or till meat runs out. Louie Mueller Barbecue has been on my radar since I'll be visiting Taylor regularly. Rating: 4.5. Fri–Sun 4:30 a.m.–2:30 p.m. Rare is the roadhouse without a “Bikers Welcome!” banner flying as proudly as Old Glory herself. Not quite as scenic as it sounds, BBQ on the Brazos is located inside a Texaco station just off U.S. 377. Thirty minutes later you arrive in the micropolis of Lexington (population 1,200) and head for a small red building. When your feast is over, sit a spell in the restaurant’s Texas-size backyard, full of vintage delights. Ha. We came here after "pigging" out in lockhart, and simply couldn't refuse a stop here. Se udvalget her. Opened: 2016Pitmaster: Esaul Ramos, 32Method: Post oak; indirect-heat pitPro tip: Go for the tortillas, which are so much better than white bread. The $75 Trough is the best way to try it all, especially since a monster beef rib (the best of their smoked meats) can set you back $25 on its own. Tyler Frazer is at the heart of the operation, greeting customers and making recommendations—a lot of time and care go into the food and overall experience here. 11500 Manchaca Rd, 512-221-4248.