Austin’s BBQ and Catering

507 E. Main
Eagle Lake, TX 77434

Phone: 979-234-5250
Hours: Wed 9-4, Thurs€-Sat 9-€“6, Sun 9€-4

Opened 1982
Pitmaster Ron Janow
Method Pecan; indirect heat-pit
Pro Tip The buttermilk pie is worth your time.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

May 14, 2013

If you’re in the market for brisket, be sure to get the fatty rather than the lean, and be sure they leave the crust on when cutting your order. We didn’t know to say anything on our first visit, and our brisket came out looking scalped. When the bark is on, it’s commendable stuff. The smoke ring is dark and well defined, and the pecan wood gives the meat a nice flavor kick—not as strong as…

May 21, 2008

This converted gas station, its service bays occupied by two portable cast-iron pits, immediately filled our tanks with pecan-smoked brisket and tender pepper-crusted pork ribs. The fresh coleslaw made up for a tomatoey sauce better suited to pasta. We ignored the five chain-link-enclosed picnic tables and ate by the car—whose own tank was soon filled by the Buc-Ee’s next door.

Review

February 20, 2012

Only two BBQ joints in Texas have made it into Texas Monthly’s Top 50 BBQ in 1997, 2003, and 2008 without being in the top 5. One is Schoepf’s in Belton and the other is Austin’s in Eagle Lake. I’ve had this one on my wish list for some time, so I was excited to give it a try and see what’s so special. A good sign upon arrival was a haphazard pile of pecan logs taking up several spaces in the parking lot. This is the only wood they use in their very large indirect smokers out in front of the building.

The placement of the smokers right next to the entrance make for an appetizing odor and a solid advertisement for their smoking methods.

Ordering is done inside along a small walkway that leads to the register. Options are limited, so I went straight for the Texas trinity of brisket, ribs, and sausage. There are signs stating that you must request your sauce on the side if you want it that way, so I did.

A homemade sausage was a beef and pork mix with heavy black pepper seasoning. The links were good, but could have had more smoke and a better snap to the casing. The grind made for an almost cohesive sausage, but it hadn’t reached commercial sausage consistency. The ribs were incredible. A heavy black pepper rub helped create a beautiful crust. The smoke penetrated deeply into the meat, and the rendered fat within made these ribs perfectly juicy. Brisket had the same heavy rub and well-rendered fat. The smoke was bold on these tender slices, and the fat that remained had excellent flavor. All the standard sides are available, but I went with the duo of potato salads. Both types were mashed pretty heavily. The mayo-based option had a heavier vinegar kick with some good sweetness while the mustard-based one was pale yellow with a milder flavor. Either option would be one of the better potato salads around. With all of these quality meats and sides, it’s no wonder the accolades have been steady and frequent. This is a joint worth seeking out.

(This review originally appeared on Full Custom Gospel BBQ.)

Comments

  • http://www.blogger.com/profile/00186564874160401221 DannyPhannyFeeFieFoPhanny

    This place looks pretty cool. Thanks for writing up about it. I used to live in texas for work a few times but people only wanted to go to BBQ chains. I felt lucky to have gotten out to a couple of small BBQ shops in no-where towns. they were the best. Im going to use your reviews next time im in Texas.
    Ive actually begun a BBQ Chip blog and i was wondering if i could link your site to mine? i dont have any linked sites yet! let me know!
    Dan

  • http://www.blogger.com/profile/12166219833972055758 Texas2step

    I was thrilled to see that you went over to Austin’s BBQ in Eagle Lake! I was more thrilled you rated them with 4 stars! I too love this place and frequent on my travels to and from Austin and/or Columbus! Your score only validates what many of us already know! Austin’s BBQ is the real deal!