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

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…

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

FC_AustinBBQFood

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 mesquite but less mild than hickory or post oak. As long as you’re getting a three-meat plate, your second choice should be pork ribs, firm in texture with a better-than-average crust and porky flavor enhanced by a salt-and-pepper rub. Your third meat (actually, your first) should be the excellent and richly flavorful beef-and-pork sausage, firm to the tooth, flecked with ample bits of fat, and possessing a coarse texture that you never get with the commercial stuff.

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