Reviews

Heavy’s BBQ

The former McBee’s in Hondo has gotten a new lease on life. Heavy purchased the joint after moving back home from Austin where he had worked at Bert’s BBQ. He’s using the same methods of indirectly smoking with mesquite in the same brick pit used by McBee’s but the results are incredible. I was worried when we stopped in at eleven-thirty to find only two other customers, but once we left an hour later, the…

Miller’s Smokehouse

Dirk Miller knows his way around meat. He’s a deer processor, taxidermist, sausage maker and a master at the barbecue pit. Hidden a couple blocks down a side street in Belton you’ll find his small but expanding storefront. On the way there it’s hard to ignore the billboards and prominent location of nearby Schoepf’s right on Central Avenue, but the few extra blocks are painless. It started with a single smoker and a tiny dining…

Vera’s Backyard Bar-B-Que

I’m not here to tell you that I’m an authority on barbacoa. I know enough about it to be dangerous, and I’ve eaten enough of it to know that what I ate at Vera’s was something special. The funny part is that the best place to get barbacoa in Texas doesn’t have a single Yelp or Urbanspoon review. Take that however you like, but a visit to Vera’s isn’t exactly adventurous. You can read a…

Mumphord’s Place BBQ

Barbecue south of San Antonio generally means indirectly smoked meats done with mesquite. As we walked up to Mumphord’s the smell coming from the screened in pit room at the back of the joint was unmistakably from direct heat BBQ. We started our visit right there with a tour of the pits from Bubba Barnes, who is one of a few pitmen here. They burn their wood down to coals and cook the meat directly…

Hays Co. Bar-B-Que and Catering

You won’t find it if you’re not looking for it. Hidden at a blind curve a good ways outside of town, and definitely not in view of the Interstate, Hays Co. Bar-B-Que has been flying under the radar. It didn’t help that they’ve already changed names since opening after receiving the dreaded cease and desist for their previous moniker. After lingering here for a bit, it reminded me of Milt’s Pit BBQ just twenty minutes…

Vincek’s Smokehouse

Between the deer processing, sausage making and meat smoking, Gary Vincek is a busy man. He is also a great host who showed us around the entire operation at this gem of a barbecue joint southwest of Houston. A couple of skinned deer legs peeking out of the boxes in the back of a truck in the parking lot reminded us us that their core business is meat processing, and inside the shelves of goods…

1 36 37 38 39 40 55