Reviews

Lamberts Downtown Barbecue

Downtown Austin is home to many new structures, many of them modern. In the midst of the building boom sits Lamberts, which is located in a historic two-story brick building with lofty ceilings and an open kitchen. On a Wednesday afternoon, there were no open tables during lunchtime, so we made our way to the concrete bar. Detractors generally chalk up Lamberts as “fancy barbecue” and insist that it does not belong in the discussion…

Bubba’s Bar-B-Q

This joint is all about meat. There is a large cooling case at the entrance where you can choose your own raw steak to be grilled per your specifications. Whether you want steak or bbq, everyone waits in the same line . . . unless you choose to sit and order from the menu. I know, it’s confusing. While admiring the large model planes hanging from the ceiling, we waited in the line and got…

Cousin’s Bar-B-Q

Normally I stay away from chains, but this location made it into Texas Monthly’s Top 50, so I thought I’d give it a try. There are four stand-alone locations as well as two more in the DFW Airport, but a friend and I chose to try the original, which opened in 1983. The strip mall location is underwhelming, but the smell of smoke inside was tempting. My dining companion had not yet experienced a full…

Luling Bar-B-Q

There is ample competition just on the other side of the square from the famous City Market in Luling, but this joint holds its own. Ordering is done at the counter, and prices here are very reasonable. I ordered a two-meat plate with brisket and ribs. The sliced beef had average tenderness and average flavor from the non-existent rub. The smoke was decent, but not as robust as its neighbor. Each slice was perfectly moist…

Scholl Bros. Bar-B-Que

This joint came with high praise, so I drove about two hours to give it a try. Approaching the place, my hopes seemed fulfilled. The sheet metal and wood exterior along with the faded sign reeked potential. Talk about disappointment. The ribs here were nearly devoid of flavor and were just warm with chunks of unrendered fat. The sausage tasted straight from the grocery store, and the brisket didn’t come in to save the day….

Stanley’s Famous Pit Bar-B-Que

The Brother-in-Law, a sandwiched smorgasbord of chopped beef, butterflied hot links, and cheese, has a powerful (and well-deserved) reputation in East Texas, but order the old-fashioned hand-pulled-pork sandwich, filled with juicy shreds of perfectly smoked pork shoulder. Nick Pencis, the owner and pitmaster, follows a fifty-year-old smoking method—meats housed for sixteen hours in the pecan-fueled pit—to turn out some of the best barbecue in this neck of the Piney Woods.

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