Reviews

Big Daddy’s Roadhouse BBQ

Big Daddy’s prides itself on being biker-friendly, but it’s really just friendly. The first time we visited (anonymously, of course) the server insisted on putting extra meat on our plates so that our party could try a bit of everything. We came away with a profound respect for the moist, tender brisket and fell in love with the hot links. Neither required a dab of the sweet-and-spicy sauce, but we would have been foolish to…

Country Tavern

The prettiest ribs in the region come steaming out of the Country Tavern’s enormously efficient kitchen, and the brisket’s good too. A dark-red sauce gives the hickory-smoked meats a sweet East Texas edge. The big, bustling place is like a cave tarted up with neon, but the waitresses have a girl-next-door quality, and the mood is family-friendly.

Buzzie’s Bar-B-Que

This clean, bright establishment in downtown Kerrville didn’t look seasoned enough to produce a brisket that had much character. But from the first bite, we felt humbled to be in its presence. The meat was juicy and packed with oak flavor, and its marbled edges were as soft as warm butter. The homemade sides—including chunky mustard potato salad and crisp coleslaw laced with red cabbage—only enhanced the experience.

New Zion Bar-B-Q

For more than 30 years, holy smoke has wafted from ancient black pits in front of this rickety, low-slung hall next door to the New Zion Missionary Baptist Church. The provender that emerges from the glowing embers (mostly oak, with a little hickory and pecan mixed in) has funded congregational activities and created an East Texas legend. Was it just our imagination or were the ribs, brisket, chicken, and sausage even better than in the…

Virgie’s Bar-B-Que

Three-plus years ago, Adrian Handsborough converted the neighborhood convenience store his mom, Virgie, ran for 35 years and began cooking over oak and pecan in two small barrels. His brisket, only a tad fatty, smokes for ten to fourteen hours; we could cut ours with a plastic fork. Well-seasoned pork ribs boasted a generous meat-fat ratio, and beef sausage came on slow but strong. Host and dining room were both cheery and inviting.

Vincek’s Smokehouse

The deer-processing guidelines and Future Farmers of America trophies make one thing clear: Vincek’s loves meat. The brisket, pork ribs, and sausage verified the impression. In a sense, so did the irrelevant, too-sweet sauce. Arrive before noon for homemade bread and kolaches. Stay late for conversation with the regulars.

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