Prause Meat Market

253 W. Travis
La Grange, TX 78945

Phone: 979-968-3259
Hours: Mon-€“Wed & Fri 6-€“5:30, Thur 6-€“1, Sat 5:30-€“1.
Facebook: facebook.com/prausemeatmarket

TMBBQ Rating: 4

TMBBQ Buzz

Comments from our joint finder app.
Y'all got to get the cervelat summers sausage.
Kevin_Taylor @ Prause Meat Market, 2014-01-31 11:48:43
One of my favorite places in Texas.
Robert Lerma @ Prause Meat Market, 2013-07-14 21:36:06
Old school Texas butcher and BBQ. A must visit.
Robert Lerma @ Prause Meat Market, 2013-07-02 01:52:48
Amazing family running this place. Great brisket
doug_klembara @ Prause’s Meat Market, 2012-09-22 11:36:06
Amazing family running this place. Great brisket
doug_klembara @ Prause’s Meat Market, 2012-09-22 11:36:06
What a joint. Brisket, today, was on par with any of the best I've had. Sausage was as good as advertised. I'm not a big pork butt and loin fan, so I can't give a good review on that one. The best potato salad I may have ever had is here. It's not a traditional potato salad, and goes a long way to proving the old adage that everything tastes better with bacon. Sauce is a mix of sweet and spice. Solid solid place.
Kevin_Taylor @ Prause Meat Market, 2012-07-20 12:51:49
Sausage was great; not phenomenal but I'll be back!
paul_umlove @ Prause Meat Market, 2012-07-02 13:50:50
Lots of character food ok
billyjoejimbob @ Prause Meat Market, 2012-06-22 12:11:22
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Reviews

January 26, 2011

A pork roll sounds like a school cafeteria main course that’s been chopped, pressed, and processed. It’s much better than that when executed by the pitmaster at Prause Meat Market. A whole pork shoulder is deboned then wrapped and tied in a roll before smoking. On this visit I tried the pork roll alongside an end cut from the pork chop. The only brisket available was yesterday’s, and the lady taking our order was quick to…

May 16, 2009

A nondescript metal door on the side of the building is the entrance into the pit of this joint with more than one hundred years of history. Prause was a meat market in the late 1800′s and has been a barbecue joint nearly all of its life, according to one of the family owners, Mark Prause. He seemed to know all the locals that passed through the aforementioned back door as we stood and chatted….