KB’s BBQ

5001 Houston Hwy at John Stockbauer Dr.
Victoria, TX 77904

Phone: (361) 649-8049
Hours: M-F 11 - sold out (around 2:00)

Opened 2009
Pitmaster Kevin Broll
Method Mesquite in an offset smoker

TMBBQ Rating: 3.25

TMBBQ Buzz

Comments from our joint finder app.
The hunt for the best barbecue continues with the second joint today. This is a small victory as I have always wanted to hit more than one restaurant on the Texas Monthly Top 50 BBQ establishments in a single day. Billy's Old Fashion Barbecue happens to be number 9. I have a hair less than four years to visit the other 41 before the list is updated. I have my work cut out for me as these places are as far at 500 miles from home. I wasn't hungry when we rolled into Jasper, but I was here to eat barbecue. I knew I wanted brisket and when we found the dilapidated restaurant, I knew we were going to experience some magic. I chose the sliced brisket sandwich. I wasn't expecting this monstrosity as it was quite large. Topped with pickles and onions, this sauce soaked sandwich was perfect. I only wish I had ordered the sauce on the side. The sauce was decent, but I came for the meat. The sliced brisket was very nice. It was juicy and the fat was rendered beautifully. It was a bit toothsome, but it certainly wasn't tough. I had forgotten to ask for untrimmed meat, so I was pleased when I saw that the crusty bark was intact. The meat had a mild flavor. Not too much smoke, and it wasn't overpowered with seasoning. It was a simple, beefy masterpiece. At only 2 1/2 hours from home, I can see myself loading up the family for a nice meaty adventure. This is easily a 4.0/5.0. Well done, Texas Monthly. This BBQ doesn't disappoint.
Theodore Luoma @ Billy’s Old Fashion BBQ, 2014-08-31 01:12:51
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:06
It has been a few months since I was able to hunt for some good Texas BBQ. It is a bit of a tradition that my oldest daughter, Alli, and I enjoy. I'm not a hunter, so we aren't likely to go kill deer as we spend time together, but we have our own game we like to track down. We decided to have lunch at the Hitch-N-Post in Livingston, TX. It's 3 1/2 hours from home so we had time to work up an appetite. We both ordered untrimmed fatty brisket which in my estimation, is the best tasting meat. I usually try the sausage as well, but we are planning an early supper at another BBQ place and I don't want to gorge myself. The brisket, though cooked, could probably have used another four hours in the smoker to completely render the fat and make the meat fork tender. I actually had to use a knife to cut the meat. There was a beautiful smoke ring and a decent crust, but I was hoping for a denser crust. Then again, this ain't Lockhart. The beans were good, but they were punched up canned beans. The potato salad probably came from Brookshire Brothers, but I came for the meat. The sides are just a bonus. Apparently, the proprietor has a policy to give free cake to first time customers. He was a really nice BBQ enthusiast as he asked if I had tried Snow's in Lexington. Then he started showing me pictures of BBQ joints on his phone. The ambience was a schlockfest with old tricycles dangling from the ceiling and tiki umbrellas reminiscent of Gilligan's Island. It was enjoyable soaking it in while I soaked up sauce with my bread. The food was good. I would rate it a 3.0/5.0, but with the outstanding service and friendly atmosphere, I rate it a solid 3.5. Hitch-N-Post is definitely worth a visit if you are in the area.
Theodore Luoma @ Hitch-N-Post BBQ, 2014-08-30 18:24:05
Third in line pound of lean got two ends and a sausage PERFECTION worth the drive ft worth good food good folks
doug_wallace @ Louie Mueller Barbecue, 2014-08-30 15:38:00
Loved that there was no wait unlike that other place on East 6th. Fatty brisket was as advertised. Pepper on crust was perfect. Jalapeño sausage was okay. Loved the cheesy squash - my new favorite side. No beef ribs today sadly. Drank the BBQ sauce too; very good stuff.
Rahul Yaratha @ John Mueller Meat Co., 2014-08-29 16:44:19
Brisket was moist, but tough. Needed more smoke. Spare ribs were ok.
mrb @ Rudy’s Bar-B-Q, 2014-08-27 02:53:29
Stopped at Rudy's at Leon Springs. Not good. Brisket was moist but tough. Ribs were fair.
mrb @ , 2014-08-27 02:47:40
How do we get KB's BBQ on the finder for Victoria TX?
Kent Sistrunk @ , 2014-08-26 17:54:51
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Review

KB's BBQ 02

April 29, 2014

This review comes from Texas Monthly’s Food Editor Pat Sharpe who found this little barbecue trailer during her travels through Victoria.

The first sign that today was not my day was when I screeched up in front of Kevin Broll’s barbecue truck a mere nine minutes before closing time—that was pretty much a guarantee that I wasn’t going to get any barbecue in peak condition. I had done my best, but the map on my iPhone had led me on a merry chase down farm-to-market roads on the last leg of my drive from Austin to Victoria.

The second sign that today was not my day was when I opened the white to-go box only to find every single piece of meat drenched in sauce. Damn! How could I have forgotten to tell them I wanted the sauce on the side. Kicking myself, I slouched back to the truck’s little window, where Kevin’s son Cullen Broll generously said, “We’ll make you a fresh plate.”

Back in the car again, I found the third sign that today was not my day: My severely jostled bottle of carbonated water exploded the second I twisted the cap off, drenching me in Topo Chico from chin to knees. (Let me just say that a person can, in fact, evaluate barbecue wearing sopping wet clothes.)

KB's BBQ 01

The second plate of BBQ at KB’s

By this time, my mood needed a lift, and, happily, it got one after the first bite of KB’s brisket. Wildly smoky, the two lean slices had about eighth-of-an-inch rosy-red smoke ring capped by a  thinnish mahogany crust. I wouldn’t call this crust “bark” exactly, because it wasn’t that thick and it didn’t dominate the experience, but it had plenty of flavor and the close-textured meat was tender, if not exactly falling apart. I feel sure that having it closer to 11 o’clock would have upped the melt-in-your-mouth quotient quite a bit. I tried to identify an interesting and elusive sharp taste in the crust (I initially thought maybe lemon pepper, but they confirmed it was a Cajun seasoning), but it might have just been the heavy mesquite smoke.

Poking around the box with my little plastic fork, I unearthed the other two meats I had ordered: pork ribs and a pork chop. Even though I had gotten the tail end of the day’s supply—i.e., chunks of pork chop and nubbins of ribs—they provided some highly satisfactory eating. The russet-hued ribs, unlike the brisket, were enrobed in a midnight-black bark and had a highly seasoned, almost hammy quality. They were compelling, as was the pale, tender, almost sweet pork chop, speckled deliciously with black pepper and bearing the remnants of more Cajun rub on the outside.

Taken together, the three meats were a perfect trio: I made a point of eating a bite of each in succession to emphasize the striking differences among them. Rounding out the experience were mashed potatoes with a sharp flavor, and the pinto beans, which were quite tender, stewed in a thick pot liquor with bits of tomato. While I wouldn’t call them ranch-style, they still had an assertive seasoning.

While I was sitting in the car eating, Cullen was battening down the hatches, closing the corrugated metal awnings of the tiny red wooden trailer that serves not only as kitchen but smokehouse. When I had peeked inside, I had seen an aged barrel-style smoker with at least two doors, right behind the narrow space where Cullen and J.D. jockey for position, taking orders and serving plates. (I wonder how hellish it must be to man that kitchen when it’s 105 degrees outside in August—I was scared to ask.) Before he left, I ran over to give Cullen my card and ask if we could call and talk to him and his dad later. He told me that they smoke the briskets for 22 hours over mesquite (that explains the wild smoke flavor), starting it at home and letting the pungent clouds bathe it all night long. The next morning they drive the truck back to the parking lot and start the process all over again.

KB's BBQ 03

The new menu at KB’s

Despite recently rising meat prices—explained on a typed note pinned just below the window—they’ve been doing a brisk business on this corner for four years in the parking lot of the Surplus Warehouse, Cullen said.

KB's BBQ 04

KB’s new location coming soon. Photo courtesy of KB’s BBQ

They plan to open a second location in what they hope will become a full-fledged food truck park on Highway 87. It’ll be housed within a converted building with covered seating. That should happen within a couple of months, and would be the first of its kind in Victoria.

Comments

  • Ken Goldenberg

    Yes those pesky farm-to-market roads! We actually name streets out here in Orange County, CA!
    And you are right, iPhone maps get very confused! Driving with my daughter from Austin Airport out to Canyon Lake to meet up with my wife (who was there is advance for a convention) took some real deciphering between Google maps, Apple maps, and a real paper map!
    Hey Texas – you’re getting all our businesses moving out there – please spend some money on naming those roads!!!

  • Kate

    So glad you found your way. Next time don’t use the iPhone unless you really need it.

    Victoria is easy from ATX. 183 to Cuero, then 87 into town.