Mumphord’s Place BBQ

1202 E. Juan Linn
Victoria, TX 77901

Phone: 361-485-1112
Hours: Tue-€“Thur 11-€“7, Fri 11-€“8, Sat 11-€“6

Opened 2000
Pitmaster Ricky Mumphord; Keith Mumphord; Bubba Barnes; Ernest Rucker
Method Mesquite and oak; direct-heat pit
Pro Tip The chocolate cake with cream cheese icing is made by a local church lady. And it's divine.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

More Reviews

March 24, 2012

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…

TMBBQ Buzz

Comments from our joint finder app.
Love this place
Bill coons @ Mumphord’s Place, 2014-11-20 22:23:46
Wonderful to be back. Love this pls
Bill coons @ Mumphord’s Place, 2014-11-20 22:22:54
Not that great
Stephen McHaney @ Mumphord’s Place, 2014-10-01 04:18:19
Beef so tender it's difficult to keep in the fork
Bill coons @ Mumphord’s Place, 2014-09-02 18:09:44
This is a special place and worth the detour. Brisket is pretty darned good, pork ribs are pretty decent, the sausage is somewhat generic. The green beans are the best I've ever had. I just love the whole scene.
George Caflisch @ Mumphord’s Place, 2014-08-26 16:43:55
Turkey steals the show here!
John Brotherton @ Mumphord’s Place, 2014-03-12 15:27:59
Always a great treat!
billyjoejimbob @ Mumphord’s Place, 2014-03-11 15:05:04
Pork chop Wednesday. He had the chop, I had the brisket. Delicious! Great atmosphere. Just what a BBQ place should be. Friendliest staff anywhere. Make you feel so welcome. On the road from south Texas to near Houston - this is becoming one of our favorite detours
Marcy Newman @ Mumphord’s Place, 2013-11-27 14:17:44
More Buzz →

Review

TM_MumphordsPit

May 16, 2013

The minute you park, you’ll be drawn like a moth to the glowing fireboxes and pits in the screened-in shed out back. That’s where the action is—and frankly, we wondered how the pitmaster gets any work done, he’s so busy posing for pictures with guests and explaining to newbies how it all works. This is “cowboy-style” barbecue, where the wood is burned to coals, then transferred to large metal pits in which the meat is placed on grates set about four feet directly above the heat. It’s a tricky method. The meat cooks fast—eight hours for the brisket, two for the ribs—so you’re unlikely to find the tenderness and smokiness you get from an indirect-heat pit. But the flavor is good, and in a part of the state where quality ’cue of any kind is scarce, Mumphord’s does a better than decent job. In fact, customers come from miles around to tuck into 30 to 35 briskets a day, more on the weekends. With a mesquite bite mellowed out by oak smoke, the brisket comes off reasonably moist. The pork ribs go quick, but the coarsely grained pork and beef sausage, mildly flavored, with a nice snap to the casing, is a decent substitute. Those in the know order sliced pork shoulder and turkey breast, and the staff always recommends the crisp garlic-buttery green beans. Take their advice. And be sure to stick around for a while, because part of the fun is being there, in the room with its red-checked tablecloths, sports photos, trophies, cow skulls, an ancient icebox, a sword, old firearms and cameras, beer cans, and heaven knows what else.

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