Opie’s Barbecue

9504 E. Texas Hwy. 71
Spicewood, TX 78669

Phone: 830-693-8660
Hours: Mon & Tue 11-€“4, Wed & Thur 11-€“7, Fri & Sat 11-€“8, Sun 11-€“7
Website: www.opiesbarbecue.com

Opened 1999
Pitmaster Seth Glaser and Marina Sanchez
Method Mesquite; indirect-heat pit
Pro Tip Most of the desserts can feed a crowd.

TMBBQ Rating: 4.5

Texas Monthly BBQ Top 50

More Reviews

May 16, 2013

Upon walking through Opie’s front door you will immediately be confronted by a gleaming black metal box. If it’s your first visit, you’ll probably think to yourself that this behemoth is a little too clean and a little too showy to contain top-quality barbecue. But just wait until the lid is lifted, and you’ll begin to quiver a bit in the presence of a beautiful bounty of meaty goodness. Opie’s, like Cooper’s, is a pick-your-meat-from-the-show-pit…

September 20, 2010

GUEST CONTRIBUTOR: Here’s the winning entry for the Texas Monthly BBQ Festival ticket giveaway. Jacob Reach offers this great review of Opie’s. The nice thing about making a BBQ trip with a lot of friends is that everyone will end up ordering something different, and with bartering you can eventually get a good taste of everything. This worked especially well for my latest trip to Opie’s Barbeque in Spicewood for the Labor Day Holiday. 6…

May 21, 2008

The prime rib at Opie’s is so tender you almost feel sorry for it. How will it protect itself? It lacks the brisket’s seasoned black bark, the baby back ribs’ sweet, chewy crust, or the all-pork jalapeño sausage’s threatening heat. Also try the tater tot casserole and the homemade, bigger-than-a-child’s-head cookies. Sauce is smoked in a pot alongside the meats, giving it an unusual mesquite-infused bite.

Review

November 25, 2010

Making it past the new sign outside, I entered into the dining room where I ordered a half rack of the sweet and spicy baby backs, a chunk of brisket, and some jalapeno cheese sausage. The sausage had great spice and flavor. The meat was incredibly moist with good snap, and the pockets of cheese provided a good creamy counterpoint. While the baby backs aren’t done in a traditional fashion, the combination of sticky sweetness in the rub along with the spicy glaze made for some addictive ribs. They’ve still got plenty of smoky goodness and the meat is nicely tender and moist. If they were offered in a smaller portion than a half rack, I’d have to order them every time.

During my meal, the owner and pitmaster Todd was making the rounds talking with regulars and welcoming new folks. He sat with me at my table and we talked about smoked meat and the history of the joint. He’s a self-taught pitmaster which keeps him open minded to change. Take the brisket for example. Since he opened he’d been cooking briskets directly over mesquite coals much like Cooper’s. I didn’t love the results on the past two visits, but the brisket on this trip was different than I remembered. Todd said he was now using an Oyler smoker, although at high heat, to cook his briskets. This imparts a smokier flavor and requires less seasoning. I prefer this new resulting brisket that retains the signature moistness but provides a much greater smoky flavor which compliments the black pepper rub.

On the bulletin board just inside the front door was a photo of a girl passed out on one of the meat carts in the pits. The owners don’t know who she is, and would really like to make sure she’s alright, so if anyone knows this girl please speak up.

I might not be willing to spend the night by these pits, but given the new and improved brisket along with all the other quality meats, Opie’s has certainly established itself as a genuine destination for Texas BBQ.

(This review originally appeared on Full Custom Gospel BBQ.)

Comments

  • http://donnacooks.wordpress.com/ donnacooks

    Stopped by Opie’s back in September, I remember the ribs being great like you described. Also loved the tater tot casserole, every bit as ridiculous as the name but cheesy deliciousness.