The Granary ’Cue and Brew

602 Avenue A
San Antonio TX 78215, TX 78215

Phone: 210-228-0124
Hours: Tue-€“Sat 11-€“2
Website: thegranarysa.com/
Twitter: @FermentologistR

Opened 2012
Pitmaster Tim Rattray
Method Oak; indirect-heat pit
Pro Tip The beer is brewed in-house. So are the pickles.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

TMBBQ Buzz

Comments from our joint finder app.
Lunch in July 3rd. Perfect brisket pulled pork on the two meat plate. Not over seasoned but just right. Homemade pickles are delicious as is the homemade bread it is served with. The coleslaw is unremarkable but the potato salad rocks. Good service, good specials and good atmosphere. Definitely will be back. Yum.
Marcy Newman @ The Granary ’Cue and Brew, 2014-07-03 14:23:01
Brisket was moist and perfect. Enjoyed the sausage; went well with the home made BBQ sauce. Sides were okay; will have to come back to try their more eclectic fare.
Rahul Yaratha @ The Granary ’Cue and Brew, 2014-05-13 13:13:38
Amazing gourmet barbecue. Take the family or a fancy date Definitely get the beef brisket ramen noodles
Jeevan Gowda @ The Granary ’Cue and Brew, 2014-03-27 20:52:04
Some great things are happening here.
Robert Lerma @ The Granary ’Cue and Brew, 2013-08-26 00:19:03
Their Pitmaster is a rising star in the BBQ world. Great food here.
Robert Lerma @ The Granary ’Cue and Brew, 2013-06-28 19:08:36
More Buzz →

Review

TM_GranaryMeat

May 16, 2013

Not a typical joint by any means, the Granary is part of the flashy new Pearl retail/residential complex and occupies a renovated nineteenth-century home with high ceilings and dark-brown wood trim. The vibe is hipster carnivore: the music is modern, and the walls are covered with barbecue folk art, such as a painting of a pig with the names of his anatomy, en français. Speaking of pig, the Granary serves Carolina-style pulled pork that is chewy, smoky, and almost sweet (some of the strands had a black crust to them that were even chewier), but don’t worry, they also do excellent Texas fare, such as a lean, smoky brisket with a perfect red-black crust. Our slices were a little dry, but the flavor had permeated deep into the meat. Sausage, turkey breast, and St. Louis ribs are all strong choices here. The German potato salad had bacon and herbs; the buttermilk coleslaw was easy on the sauce—so that we could actually taste the cabbage. The barbecue is served at lunch—from eleven until it runs out (at twelve-thirty, three of the five meats were gone). The dinnertime menu is more elaborate—Szechuan duck leg and Moroccan lamb shoulder. Like we said, not your typical joint.

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