The Original Willie’s Bar-B-Q

320 S. Alamo Rd.
Alamo, TX 78516

Phone: 956-702-1370
Hours: Mon-€“Sat 11-€“9, Sun 11-€“5
Website: originalwilliesbbq.com

Opened 1992
Pitmaster Arturo Lanteros (since 2003)
Method Pecan; indirect-heat pit
Pro Tip Get a few slices of the smoked fajita meat.

TMBBQ Rating: 4

Texas Monthly BBQ Top 50

More Reviews

May 14, 2013

With rattlesnake skin tacked to the particleboard walls, wagon wheel chandeliers, and black-and-white-checked tablecloths, Willie’s aesthetic can be described Little House on the Prairie chic. This joint has a large menu that caters to local tastes (brisket tacos, fajita plates), and it was packed during the weekday lunch rush. Meats are all available by the pound, with the tender pork ribs (smoked to perfection with pecan wood, a rarity in South Texas, where mesquite tends…

TMBBQ Buzz

Comments from our joint finder app.
Was so excited to finally make it to this Texas institution. The shabby, unkempt interior was alluring at first but soon
Adam Murray @ City Market, 2015-04-27 21:15:21
Pork ribs were fabulous. Brisket was better than average. Sauce was different - pretty good. Squash was yummy.
bbq-kel @ John Mueller Meat Co., 2015-04-27 18:14:51
Underwhelming brisket. It was slightly dry, with a faint bitter smoky aftertaste, and not very flavorful. I was glad sauce was offered.
Kathy Dowell @ Stacy’s, 2015-04-26 02:41:29
At silver saddle smokehouse in Bellville. Brisket is amazing with big ol smoke ring. Almost all fat rendered which left such a juicy and melt in your mouth meat on my plate. Soooo good. Sides are also good. Corn casserole has a ton of flavor and spice. Not sure why not listed as bbq joint. So I requested it.
Terry r @ , 2015-04-24 19:09:32
Some of the worst bbq ever. But the folks are very friendly.
Bob Fields @ Sonny Bryan’s Smokehouse, 2015-04-20 17:41:53
Two ribs one smoked sausage and a slice of salami all stellar hit the spot with Fritos and sharp cheddar
doug_wallace @ Angelo’s, 2015-04-24 23:10:08
Brisket and ribs 2 meat plate beans, cole slaw, and potato salad!
diprivan @ Stanley’s Famous Pit Barbecue, 2015-04-24 11:29:08
Finally made it here and all meats were on the table. Nothing I can write will do this place justice. Truly the best BBQ I have ever tasted. The rub on the brisket and beef rib is like its own delicious side dish. Can't wait to come back!
Adam Murray @ Louie Mueller Barbecue, 2015-04-23 23:07:26
More Buzz →

Review

January 4, 2013

They’ve got lots of meat options at Willie’s, and the longer we stood in the cafeteria line, the easier it was to convince myself to order them all. Well, I didn’t quite get them all, but I do admire that Willie’s will sell you any amount of any meat without any needless sides.

First up were a few slices of fatty brisket that was a few hours shy of being done. The chewy slices were held firmly together with loads of unrendered fat, but the flavor was decent. A much better option was the excellent fajita meat. The smoky meat was cooked quickly enough to retain the juices and sliced properly to make for some good, tender slices.

Next was a giant beef short rib that was well smoked. The fat was rendered throughout, and the meat tore apart easily. If only they’d added a little seasoning it would have been great, but I couldn’t detect even a trace of salt or pepper.

Given the seasoning restraint on the beef ribs, I was surprised to find the sticky sweet finish on the pork ribs. They had a great crust and good smoke, but just needed more time to finish cooking. With a little more seasoning, and a little more patience with the smoker, this could be a real smoked meat destination in South Texas.

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

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>