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.
Stopped in on a weekday at 12:40 & was immersed in the "you're at a GREAT Texas BBQ joint" feeling immediately. Cars parked up and down the street (like it seems to be a most great places there is little parking). I saw some outside picnic tables with people from all walks of life talking and eating. I made it inside and found about 4 tables and not too bad of a line. The lady taking orders (& everyone else) were super friendly. I felt like a regular. I ordered the 3 meat and a table opened up so I ate there inside. The line came by my table so I was able to tell from the talk all the first timers who were in line. The returners were giving them pointers on what sausage, ribs & sides to pick. I got moist brisket which had a black bark and plenty of smoke. Great flavor and unlike some have said it had a good salty taste. The spicy sausage looked dry but I was surprised at how tender and good it was. It snapped when you ate it and had an excellent flavor. The ribs I got were St Louis style and although the meat was firm it would pull off the bone in one big delicious piece. I am definitely becoming a rib man. It had a pretty pink ring and was moist was a brisket rub kind of flavor. I don't line multi meat plates. I'd rather get more of 1 or 2 meats but at Gatlin's I don't know what meat I'd eliminate. I ordered it to go so I could take the left overs but there were none! My choice for BBQ in Houston.
Hank Mangum @ Gatlin’s BBQ, 2014-04-18 08:37:56
pretty darn good
rgv @ Longoria’s BBQ, 2014-04-17 13:51:33
Simple, great sandwiches and plates, beef is tender and perfectly cooked. Fresh, crisp cole slaw and great tater salad. Beautiful Texan place with a handful of small tables on the porch and some more in the yard out front. Been there twice, and will return. Perfect for a lunch when out bicycling!
Trond Smestad @ Pop’s Pit BBQ, 2014-04-17 13:43:34
Pound of ribs they were perfection beans and tater salad
doug_wallace @ Angelo’s, 2014-04-16 14:07:00
Place is closed...thank god
Brad Golub @ Duke’s Smokehouse, 2014-04-15 20:28:17
Still the best in Lockhart and second best in central Texas.
Brad Golub @ Black’s Barbecue, 2014-04-15 11:35:24
Fantastic Beef Rib and Beef Brisket
Omar Lemus @ Black’s Barbecue, 2014-04-14 16:29:35
It saddens me to hear the words brisket and bbq sauce in the same sentence.
Larry Broome @ , 2014-04-13 20:21:27
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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.)

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