Two Bros BBQ Market (San Antonio)
Just drove down West Ave. and noticed that this new restaurant had opened behind El Bosque. Based on what limited info I could find online, it's apparently a new restaurant from Jason Dady. Just wondering if anyone has tried it out yet. If so, how was it? I think I'll be giving it a go tomorrow as there is an absence of quality bbq in SATX. I'll give a review tomorrow, but hope to hear from someone else who has tried it out.
Knowing Jason's reputation and track record in this town made this a "must try". Overall first impression is very good. Tried the baby backs, brisket, japs, cabrito, and a "frito pie brisket" special. Only questionable item was the cabrito that didn't quite mesh with any of the 3 sauces available.
I'll definately be back, especially to sit outside once it warms up a bit. Interesting wine selection (bottles and halfs-no BTG.Wondering how much Darioush and Caymus SS they sell)...who drinks something other than beer at a BBQ joint anyway.
Sorry for just now getting back to this topic. I am basically going to echo what those who have already eaten have said. Jason Dady has another winner on his hands. I've been twice since I started this topic. I've had the brisket, pork butt, sausage, and chicken thighs. All were cooked to perfection. The tangy red cabbage slaw is so different and so much better than your standard cole slaw. Plus, it's complimentary with brisket, pork, or chopped beef. To me, the true winner here are the beans. As YGBSM stated, at most places the beans are an afterthought. Not at Two Bros., though. I was a bit taken aback when I saw the peaches in there, but they don't make the beans overly sweet at all. In fact, the beans pack a wonderful spicy kick.
Needless to say I will be going back often, and I look forward to trying the rest of the menu.
@rebel6731 - thanks for the post.
After reading the post, I rolled my eyes..."Great, another bbq place in SA," *sigh*" But I was out of bed after breakfast and all of the posts piqued my interest. So I headed north.
The first thing that struck me was the 'Market' designation. It's a nice word choice that evokes early 20th C southern bbq charm, but, really, is it appropriate? In this case, yes. While the walls are not oozing with smoke soot, the installation is decidedly bbq market. Order station, pay station, pickle station and iced tea station.
I ordered a 1/4 lb of [certified angus] brisket, a 1/4 lb of pulled pork, a 1/4 pound of cherry glazed ribs, one sausage link, a 1/4 cup of beans, a 1/4 cup of potato salad, and an order of smoked jalapenos.
If you live by the 'everything tastes better with bacon' mantra, then the smoked jalapenos are your savior. Each jap is stuffed with a semi-spicy soft cheese [cojito?] wrapped in a piece of smoked bacon. The japs are destined to be on the love altar of SoTex fatties for a while. Why? Obviously hand wrought in the back house, and full of love. These japs have no relation to the deep-fried apps in your brain. The concept is not new, but the flavor just might remind you of the first time you had [a fill in the blank, still love/crave/enjoy food creation].
I'll post on the sides tomorrow.
[OK. The smoked japs were good. Not great. There has to be a pepper that stands up to smoke, bacon and cheese that has an identity. Pepper flavor was more bell than jap. If i was running the kitchen, I'd pack a bacon-cheese concoction into a habanero, then smoke it. I'm no chef, but I know there are more f-l-a-v-o-r-f-u-l peppers than the standard no-heat japs.]
Beans are standard fare at any BBQ market. More often than not, they are a requisite side item with too little thought. Often over-cooked, often over-salted. More often than not, the beans are mediocre.
"It's a bbq joint, not a bean joint!"
If you're like me, beans are an integral part of the BBQ experience. They don't take front stage; they compliment. In artist speak, it's all about hue and intensity. Two Bro's does of fine job of complimentary pallets.
I'm not sure how bean karma happened here, but it did. Peaches, bacon and beans. Whatever your reasons for rejecting peaches in beans, I'd offer that you set aside your initial reaction and give them a pint try. The beans are velvety smooth, with bite. These are not your re-re-reheated beans. These are of the original pot variety. The beans are married with satisfying pieces of bacon and bottom-of-the-can peach pieces. How this works (think Boston baked beans without the unfortunate sugary flavor), I don't know. But it works. Not salty. Not sweet. Just a perfect beans in a BBQ market. I'll continue the post later with the potato salad. Then I'll get to the meat.
If you are familiar with the Dady's other restaurants in town...then I'm sure your expectations are high. Mine were. Not surprisingly they were met. For me the highlights were the cherry glazed baby backs and the pork butt. Juicy, tender...it's making me hungry just thinking about it. Also, the banana pudding was the best I have ever had.
The venue screams authentic "bbq" joint. A great outdoor patio will be perfect on nice days and they have a huge playground for kids...which was important as I left myself in a food coma after trying everything. Just another great offering from the Dady's.
The food is what I expected it to be when I saw Jason Dady's name. Nothing but perfection. The cherry glazed baby back ribs are my favorite and he even has cabrito (goat) on the menu. The menu is set up to order by the pound instead of by plate. Definitely a 10 outta 10 all around.
I have not found an online menu. As far as the price goes; I feel that it's reasonably priced for what you get. I would say 35 to 40 bucks to feed a family of four which isn't bad.
It is definitely more casual than his other places. It's geared towards a family setting and although it's not a "come get drunk and watch sports" place they do serve beer and wine and have a fine selection of both. Chef Dady has out done himself once again.
i stopped in today and got the menu.
stuffed jalapenos 6$
chilled smoked jumbo shrimp with cocktail sauce 6$
BBQ chicken wings with spicy bbq sauce 6$
wedge salad 6$
deep fried mozzarella logs 6$
meats by the pound (but its set up to quarter pound orders)
chopped beef 7.75
pulled pork 9.75
char grilled cabrito 12.75
pork ribs 10.95
cherry glazed baby backs 13.75
smoked pork sausage 2.25 ea
chicken thighs 1.80 ea
specialties served with butter buns and tangy slaw
sides by the pint
house bbq beans 4$ they are cooked with bacon and peaches
mac and cheese 4$
potato salad 4$
tangy cole slaw 4$
desserts all 4$
classic banana pudding
deep fried strawberry pies
"purple cow" grape soda float
When I went I got the cherry glazed ribs and my wife got the brisket. The meat was so tender and the ribs had no fat on them. We also got some of the mozzarella logs and jalapeno's and both were delicious. The mozzarella logs are huge and the jalapeno's have a wonderful smokey flavor to them. The people are so friendly and make you feel right at home. I am definitely making the two bros bbq market a definite top choice for bbq anywhere in San Antonio whenever im hungry.