I'll nominate The Country Tavern (btwn Kilgore and Tyler) and the Salt Lick BBQ (in Driftwood, just outside Austin)
T-daddy
May 24, 2001 05:34PM
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There is suppose to be a place in Huntsville near an old church that is fantastic. Or at least several years ago it was there. Any help out there?
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The church is called New Zion. It's in Huntsville not too far off the interstate. The one time I was there, the meat was fair to good. Definitely not in the top 10 in Texas, IMHO.
I'm glad you brough up Country Tavern, a much unheralded rib place. As a transplanted Sounthern boy, their ribs are the most reminscent of Dreamland and Interstate BBQ.
As for the Saltlick, I have to disagree completely. But that's the fun of arguing barbecue.
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Right on, Carter. Anyone who's eaten at the Salt Lick in the last few years and thinks that it's one of Texas' best must me missing out on the truly great 'que spots here in the barbecue belt.
T-daddy, please give a try to Cooper's in Llano, Louis Mueller in Taylor, Black's and Kreuz in Lockhart and the City Market in Luling. IMO, these are some of the serious contenders for seriuos Texas barbecue. I'll be sure to go by the Country Tavern and give those ribs a try.
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Far be it from me to suggest that I have the kind of encyclopedic knowledge of texas barbecue that would qualify me to nominate a best, but Bob's Smokehouse out side of san antonio provided me a transcendental brisket experience. Having never been to Kreuz Market, or Louis Muellers I am obviously missing a couple of major barbecue benchmarks, but nevertheless. I had never before, nor ever since, experienced brisket as tender, long smoked, unpretentiously delicious, with fat as velvety and un-greasy as Bob's. Not to mention superlative sauce, (which never touches the meat before it emerges from the smoker). I think this place has gotten relatively little in the way of mentions during the various barbecue discussions that crop up on this board (you texans sure are singleminded!), and have always wondered why. What gives? Have i missed the barbecue boat? I have a lot of trouble imagining better brisket than Bob's.
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Seth you may have missed the boat, I live in San Antonio and have been to Bobs on the East side and the one on the northside both are run by his daughters last I heard (Bob has passed away). Bobs made honarble mention in the infamous Texas Monthly article (may 1997 I think) that listed the top 50 BBQ joints in Texas. For San Antonio Bobs is probably one of the best and Rudy's is totally overated (good smoked turkey breast and cream corn), I have to agree with Spence the best are Kreuz, Coopers and Louie Muellers, also remembering nothing is carved in stone. In my opinion Bobs doesn't hold a candle to these establishments. Try them out and you may be opened to a whole new world of BBQ. After reading the article I tried these places and found out what really good Que taste like. I Also am not a walking encyclopedia of BBQ knowledge but I am working on it. Smokey trails
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Really interesting topic. I've done my best to eat my way through Texas and have been to virtually every place mentioned in this thread with the exception of Cooper's in Llano. Having said that I have several friends (whose opinions I trust) that insist it is the best anywhere. For what it's worth:
1. Maurice's Western Kitchen (terrible name) in Glenrose (75 miles south of Fort Worth appropriately in the middle of nowhere) has legitimate 30 hour brisket with a deep red streak that only the Luling City Market can approach. (Value judgment: I like the Luling Market better than Kreuz. In fact Kreuz only smokes it's brisket for a fraction of this time.). There is another place in Glenrose that has a state wide reputation called Hammond's but I thought it was nowhere near as good as the Western Kitchen. Certainly not as flavorful or fall apart tender.
2. Clark's Outpost in Tioga (70 miles north of Dallas) without question has the smokiest brisket on earth. They claim to smoke the meat for four DAYS! Is it the best? No but the Dallas Morning News ranks it higher than Sonny Bryan's on Inwood Avenue or any other place in the Dallas Metroplex. For what's it worth the wood in this joint is darker than the wood in Sonny Bryan's yet the darkest wood of all is that room at the Luling City Market where the Q is smoked.
3. I didn't like the Salt Lick ten years ago. Great atmosphere. But not really good Q.
I've actually done a driving trip where within seven days I ate at the following places and had their ribs:
1. Lem's in south Chicago
2. Arthur Bryant's and Gates in Kansas City (lunch and dinner)
3. Interstate, Memphis
4. McClard's in Hot Springs, Arkansas
5. Clark's Outpost, Tioga, TX
6. Dreamland Drive In, Tuscaloosa, Alabama
Best atmosphere: Dreamland
Best ribs: McClard's (On this trip-hot off the pit, not the next year when they had been left warming.)
Best french fries: Arthur Bryant's (fried in pure lard)
I have been told that until I go to Cooper's I still have not had good Q.
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I agree that the City Market and Kreuz are both contenders for the heavyweight belt. I think that one of the reasons that there continues to be controversy about Kreuz is that Kreuz does smoke for a shorter time at a higher temperature. What results is different than most other barbecue in that you get a little less smoke but a lot more flavor, in the form of roasted fat.
Now, most people think that as a general rule, the low and slow method is the only way to get true barbecue flavor. In fact, it's the method I use at home with terrific results. Now anything over 24 hours seems a little silly to me as the desired result can be had in 12 hours with the right technique.
Still, there's room for different techniques as long as wood fire provides the heat and smoke. And that different technique that the use at Kreuz has found a big place in the heart (if not the arteries) of many Texans and in more than a few from other parts.
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I have been to Kreuz three times including once where a friend of mine and I sat in our car and ate from two piles of butcher paper contained marbled beef-one from Kreuz and one from Luling. We both felt that Luling's texture was more "fall apart" while the intensity of flavor was deeper than Kreuz. I remember actually holding two pieces of brisket up and looking at the red streak and noting that Luling's was deeper.
But I liked the atmosphere of the rooms at the OLD Kreuz market better than Luling. (I have not been to the "new" Kreuz market.) Having said all this I honestly believe that the brisket at, perhaps a half dozen places in Texas are better than Kreuz. I've read all the posts below and know that it's considered the Holy Grail but I just think it's merely very good BBQ served in a tremendous amount of tradition with a heap of atmosphere. I would actually draw an analogy to Hammond's which Jane and Michael Stern popularized a number of years ago. It was two miles from the Western Kitchen but, sitting in my car eating sandwiches from both, it was not as good. More atmosphere, greater reputation but not as good.
Over Kreuz in my opinion: Clark's Outpost, Sonny Bryan's on Inwood Avenue(only the original), Luling City Market, Maurice's Western Kitchen and a place about 40 miles west of Houston off of the interestate whose name I can't remember but it had a wall of clippings from Texas Monthly, Houston magazine and other places proclaiming it Texas' best.
Still, probably Cooper's (according to my friend) is better than all of these.
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I'd never argue that the Luling City Market brisket isn't a great piece of 'cue. I'd also never try to tell you that there's less smoke on Luling's brisket than on Kreuz. My argument is that the red ring is merely an indicator, not a true test.
You've got to order fatty brisket at Kreuz and you have to try a pork chop there. It's not the same as other 'cue in the barbecue belt and IMO, it's better. We'll probably settle on friendly disagreement over this one. I'd never call another 'cue lover's opinion wrong, unless they insist on bringing up the Salt Lick, or they judge the joint in question on anything that doesn't come off the pit.
I love the City Market. I just prefer that roasted fat thing that you get at Kreuz. A friend of mine calls it "beef crack" and I'd agree. I can't stop eating it even when I'm so full I'm in pain.
As for the holy grail of barbecue, I hope I never find it. After all, the quest must always continue... that's half the fun.
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IMO, Cooper's is not as good as it's cracked up to be. Very hot smoke, pretty much direct grilling, and a creosotey flavor that may remind you of the ashy off-tastes that often form when you cover meat on a charcoal grill for more than 30 minutes but less than an hour. And at the Luling City Market I have experienced great, crispy hot guts, but only tough, overcooked brisket.
On the other hand, both the brisket and the shoulder at Kreuz are the closest things to heaven.
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I did order "marbled" beef but obviously I'm going to have to revisit Kreuz and try it again. Have either of you been to Clark's or do you even know if the Western Kitchen in Glenrose is still there? It's been six or seven years since I was in Glenrose while Clark's I've been to recently.
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Been to Clark's. It's okay--the quail is fine--but nothing like its outsize reputation.
I've heard there's even a restaurant near the L.A. airport that imports all of its meat from Clark's.
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Believe it or not but that might actually be true. One time when I was there I had them pack two pounds of brisket so I could carry it to Shreveport which is probably about 250 to 300 miles. They put it in Cry-o-vac. I was told it could survive, I believe, several days! Anyway, when we opened it up it tasted the exact same way it did at the restaurant. However, minus the atmosphere and the small town it did not taste as good. Still incredibly smoky but not as good. Probably Kreuz is better than Clark's but I honestly prefer the Luling Market over it as well as the sandwich at the Western Kitchen. But the Western Kitchen has been several years and, if memory serves me correct, the owner then was probably around 60 or so and looked like he had been eating his own Q for decades!
I really don't remember the name of the restaurant west of Houston, Hintze sounds familiar but it was about 50 or 60 miles out.
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Try Black's BBQ in Lockhart. They are in a class by themselves well above Kruez and City Mkt..
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Was that place west of Houston Hinze's Bar-B-Que in
Sealy? I was there in February and I think it's a
wonderful place but not as good as Kreuz. Best sides
and pies (except for a chocolate meringue at McLary's
in Arkansas) I've had with excellent 'que.
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Probably was Hinze's, in both Sealy & Wharton. Great brisket, large servings, best desserts, above-average sides. Service at the Wharton location on US59 is terrible. Austin's Smokehouse in Eagle Lake is excellent also. Great desserts there too.
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Hinze's BBQ in Wharton, Texas along side highway 59 I believe is the restaurant that you may be thinking about. If it isn't, I think it's the better than Kruetz's, but then again I also believe Salt Lick in Driftwood is better than Kruetz's as well.
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Hi, I just read your reviews of barbecues in Houston.
My son is getting married in Houston in April. We are looking for a fun, comfortable & nice atmosphere to have the rehearsal dinner. Which place would you recommend? There will be many out-of-town guests.
Best,
Linda
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Linda, I've used Central BBQ many times for catered events and they are the finest people you'd ever want to deal with. It's been 2-3 years since I've used them but the food was excellent and they were so accomodating. They have the best bread pudding I've ever eaten and I'm from Louisiana. They used to have 2 or 3 locations but I know the one in Pearland is still there. They are NOT fancy.
http://centralbbq.com/
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Perhaps a bit further than 40 miles? Joel's in Flatonia is super. Just off I-10 on the north side, they do their thing quietly and with love....
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I have eaten lots of q in my day, but I think the "old Kruez" is the best. I went to school in Lockhart and walked across town to eat lunch at Kruez at least once a week. At that time, the only seats were the long benches with the butcher knifes chained to the walls. Years later, they put in the air conditioned dining room. Never used it, never will.
Now, my next trip to Lockhart will tell me if Kruez is really that good or if it was the nostalga. Not sure what to expect at the "new" Kruez but if I were abettin, I bet Kruez is still the best in Texas .. er the world. Tom
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I was going to Louie Mueller's in Taylor but I asked a local if there was someplace else in Town without the big crowd or better if possible. He said try the hole in the wall next door. Incredible Q! They gave me half a loaf of bread with the plate and said here you might need something to go with the sauce.
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I really like Clark's Outpost. Great feel. BBQ can be different and equally as good to me. Not sure it is the best in the state but it is definitely good and worth checking out.
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I would agree that's it's worth checking out especially if you live in DFW. It's does not compare to Lockhart but it's better than anything in DFW. There smoked trout is "the bomb".. I buy it for salads.
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What happened to the Salt Lick? I last ate there in September 1991, before leaving Austin. My tastebuds are more discriminating now, but it did seem good back then. Maybe it was the joy of a short roadtrip with a cooler of beer.
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Chuck, my guess on what happened to the Salt Lick is that it became too popular. Instead of everything being smoked on the open pit in the old, original building they now use several indirect heat models to take up the slack. They've added several bulidings to handle the crowds and it gets so busy that they have to hire Sheriff's Deputies to direct traffic and help contain the masses.
The result is consistent inconsistency, generally bad brisket and nothing much good except the cole slaw. It's gone from being a sleepy local place to being a barbecue banquet hall. Oh, and expect to wait.
And no, there's nothing wrong with indirect heat, but when you mix in open pit stuff you add to the inconsistence. Also, I don't think they've got a pitmaster who's mastered either type pit.
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Just ate there for the first time. A real treat. I like it better than the County Line for the atmosphere. People are there to have fun and eat good BBQ.
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Black's in Lockhart is the place for barbecue. It's south of Austin via Hwy. 183.
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That's Right! City Market in Luling serves the best
barbecue you ever dreamed of tasting.
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New Mt. Zion is amazing... True Texana...
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I disagree. I don't like the Salt Lick at all. My hands-down favorite is Cooper's in Llano.
Brian
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I agree with both of your comments. The Salt Lick may be the most overrated in terms of food but it does have wonderful ambience especially for a visiting Yankee like myself. But for the bbq itself I'd take the Llano Cooper's, the Luling City Market and Maurice's Western Kitchen in Glenrose. Clark's Outpost in Tioga is the smokiest.
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Cooper's in Llano is very good all-round; however, the "Big Chop" is to die for. I got one to snack on during a trip to Colorado and it took almost two days to eat!!
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What about County Line in Austin & San Antonio or Bodacious in various towns in NE Texas? I know these are chains, and in the case of County Line aren't particularly cheap, but every time I've been they serve up some pretty good fare. Many years ago there was a place in Nacogdoches called Wagon Wheel- had the best brisket sandwiches I've ever eaten, at least in those days, which admittedly were kind of fuzzy. I appreciate some of the comments about Salt Lick. I've never been, had planned to go, but won't now.
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best b-b-q is in the fort worth texas area. starting with the best,1. angelo's 2.cousin's 3. railhead 4. hickory stick 5. sonny bryans
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Any dedicated chowhound with a nose for BBQ has to make the pilgrimmage to the Country Tavern near Kilgore. I haven't been there in probably ten years but still dream about the ribs and memories of the sauce bring tears to my eyes. Beyond the great food is the experience itself. Chances are you won't get a menu, just a waitress who'll stride to the table and ask, "Everybody havin' ribs?" Rumor has it Larry Hagman used to have the stuff shipped in to the set of "Dallas" by helicopter. Perfection.
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I think I have eaten BBQ at every one of those places and none of them can stand up to the Railhead in Fort Worth!! Incredible in every way from the great Sauce to the best sausage anywhere...and the Coldest beer Imaginable! Railhead also has a great slogan, "Life's too short to live in Dallas!" Railhead is a must try!
For Atmosphere and some good BBQ you can't forget about Stubbs (Austin) and Angelos (Fort Worth. Stubbs has great music, and Angelos has lots of dead animals on the wall including a stuffed bear at the entrance. Great food!
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The "old" Kruez in Lockhart is now "Smitty's." It is run by Kruez sister and brother in law. I prefer it to the new Kruez. I generally shy away from Blacks when in Lockhart. They are trying too hard to appeal to the Sunday covered dish crowd and dont focus enough on their meats. If you are ever in Fort Worth try Sammy's on Beach St. Wonderful brisket and ribs and a sauce that you wont find anywhere else. It is my favorite place in Texas. Coopers? Bad experiences both times I ate there. The meat was dry. Over priced.
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I certainly have to agree with you on Coopers. I had to revive the dry meat with the sauce...or else it would have been inedible. Cooper's is definitely not in the same realm as Smitty's or even Kreuz. I even though Black's was better than Cooper's and I hated Black's on my tour of Lockhart (all 3 BBQ places in town on the same day and all the same meat (fatty brisket))
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Texas Road House is ultimate for me
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Wow talk about bringing back a thread from the dead. I've never eaten BBQ at Texas Road House (and don't plan to) but can vouch that the ribs at Country Tavern are still good as of last summer. Out of the Lockhart/Luling big hits, Smitty's seems to win out every time I'm down there.
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Agree in the main with most of the previous posters. Salt Lick is overrated. Luling City Market might be better than anyone in Lockhart. Cooper's deserves all the hype. I'm looking forward to the North Texas places mentioned.
Opie's in Spicewood serves one of my favorite pork chops: they're one to two pounders, and I recommend the dip over the sauce.
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Headed down to the Hill Country tomorrow and will be going to Coopers, hopefully it will live up to the hype. Any other places in the Hill Country that I need to hit up? Definitely looking to try the "real deal" bbq with smoke and more smoke. Will give a report upon my return.
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GreenChileHeat,
The top 50 List is provided in this month's edition of Texas Monthly. Unfortunately for you Cooper's did not make the Top 5 and I doubt the top 10. From what the review said the meat was inconsistent on the times they tried it out. I would stick to Smitty's, Luling City Market, Kreuz, Louie Muellers as they are continually in the top 5.
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There are a lot of good places outside of the "Smoke Ring" of Central Texas, hell, even some here in North Texas that not a lot of people talk about. The Mrs. and I have eaten at Bubba's in Ennis more times than we can count and everything on that menu is top notch.
We drove up to Lavon a couple of days ago to try out Big Daddy's Roadhouse, which made Texas Monthly's Top 50 list. It was well worth the short drive. The brisket was perfectly smoked, as were the sausage and hot links. The sides were amazing with the highlight being the Mashed Potato Salad with just the right amount of mustard. The beans were a little dry, but we got there pretty late. The sauce was another reason to go back. And hey, they have Lone Star longnecks which made everything that much better.
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FYI, City Market (in Luling) should not be confused with Luling City Market (in Houston). i doubt you meant to say that our CM ripoff in houston is one of your top 5.
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You are correct....I meant the actual one in Luling
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Next time you are in Houston, try this fairly new place (6 months) called Pierson & Co. BBQ on T C Jester. It is really the best I have had in Houston. There is a review on this board about it, and over at egullet too.
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Cooper's in Mason, despite Texas Monthly's recent report, which always should be taken with a grain of salt. More often than not, I've found it to be better than Cooper's in Llano and would rate it up with Louis Mueller's (although its been years since I've been there) and City Market. And they have cabrito.
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This may not be the best in Texas, but I like Galvan's Sausage House on Alt. 90 about a mile east of the Brazos River in Richmond. Very small, 5 or 6 tables, very local, smokey brisket, leave the fat on, excellent beef sausage and good ribs. I've tried the usual suspects, Thelmas, Luling City Market, Pappas and Goode Company. I live 5 minutes from Goode Company, and blow by it to get to Galvan's. I can't understand why people stand in line for Goode, I find it below average, I heard Mr. Goode say on Food Network that he smokes everything with mesquite, to me every thing tastes the same. Can anyone explain the atrraction?
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Guys, I'm one of the biggest fans of Coopers out there, but I do agree that Louis Muellers brisket is more consistent. Where Coopers does earn its high praise is for the BBQ Prime Rib and the Double Cut Pork Chop. If you focus your attentions on those meats you won't go wrong.
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According to Texas Monthly Junes edition. Snow's BBQ in Lexington, Texas is the best in Texas. Down side it's only open on Saturday's from 8AM till they run out of meat. I hope to drive down from Austin and give it try one. Here are the top 5 per Texas Monthly. *
Lexington: Snow’s BBQ »
*
Lockhart: Kreuz Market »
*
Lockhart: Smitty’s Market »
*
Luling: City Market »
*
Taylor: Louie Mueller Barbeque »
http://www.texasmonthly.com/magazine/bbq
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Snow's is now far and away the best brisket in Texas. If people claim to have had it and not liked it I'll ask them if they've eaten it at 7:30 in the morning, straight off the 'cue. last time before this one they were out by 9:30 am.
By the way, if you're even talking about how a place has good chicken you should do some self-examination. I like how the folks at snow's rightly refered to it as yardbird.
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Just got back from Wichita Falls for work and gotta give props to Prine's BBQ. It is extremely good brisket and pork. The brisket was similar to the old John Mueller's in Austin. Extremely cheap too. Got a sliced brisket sandwich with about 3/4-1 lbs of meat on a buttered-toasted bun, a very good homemade hot link, potato salad, and coke for $8. Counter only, you gotta eat on the hood of your car basking in the smoke of the giant brick pit out front. Somehow that was appropriate.
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I think the Texas Monthly article is garbage. Having eaten at most of the well publicized establishments in the Hill Country (Louis Muellers, Cooper's in Llano, Smitty's, Black's, Kreutz's, and City Market in Luling) in the past year or so, I would say that everywhere that all these places can have a sub-par day. But, I would give City Market the nod for most outstanding brisket (and consistently very good), I had some of the best ribs I have ever had at Smitty's the other day, Kreuz's and Cooper's are both good for meats outside the classic Texas staple (Brisket, Ribs, Sausage), Black's is not quite as good as Smitty's, but they are open more often.
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How is the State Line in El Paso? I keep hearing good things....I think it is the same group as The Country Line.......
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I was extremely disappointed by the State Line. Found the meat to be tough, lacking flavor, and just a vehicle for the sauce. It didn't taste slow smoked at all. I have eaten at the County Line a few times, and I doubt that the two restaurants share ownership. The State Line is heavily marketed to the hotel crowd. I would be surprised if many locals consider it a favorite. Having said that, I dont have any suggestions for eating out in El Paso.
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State Line- don't bother.
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Yes, I live in Wichita Falls and I agree that Prines BBQ is one of the best bbq joints in WF.... Their BBQ sauce is mustard based and oh so perfect for dipping..... Their homeade pimento cheese is also worth the drive.
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In my humble opinion, the best of the best: Louis Mueller's in Taylor.
The worst of the best: The Salt Lick in Driftwood.
But then again, that's my opinion.
Btw, I thought the June issue of Texas Monthly's reviews of the "Best BBQ in Texas" was "spot on"!
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I'm votting for Cooper's. It's my fav.
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Y'all need to go to The Longhorn in San Benito, TX for the BEST bbq and the best beans in the world!
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Mt Zion in Huntsville, WOW! you have to try it.
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Fayreen's in Monahans, Texas.
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I think everyone looks for something different in BBQ. Personally, I like to judge by depth of flavor. I learned a lot about BBQ when we started smoking ribs at home. My husband and I do like a 12 plus spice rub and let it sit in the fridge overnight, then we slow smoke the ribs for about 10 hours using wood soaked in beer with apples and whatever my husband comes up with. During smoking, we mop it with homemade BBQ sauce which has a lot of spice. It's a layering technique that gives it the complexity.
With that said, Salt Lick definitely does not layer on its flavors. Totally one note. They may be blanching their ribs because no complexity whatsoever. I do like the Original Sonny Bryan's on Inwood for DFW, but Louie Mueller is probably the best I've had in Texas. I have not tried Kreuz or Cooper's. I still think, if you want good ribs, you gotta do it yourself these days. Good ribs require lots and lots of love.
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One of the best BBQ experiences in Austin is Artz Rib House. The ribs are delicious, and there is live music especially on weekends which enhances the overall dining experience.
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I like Artz Ribs, too, but just for ribs. I don't care for their brisket at all. So for people looking for the 'best BBQ in Texas,' I'd have to add that caveat. Get the ribs. Skip the brisket. There's MUCH better brisket to be had in Texas.
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Looks like Cooper's is spreading it's wings and coming to FW.
http://www.dfw.com/104/story/84791.html
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I am not asserting it is the best...but darned good and a price that took me back 30 years...Peter's in Ellinger. Chopped beef (not sitting in sauce...just meat) was moist and wonderful. The sides were good. The sauce (yeah, I tried it after I had checked the cue) was not too sweet, quite good.
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I was in Luling yesterday for my usual visit for bbq and could not wait to go by City Market, taste buds were excited and stomach was growling, but when I got there they were closed. They had a death in the family.
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Did they say when they would reopen? We are flying in tomorrow and going there from the SA airport so I'd sure hate to waste a trip. We'd go to Lockhart instead
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We passed through Ellinger a couple years ago a couple years ago, coming back from Austin and stopped there. I got the lunch buffet, without BBQ. Others got the BBQ only, so I only got to taste it. Interesting hodge podge of food on the buffet. Enchiladas, red potatoes, sweet rice, fresh sliced home grown tomatoes, fajita meat (but no tortillas and good that meat was the best ever), beans and I can't remember what all else. I wanted to stuff my pockets full of food to take for the rest of the trip back to Houston, but the grumpy guy (I guess Peter) kept giving our table the evil eye. I don't think he liked me sampling the BBQ from my families plates. plus we had 2 small children, and were obviously not locals. It was all very good, but next time I happen to go there I will sit far away from his gaze.
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So I just moved to Houston, and I have a question for all local BBQ fans: How on earth does Goode Co. stay in business?
Went there last night and it was awful. Dry ribs, flavorless sausage. And what's up with that sauce? No tang or bite or even heat to speak of. It tasted more like it should go over a plate of spaghetti than over a pound of dry ribs that desperately needed some help.
But the place was doing a very lively business.
I'm puzzled.
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Who knows, Jaymes? I think a lot of people just fall into the trap of going to Goodes because of name recognition. A small group of Chowhounds had a BBQ Smackddown last summer and Goode came in last. Top for brisket was Pierson & Co. on T. C. Jester, but they aren't open on Sun or Mon. Search for their name on google and here on the Texas Board. There are a lot of better BBQ places than Goode Co, but the pecan pie is great!
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Take Goode Company for what it is: A good (not great barbecue) barbecue joint. They have some fantastic items. danhole mentioned the Pecan Pie; I happen to really like the sauce. The jalapeno cheese bread is also first rate, as are the sides, in my opinion. If you find yourself there again, just got a sliced beef sandwich on the cheesebread. Done.
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Well, that answers my question as to why it's still open. Everything is a matter of personal taste isn't it?
As for me, I think I'll keep trying to find a good BBQ place in Houston. It looks like Pierson's will be the next spot to try.
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I agree with everything you've said, especially the ribs, they are pathetic. I make one exception, for some bizarre reason I like the sauce, to me it is the only thing that can help (not save), the meat. I live five minutes from the Katy Frwy. location and have not been in well over a year. People in Houston tend to flock to certain restaurants, take a look at the Houston Press best of issues. Year after year, it is very predicictabe. Best burger, Fuddruckers, seafood and Mexican, a Pappas joint, best BBQ, Goode Co. For BBq, I drive twenty plus miles to a small place in Richmond, Galvan's Sausage House. No sauce is needed here, the meat stands on it's own. They also have great beef sausage. I've posted this place several times, and the only responce is I believe from Bishopsitter, correct me if I'm wrong.
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Well, people mentioned the pecan pie. I don't go to BBQ joints for pecan pie. I can get great pecan pie at a bakery or, for that matter, make it myself. I go to BBQ joints for great BBQ. And I thought Goode Co. was stunningly awful. I actually can't get over it. I think it's the worst I've had in the entire state of Texas. I won't be going back.
I just moved to Houston from Austin, and was quite accustomed to driving a few miles to Taylor, Lockhart, Llano, Luling, etc. Even Giddings when I was in the mood. I'll really look forward to trying Galvan's Sausage House. Twenty miles is certainly not too far to go for good 'Q.
But across the street is too far to go for bad.
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well hell if that's your basis of comparison... welcome to Houston and good luck. I don't mean to dog Pierson, because I do think it's the best in Houston, but it really doesn't compare to the greats of Lockhart, Luling, and Taylor. Of course we may be talking about a difference in styles. You're not going to get the central Texas barbecue experience, unless you go to Houston Barbecue or the Luling City ripoff on Richmond.
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I'm willing to cut folks down here a pass on the brisket, for just the reason you cite. And I'll grant you that although I personally find Goode's sauce weird and more like some kind of strange Southwestern-style tomato-marinara pasta sauce than BBQ sauce, that's really a matter of taste, and obviously some people like it. So good for them.
And I don't have to have Central Texas style - although it is my favorite, I can go the "east Texas into Arkansas" style of sweet beans & 'cue, too. I even like Carolina pig.
Also, my dad lives in Missouri and I go up to Kansas City often - took the Kansas City Barbecue Society's "BBQ Judge" classes so I can judge at cookoffs. Completely different style than Central Texas, and I like it as well.
So I get that there are differences I have to take into consideration.
I know that brisket is the hardest cut to smoke, and you have to make allowances. But flavorless sausage and dry, tasteless ribs, most of which I threw away rather than eat?
No excuse.
I seriously can't get over how bad Goode's is. Yes the jalapeno cheese bread is good. Way too good, in fact, to ruin with that brisket and sauce.
So I guess I'll just have to take the bread to go because I ain't never having another meal there again. What a cryin' waste of money that was.
I'm absolutely positive that in a city the size of Houston, in a state with such a great barbecue tradition as Texas, even if there isn't fabulous 'cue here, there's good 'cue to be had, and I'm determined to find it.
And BTW, if local Chowhounds have another BBQ Smackdown, count me in!
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Jaymes,
You are in the wrong thread. You should look at some of the old threads specifically about Houston. I looked a couple up for you. Unfortunately there are a few Goode fans out there. Here they are:
Best BBQ in Houston (recent)
http://chowhound.chow.com/topics/553988
Best BBQ in/around Houston (from July
)http://chowhound.chow.com/topics/537955
BBQ Smackdown link
http://imneverfull.blogspot.com/2008/...
The last link takes you to a blog with the smackdown review and also will take you to a link, so that if you want to join a group of local people who get together to eat, drink wine, cook, and share reviews, like we do here, but it is a large group. There are a lot of Houston food blogs out there also. Since you come from Austin I think you know good que already, now you just have to taste what we have here, and we have way better than what you tasted.
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Thanks, Dan. I appreciate your taking the time to find those and link to them. I'll sure check them out.
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So I have put together a map with most of the places I have eaten/want to try. I am driving across the country in March and plan on eating my way through the I10 corridor. Any additions/comments?
here is the google link:
http://maps.google.com/maps/ms?ie=UTF...
116006798557343003728.000462551cc8c4e3a2b2a
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From where to where? How leisurely a drive is this? I'd sure suggest an overnight in San Antonio or Houston (depending upon which direction you're coming from) in order to facilitate an excursion to Luling & Lockhart. You do need to know that these central Texas BBQ temples often sell out of the most choice cuts of meat by early afternoon. They're not dinner places. If you want to be certain they've got everything available, you need to plan to get there by noon. 1pm at the latest.
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Wow, hats off to you sir. That's an ambitious trip. As Jaymes said, places do run out of meat so if you want to try most place, I'd say 3 is about the latest you want to get there. Before 3 they won't usually have sold out of everything so you can at least try *something*, if you want the best though it's a good idea to be there around lunch time. From what I've heard, the Goode Co in Houston is overrated so by the end of the trip it might not be worth it. I don't know anything about the Cooper's in Junction City, Llano is where you want to go. If you can hit Smitty's or Kreuz on a Saturday you'll have more options such as prime rib (unbelievable) and pork chop.
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I had prime rib at Smitty's on a Monday morning, as well as a pork chop and ribs, plus brisket. This was after a trip to City Market in Luling for sausage, brisket, and ribs.
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There are two great bbq places in Glen Rose and at one time or another both have been listed in Texas Monthly's 50 Best in the State.
Hammond's BBQ
1106 NE Big Bend Trail
Glen Rose, TX 76043
and
Ranch House Bar-B-Que
1408 NE Big Bend Trail
Glen Rose, TX 76043
Someone referrenced a Maurice's Western Kitchen near Glen Rose. I have lived in the area seven years and I have never hear of it.
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So far, I would say City Market in Luling and Blacks in Lockhart. I am not physically able to determine which of these two is superior. They both have mouthwatering brisket and the ribs that we had at City Market were fantastic, smoky (but not TOO) and tender. YUM!
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We are going west to east, San Diego to Jacksonville. I wasn't planning on staying in San Antonio, but I think we may have to if I can't get good Q after 3pm. I used to live in SA a long time ago, so I have been to a couple of the places. Are the Luling CM and Kruezs open regular hours on Sunday? Does Kreuz's only do the prime rib on Saturday?
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Hummm... San Diego to Jacksonville. Sounds like a navy PCS to me.
Good ol' I10. I've done that drive more times than I could possibly count, even with all my fingers and toes. I'm doing half of it again this summer. I'll have to get out my maps and notes and get back to you.
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I am so sorry... I screwed up. It was Smitty's that we visited this weekend. Smitty's is open until 6:00 or 6:30, Sunday until 3:00. City Market is open 'til 9:00 and 7:00 on Sunday. I don't know Kruez's hours, but you can call or email them from their website.
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Well post drive we stopped at: Mesquite BBQ, Iraan; Lem's in Junction; Original Rudy's in Boerne; and some off the beaten track gas station BBQ in Alabama. Mesquite was far and away the best brisket and the jalepeno sausage was awesome too. The rest were good but very similar in quality. All of the brisket was from the lean end and Mesquite was still juicy and so tender! 2 pounds of meat in two days was pretty fantastic.
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Whoops. I see it is history. I hear Lem's in Junction is good but have not gone because of the hours. I was referring to the other place.
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Your trip may be history, but if not, when you get to Junction just drive on by.
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Country Tavern in Kilgore is so overrated and over priced it is sad that it even comes up in this conversation. I agree with the others being an east texas boy and living a while in new braunsfels City Market in Luling and Blacks in Lockhart are hands down contenders in true Texas BBQ. I would give Carter's BBQ in Longview some love but they have died off lately and my last outing their was a bit on the dry side. For those with big apetites two always come to mind with ribs from Barbecue Station in San Antonio and Big Dave's hot pucker in Longview and now Kilgore.
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The problem with Texas barbecue is that it can change from great to horrible almost overnight sometimes because barbecue is an art not a science. And sometmes a joint gets so famous and popular they just think they can do any damn thing they want and get away with it. A true native Texan wont put up with it forever we know great barbecue. So be ware a name is only as good as the people cooking there. In other words yesterday may have been great but what about today.
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Living in Austin I've hit all the Central TX BBQ joints and the best BBQ I've had hands down is:
Church of the Holy Smoke aka New Zion Missionary Baptist Church BBQ
2601 Montgomery Road
Huntsville, Texas
(936) 295-3445
#2 would be
Whup's Boomerang Bar-B-Q
1203 Bennett
Marlin, TX 76661
(254) 883-5770
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Unless Zion is going through a revitalization, I think most BBQ lovers/knowers will be disappointed. They have the advantage of slim-pickings in that area between Houston and Dallas.
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I like Zion. But I'd definitely say it's second tier.
On my 'top 10-15,' but not 'top 5.'
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Zion is special not only b/c of the food, but the whole thought of how it came to be... I mean, c'mon - a couple of old church ladies, a fellowship hall, and the good lord's blessing? Awesome.
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I completely agree with that. Which is why I always stop there when I'm passing through. And the church ladies' desserts are wonderful.
The 'cue is good, too. All I said was that the 'cue itself is not in my top five.
Is it in yours?
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I have never been there; but I have always wanted to. I hope to get there some trip down to Houston soon.
Kind of disappointed to hear the cue isn't that great. Is it not Luling, Taylor, etc. good or would you say it is better than most you can find in Houston and Dallas meaning it's still better than most?
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My top five sorta rotate, but the 'usual suspects' are City Market in Luling, Louie Mueller's in Taylor, Smitty's & Black's in Lockhart, Cooper's in Llano.
I haven't been to Snow's in Lexington.
After that top five, there are a lot of really good second-tier spots that I patronize regularly. Smokey Mo's in Cedar Park (north of Austin), City Market in Giddings, Zion in Huntsville all come immediately to mind, but there are others.
And I'm still looking.
Of course, location is a factor. I did live in Austin; now live in Houston. Thus far have found no brisket in Houston that even comes close to my fave second-tier spots, much less the top five.
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I agree with the assessment that Zion's is second tier, and definitely better than anything in Houston or Dallas. It's nice that you don't have to go all the way out to Central TX. My usual Dallas/Houston (specifically, Katy) route involves going through Madisonville, but if I ever take 45 all the way into Houston and the time is right, it's good place to stop if you are passing through.
My personal favorites are the big 3 in Lockhart (I like Kreuz the most) and City Market in Luling. Still gotta make a trip out to Snow's...
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The last few times I've been to Kreuz, the brisket was just horrible. Dry and tough. Although the sausage and pork chops were good, the brisket was damn near inedible. In fact, I was going to toss it out, but decided to throw it into the food processor with some sauce to make chopped beef, because it was so expensive that I hated to waste it.
And that has happened several times. I'll forgive anybody once. Even twice. But when we're up over three, that tells me something.
Plus, I don't like the atmosphere there.
So all in all, have skipped it entirely the last few times I've been to Lockhart.
I mean, really... There are other places that are more consistent, so in my view, why bother just because of the name.
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I have noticed several mentions of Maurice's Western Kitchen in Glen Rose. I started work out of college in 1982 at the nuclear plant just outside Glen Rose. Ate there about two or three times before it closed. Maurice was getting up in years even then. It has been closed for about 25 or 26 years best I can remember. But it was nice to see someone remember it. The first time co-workers took me there I got the brisket plate. they told me I was crazy. The plate was one of those big oval plates used at diners. It was completely covered with 4 slices of brisket about two inches thick each. Then there was the bowl full of thick hearty beans and the cole slaw and potato salad. I am a big boy and can eat a lot, but I couldn't eat it all. And talk about moist and juicy!. It is something to be remembered. Wish it was still there. BTW, Hammonds became our go to place after that. It has survived fires and other stuff but still good.
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