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Texas Monthly Top 50 BBQ Joints

668,134 Views | 3743 Replies | Last: 8 days ago by Matsui
BurnetAggie99
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In reply to fav13andac1)c • 9:30p, 6/23/25
fav13andac1)c said:
Headed to Cattleack on Friday. Any tips? Definitely getting the bologna.


You already mentioned the Bologna. I also like their pork steak with the Mop sauce as one of the non traditional options. The Chicken Quarters are outstanding & juicy. Their traditional meats like sausage and brisket are still good.
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Henry Taylor
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In reply to fav13andac1)c • 9:39p, 6/23/25
AG
Crack cake if they still have it
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Backyard Gator
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In reply to Matsui • 10:03p, 6/23/25
Matsui said:
Hit up slow bone on Sunday in Dallas
Stars were the sides dessert and sausage
No lines at 11:30 am
Lots of people ordered the sandwiches

Solid plate

https://imgur.com/a/WPqTWnB

https://imgur.com/gallery/IMFxmAd#kvBLDGb


Right click, open url with jpg tag, copy, click window icon, paste.
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Koldus131
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10:54p, 6/23/25
AG
Had a really special weekend of Texas BBQ that I'll be thinking about for a while.



First up Saturday morning was Barbs-B-Q in Lockhart. Got there at about 9:30 and was probably 30th or so in line. Gotta say I'm pretty surprised they didn't make the TM top ten as it blew my expectations away and would absolutely make my personal top ten.

Standouts were the ribs (incredibly unique with the spice and citrus flavors, easily some of my favorite ribs I've ever had), brisket, sausage, bread, and green spaghetti. The lamb chops were a nice change of pace and good, but I thought the TX Trinity meats were all better. They also had mole chicken thighs on special which were outstanding and I was able to show some friends how good mole can be.



Sunday morning was a trip to Burnt Bean. Now this weekend had been planned well before the list came out so that was unfortunate from a line perspective, but I was incredibly excited for this visit since the last time I was at Burnt Bean was in 2022. I was very curious to see how they were handling the accolade and I'm happy to report they're absolutely living up to it and haven't missed a beat.

We got there at 8 and got food just after 11. When we ordered they still had everything on the menu including the breakfast items. On Sunday mornings they don't serve lunch sides until 10:45, so our timing was perfect. I'm lucky I was in a large group so we got to try many things, and we honestly weren't disappointed by a single thing. The Korean beef back ribs were the highlight, and are basically Ernest Servantes throwing his nuts on the table and proving he can cook plenty more than just central TX BBQ and Mexican food. The brisket huevos rancheros, barbacoa boudin, Blue October (croissant), brisket, and carne guisada taco were some of my other favorite things. Favorite side was the bacon ranch tater tot casserole.

Not pictured, we also ordered the Peach Cobbler Taco (clear winner of the desserts), Big Red tres leches, and German chocolate cake.

Burnt Bean does both central TX market style meats and innovative new interpretations of TX BBQ perfectly. We are so lucky to have so many amazing BBQ restaurants in Texas, and places like Burnt Bean and LeRoy and Lewis are the standard bearers of what this cuisine we all love can be.

Best BBQ weekend I've ever had. I also put some pictures of the Burnt Bean Sunday menu for reference.



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Backyard Gator
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In reply to Koldus131 • 12:21a, 6/24/25
What was the sauce on the green spaghetti?
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BurnetAggie99
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In reply to Backyard Gator • 6:51a, 6/24/25
Backyard Gator said:
What was the sauce on the green spaghetti?


Usually Roasted poblano peppers, Mexican crema , cream cheese and spaghetti are the main components. In the RGV part of Texas it's known as Espagueti Verde.
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agcrock2005
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10:07a, 6/24/25
AG
I have to run to Stephenville Friday morning. Going to try to hit up Dayne's on way back to Fort Worth. How is the line and what are the must haves (other than the burger)?
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JCRiley09
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12:12p, 6/24/25
AG
I go to Daynes pretty frequently. Last time I went was on a Friday and the line was about 30 deep (which is really only about 10-15 orders). Usually only one register is going, but they're still pretty quick. All of the meats are great and you already mentioned the burger. They have my favorite beans in bbq. If you're hungry, the trinity plate has .5lb brisket, .5lb ribs, and a sausage link (get jalapeño havarti), and 2 sides.

If you're not trying to carry around leftovers all day, I'd get the burger, 1/4 brisket, 1/4 ribs, and beans.
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Backyard Gator
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In reply to BurnetAggie99 • 1:41p, 6/24/25
BurnetAggie99 said:
Backyard Gator said:
What was the sauce on the green spaghetti?


Usually Roasted poblano peppers, Mexican crema , cream cheese and spaghetti are the main components. In the RGV part of Texas it's known as Espagueti Verde.
Ah, so it's the RGV version of cacio e pepe.

They should try drying out the peppers. Saute them with a little olive oil and garlic.

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schmendeler
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In reply to Backyard Gator • 1:43p, 6/24/25
AG
"it's the RGV version of cacio e pepe"

Lol wut
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Backyard Gator
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In reply to schmendeler • 2:09p, 6/24/25
schmendeler said:
"it's the RGV version of cacio e pepe"

Lol wut
You don't know what macaroni and cheese is?
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chap
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In reply to Backyard Gator • 9:20p, 6/24/25
AG
Backyard Gator said:
schmendeler said:
"it's the RGV version of cacio e pepe"

Lol wut
You don't know what macaroni and cheese is?


I'm not sure you know what macaroni is.
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BurnetAggie99
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8:47p, 6/26/25
Saw that the Granary BBQ in Jarrell has closed due to extenuating circumstances. Was always good bbq made by Jeff Ancira. They also had the live music & was always a good crowd. Originally John Mueller & Jeff started it before his passing.
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Backyard Gator
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In reply to chap • 9:31p, 6/26/25
chap said:
Backyard Gator said:
schmendeler said:
"it's the RGV version of cacio e pepe"

Lol wut
You don't know what macaroni and cheese is?


I'm not sure you know what macaroni is.
You're aware that there are more types of macaroni (maccheroni) out there than just elbows, right?

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chap
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In reply to Backyard Gator • 9:35p, 6/26/25
AG
Backyard Gator said:
chap said:
Backyard Gator said:
schmendeler said:
"it's the RGV version of cacio e pepe"

Lol wut
You don't know what macaroni and cheese is?


I'm not sure you know what macaroni is.
You're aware that there are more types of macaroni (maccheroni) out there than just elbows, right?



Yes. And that still has nothing to do with cacio e pepe.
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Backyard Gator
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In reply to BurnetAggie99 • 9:52p, 6/26/25
BurnetAggie99 said:
Saw that the Granary BBQ in Jarrell has closed due to extenuating circumstances. Was always good bbq made by Jeff Ancira. They also had the live music & was always a good crowd. Originally John Mueller & Jeff started it before his passing.

From reading the FB comments, it looks like it opened in April and closed because of lack of steady business. Honestly, sounds like they weren't sufficiently funded for the long haul. Granted, one of the people commenting said the people made mean faces at them when they visited, so who knows how accurate those comments are.
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Backyard Gator
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In reply to chap • 10:01p, 6/26/25
chap said:
Backyard Gator said:
chap said:
Backyard Gator said:
schmendeler said:
"it's the RGV version of cacio e pepe"

Lol wut
You don't know what macaroni and cheese is?


I'm not sure you know what macaroni is.
You're aware that there are more types of macaroni (maccheroni) out there than just elbows, right?



Yes. And that still has nothing to do with cacio e pepe.

cacio e pepe is literally cheese and pepper

it is pasta boiled, with cheese (usually parmesan) added in with fresh ground black pepper to create a sauce

the green spaghetti described uses roasted peppers, sour cream, and cream cheese to create a sauce for the pasta

I'm not sure what the disconnect is here.
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schmendeler
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In reply to Backyard Gator • 10:08p, 6/26/25
AG
Backyard Gator said:
chap said:
Backyard Gator said:
chap said:
Backyard Gator said:
schmendeler said:
"it's the RGV version of cacio e pepe"

Lol wut
You don't know what macaroni and cheese is?


I'm not sure you know what macaroni is.
You're aware that there are more types of macaroni (maccheroni) out there than just elbows, right?



Yes. And that still has nothing to do with cacio e pepe.

cacio e pepe is literally cheese and pepper

it is pasta boiled, with cheese (usually parmesan) added in with fresh ground black pepper to create a sauce

the green spaghetti described uses roasted peppers, sour cream, and cream cheese to create a sauce for the pasta

I'm not sure what the disconnect is here.


You've described two wildly different dishes and are acting like they are similar. That's the disconnect.
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GAC06
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In reply to Backyard Gator • 10:41p, 6/26/25
AG
Usually pecorino
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Backyard Gator
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In reply to schmendeler • 11:22p, 6/26/25

Catherine de Medici brought Italian cooks to France in the 16th century

The French took cacio e pepe and added butter to it, creating the early version of macaroni and cheese

James Hemings, Thomas Jefferson's slave and brother to Sally Hemings, trained in France and is credited with introducing macaroni and cheese in America
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agcrock2005
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In reply to Backyard Gator • 8:22a, 6/27/25
AG
Will you please stop talking about cacio e pepe?
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Tanya 93
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In reply to agcrock2005 • 10:38a, 6/27/25
agcrock2005 said:
Will you please stop talking about cacio e pepe?


I think someone learned a new phrase
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hustle2015
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In reply to BurnetAggie99 • 10:46a, 6/27/25
Went to the Granary when it first opened. Was amazing like all John Mueller spots. Went back about 6 weeks later and could tell immediately John wasn't cooking. All respect to Ancira but his product wasn't the same as John's. They've been off and on open for the last couple of years. Not surprised they didn't make it, unfortunately. I liked the owners.
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fav13andac1)c
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11:47a, 6/27/25
AG
Ate at Cattleack this morning. Not much of a line until right before opening.

Had a little of everything. Had to justify the price tag to the wife (who was not present for this purchase) by showing how much food I'm bringing home. LOL.

Favorite item was the bologna. But everything was outstanding.
Also got the pastrami brisket, beef rib, beef cheek, hot link, turkey, cornbread, and beans.




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Tanya 93
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In reply to fav13andac1)c • 11:54a, 6/27/25
fav13andac1)c said:
Ate at Cattleack this morning. Not much of a line until right before opening.

Had a little of everything. Had to justify the price tag to the wife (who was not present for this purchase) by showing how much food I'm bringing home. LOL.

Favorite item was the bologna. But everything was outstanding.






Bologna?
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80sGeorge
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In reply to Tanya 93 • 12:40p, 6/27/25
AG
Okie brisket!
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fav13andac1)c
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In reply to Tanya 93 • 1:05p, 6/27/25
AG
CattleAck is famous for their house-made wagyu beef bologna.
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Backyard Gator
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In reply to agcrock2005 • 1:08p, 6/27/25
agcrock2005 said:
Will you please stop talking about cacio e pepe?
Where is your report on Dayne's?
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agcrock2005
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In reply to Backyard Gator • 1:14p, 6/27/25
AG
Backyard Gator said:
agcrock2005 said:
Will you please stop talking about cacio e pepe?
Where is your report on Dayne's?
I had to push back the visit to next week. Hoping Wednesday.
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Tanya 93
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In reply to fav13andac1)c • 1:28p, 6/27/25
fav13andac1)c said:
CattleAck is famous for their house-made wagyu beef bologna.


That sounds odd but interesting

We mostly have ribs in Missouri.
One place has decent brisket.
Not Snow's quality but not gag inducing.
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big-ag
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1:52p, 6/27/25
AG
That bologna is absolutely delicious.
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Backyard Gator
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In reply to big-ag • 1:56p, 6/27/25
big-ag said:
That bologna is absolutely delicious.
Can't be trusted because they don't do it in Missouri

/Tanya

/sarcasm
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BurnetAggie99
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In reply to fav13andac1)c • 2:09p, 6/27/25
Did you get pork steak? They have killer pork steak as well.
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fav13andac1)c
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In reply to BurnetAggie99 • 2:37p, 6/27/25
AG
Didn't see it on the menu today!
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Matsui
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2:57p, 6/27/25
AG
looks freaking outstanding from Cattlack
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