Love me some BBQ, any suggestions!
Printable View
Love me some BBQ, any suggestions!
Hey hun posts like this have to go in the "Bat Cave" at the bottom! This area is only for hobby related information! Just a heads up love! There's a sticky thread at the top of every section that goes over the rules and what not. Just don't want you getting in trouble.
But Terry Black's BBQ is the absolute BEST. Just check their Google reviews. But can be an absolute bitch getting in there, they usually have a really long line.
Terry blacks is always salty as hell to me, I like la barbecue on the east side or if you can conquer the sun early enough then Franklins. Oh and Valentina’s is top 3 as well!
Terry Blacks
HEB
Have not been to Franklin's and I need to.
"Best" is always subjective.
And, it depends on what you are looking for.
Blacks is a sure bet downtown and especially later in the evening, but, I highly recommend checking out Interstellar on the NW side, La barbecue, micklethwait, and of course Franklins.
if you want to drive a little out of town I perosnally put Bret's in Rockdale against anyone locally.
And then there is the notorius Snows.
It depends on what you are looking for, and the day and time.
Brisket is king in Texas, but there are places that have amazing ribs, turkey, etc. Chicken, pork shoulder, etc.
Not a hobby related topic. Moved.
This is SO true, it definitely depends on what you're getting really because there's a beef rib in Taylor at this BBQ joint that is to literally die for lol can't remember the same of the place
https://www.google.com/search?q=dbee...d:CgIgAQ%3D%3D
I believe this is the place if I'm not mistaken! Well worth the scenic day drive on the weekend!
When I am in the mood for bbq, I like Salt Lick and Green Mesquite.
Stiles switch on North Lamar is good. It's always packed but not insane lines.
https://stilesswitchbbq.com/
I liked Bone Daddy?s too.
But they closed in Austin. That sux.
I truly enjoy good BBQ. I love trying different places. There are so many variables that contribute to a great BBQ experience.
The type of wood used to smoke.
The sauce and seasoning.
The Pit Master’s individual cooking techniques.
It’s kind of like going to Scotland and sampling Scotch, experiencing the difference between the taste of Campbeltown, Highlands, Lowlands, Islay, and Speyside regions. Each have their respective differences that make them unique.
I'm a bigger fan of Black's on Guadalupe vs Stiles Switch on Lamar.
I've been turned off of bad or dry BBQ lately. Southside in Arbor Walk disappointed the last time I was there. Ruby's is so dry it requires sauce. I'm on the fence on Salt Lick.
Terrys for sure.
Totally agree! Louis Mueller's in Taylor has been reviewed as the best in Texas for many years in Texas Monthly.
I agree with Jacobj, Terry Black's BBQ
Rudy's does have amazing corn💗
These suggestions aren't bad but the best barbecue here is Brown's. It's a food truck that sits outside of the Corner Bar on South Lamar. I almost hesitate recommending because the line is never long and I wish I could keep it that way lol they're super nice too!
I just came in to say Browns too at the same time as you Dknnhue. they are the best bar none.
I enjoy a good BBQ spot. My go to are Terry Blacks, Blacks, or Interstellar if you're up north. Lately, Terrys has been really salty for my palate but it's always good if you've never had it.
Salt Lick in Driftwood is good and nice place. I also like County Line. I’m trying to come up with new ones that haven’t been mentioned. I’m going to get tied to a cross and burned, but I have tried Franklins like three times and I think it’s totally overrated. It’s good but nothing too crazy about.
Me personally, I think it's called Southside BBQ but it's not on the south side it's in the, Arboretum.. I grew up on Elvin sausage and that is the only type of sausage I love and I hadn't been to the city in years and when I came I ordered sausage which I never eat it but I tried it and I'm glad that I did cuz I remembered the taste. Other than that I don't eat sausage.
Well, you sure couldn't beat the attire of the waitstaff. Might've been why they closed? Hot, young coeds wearing next to nothing - what's not to like? They could've fed me garbage and I wouldn't have cared. So many times I felt like propositioning some of them to see if they needed help with tuition, but never got the nerve to actually do it, big head telling little head to stfu lol.
Yes I enjoyed the waitstaff. Somewhere I have a birthday picture with a group of them posing with me.
Their food was excellent too. Really liked the ribs. I’m not a beer drinker so I never sampled their beer can chicken.
But we digress. The OP asked for the best BBQ in Austin, and BD is no longer here.
Take the pissing match private.
It is not welcome here.
The Salt Lick used to have (we're talking back in the early 90's) the juiciest chicken I have ever had anywhere. The dark meat was pink. I imagine they took it off the menu because consumers thought the meat was undercooked, which is was not. I realize that Texas barbecue should just be beef and sausage, but I did love that Salt Lick chicken. It's still pretty good, but not quite the same.
And the sauce at The Salt Lick is unique because it is mustard-based and not tomato-based. Tomato-based sauces are good too, but to me there is nothing quite like the sauce at The Salt Lick. The Salt Lick uses live oak wood. They use pecan shells, which adds a bit to the flavor, but I do wish they would use a bit more pecan.
The sides at The Salt Lick are basically terrible. I do admire that they don't drown their coleslaw with sugar and their potato salad with mayo and relish, but the coleslaw has about as much flavor as the grass in my back yard. The potato salad is German-style, which is OK if you are OK with German-style potato salad. It does help sooth the palate if you have overloaded with fat from a juicy slice of brisket.
Terry Blacks uses post oak, which produces an excellent flavor, especially in the brisket. I guess their rub and sauce also contribute, but TBH, my taste buds don't really detect subtle differences in rubs. Mostly, it's about the smoke, the basting, the temperature, and not over or under cooking.
The one time I had Franklins, it was a brisket to go, and I didn't think it was anything special. So I'm hesitant to waste three hours in line. Maybe some day.
I don't really eat sausage or ribs much. Most sausage is too greasy for me.
Remember the old Rudy's commercials? Worst barbecue in Texas? Featuring hot chicks filling their gas tanks with Rudy's sauce.
I used to enjoy Artz Rib House on south Lamar, and was really disappointed when they closed long ago.
I will never go to Franklins. Can’t stand waiting in line for anything.
Salt Lick is close to my home, but their food is so so, the wait can be too long, and I don’t care much for their seating.
My oldest son makes the best brisket I’ve ever eaten.
I live in Dripping Springs, and Railroad BBQ there is good.
Oh yeah, Artz had the best pork ribs. It's been so long, I can't remember what I liked about them. The sauce comes to mind. When I was craving ribs, that's where I would go.
My family likes my brisket. I have an electric smoker, which makes it easier to regulate the temperature compared to charcoal. I've tried different kinds of chips, but usually go with pecan for beef. I don't create much bark because my family doesn't like it, so that would put me out of any meaningful brisket competition. And the electric smoker.