| SOUTH TEXAS BBQ TOUR July 2005 | |
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First Stop : The City Market in Gonzales TX. |
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| The City Market in Gonzales is known for their beef ribs and outstanding brisket, on the day we were there, they must have been breaking in a new cook, the food was uninmpressive.The ribs were over cooked and the brisket was fair. Enough said. There is a City Market in Luling TX. and it has Great BBQ, all the City Markets in Texas are indidually owned and all have different ways of preparing their BBQ. | |
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Second Stop : The Southside Market in Elgin TX. |
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Taking the back roads out of Gonzales about 80 miles north on 183 you come across a town called Elgin, The Southside Market is known for its delicious Sausage and Elgin is the self proclaimed "Sausage Capital of the World" and they are not too far off. The brisket was smoked just right, not to over powering and tender, the ribs were very good, they fell off the bone. The sausage is fantastic they have all beef or all pork they do not mix the two, greasy yes but all good sausage is. If your looking for low cal cuisine your in the wrong place. Needles to say I ingested mass quantitys of brisket , sausage and ribs. We spent the night in Elgin and slept off our over stuffed bellys.
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Third Stop : Louie Muellers in Taylor TX. |
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What can you say Louie Muellers has been voted by TEXAS MONTHLY MAGAZINE as one of the TOP 3 in Texas. In 1946 Louie Mueller opened a small food store, in 1949 Mueller started making and selling BBQ, they have been at the same location since 1959. The brisket is fantastic not too smokey, the sausage is all beef with NO fillers, the pork loin, beef ribs, pork ribs, pork steaks, T bone chicken breast, potato salad, and cole slaw are great. Muellers is a must for any BBQ enthusiast. Here is the link: http://www.louiemuellerbarbeque.com/
Fourth Stop LLano TX. During the month of May 1997, Texas Monthly editors Joe Nick Patoski, Patricia Sharpe, and John Morthland, along with freelance writers Jim Shahin and Richard Zelade (all barbecue devotees in their own right), sampled the wares at 245 places across the state, rated them on a score from 1-5, and wrote about their favorites. Cooper's in Llano was rated among the Top Three. ***"You can tell from the roadside that Cooper's is serious," Texas Monthly observed. "At one end of the parking lot is a small mountain of enormous mesquite logs. Next to it is a barbecue fanatic's dream landscape: five old rectangular, closed steel pits, lined up in a row. At the pit closest to the door, customers choose their meat, and a pitman pulls it off and slices it up for them on the spot. "The barbecue here is cooked cowboy style, that is, directly over smoldering hardwood coals. The logs are burned down to embers in a big enclosed fireplace, then transferred to the pits by pitmen using shovels with twelve-foot handles. The brisket takes six to eight hours, and it fairly explodes with the robust flavor of meat and smoke. Everything else is fabulous too: the huge pork chops, the sirloin, the pork sausage, the chicken, the pork ribs, the goat, and on Tuesdays and Fridays, the beef ribs." For the whole story in Texas Monthly, May 1997 click here: http://www.texasmonthly.com/toc/may97toc.html |
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