Familiar Standbys and Joints You Haven't Tried Should Both Be Part of a Texas BBQ Road Trip

When we start thinking about a BBQ road trip, the logistics of trip planning go beyond just picking places on a particular route. We spend time reading reports and reviews by others, checking opening and typical sellout times, and asking questions of those who may live nearby or who have been there before us. We also strive to mix in new places with some that we've been to before, especially if we've had some memorable bites at those prior visits.

Surprisingly, we often find the best BBQ on these trips doesn't always come from the places that are popular or get the most press. Nothing is more rewarding than discovering a hidden gem along the way, with a particular cut of beef or pork that is so well-executed that we can't wait to tell others about it (cue the real-time social media blasts). Sometimes it's a new place, just starting out, but just as often it's an older established business that maybe isn't that well-known.

On this particular run we set out to hit 8 to 10 places, with some options to add, time permitting. We check media feeds along the way to see if any of our planned stops sell out so we can adjust our itinerary accordingly. Joining HoustonFed, BBQBryan and I on the trip this time was Greg Mueller, Midwest Southern Region Sales Rep for World Casing Corporation, worldwide supplier of natural sausage casings. Greg had just been on a BBQ run the day before with a certain other reputable Texas BBQ dignitary, so we were a little suspicious of his ability to keep up for his second meat feast in as many days! We shouldn't have worried; he was right in-step with us the whole day.

Our first target of the day was in Gonzales, Baker Boys BBQ, who we just visited a couple of months ago. We definitely needed to get confirmation that our first experience was as good as we thought it was.

Baker Boys BBQ - Gonzales, TX

Baker Boys BBQ has been open in Gonzales for just 6 months, but owner and pitmaster Wayne Baker is already delivering BBQ that demands attention. Well-seasoned brisket, house-made beef and pork sausage, and pork spareribs are worthy of making this a destination. A unique item here is the jalapeno-stuffed boneless chicken leg, lightly seasoned and smoked, and just $2. Baker Boys is a tremendous value as well--brisket price here is only $13/lb, other meats $12/lb or less, and sausage at $2.50 per link.

This was our second trip to Baker Boys in two months, and we wanted to give them a confirmation visit before we broadcast our admiration publicly. At our first visit, we knew we had stumbled onto something special, though we picked up on an overly-liberal use of table salt in the seasoning. It was still there in this recent visit, but used much more sparingly allowing the pepper and other seasonings to come through. If they can get the salt level dialed in, Baker Boys has the capability to be a solid TMBBQ Top 50 contender for years to come.

Brisket and ribs on the cutting board at Baker Boys BBQ

Brisket, ribs, sausage and stuffed chicken leg

Kolacny Bar-B-Q & Catering - Halletsville, TX

Kolacny Bar-B-Q and Catering got a lot of attention after Daniel Vaughn's TMBBQ review in September 2015. We had driven through Halletsville before, and even stopped for BBQ there, but were generally unaware of Kolcany prior to the buzz generated by TMBBQ. Ervin Kolacny and his wife Carolyn serve from 11:00 am til sold out on Saturdays and Sundays only, so plan your trip accordingly.

Daniel Vaughn raved about the pork steak here in his review, so this was our main target. We were too early for brisket, but picked up pork spareribs, a half chicken and sausage as well. All the meats here are cooked on their big direct heat pits, and mopped with a traditional Texas stock and vinegar mop sauce. The pork steak was delicious, lightly-seasoned with salt and pepper, and just a hint of smoke from its short time on the pit. The direct heat pits allow for a quick sear on the outisde over oak coals, and space to finish slowly using an indirect method, which locks in the juices for maximum flavor. Chicken was done in much the same way, and was by far one of the juiciest chicken examples we've encountered on any of our trips. Sausage is a typical pork blend, slightly coarse grind, and seasoned according to a family recipe.

Its not surprising that Kolacny's has escaped notice for as long as it has, given that its located several blocks south of the 4th Street in Halletsville in a residential neighborhood. Despite the challenges of its location, a visit to Kolacny's should be placed high on your priority list. It's hard to find product of this quality and value still being delivered using the traditional direct heat method.

Coal bed pit, sheet of tin siding for a screen, fire stoked with a box fan #oldschool

Ervin Kolacny checks on his ribs and chicken

Pork steak, ribs and sausage

Smithville Pit BBQ - Smithville, TX

Smithville Pit BBQ recently opened in the building formerly occupied by one of our favorites, Zimmerhanzel's, which closed at the end of last year after more than 35 years in business. The new owner is their former neighbor, Cliff Burns, owner of Smithville Food Lockers. We were anxious to see what changes might have been made to the meat selections. We were also hopeful that the incredible sausage recipe carried over, since it was reported in a February Austin American-Statesman article that the former owners had use of Smithville Food Lockers to make sausage and process meats.

New walk-up, take-out window at Smithville Pit BBQ (formerly Zimmerhanzel's)

The all-beef sausage at Zimmerhanzel's had been one of our best all-around BBQ bites of 2015. Our first crack into the Smithville Pit BBQ version gave us pause. The clear-running juice and moisture content just wasn't there this time. The blend seemed to match the previous version in texture and spices, so there's hope for improvement if that moisture level can be brought back up to where it used to be. Pork ribs were good, and definitely had a different rub that what we experienced before. The brisket was well-seasoned but needed some more time on the pit and a rest.

The parking lot was full of cars at mid-day on a Saturday, and the new walk-up window had a brisk business. Cliff Burns said in his interview with the Statesman it wouldn't be the same, but they "hope to offer something just as good if not better." It was good, but they've only been open a couple of weeks. Maybe it's not better just yet, but it was good enough to keep Smithville Pit BBQ on our list for future visits to see how they develop.

A little brisket, pork spareribs, and sausage at Smithville Pit BBQ

Valentina's Tex Mex BBQ - Austin, TX

We had not been to Valentina's before, but it was high on our agenda of places to try this year. We were able to meet our friend Jimmy Ho and his wife Amber here. At Valentina's you place your order at the trailer window, take a number, and claim your territory at one of many picnic tables while you wait. It didn't hurt that they're located in the parking lot of a convenience store, so there are plenty of options for ice-cold beverages right there. 

Plenty of outside seating at Valentina's

Jimmy has been here many times, so he provided some guidance on what to order. We settled on brisket tacos, a sausage link and a couple of pork spareribs. They jalapeno-cheese sausage they brought was okay, but not particularly remarkable. The ribs were seasoned and cooked well, but once we saw the brisket tacos, we knew we were onto something special. Served on their own homemade tortillas, with guacamole, salsa and a wedge of lime to squeeze, these were a highlight of the day. My only regret is that we didn't order them with sliced brisket so we could have had a better feel for the overall quality of the beef product, but the chopped was excellent anyway. We will definitely be including Valentina's on future BBQ runs in the Austin area based on these tacos alone!

Brisket tacos, pork spareribs, and jalapeno cheese sausage

The brisket tacos are served on homemade tortillas, with fresh guacamole and salsa

La Barbecue - Austin, TX

The queue for La Barbecue at 4:00 pm

We had been to La Barbecue in the past, but all independently. Given the recent departure of pitmaster Esaul Ramos, and the elevation of Dylan Taylor as the new pitmaster, we wanted to see how the transition is working out. At this point in our trip, we were way behind our planned schedule, having lingered a little to long at some of the previous stops. So it was after 4:00 pm before we made it to the line, and noticed several items already sold out.

Brisket was still available, and knowing that La Barbecue delivers some of the best in Texas, it was an easy choice for us. With a little potato salad and homemade pickles on the side, we settled comfortably into a feast of this sublime brisket. Every bite was memorable and spectacular, and even more so given that this was 4:00 pm brisket! If you've never been to La Barbecue, you're missing out on some of the Top 10 BBQ in the state in my opinion. And generally speaking, the lines are never terribly long, so you're assured of getting quality product.

The relocation last September to the Aztec Food Park at 1906 E. Cesar Chavez seems like a good fit. The vibe is great, and we had a good time visiting with several local regulars. And with the barely-21-year-old pitmaster Dylan Taylor at the helm, it was comforting to see they remain in good hands and the quality hasn't declined one bit.

Ready for your close-up, beautiful?

Moist brisket, potato salad, and homemade pickles

Freedmen's - Austin, TX

Smoked jalapeno pimento cheese spread, house-made focaccia

It's almost impossible for us to make a trip to Austin without including a stop at Freedmen's Bar. Our last trip in August just confirmed what we had already come to believe--Freedmen's is destination BBQ, and not to be missed. With Evan LeRoy at the pit, they deliver the best brisket in Austin on a consistent basis. As a testament to their pit management skills, we arrived this time after 6:30 pm, and the brisket we received with the thick, flavor-filled bark matched the high quality we've previously had on mid-day visits.

I couldn't pass up the opportunity to hit them up for a tray of their smoked jalapeno pimento cheese and homemade focaccia either. After an all-meat day, it's a fantastic change of pace in both flavor and texture. But beware, if you're a guest of mine, you might need to order your own. It's so good, I'm not that inclined to share!

Moist brisket and sausage sampler, nighttime BBQ in Austin

I hope the recollection of our trips via this blog inspires you to get out and embark on a Texas BBQ adventure of your own. I'll continue to try to provide useful and comprehensive information to help you decide on where to go. If you have any questions or need more details, you can always contact me via the multiple options I've provided on the right sidebar of this page. As always, I welcome your comments, and suggestions on places we still need to try!

Fill your gas tanks, check your oil and tires, and hit the road.

- Scott

A 14-hour day this time (we lingered longer than we typically do at several places),
and traveled just about 500 miles total round trip.

All photos © Scott Sandlin, Texas Pit Quest, unless noted otherwise. All rights reserved.

Baker Boys BBQ, 1404 Sarah DeWitt Dr., Gonzales, TX 78629, (830) 519-4400.
Hours: Monday through Friday, 10:00 am to 6:00 pm. Saturday 10:00 am to 4:00 pm. Closed Sunday. www.facebook.com/BakerBoysBBQ

Kolacny Bar-B-Q & Catering, 100 S. Russell St., Halletsville, TX 77964, (361) 798-4400. 
Hours: Saturday and Sunday only, 11:00 am until sold out.
www.facebook.com/pages/Kolacnys-Bar-B-Q-House/126592390728071

Smithville Pit BBQ, 307 Royston St., Smithville, TX 78745, (512) 237-4244.

Hours: Monday through Saturday, 10:00 am to 3:00 pm. Closed Sunday.

Austin Statesman article

Valentina's Tex Mex BBQ, 7612 Brodie Ln., Austin, TX 76574, (512) 221-4248.
Hours: Tuesday through Sunday, 8:00 am to 10:00 pm (or sold out). Monday, 8:00 am to 6:00 pm (or sold out). www.valentinastexmexbbq.com

La Barbecue, 1906 E. Cesar Chavez, Austin, TX 78702, (512) 605-9696.
Hours: Wednesday through Sunday, 11:00 am to 6:00 pm (or sold out).
www.labarbecue.com

Freedmen's, 2402 San Gabriel St., Austin, TX 78705, (512) 220-0953.
Hours: Tuesday and Wednesday, 11:00 am to 10:00 pm. Thursday through Saturday, 11:00 am to 12:00 am. Sunday, 11:00 am to 10:00 pm. Closed Mondays.
www.freedmensbar.com

My Best BBQ of 2015 - Texas Pit Quest Celebrates the Excellence of Texas BBQ

2015 was the breakout year for Texas Pit Quest. My friends Andrew and Bryan and I traveled far and wide in search of premier Texas BBQ; we discovered some new gems, and were happy to find many of our favorites still delivering quality Q on a consistent basis.

Houston-area BBQ featured prominently in our travels, as it's really our home base, but several 400 plus-mile road trips took us to new BBQ destinations across Texas. Some have asked what was my favorite BBQ I had this year. I looked back through my posts and photos and have assembled what I recall to be my 25 most memorable bites (or trays I shared), presented here in chronological order:


Killen's Barbecue - Pearland: Brisket, sausage, and pork ribs, 2/8/15

Southern Q BBQ & Catering - Houston: Taste of the South Sampler Platter, 2/14/15

Freedmen's Bar - Austin: Holy Trinity Plate, 3/7/15

Blue Moon BBQ - Hearne: Cowboy Cornbread, 3/7/15

Pinkerton's Barbecue - Houston: Brisket, 3/14/15

Tin Roof BBQ - Humble: Texas Cheesesteak Sandwich, 4/3/15

Snow's BBQ - Lexington: Brisket and chicken, 4/4/15

Louie Mueller Barbecue - Taylor: Big beef plate rib, 4/4/15

Jackson Street BBQ - Houston: Pork spareribs, 4/9/15

Jackson Street BBQ - Houston: Brisket burnt ends on jalapeno cheddar biscuit, 4/17/15

Zimmerhanzel's BBQ - Smithville: Beef sausage, 4/18/15

Pieous - Austin: House-smoked pastrami, 4/18/15

Feges BBQ - Houston: Whole hog, Houston Barbecue Festival, 4/26/15

Blood Bros. BBQ - Houston: Smoked quail, 5/9/15

Pioneer BBQ - Nixon: Brisket, ribs, sausage, firecracker corn, 5/30/15

Kreuz Market - Lockhart: Pork chop, plus full spread, 5/30/15

Southside Market & Barbeque - Bastrop: Southside Sausage Slammer, 5/30/15

Roegels Barbecue Co. - Houston: Smoked rack of lamb, 6/1/15

Blood Bros. BBQ - Houston: Gochujang beef belly burnt ends, 6/20/15

Stanley's Famous Pit BBQ - Tyler: The infamous Mother Clucker, 7/2/15

Pappa Charlies Barbeque - Houston: Boneless beef short rib burnt ends, 7/31/15

Corkscrew BBQ - Spring: Full spread, 8/1/15

John Mueller Meat Co. - Austin: Brisket, 8/29/15

Pappa Charlies Barbeque - Houston: Pork spareribs, 10/20/15

Pappa Charlies Barbeque - Houston: Full spread, 10/21/15

Pappa Charlies Barbeque - Houston: Brisket chili Frito pie, 12/27/15

(photo by Pappa Charlies Barbeque)

All photos © Scott Sandlin, Texas Pit Quest, unless noted otherwise. All rights reserved.

Pit Quest Saturday - An 8-Stop Central Texas BBQ Road Trip

By now, it should be no secret that I love hitting the road in search of great Texas BBQ. This past Saturday with my regular Quest partners Andrew and Bryan, we set out to tackle some of the treasured BBQ joints on the back roads to Austin, and also re-visit some of our favorites in the Austin area.

We had a guest with us on this trip--we were joined by Misty Roegels, of Roegels Barbecue Co. in Houston. Misty is always up for exploring Texas BBQ joints, and, being a BBQ proprietor with her husband Russell, she could justify the time away from the restaurant for a day as a little "research and development." Also joining us was Bryan's son Wyatt, making us a team of 5 this time.

We had planned to visit 6 or 7 BBQ joints, with contingencies for unanticipated closures or early sell-outs--an agenda that was certainly feasible, given our 10-stop trip earlier this year. Even though our first destination was planned to be Snow's in Lexington, right out of the gate we added City Meat Market in Giddings since we would be going right by there soon after their early morning opening. We thought the least we could do was give them a chance.

Texas Sausage Trail - 500 Miles of BBQ, v. 2.0

After 10 stops in one day on our last trip, this one was a piece of cake.

Another weekend Texas back road BBQ trip with @BBQBryan and @HoustonFed is in the books. We were able to hit 7 stops on day one, and 4 more on our second day, 11 BBQ stops in all. Many were new for us, but we did include a few favorites from past trips as well.

On this trip we set out to tackle what has been referred to by others as "The Texas Sausage Trail," the US 90 corridor between Houston and San Antonio, south of and roughly parallel to I-10. Many of the BBQ joints on this route are known for sausage made in-house (thus, the "Sausage Trail"). We set out early on the morning of May 30, heading west from Rosenberg, and eventually stopped in San Marcos for the night. Sunday morning, May 31, we made a Lockhart and Bastrop run before heading back home to Houston. The smaller towns along these back roads form the backbone of our Texas heritage, and are alive with nostalgia and interesting history. In a way, it's much like what you might find along the remnants of Route 66.

One of the highlights from the trip was this spread from Kreuz Market in Lockhart:

Kreuz Market - pork chop, two kinds of sausage, clod, brisket

We had a little more time for exploring on this trip, and in this case we spent some of it wandering through the expansive wood stack yard at Smitty's Market in Lockhart, one of the oldest operating BBQ establishments in the state:

In the stacks at Smitty's Market, Lockhart

My son, Joey, joined us this time, and of course he was sporting favorite bacon socks for good luck:

Can't go on a BBQ road trip without your lucky bacon socks

Day 1: Vincek's Smokehouse - East Bernard, TX

Vincek's was a first time destination for each of us. A full-time meat market and bakery in East Bernard, TX, it's a place that you can tell is a significant and integral part of this small community of about 2,300. The pork ribs were good here, as well as the brisket, on which we noticed a well-balanced, flavorful rub. Good sausage here, and it was a good place to start our trip for the day.

Smoked pork hocks, dried sausage and jerky in the meat market at Vincek's

Tasty brisket, ribs, chicken and sausage

Austin's Bar-B-Q - Eagle Lake, TX

Austin's Bar-B-Q in Eagle Lake operates two offset trailer smokers at an old gas station property in the center of town. Sausage and brisket were the only meats available at the time of our arrival, so we had a little of each. The sausage had good flavor and texture. We had been looking forward to the brisket based on past reviews by others, but we'll have to write it off this time as just being too early/not done. Hopefully we'll be able to give it another chance in the future. 

At least the sausage was pretty good

Novosad's Bar-B-Q & Sausage Market - Halletsville, TX

Novosad's has operated in Halletsville since 1959

Novosad's has a good selection of meat products from the local area, and you can't beat their price point as evidenced by the menu boards below. Here we selected the moist brisket, sausage and pork steak. The pork steak was particularly memorable, a good balance of smoky and salty. I really regret not picking up some extra for later. The Czech/German style beef sausage had great peppery spice, finer grind, slightly loose pack, and was very juicy. By this, our third stop of the day, we were beginning to understand how this route has become known as the "Texas Sausage Trail."

Menu boards at Novosad's

Fatty brisket, pork steak, beef sausage

Gonzales Food Market - Gonzales, TX

Gonzales Food Market

We came with high expectations to Gonzales Food Market based on reports by others, and were not disappointed. We picked out lamb ribs, fatty brisket, beef sausage and an interesting take on the beef rib, a cross-cut style. The lamb ribs had a great flavor, and the brisket had a nice rub with good spice, tender and moist throughout. Their all-beef sausage was a finer grind, also with a bit of a looser pack, and had great snap and juice. Great sausage. Ronnie Killen said Gonzales Market was "his first bought sausage experience." For the sake of tradition, I like to imagine there's a little Gonzales Market influence in the style of the links he makes for Killen's Barbecue in Pearland.

One of the meats that really caught our eye was the cross-cut style beef ribs. We picked up just a couple of these beefy nuggets to try, and immediately our wheels started turning about the possibilities these might offer. With a little experimentation on rubs and pit time, these might be a unique offering for a BBQ joint interested in providing a beef rib experience for their customers that's more palatable in price (and size!) than the 1-1/2 to 2 lb. plate ribs. They could easily be made part of a 2 or 3 meat plate special as well.

Good prices at Gonzales Food Market

Brisket, sausage, lamb ribs, and cross cut-style beef ribs (upper right)

We don't always drive and eat non-stop, and on this trip we had the luxury of a little extra time to visit some of the Texas historical attractions along the way.

Clockwise, from top left: "Come and Take It" cannon in Gonzales, TX; Caldwell County courthouse, Lockhart, TX (1894); Spoetzl Brewery, Shiner, TX (1909);
Lavaca County courthouse, Halletsville, TX (1897)

Pioneer BBQ - Nixon, TX

The other B and the Q were in the shop :-)

This was our 5th stop of the trip, and one we we've been looking forward to for quite some time. We've been seeing some extremely good looking photographs from Pioneer BBQ on their social media posts, not to mention some really high marks and reviews by others, and couldn't wait to try it for ourselves. Located about 27 miles south of I-10 on Highway 80 (south of Luling), we would have to say this place is definitely worth the diversion if traveling between San Antonio and Houston. 

Order counter at Pioneer BBQ

We had to splurge a little here and ordered more than our usual, including a side AND dessert. Right away we could tell this place was something special - the moist brisket was cooked perfectly and had a really nice rub. The sausages were removed from their holding warmer, and finished on a flat top with a little sauce - a unique method, but it turned out great. Just enough time for the sauce to caramelize a little bit, but not so much sauce that it overpowered the flavor of the sausage either. We were also able to sample their Scorpion Sauce, a habanero-infused BBQ sauce that provided a nice kick to an occasional bite. I especially liked it with their pork spareribs. For the side, of course we selected the Firecracker Corn (who could resist with a name like that). A fresh kernel cream corn, with heat from jalapenos, poblanos and pepper, but not too much cream. Just enough to temper the heat a little.

It's hard to believe Shawn Collins and his fiancee Amy have only been running this place for a little over a year. Pioneer BBQ should be a shoo-in the next time the TMBBQ Top 50 list is published.

Excellent plate from Pioneer BBQ - brisket, ribs, sausage and Firecracker Corn

To end this memorable visit, we did something we almost never do - ordered dessert. Amy tempted us with her smoked peach cobbler (alas, no Blue Bell), that had spent at least a little time in the smoker. You could pick up the smoke in the upper crust, but it wasn't so much that it overpowered the dish. This cobbler reminded me much of what my grandmothers made while I was growing up, with alternating layers of pastry crust and sweet peaches.

Smoked peach cobbler

City Market - Luling, TX

The ORIGINAL City Market, Luling, TX

Lined up on a Saturday to get into the smoke room

When you go to City Market in Luling, you get sausage, and then maybe other things. But definitely sausage. This is a sausage that you'll remember, and they sell plenty of it to go. Whenever I'm headed this direction, there's always someone who will ask me if I stop in Luling for them and pick them up some.

Having been to City Market before, we zeroed in on two links and two slices of brisket for this visit. Sausage had a great pop and the juices ran clear. That familiar beefy flavor with a little garlic and pepper was there. City Market sausage is still a Texas classic, and you can take comfort in its consistency and quality.

So much history on this chop table in the smoke room

Brisket, sausage, slice of cheddar, add a couple slices of bread and you have
a Texas ploughman's lunch

Hays County Bar-B-Que - San Marcos, TX

Our final stop on Day 1 took us to Hays County Bar-B-Que in San Marcos, which is operated by our friend Jesse Miranda. Our families joined us there, including Bryan's wife Leslye, his sister Cheryl and her husband Ernesto. Other BBQ friends from the Austin area were also able to meet us, including John Brotherton and his wife Brenda, Jimmy Ho and his wife Amber, and Robert Sierra, his wife Cynthia and daughter Savannah. Live music was provided on the stage outside, and the Pink Heals organization was hosting a fundraiser and celebration on this evening as well.

We were able to pick up some brisket, turkey, pulled pork and jalapeno cheese sausage. My family especially enjoyed the smoked turkey, and I was happy I chose the sausage and brisket. Hays Co. Bar-B-Que was a great way to wrap up our first day of this BBQ road trip. We had a great visit with friends before settling into a local hotel for some well-earned rest for the evening.

(To support or donate to a worthwhile organization that helped feed the victims and first responders from the recent floods in Hays County and Wimberley, please visit Operation BBQ Relief. Operation BBQ Relief is a 501(c)(3) disaster response non-profit organization that provides hot meals to the communities and first responders impacted by disasters.)

Brisket and jalapeno cheddar sausage

My wife Susan, a cancer survivor, was able to sign the Pink Heals police car at the special event Hays County BBQ was hosting for the evening.

Day 2: Smitty's Market - Lockhart, TX

Smitty's, at least it's present location, is one of the most legendary BBQ destinations in the state. There has been BBQ served here for over 75 years. The walls, equipment, pits and furnishings are a testament to the legacy of what this place has meant to Texas BBQ history for generations. When you go to Smitty's, your first priority should be a ring of their sausage, and then some brisket or clod, and pork ribs if you're so inclined. That legendary sausage ring was what we were after here. Great snap and flavor, juicy and just enough spice. I had to pick up two more rings to take home.

It's hard to imaging how many fires have burned here

Two kinds of sausage and fatty brisket

Hallowed hall of BBQ history

Black's Barbecue - Lockhart, TX

Black's Barbecue, Lockhart

Black's original location in Lockhart has been a favorite for many years. They earned the top spot on the Texas Monthly Top 50 list twice, and are still one of the consistently best bets to recommend for a stop to anyone headed through Lockhart. They have several different meat choices and side options. We chose two kinds of sausage links and some fatty brisket just to hold us over for a while. My favorite was the original beef sausage, and the brisket had excellent bark and flavor. Can't very well go wrong with a stop at Black's.

Two kinds of sausage and some very good moist brisket

Kreuz Market - Lockhart, TX

Kreuz Market has been at this location in Lockhart since 1999, but is famously fueled by the same fire from the pits of its previous location since the 1920s. The sausage here is the stuff of legend, so we picked up one of the originals, plus a jalapeno cheese, identified at Kreuz by its red tie string. Of course we picked up some brisket, as well as some shoulder clod and a thick slice of their smoked center-cut pork chop. The brisket was moist and tender, the sausage was excellent as usual, but the stand out for me this day was the pork chop--juicy and full of flavor, and the darker muscle (longissimus costarum?) along the end of the rib was one of the better tasting bites of our entire trip.

Turning briskets on the pit at Kreuz

Sharpening the knife in the pit room at Kreuz

Brisket, sausage and smoked pork chop

From the pit room, looking back at the entrance to Kreuz Market

Southside Market & Barbeque - Bastrop, TX

Southside Market & Barbeque, Bastrop

Ordering counter at Southside Market

We all had some great memories of the bites we had from Southside Market at the 2015 Houston BBQ Festival, especially the Southside Sausage Slammers. These are cheddar stuffed jalapenos, wrapped with Southside breakfast sausage, then wrapped with bacon and slow smoked. This treat has everything going for it. Southside wasn't in our original plans for this trip, but the memories of these Slammers made them a topic of conversation during the whole trip, so we added Southside as a final stop. (Thanks, Travis, for the behind-the-scenes tour!)

I don't want to let this post get by without finishing where we started this conversation - with sausage. We ordered a piece of Southside's all beef sausage, and were totally blown away. This was the sausage we had been looking for the whole trip. Perfection in texture and juiciness, and the casing had just enough strength to hold it together. I would highly recommend this sausage to anyone, and will be making a point to stop in for a sausage wrap anytime I'm in the vicinity.

Southside Sausage Slammer - yes, it's as good as it looks

Cooler at Southside Market

In the end, we turned 482 miles just as we pulled back into the neighborhood (for that effort we're allowed the luxury of rounding up to 500). Andrew, Bryan and I survived another extreme BBQ road trip, and only had to turn around twice this time because we weren't paying attention. 

If you're interested in joining us on part or all of a future trip, or meeting us somewhere along the way, just contact any one of the three of us on social media (Scott, Bryan or Andrew) and we'll put you on the list to receive details.

- Scott

All pictures (c) Scott Sandlin, Texas Pit Quest. All rights reserved.

Vincek's Smokehouse, 139 S. Dill St., East Bernard, TX 77435, (979) 335-7921.
Hours: Tuesday through Saturday, 7:00 am to 6:00 pm. Sunday, 8:00 am to 3:00 pm. Closed Monday. Facebook page

Austin's Bar-B-Q, 515 E Main St., Eagle Lake, TX 77434, (979) 234-5250.
Hours: Thursday through Saturday, 8:00 am to 6:00 pm. Sunday, 10:00 am to 3:00 pm. Closed Monday through Wednesday. Facebook page

Novosad's Market, 105 S La Grange St, Hallettsville, TX 77964, (361) 798-2770.
Hours: Tuesday through Saturday, 8:00 am to 3:00 pm. Closed Sunday and Monday.

Facebook page

Gonzales Food Market, 311 Saint Lawrence St., Gonzales, TX 78629, (830) 672-3156.

Hours: Monday through Saturday, 8:00 am to 7:00 pm. Closed Sunday.

gonzalesfoodmarket.net

Pioneer BBQ, 213 N. Nixon Ave., Nixon, TX 78140, (512) 781-3005.

Hours: Monday through Friday, 10:00 am to 7:30 pm. Saturday, 10:00 am to 6:00 pm. Closed Sunday. Facebook page

City Market, 633 E. Davis St., Luling, TX 78648 (830) 875-9019.

Hours: Monday through Saturday, 7:00 am to 6:00 pm. Closed Sunday.

Yelp page

Hays County Bar-B-Que, 1612 South IH-35, San Marcos, TX 78666, (512) 392-6000.
Hours: Monday through Thursday, 11:00 am to 9:00 pm. Friday and Saturday, 11:00 am to 10:00 pm. Closed Sunday. www.hayscobbq.com

Smitty's Market, 208 South Commerce, Lockhart, TX 78644, (512) 398-9344.
Hours: Monday through Friday, 7:00 am to 6:00 pm. Saturday 7:00 am to 6:30 pm. Sunday, 9:00 am to 6:30 pm. www.smittysmarket.com

Black's Barbecue, 215 North Main St., Lockhart, TX 78644, (512) 398-2712.
Hours: Sunday through Thursday, 10:00 am to 8:00 pm. Friday and Saturday 10:00 am to 8:30 pm.
blacksbbq.com

Kreuz Market, 619 North Colorado St., Lockhart, TX 78644, (512) 398-2361.
Hours: Open every day, 10:30 am to 8:00 pm. www.kreuzmarket.com

Southside Market & Barbeque, 534 Hwy 71 W, Bastrop, TX 78602, (512) 575-9037.

Hours: Sunday through Thursday, 10:00 am to 9:00 pm. Friday and Saturday, 10:00 am to 10:00 pm. Drive-thru 6:00 to close. Breakfast, 6:00 am to 10:00 am, drive-thru only. 

southsidemarket.com