Best BBQ in San Antonio?

[DJR210]

What do y'all think?

[DesignatedT]

San Antonio is a very average BBQ town.

[blkroadrunners]

Rudy's is pretty good.

[leemajors]

Rudy's is pretty good.

:facepalm

[baseline bum]

BBQ sucks in San Antonio. Take the road trip about 60 miles east on I-10 to Luling to hit City Market for the best sausage in the state. Outstanding ribs and brisket too. The sides suck, so skip them. Closed Sundays and don't show up at dinner time and expect there will still be meat. It's the best all around BBQ place I have tried, although I think the brisket is slightly better at Smitty's in Lockhart. Still, City Market's sausage blows away Smitty's and Black's (haven't tried Kreuz or Snow's). And Rudy's is garbage; some of the worst brisket I've had.

[jeebus]

Bill Millers

[edmon]

Two Bros on West Ave

[DJR210]

Bill Millers

I said BBQ, not ranch dressing.

[DJR210]

BBQ sucks in San Antonio. Take the road trip about 60 miles east on I-10 to Luling to hit City Market for the best sausage in the state. Outstanding ribs and brisket too. The sides suck, so skip them. Closed Sundays and don't show up at dinner time and expect there will still be meat. It's the best all around BBQ place I have tried, although I think the brisket is slightly better at Smitty's in Lockhart. Still, City Market's sausage blows away Smitty's and Black's (haven't tried Kreuz or Snow's). And Rudy's is garbage; some of the worst brisket I've had.

Cool, a drive out to Luling might be fun. If you ever head out on 181 south, hit up Smolik Market in Karnes City. Awesome BBQ, and a unique sweet BBQ sauce to seal the deal.

Any ever eat at Texas Pride? I saw the food network raving about it, but who knows.

[baseline bum]

Cool, a drive out to Luling might be fun. If you ever head out on 181 south, hit up Smolik Market in Karnes City. Awesome BBQ, and a unique sweet BBQ sauce to seal the deal.

Any ever eat at Texas Pride? I saw the food network raving about it, but who knows.

Texas Pride is garbage. They're no better than Rudy's and the Food Network is almost always full of shit. I still remember them calling the not even mediocre La Hacienda de Los Barrios one of the best Mexican restaurants in the nation.

Forgot to mention the sauce isn't very good at City Market in Luling, but it doesn't matter since the meat is too good to put sauce on anyways.

[leemajors]

City Market has my fave sauce :lol but i like mustard/vinegar sauces. I take it home to use it tho

[Durant82]

Dallas is finally starting to get some quality BBQ with Pecan Lodge and Lockhart Smokehouse, but we'll always have the shame of Dickey's starting here.

at least Dallas and SA are still worlds better than that oversauced crap in Houston.

[DesignatedT]

B&B Smokehouse.

[Big Empty]

Theres a bbq place on the corner of callagan and fredericksburg. Meats are all good! Their homemade sauce is good too.

[SpursNextRomanEmpire]

I guess Two Bros off of West Ave. in San Antonio.

Agreed on City Market, that's the best I've ever had. Smitty's and Kreuz in Lockhart are right up there as well. Never been to Blacks though.

[Robz4000]

There's this place along the 1604 near the 87 in far Southeastern Bexar country. Can't remember the name but it's basically the only business around. Pretty damn good brisket and mashed potatoes.

[baseline bum]

There's this place along the 1604 near the 87 in far Southeastern Bexar country. Can't remember the name but it's basically the only business around. Pretty damn good brisket and mashed potatoes.

That sounds like Texas Pride; the location part, not the good brisket part tbh.

[Robz4000]

That sounds like Texas Pride; the location part, not the good brisket part tbh.

Welp, I enjoyed it for the most part.

[Robz4000]

Is Grady's any good? I have a friend who goes there often and really likes it.

[Twisted_Dawg]

Coopers BBQ in New Braunfels? Originally started in Llano.

[leemajors]

Coopers BBQ in New Braunfels? Originally started in Llano.

The blueberry cobbler at the one in Llano is ridiculously good.

[Viva Las Espuelas]

Dallas is finally starting to get some quality BBQ with Pecan Lodge duuuuude. that's some tasty stuff. the Hot Mess is so good. worth the wait.
and Lockhart Smokehouse, where's that?

but we'll always have the shame of Dickey's starting here.
that's some nasty food. i remember i went there and i was about to get some mac and cheese and the guy dumped water in it and stirred it up. even the iced tea sucked. smh

[DJR210]

Is Grady's any good? I have a friend who goes there often and really likes it.

Think Bill Millers for almost double the cost. Wasn't impressed.

[BobaFett1]

Gates BBQ kcmo

[exstatic]

Think Bill Millers for almost double the cost. Wasn't impressed.

It's 1.3X better than Millers at 1.2X the cost, so it's a a bit better than a wash.

[DesignatedT]

Grady's is horrible.

[CosmicCowboy]

I'm pretty damn picky about my BBQ since I always measure theirs to mine. Most of the previously mentioned places in SA are average at best. Two Brothers especially really disappointed. Bad BBQ and terribly overpriced. My pick for the two best in SA are:

BBQ Station @ 410 and Harry Wurzbach

The Smokehouse @ Rigsby and Roland.

[lebomb]

I'm pretty damn picky about my BBQ since I always measure theirs to mine. Most of the previously mentioned places in SA are average at best. Two Brothers especially really disappointed. Bad BBQ and terribly overpriced. My pick for the two best in SA are:

BBQ Station @ 410 and Harry Wurzbach

The Smokehouse @ Rigsby and Roland.

Harmons in Cibolo is pretty damned good.

I ate at Proper Q on culebra the other day. The sausage was boss, and the collard greens and MacNCheese werent to damned shabby either.

[Spur|n|Austin]

Coopers BBQ in New Braunfels? Originally started in Llano.

Cooper's in Llano is my favorite, didn't know there was one in New Braunfels. As far as SA BBQ, it's hard to come by, check out The Smoke Shack off of Nacogdoches. The ribs are amazing, I'd recommend getting their early, as the line gets longer as hell at lunch.

[bus driver]

arena food mart off of walters & commerce

[baseline bum]

The Smokehouse @ Rigsby and Roland.

They still have that crumbly texture peppery sausage? Loved that stuff.

[Viva Las Espuelas]

http://blogs.dallasobserver.com/cityofate/2013/05/pecan_lodge_the_best_thing_in.php

"t's the best in Dallas. It's probably better than anything I ate in Lockhart the other week."

http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin1.jpg

:drool:
http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin2.jpg

[Spur|n|Austin]

http://blogs.dallasobserver.com/cityofate/2013/05/pecan_lodge_the_best_thing_in.php

http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin1.jpg

:drool:
http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin2.jpg

Food Porn

[Durant82]

http://blogs.dallasobserver.com/cityofate/2013/05/pecan_lodge_the_best_thing_in.php

"t's the best in Dallas. It's probably better than anything I ate in Lockhart the other week."

http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin1.jpg

:drool:
http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin2.jpg

Pecan Lodge is amazing. I'd go more often if the lines weren't so long.

btw lockhart smokehouse is in the bishop arts district. It's almost at Pecan Lodge's level but not as consistent. On a good day tho, their brisket is just as good.

[lebomb]

http://blogs.dallasobserver.com/cityofate/2013/05/pecan_lodge_the_best_thing_in.php

"t's the best in Dallas. It's probably better than anything I ate in Lockhart the other week."

http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin1.jpg

:drool:
http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin2.jpg


REAL BBQ dont come on no plate Niggra!!!!

http://www.roadfood.com/photos/1653.jpg
http://www.roadfood.com/Photos/1652.jpg

City Market in Luling





http://www.harmonsbbq.com/mediac/400_0/media/016.JPG
Harmons in Cibolo

[Viva Las Espuelas]

Brisket looks a tad dry........


It almost resembles Bill Miller's tbqh

[Durant82]

Pecan Lodge isn't Central Texas style but their BBQ is still incredible. They also cook with mesquite which most great pitmasters would never do, but somehow they make it work there.

[Viva Las Espuelas]

Pecan Lodge isn't Central Texas style but their BBQ is still incredible. They also cook with mesquite which most great pitmasters would never do, but somehow they make it work there.

With mesquite? I figured it was pecan. Its not as offensive as mesquite can get. Hmmm

[Trill Clinton]

REAL BBQ dont come on no plate Niggra!!!!

http://www.roadfood.com/photos/1653.jpg
http://www.roadfood.com/Photos/1652.jpg

City Market in Luling





http://2.bp.blogspot.com/-XDCsO9fAGSc/TZObo2eBurI/AAAAAAAADkk/Pw4p6dptcUo/s1600/gonzoweb01.JPG
gonzales meat market, gonzales tx

fixed and butcher paper ftw:toast

[Koolaid_Man]

What do y'all think?

Since you my boy Imma tell you bout this spot....I got you right here big baby!!!

http://i9.photobucket.com/albums/a68/Koolbreezey/509_zps5b6e65a4.jpg

[mrsmaalox]

Is Grady's any good? I have a friend who goes there often and really likes it.

I've never had bbq at Grady's but I've been there a few times because they have a good chicken fried steak. I know several others who go there just for the cfs also.

[mrsmaalox]

The blueberry cobbler at the one in Llano is ridiculously good.

OMG you just reminded me of the pecan cobbler there! It is also ridiculously good. I may have been there on an off day because as highly recommended as that place was, the only things I'd ever eat there again was the chicken and the t-bone. I know it's dumb, because I love meat, but I'm easily overwhelmed by "big" meat and man, was their meat big! Like Brazilian steakhouse big and rich; the last thing I ever wanted to eat again when I left there was meat :lol

[Drachen]

Grady's is a baby step above bill millers, dickeys flat out sucks, except their potato salad. I think that their potato salad is probably the best I have ever had.

[Drachen]

Oh and Best BBQ SAUCE that I have ever had came from Casey's on Nakoma and 281 (not there anymore)

[gameFACE]

Of the places I've been to in SA I'll go with Two Bros and Barbecue Station. They were really good. I went to Bob's Smokehouse a few months ago and it was garbage. A total let-down.

I've been to Black's in Lockhart and it was pretty good. It's hard to find a bad BBQ place there.

[baseline bum]

but I've been there a few times because they have a good chicken fried steak. I know several others who go there just for the cfs also.

http://farm3.staticflickr.com/2699/4029474306_9e89c6e9f4_z.jpg

[Capt Bringdown]

Ronnie's Ice House Barbeque in Johnson City makes some good stuff. They typically sell out every day.

[DJR210]

The pics from the joint in Dallas look amazing. That's what the fuck I'm talking about right there. Would I spend a couple hundred bucks on gas to get it, probably not, but who knows maybe I'll go to a Cowboy's game this year.

[Viva Las Espuelas]

If you need BBQ sauce when you eat BBQ then you ain't eating good BBQ.

[Viva Las Espuelas]

The pics from the joint in Dallas look amazing.
It is. And it's clear on the other side of the metroplex.

[baseline bum]

If you need BBQ sauce when you eat BBQ then you ain't eating good BBQ.

Yeah, the sauce is for the bread and the beans.

[AntiChrist]

Two Bros on West Ave


I hardly ever bump threads, but I just ate at this place today and it absolutely sucks ass.


Bad service, bad food, and fairly expensive.

Other than that....

[CosmicCowboy]

I hardly ever bump threads, but I just ate at this place today and it absolutely sucks ass.


Bad service, bad food, and fairly expensive.

Other than that....

Yeah, I don't get the hype about Two Brothers...they suck big time...

[CosmicCowboy]

They still have that crumbly texture peppery sausage? Loved that stuff.

Yeah...all of their stuff is good but they do smoked lamb ribs that are pretty darn special if you get the center cut...

[baseline bum]

Yeah...all of their stuff is good but they do smoked lamb ribs that are pretty darn special if you get the center cut...

I'll have to go try it out again for that sausage then when I'm in the mood for BBQ but not a drive to Luling or Lockhart. Can't stand lamb though; tried it at the absolute low end (McDonalds), tried it at fancy places charging $40 a plate for it, and at places in between, tried it when my Middle-Eastern friends would throw big parties and BBQ a whole lamb, and absolutely hated it every single time. Lamb and sea urchin are about the only types of dead animal I have tried and not liked on my plate tbh.

[Blake]

Anyone tried that big new bbq joint on Blanco near Churchill estates?

[CosmicCowboy]

I'll have to go try it out again for that sausage then when I'm in the mood for BBQ but not a drive to Luling or Lockhart. Can't stand lamb though; tried it at the absolute low end (McDonalds), tried it at fancy places charging $40 a plate for it, and at places in between, tried it when my Middle-Eastern friends would throw big parties and BBQ a whole lamb, and absolutely hated it every single time. Lamb and sea urchin are about the only types of dead animal I have tried and not liked on my plate tbh.

Interesting. Is it the "twang" to the meat taste that beef doesn't have? I do smoked lamb shoulders that are freaking awesome...and lamb chops flash grilled to medium rare over hot coals are pretty damn good too.

[CosmicCowboy]

Anyone tried that big new bbq joint on Blanco near Churchill estates?

That one down in the dip where the road goes back to where the old roaring 20's was?

I haven't eaten there but if you want to try it you better move fast. That location is restaurant death. It's about the 20th theme that has tried that place and failed.

Then again, if Two Brothers can make it just a mile from there that area might just be ready for good BBQ.

[Blake]

That one down in the dip where the road goes back to where the old roaring 20's was?

I haven't eaten there but if you want to try it you better move fast. That location is restaurant death. It's about the 20th theme that has tried that place and failed.

:lol you're not shitting about it being the place where new restaurants go to die quick deaths...........yet restaurant investors keep trying.

I do notice though that every time I've driven by this past week, it's been packed. It actually looks like a place I want to check out.

[CosmicCowboy]

http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin2.jpg

That dudes brisket may be great but he isn't getting brisket to look like that straight out of a slow smoke. My guess is he is using sous vide to get them tender and then cooking them with smoke hot as hell fast to render them. It is IMPOSSIBLE to turn out a tender brisket that looks like that with just smoking it.

[Frank Dux]

Such a bad idea to look at this thread while at work and no bbq anywhere close by.

[baseline bum]

Interesting. Is it the "twang" to the meat taste that beef doesn't have? I do smoked lamb shoulders that are freaking awesome...and lamb chops flash grilled to medium rare over hot coals are pretty damn good too.

It has been about 9 months since I ate any lamb, so I can't put my finger on what I specifically hate about it any more. But it's one of those things I think I'll give a try every once in a while and always regret when I do. Strange, because I really like cabrito.

[baseline bum]

Yeah...all of their stuff is good but they do smoked lamb ribs that are pretty darn special if you get the center cut...

Is the brisket quality at Bob's? It has been so long since I have been there, but I remember loving the ribs and sausage; can't remember if I liked or loved their brisket.

[AntiChrist]

It's unfortunate that Two Bros on West Ave. sucks, because the place has a lot of potential.

Guess I'm gonna have to make a trip to Luling.

[Viva Las Espuelas]

http://blogs.dallasobserver.com/cityofate/pecan_lodge_gavin2.jpg

That dudes brisket may be great but he isn't getting brisket to look like that straight out of a slow smoke. My guess is he is using sous vide to get them tender and then cooking them with smoke hot as hell fast to render them. It is IMPOSSIBLE to turn out a tender brisket that looks like that with just smoking it.

Wrong. Don't be jealous. Franklin doesn't sous vide.......

[Viva Las Espuelas]

It's unfortunate that Two Bros on West Ave. sucks, because the place has a lot of potential.

Guess I'm gonna have to make a trip to Luling.


Go to Austin. 11th St to be exact.

[AntiChrist]

Go to Austin. 11th St to be exact.

Mickelthwait craft meats?

[CuckingFunt]

I'll have to go try it out again for that sausage then when I'm in the mood for BBQ but not a drive to Luling or Lockhart. Can't stand lamb though; tried it at the absolute low end (McDonalds), tried it at fancy places charging $40 a plate for it, and at places in between, tried it when my Middle-Eastern friends would throw big parties and BBQ a whole lamb, and absolutely hated it every single time. Lamb and sea urchin are about the only types of dead animal I have tried and not liked on my plate tbh.

I'm not a big lamb fan, either, but you should try it mixed with beef. Burgers made with half ground beef and half ground lamb can be delicious, for example, especially seasoned with Middle Eastern spices. It makes it possible to get all of lamb's good qualities without the flavor being too overwhelming.

[ohmwrecker]

Wrong. Don't be jealous. Franklin doesn't sous vide.......

That's a good photo of a great cut of brisket with great lighting, but it's slow smoked. There are zero bbq joints in Austin doing sous vide. I guarantee it.

[baseline bum]

Go to Austin. 11th St to be exact.

You trying to send him for hookers and crack rock? Or is that 12th St?

[Blake]

You trying to send him for hookers and crack rock? Or is that 12th St?

I think this is 10th St the night after he had defaulted on some bad loans:

http://drunkathlete.com/wp-content/uploads/2008/09/vince_young_drunk21.jpg

[Two10Whitey]

A new place in my area just opened up called Blanco BBQ. The ribs are good but it's not the best BBQ in SA. Try it if you want to but be ready to wait about 45 min for your food.

[Two10Whitey]

Anyone tried that big new bbq joint on Blanco near Churchill estates?
I've given it a couple of tries since I live in the area. The ribs are good, the sauce is decent, the brisket was a bit dry, the green beans are bland, and well.. If you wanna wait 45 minutes to an hour for your food go try it.

[SnakeBoy]

Rudy's is pretty good.

My favorite bbq sauce, their turkey is usually good. Everything else is ho hum, not terrible but I can do better at home.

Salt Lick in Driftwood is pretty good but their sides kind of suck. I've been to the one in Austin once and it wasn't very good.

[Thread]

There was 6 bone roast flown in by charter from southern Florida a little over a month ago. I found it delectable.

Chow!

[Cheeto]

Harmon's BBQ in Cibolo is pretty damn good

[CosmicCowboy]

Wrong. Don't be jealous. Franklin doesn't sous vide.......

I've cooked and seen cooked hundreds if not thousands of briskets. You cant get a pink medium rare look in the center without it being tough just smoking it. The collagen doesn't break down until 180F.

[johnsmith]

I've cooked and seen cooked hundreds if not thousands of briskets. You cant get a pink medium rare look in the center without it being tough just smoking it. The collagen doesn't break down until 180F.

CC, have you made the drive for Franklins yet?

[CosmicCowboy]

CC, have you made the drive for Franklins yet?

Nope. I know he uses hormone free grass fed beef but I've done the same on beef I have raised myself. Still can't get that medium pink center on brisket and have it tender just by smoking. I don't claim to be world class but I know my way around a BBQ pit. I've won several 40-50 team cookoffs and placed in more. Never been less than top 5.

[johnsmith]

Nope. I know he uses hormone free grass fed beef but I've done the same on beef I have raised myself. Still can't get that medium pink center on brisket and have it tender just by smoking. I don't claim to be world class but I know my way around a BBQ pit. I've won several 40-50 team cookoffs and placed in more. Never been less than top 5.

You have to make the trip, you of all people will appreciate it.

[Viva Las Espuelas]

Mickelthwait craft meats?

Franklin's

[Viva Las Espuelas]

You trying to send him for hookers and crack rock? Or is that 12th St?

Franklin's. Don't know.

[Viva Las Espuelas]

I've cooked and seen cooked hundreds if not thousands of briskets. You cant get a pink medium rare look in the center without it being tough just smoking it. The collagen doesn't break down until 180F.

Still wrong.

[Viva Las Espuelas]

Nope. I know he uses hormone free fed beef but I've done the same on beef I have raised myself. Still can't get that medium pink center on brisket and have it tender just by smoking. I don't claim to be world class but I know my way around a BBQ pit. I've won several 40-50 team cookoffs and placed in more. Never been less than top 5.

Continuing with wrongness. He uses Meyer Natural Angus Beef. I'm willing to bet what you raise wasn't anything near the quality of what he uses. I'm convinced that he has the upper hand simply by starting out with quality product. Oh, and you must not know your way around the pit like Franklin does. Franklin doesn't brag about winning contests. He just does it.

[Viva Las Espuelas]

Hey CC, set your pride aside and watch these vids. But, don't blink too fast. You just may miss that sous vide machine :lmao

This guy in no joke.


http://www.youtube.com/watch?v=VmTzdMHu5KU

http://www.youtube.com/watch?v=pGZ39yYxeBk

http://www.youtube.com/watch?v=sMIlyzRFUjU

[blkroadrunners]

My favorite bbq sauce, their turkey is usually good. Everything else is ho hum, not terrible but I can do better at home.

Salt Lick in Driftwood is pretty good but their sides kind of suck. I've been to the one in Austin once and it wasn't very good.

Yea I tried the SL in Round Rock about a month ago and wasn't all impressed especially for the price.

[ohmwrecker]

I've cooked and seen cooked hundreds if not thousands of briskets. You cant get a pink medium rare look in the center without it being tough just smoking it. The collagen doesn't break down until 180F.

I know for a fact Franklin's does not sous vide. You can't get a char like that from a quick, hot smoke. The pink you are seeing is the smoke ring. It's just a really good photograph.

[CuckingFunt]

I know for a fact Franklin's does not sous vide. You can't get a char like that from a quick, hot smoke. The pink you are seeing is the smoke ring. It's just a really good photograph.

Yeah, you can see pretty clearly on that middle slice that it's a smoke ring; the medium pink is only on the outside edges.

[Viva Las Espuelas]

Yea I tried the SL in Round Rock about a month ago and wasn't all impressed especially for the price.
Salt Lick does suck. Wasn't impressed

[monosylab1k]

I don't claim to be world class

Well there you go.

rofl entitled richers "i can't make a brisket as good as him so clearly he's cheating!"

[monosylab1k]

Hey CC, set your pride aside and watch these vids. But, don't blink too fast. You just may miss that sous vide machine :lmao

This guy in no joke.


http://www.youtube.com/watch?v=VmTzdMHu5KU

http://www.youtube.com/watch?v=pGZ39yYxeBk

http://www.youtube.com/watch?v=sMIlyzRFUjU

Even more impressive is he did all that on a shitty offset smoker you can buy at any sporting goods store in Texas.

[Viva Las Espuelas]

Well the pit he used isn't by any means shitty but it is small. That's a $200-300 pit he's using but I know where you're coming from.

[mrsmaalox]

Actually I ate at Salt Lick this past Friday and I LOVED it----because I ran into Simon Pegg and Nick Frost there as they were in town doing promotion for The World's End :D

It was okay, not the worst brisket I ever had (that would be Rudy's), but it was better than the brisket at Cooper's in Llano and New Braunfels. And it was like 100 times better than Stiles Switch, on that Texas Monthly list.

I've eaten bbq in the Midwest and a lot in the South, which makes me wonder why Texas bbq is so freaking hung up on black pepper; I like black pepper and use it a lot, but damn, I don't like it being the overwhelmingly predominant flavor and it seems I haven't met anything in Texas so far that isn't like that. Unless it's home made of course.

[baseline bum]

It was okay, not the worst brisket I ever had (that would be Rudy's)

Agreed

[CosmicCowboy]

The brisket he cooked in the video looks like a brisket and not a medium rare steak like the other picture.

[Viva Las Espuelas]

:lmao get over yourself dude smh

[CosmicCowboy]

:lmao get over yourself dude smh

You too fat boy.

[DJR210]

One Fat Guy (Food Critic)

B&B Smokehouse on Commercial a couple blocks down from Military..Nice hole in the wall type local joint.

:wow

Shit was pretty fucking good IMO. Got the two meat po' boy with sausage and brisket, fries and ice tea. The brisket and my GF's ribs had nice smoke rings, and good flavor. The sausage was good, but nothing that set them apart from others. I'd recommend.

[lefty]

lol fatties

[DJR210]

lol fatties

I'm not your mother.

[lefty]

I'm not your mother.
of course not, since I'm your daddy

[tlongII]

I have heard that CosmicCowboy has the best BBQ in San Antonio. However, he didn't invite me over when I was down there so I'm not sure.

[jeebus]

lol fatties

We can't all have your privileged fit genetics like your muslim ass, lefty.

[lefty]

We can't all have your privileged fit genetics like your muslim ass, lefty. (http://www.spurstalk.com/forums/member.php?u=20689)
we're not fit

We're skin and bones :cry

[Biernutz]

Always go to the County Line...Beef rib big daddy plate looks like a side of beef on a plate.
Baby Back Ribs are tasty....you can request wet or dry...the have turkey,brisket,sausage,ribeyes
All cooked over Oak wood......Peach Cobbler and Mexican Deviled eggs are to die for