Texas is a national contender for BBQ king, with the pits in the Hill Country strong advocates of tradition. But in SA, the trend is towards chef's interpretations of old customs. Here is our short list for both flavors.
Tiny and unassuming, B&B Smokehouse is known for melt-in-your-mouth brisket, St. Louis-style ribs, and to-die-for homemade BBQ sauce. After washing down a Ranch Hand plate with sweet tea or pink lemonade, you'll understand why folks drive out of their way.
2627 Pleasanton Rd
Chef Jason Dady and sibling Jake try their hands at the Texas triple-lutz and pretty much land it with oak-fired smoke pits, a great dry rub, and a genius take on chicken thighs. The fruit cobblers get a standing ovation. Kid-friendly, with outdoor seating.
12656 West Ave
There are no shortcuts to great barbecue. Slow, low cooking in an iron pit has produced the authentic taste of Texas style at Augie's since 2009. Augie's brands itself as a "Hill Country setting in the heart of San Antonio," and they're not kidding around. Savory brisket, sausage, and even foot-long hot dogs are served alongside an excellent beer garden and tree house.
3709 N St. Marys
Steve Warner brings a new barbecue experience to the Northwest side in this converted 1860s stone house and barn. Oak smoked meats sold by the pound include fatty or lean brisket, loaded beef ribs, pork chops, and sausage. Catfish and chicken fried ribeye contend for attention with a top-ranked burger; wash it all down with one of the best margaritas in town.
9840 W Loop 1604 N
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