San Antonio Welcomes Meat Week 2014 on January 26

It's a meat party! (Courtesy)

The meat is on this month with Meat Week 2014. On Sunday, January 26, Meat Week is coming to San Antonio for eight nights of classic American BBQ.

Each night brings in a new venue with fresh smells and tastes of pork, brisket and ribs. This year’s hosts for the meat festivities are The Point Park and Eats (24188 Boerne Stage), Big Bob’s Burgers (100 N Santa Rosa), Alamo Beer (718 North Cherry), Tucker's Kozy Korner/Cullum's Attaboy (1338 E Houston), The Granary ‘Cue and Brew (602 Avenue A), The Big Bib BBQ (104 Lanark), Branchline Brewing Co. (3633 Metro) and Taps y Tapas (1012 N Flores).

Meat Week began in 2005 in Tallahassee, Florida with co-workers Chris Cantey and Erni Walker dreaming of a holiday in which BBQ was eaten every night of the week.

Meat Week encourages “meatography,” a new tradition of getting a picture with your meat. Check out meatography from past events on Meat Week’s Gallery and the 2014 schedule.

The San Antonio Meat Week Schedule has been confirmed. Visit Meat Week San Antonio’s Facebook for details.

Sunday, January 26:

12 p.m to 9 p.m. Kickoff at The Point Park and Eats (24188 Boerne Stage)

Food Trucks Dixieland BBQ, Institute of Chili, Pork U, Slider Provider, Crazy Carls, Fat Bellies Cajun and Chocollazo will participate.

Monday, January 27:

6:30 to 8:30 p.m.

Day two is at Bib Bob’s Burgers (100 N Santa Rosa) with a 5/50/50 burger that is half ground bacon, half ground beef and topped with pulled pork for $7.95. Alamo Beer will also be there with $4 pints.

Tuesday, January 28:

6 to 10 p.m.

Day three at Tucker’s Kozy Korner (1388 E. Houston) is serving up pulled pork sliders, house pickles and mustard seed and greens with smoked ham hock for $10. Midtown Jazz Sound will also be in attendece from 7 to 10 p.m.

Wednesday, January 29:

6 p.m.

Day four is at The Granary ‘Cue and Brew (602 Avenue A) with a three course Duroc pork menu of 21-day dry aged chops, and a surprise dessert that includes pork skin designed by Chef Tim Rattray. The dinner is $40 with a a reservation. Email [email protected] for reservations. Seating is limited.

Thursday, January 30

6:30 p.m.

Day five is at BBQ Station (1610 NE Loop 410) with owner Stewart Peacock offering 30% off for all Meat Week attendees.

Friday, January 31

4 to 8 p.m.

Day six at The Big Bib (104 Lanark) is offering a brisket plate with two sides for $6.99.

Saturday, February 1

12 p.m.

Day seven Branchline Brewing Company (3633 Metro) is hosting a backyard BBQ. The first 100 guests through the door will get a limited edition commemorative Meat Week 2014 pint glass. An admission price of $10 will give you three tickets for three pours. Smoked beer created by owner Jason Ard will also be available for the event.

Sunday, February 2

11 a.m. to 3 p.m.

The final day of Meat Week 2014 will be at Tapas y Tapas (1012 N Flores) with a Barbacoa and Big Red Super Bowl brunch. The $10.50 brunch comes with your choice of three barbacoa inspired menu items and Big Red. Bottomless Big Red mimosas will also be available for $12 until 3 p.m.

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