Arriving at Bill's I see a rustic building with limited parking on the street up front, but I notice there's a single lane driveway leading to additional parking in the rear. As I navigate the narrow lane I notice a similarity to Cooper's BBQ in Llano - outdoor smokers under a covered patio. It's similar, but smaller, with far fewer smokers. The unmistakable aroma of meat and burning wood fills the air.
Stepping inside, the room where you order the food is a little cramped, but I'm immediately welcomed by the friendly server who offers to fix my lunch. I think I want the two meat plate. It comes with a couple sides of my choice. Hmmm.. How do I chose? Chicken, Brisket, Ribs, Sausage, Turkey, Pulled Pork - they all sound good. (Pulled Pork? What's that doing here? Isn't this Texas??) I'll take ribs and fat brisket please. She's weighing the meats as she puts them on my "picnic style" divided section sturdy paper plate. That looks like a lot, maybe more than I can eat. She hands me the plate and instructs me to help myself to the sides.
Sliding down to the sides I discover a bucket of potato salad, a bucket of cole slaw, and a bucket of pinto beans. I can have as much as I want? As much as the plate will hold? Well, thank you very much, I think I will. A ladle of cole slaw and a ladle of beans fills the dividers in the plate. Maybe one more ladle of beans. A little more cole slaw too. The food begins to run together like a Thanksgiving Dinner helping. Yes, that's perfect.
With cole slaw falling off the heaping pile on my plate and onto the counter top, I round the corner to the BBQ sauce, onions, and pickles. A handful of pickles and a plastic cup of sauce. I grab an ice tea, pay for my meal and walk the tray to the dining room.
Should I sit on one of the outdoor picnic tables, or on an indoor picnic table in the dining room which is covered with mounted heads of trophy animals? It definitely looks like Texas in here. I think I'll sit inside today.
After my first bite I know I'm in for a treat. The fat brisket is smokey and flavorful, and incredibly tender rib meat falls off the bone with a simple tug. I'm originally from Kansas City, so I'm a bit of a rib snob, but these ribs are good, really good. Bill's ribs don't taste like KC ribs (Bill's serves Baby Backs rather than the Spareribs that are popular in KC), but they are lip-smacking, boot-stompin' tasty and delicious. The sauce is rather average and doesn't do much for me (my only extremely mild complaint), but there's plenty of Cajun Chef on every table to satisfy the true Texans.
Maybe I should stop at half a plate and take the rest home? I could save the leftovers for dinner and share a taste of this Hill Country BBQ gem with my wife. Mmmmm, it's so good. Just one more bite. Maybe another bite... and another. Now there's not enough to take home, I better keep eating. Looks like I'm not going to have any leftovers for dinner tonight. If my wife is reading this - sorry. I'll buy some extra to bring home to you next time. read more