Nice little bbq diner in Sonora, TX. We stopped here to grab a quick bite on our way back home…read more Food is fun and delicious. Staff is friendly and attentive. We tried the pulled pork sandwich and nachos. Both very tasty and portions were on the larger side.

Stumbled upon this place while traveling from California to Padre Island, Texas…read more I could not be happier discovering this place, and we will stop every time we pass through! Family owned, they care about your order and whether or not you enjoyed it. You definitely get your moneys worth here. The kid who took our order, Was so sweet. We were New had never been there and he took our time although others were waiting. He did not make us feel pressured to hurry up and order. In fact all of the customers Behind us were just as patient. When you know the food is that good you just shut up and wait lol Thank you! We will be back !

OK! What a great surprise! Chopped brisket sandwich- delicious fries & free beans w all the…read morefixings.... And a fabulous waitress who wouldn't speak ill of the new BBQ home by next door. A new favorite in Brady, TX!

Excellent food, service and prices. Stopped in after a basketball game and had brisket and sausage…read moreplates. Will definitely stop again.

Mac 'n' MOO is a winner!…read more Sourdough bread was praised and meat is excellent as are the green beans.

Husband and I ate lunch at Blackened BNW in Snyder. Food was very good and plentiful. I had a…read morebrisket snd sausage plate with mac & cheese and coleslaw. . My husband had a smoked turkey salad. Everything was great! Mac & cheese was outstanding. Serving size of the meats , slaw and mac & cheese were very generous.

Little off the road mom and pop restaurant get there early before they run out! Well, worth the…read morewait!

This was a surprisingly wonderful find. When you order a plate, it comes with 2 sides, a drink and…read morea dessert. I ordered the Brisket plate with Pinto Beans and Potato Salad. The brisket was moist and delicious, the Peach Cobbler was very good, as was the Pinto Beans and Potato Salad. The Lemonade was refreshing and delicious.

Though I grew up in rural Virginia, the majority of my family lived in upstate South Carolina and…read moreTattnall County, Georgia. The women in my family were superb cooks. Many of them had a specialty: one reliably fried her chicken juicy, crunchy, and golden-brown; another made buttermilk biscuits that were always flaky, layered, and tender, with a subtle, tangy flavor and a rich, buttery taste; yet another baked exceptionally delicate, intensely-flavored coconut cakes; etc. I was taught and encouraged by these ladies - my Meemaw and my aunts - to manage a kitchen, and, to this day, their influence abides. My father was a restaurant man, but at home, he, my grandfather, and my uncles, all of whom would've called themselves "traditional", mostly limited their culinary efforts to food they could prepare outside. From an early age, these men taught me to work with grills and smokers, which is to say that as soon as I was strong enough, I was put to work, hauling wood before a cook and clearing ashes afterwards. And that was as close as I got to cooking with the men, until one special day, when, at 10 years old, my Uncle Buddy allowed me to baste the hog as it spun on the spit. It was another three years before I was permitted to poke the fire. Cooking, for the men, was guided by custom and tradition, a set of rituals that they'd learned from their elders. They didn't prevent my participation because they didn't trust my talent; they just hadn't finished teaching me yet. But eventually, I earned my place by the fire, and, having proved myself capable, I was entrusted with special tasks of increasing importance: grilling meats (a throwaway - kid's play - in the men's eyes); making basting sauce - the "mop" - or what some call barbecue sauce; and, in my late teens, assisting with the butchery. In the decades that followed, I traveled the United States, trying dozens of local BBQ variants. I won't criticize the barbecue of places that don't do it well, but I will say that if you're going to make the stuff and charge money for it, maybe go see how it's done in Memphis and eastern North Carolina, where my favorite types of "Q" come from. Don't just light a fire and open for business; learn something first. At home, I've owned several smokers, and I've made and eaten a lot of a LOT of BBQ. I use pecan (or a pecan/cherry mix) when I want the taste of the thing I'm smoking to stand out, or when there's not much meat to the bite. Ribs, fish, and special dishes like pizza and involtini get the light smoke. I use hickory or oak when I want an old-school BBQ flavor, or when the cut I'm cooking is large enough that it won't smoke all the way through. Those woods make excellent pork shoulder, prime rib, and leg of lamb. The one wood I won't smoke with is mesquite. Never again. The few times I used it, my food tasted the way country air smells in the summer, when road crews get to resurfacing the County road. But I know that the problem is me, because one day, a while back, I ate outstanding mesquite-smoked BBQ at Lum's in Junction, TX. That morning, I'd left Luling for Van Horn, and, since I'd missed the more famous spots in the Houston area, I was set on finding a decent plate of BBQ before I left the state. Yelp and TripAdvisor said Lum's was a good choice, which gave me hope that the place would have what I wanted. I walked in, happy to note that Lum's was not so much a "restaurant" as a "dining hall," the sort of place that serves a basic menu to lots of people, quickly and without complication. You grab a tray, shuffle down the line, choosing from a meat (or two or three) and a couple of sides, a drink and maybe a sweet treat to finish. Park yourself in a comfortable chair at a heavy wooden table, and get to eatin'. The menu board offered brisket, turkey, pork ribs, pulled pork, pork loin, and sausage. There was chicken, too, but that's not why I was there. The sides included something called "Spicy Spaghetti" which, had I been sticking around, I'd definitely have tried, but pasta wasn't on my short-list of Things To Eat In Texas' Hill Country. I picked brisket (because Texas), pulled pork and ribs, and sides of potato and cucumber salads. My plate came with white bread. And with my feast, I drank sweet tea, as God intended. What did I miss? The spaghetti, and sausage, and pinto beans and mac 'n cheese. Next time. The meats were expertly done: tender, moist, not greasy, and they'd been handled carefully by the pit master, so that the seasoning hadn't been knocked off as they were shifted from smoker to service line. Before I left, I paid my respects to one of the owners and asked what sort of wood he uses, as I couldn't quite identify the smoky flavor. I was surprised when he said, "Mesquite... we're surrounded by it!" There was no acrid, creosote-y bitterness; instead, the flavor was smooth, savory, and delicious. Lum's showed me that mesquite can work. But not at my house; I just don't have the touch.

This spot was delicious! The ribs were some of the best I've ever had, and we loved the pulled…read morepork. The brisket was kind of dry and flavorless, and had a big strip of fat, but it was easy to just cut around. The sides were overall tasty, especially the beans, though all of them could have used a bit more salt. The BBQ sauces on the tables were great. The decor was cute too! They had a counter on the wall for how many likes they had on Facebook. We had fun following them and seeing it change! The guy behind the counter seemed a little cranky but he wasn't rude, the woman grabbing our sides and the girl who rang us up were super sweet. Overall it was a pleasant visit and tasty, and we would return!

GR8!!!!!!!! is the keyword of this review lol…read more I AM NOW YOUR BIGGEST CHEERLEADER!!!! Recently I took my husband on a trip through Texas to eat some of the best rated food .... Well Cooper's ~ You are Now #1 in our BBQ BOOK !!!!! We went to Black's Original in Lockhart and neither of us felt like it held a candle to Cooper's (may have been a bad day) We made a special detour to go through Llano on the way back. Your sides are SO GR8!!! Service SO GR8!!! Added sides pickles onions beans etc an added bonus !!! Pecan Cobbler .... to die for /LOVE!!!! And all the sauces and spices and swag is GR8!!! KEEP UP THE GR8 WORK I WILL PROMOTE YOU GUYS ALWAYS!!!! Christoval Cooper's is also GR8!!!!

Food was amazing ,,, getting to choose the type of meat... our favorite was the huge pork chop!…read more Then add sauce if you want. Even choose the burnt ends! The sides to die for , liked the potato casserole or Mac n cheese! But gotta save room for the cobblers... our favorite was the blackberry!

Ate here for lunch on a recommendation from a coworker while I was in town…read more Typical Texas BBQ joint atmosphere, quaint with a hint of BBQ smoke lingering in the air. The Food: WOW, absolutely amazing Texas style BBQ. I had the 2 meat plate, brisket and sausage with 2 sides, fries and beans. The portion size was Texas sized and this meal ended up being lunch and dinner. The brisket was Smokey and moist, the sausage had an excellent flavor with a good crisp on the skin. Fries are Fries, kinda hard to mess that up, and the beans were. The staff were friendly and smiling the entire time. They answered all of my questions and actually engaged us while we were there. I will definitely return here next time I am in town.

3/13/2026 our neighbor mention this place for good fried chicken. So my review is only for our…read moreFRIED chicken dinner and not the bbq. I will update my review as soon as we try their BBQ. I was greeted as soon as I walked in the guy behind the counter helped me with my choices. I was looking for either 2 or 4 piece chicken tender meals since there are two of us for dinner. As far as FRIED chicken their only two options (excluding BBQ) are 3 or 5 piece tenders or a bundle of wings w/tots or fries. I opted for the 5 with tots so we both could have at least 2 tenders each. As I waited I noticed the restaurant was pretty clean, the drive thru was busy and looks like they were also getting a catering order ready for delivery. My wait wasn't that long perhaps 5-7 minutes as the chicken is cooked fresh when ordered. None of that precooked crap under a heat lamp here. We really liked our chicken tender dinner w/tots and the assorted dipping sauces on the side. Nice portion size enough for 2 people for sure. No pics to post as I forgot my camera but will definitely post pics on our next BBQ mission. They do have a nice BBQ menu and I'm not sure why their online menu doesn't show chicken tender meals???

This place is so good. Big portions. Food is fresh and delicious. Great people. First time…read moretraveling through here and stopped. And thank god we did. So good. Sure beats having to stop at Dairy Queen.

Fantastic BBQ food truck. They are in Menard to my knowledge on Tuesdays only and even then there…read moreare many Tuesdays they are not at their location. That being said when they are there the food is excellent from the brisket to the pulled pork. If you see them parked, stop in and try them!

What a fabulous place to eat! Authentic real food in a spotless fun atmosphere!! Great country…read moremusic playing and a super friendly owner! Wish we had discovered this jewel years ago. We will be back!! Congrats on doing such a great job!

The food was delicious and I loved it the ribs was moist and tender and the service was on point…read morenice and friendly and I will be going back there keep up the good work

The ABSOLUTELY VERY BEST BBQ !! Love their food! Great services, nice people, cute, clean place…read more We've eaten lotsa BBQ but this place is amazing!!

This is some really good food and the inside was pretty cool. The staff was really nice - the young…read moremen behind the counter had a chill attitude- patient with the customers that were staring at the menu a little longer than usual. I wanted some good BBQ and I got it!