The bbq flavor was good but the meats were a bit dry. I would eat there again if in the area…read more Owner says they will be getting some picnic tables soon.

From the owner: Wack Shack specializes in BBQ Brisket, Ribs, Sausage,…read moreChicken, and sides plus loaded Spuds and sandwiches

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.

Started off with a warm greeting from Shauna who also provided us with excellent service. The…read moreatmosphere was RUSTIC and truly Texan - a place where everyone knows your name. We came on a Friday and it was lively - people ready to have a good time and a great meal. I had the KC steak for one, which turned out to be a generous portion of NY Strip; excellently prepared to a medium rare. My wife had the steak salad. Again a generous portion of steak served atop a wonderful array of fresh greens and vegetables. We finished with the Red Velvet cake which tasted homemade. We will be back.

Nice spot to stop and eat while traveling on this side of Texas. Currently on a family trip and had…read morean inconvenience but had to stop to eat. Glad we came here, food was good, restaurant was cozy and staff were friendly and helpful. Would come back next time we're in town. 10/10

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.

There are plenty of better BBQ's than this in California, Nevada and elsewhere, not to mention TX-…read morebut I heard it's the best in town here. I had the brisket, it seemed kind of dry, not the melt-in-your-mouth quality I was hoping for. They ask for a tip checkout but I'm not sure why- they didn't deliver or pick up anything. That all being said, the food was pretty good- not fantastic- but worth a try and better than fast food in any case. The staff was upbeat and friendly and the building was stylish in a western way.

Oh my! This was the best brisket I've had in a long time! I don't normally leave reviews, but the…read morefood was so good that I had to. I read some previous reviews that didn't seem fair to this restaurant. My husband and I ordered one pound of brisket and a half-pound of sausage, and both were absolutely delicious! The brisket was incredibly tender and juicy. The sausage was also full of flavor. I'm so glad we chose this place over the surrounding fast-food restaurants. We'll definitely be back!

$16 for a chopped beef sandwich? I expected BBQ that would knock my boots off... instead, I got a…read moresandwich that tasted like the meat took a wrong turn and ended up in the oven instead of the smoker. No mesquite smoke flavor, no seasoning, no depth.... just plain, bland beef, very dry beef!! Good BBQ should have that smoky, slow-cooked flavor that makes you want another bite! For that price, I expected quality and flavor. Unfortunately, this sandwich didn't deliver.

This place is a total vibe. I couldn't believe all of the performers they've had come through. I…read morecan only imagine how exciting this place gets during a show. And the food?! Super duper good. A must try if you're in the area. Turns out this is the last Cooper family owned bbq joint and the others are franchises now. Come support them!!

Spending over $1,000 on a VIP table should come with a baseline level of comfort and service,…read moreneither of which were delivered. No heaters in cold weather is not an oversight, it's a complete failure in planning and a clear disregard for paying customers. What made it worse was the resistance we received over something as simple as an extra blanket, even when we were willing to get it ourselves from the car. That level of friction over basic comfort is unacceptable and frankly insulting at this price point. Experiences like this don't just disappoint, they drive customers away. People paying premium prices expect premium treatment, and when that expectation is missed this badly, it directly impacts repeat business, reputation, and ultimately revenue. If management doesn't start investing in customer comfort and proactive planning--especially for predictable issues like weather--this place will continue to lose high-paying clients. Right now, it feels like profit is prioritized over people, and that's a losing strategy.

Great Texas BBQ & friendly service--I stopped here to grab lunch in November it literally changed…read moremy life!

I've driven past this place a million times heading to San Antonio from Abilene. I decided to…read morefinally stop in and I'm glad I did. It was definitely great Texas BBQ. The service at the counter was what's expected in Texas, friendly and with a smile. The Boudin Sausage was delicate and delicious! The brisket was moist and flavorful. I will definitely add this place to my route when driving thru Menard.