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.

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!

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 !

I dropped a deer off at Steve's as it was closer than the. Or Al place I use in another town. I am…read moreso glad I did, the sausage, is great! Ground meat is mixed and blended amazing but their jerkey is the best I've ever had! Good smoke flavor and seasoning, tender as all get up! 100% will be using them from now on! Only down fall is the guys ass crack hanging out when you walk in up front and there is so many people in there you don't know who is working!

This place has always delivered a great, quality product. We get our meat back very quick, and it…read morehas always been exactly what we asked for. Great taste at a very reasonable price. Drop off and pickup are always extremely simple. Highly recommend these folks.

3 meat plate...the service was slowed due to the lack of management in the kitchen; brisket was…read moretender, but mediocre and bark was blah; the bbq sauce is a big pass, and if bbq needs sauce, it's not authentic Texas bbq; jalapeño sausage had decent flavor, tough skin; ribs had decent flavor, but dry and very little meat; slaw was good; Mac with canned chilies was good, but neither hot or cold temperature. Didn't eat it for safety concerns. The odor of roach feces was present inside the entrance and worse in the men's room!Waitress was good, thus the single star. Too bad this place seems so unconcerned and confused. The good people of Brady deserve a better effort from the pit boss, kitchen and front of the house. Mac's, you can do better. Too many health issues make this place a "no return".

I have no idea why this only has 3.5 stars. someone must have ordered something wrong... the food…read morewas amazing!! service was great as well. will definitely return when I'm in the area!!

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.

Great food and excellent, friendly service!!! Brisket tender…read moreand flavorful. Yummy potato salad and coleslaw. Jalapeno cheddar sausage was some of the best I've had!

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.

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!

The original is good, but I honestly think Llano is better. We went for lunch, it was after 1, so…read morenot real crowded. Normal Texas put BBQ setup. Order at the pit, they cu it at the pit and then slice, weigh and wrap at the counter. The brisket was good, a little dry even though we got the moist cut. The pork ribs were overcooked, as was the chicken. Sausage was good. The beef ribs weren't cooked long enough, but they were also burnt. Too hot of a pit? Not worth the price at all. Beans were good, cole slaw was OK, had a different taste.

The original and historic Cooper's (purportedly a GW favorite) serving Southern charm and excellent…read moretater salad! Search carefully, this is one and only, worth the drive if you're on the hunt for classic quality BBQ. I'm not always a fan of brisket, but this one has a beautiful caramelized sear more reminiscent of meat candy than something out of a fire pit. It's hearty, smoky, and delicious. Peach cobbler was a bit crusty, but comforting nonetheless. Thanks to their lovely team for making us feel like family!

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!