Hot damn! This place lives up to its hype! You get a nice scenic tour going through Brenham with its grassy lands and pastures. Leading into the place, it has all the traditional appearances of a BBQ joint, complete with the gravel driveway, lopsided streetside parking, tin can building structure, steaming wooden benches, creaking wood stairs, even a raggedy quilt draping the walls. The surroundings alone transports you and is part of the experience. And there is the most awesome, soul-tingling blues rock pumping and grinding out from the speakers. I dig it before I even eat.
The line is bumper to bumper but it moves fast. The space is very tight but everything was orderly and it worked. I feel the kinda bad for the indoor diners because they were face to buttock level with people constantly shuffling in.
The menu is written on a chalkboard out front behind the counter. It's your basic fare and it all sounds good. We got the brisket, pulled pork, Mac and cheese with collard greens.
The meats were monstrous juicy mounds of smokey meaty deliciousness. They were both moist with good bite, flavorful and fragrant. The tallest guy (who looked completely thrilled to be doing this work), bedazzled us with his knife handiwork, double-handed chopping the bejeezus out of our brisket in three seconds, like a mini hibachi grill show. I normally favor the brisket over all else in most BBQ, but I have the say the pulled pork edged out as the winner. Salty, juicy, stringey, with just enough burnt corners to darken the flavor just so. It deepened the saltiness even more in those bits. It didn't get a bitter char but just a crisp burnt-ness, i.e perfection.
The mac and cheese was fantastic. Creamy, rich, cheesy. The pasta had the right bite. And even when it cooled, it still remained creamy unlike some other places where it would gum up once cooled.
Collard greens- yum. Cooked to soft perfection, with tomatoes to give a touch acidity, bacon to give natural saltiness. Even the stems were cooked to a soft bite, which is important because these greens can easily be tough and fibrous. It was cradled in its own yummy juices. It was flavored perfectly.
Even the pickles and pickled onions had a freshness to them. I'm sure they are made locally if not in house. Fresh peppers and herbs and a crispness that does not come from jars that embalm them on a dusty shelf.
Everything was flavored perfectly.
Only complaint would be the bread was slightly dry. I think I would have liked the bread a lot. It's cut thick and fluffy with a good crust. But it may have been exposed to open air for too long.
And don't forget to add their hot sauce varieties which are equally good.
There is even Lone Star beer sitting in ice coolers offered to anyone and everyone. How awesome is that? Be sure to leave these guys a nice tip in the jar they left there.
You get the all around Southern BBQ experience while you sweat up a storm in Texas August summer heat on the patio. My clothes stuck to me like a second skin. Despite the inferno heat, the patio is spacious, airy and nice, with a well groomed surrounding garden. I am even in love with the lush vibrant tree they planted out on the side. What is that?
These BBQ guys and gals look like all around cool and likable folks, like people you'd just want to hang out with. And then you see their attention to detail and the care and passion that goes into their foods, even the music and decor, and then you also gain a respect for their craft.
This place is now marked as one of my favorite, if not the favorite, BBQ joint.
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