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Posted

Beef ribs were my go-to at County Line in the 90s.  They were decent, the sides were good, the place wasn't a dump, and it was just about as good as it got in Austin.  Certainly better than Ruby's (Rudy's didn't exist).  Maybe below House Park or a couple of east side joints, I didn't really get much of a chance to try those.  Had a couple of OK plates from Sam's.  What else was there w/o going out of town?  Oh yeah, Logan's.  That was hangover food.  Bert's, that was better.

Posted

I remember the more trips they made to your table for refills the lesser the quality of the food was.  The Pit near Westgate Mall was another we’d hit up often. 

Posted
  On 3/17/2025 at 4:51 PM, utee94 said:

and various locations of The Pit.

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My then-girlfriend worked at The Pit on 5th.  It had a common hallway with some politico bar -- O Henry's? -- and we'd go back there and drink boilermakers and other old politician drinks with famous Capitol dudes cheating on their wives.

The bbq was not good.  The girlfriend?  Much better.

Posted

Since we're waxing 90s BBQ nostalgia, the best BBQ I remember eating during my time at UT in the early 90s is the brisket and sausage my mom would pick up from that little roadside shack on the Austin side of the 71 overpass in La Grange.  It was pretty great by early 90s standards.  He died a few years after I graduated, but that became a regular stop on my Austin--Houston travels.  

Posted
  On 3/17/2025 at 4:43 PM, jimmyjazz said:

Beef ribs were my go-to at County Line in the 90s.  They were decent, the sides were good, the place wasn't a dump, and it was just about as good as it got in Austin.  Certainly better than Ruby's (Rudy's didn't exist). 

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so in the aughts did CL get worse or did Ruby’s get better? 

Posted (edited)
  On 3/17/2025 at 8:38 PM, jimmyjazz said:

My then-girlfriend worked at The Pit on 5th.  It had a common hallway with some politico bar -- O Henry's? -- and we'd go back there and drink boilermakers and other old politician drinks with famous Capitol dudes cheating on their wives.

The bbq was not good.  The girlfriend?  Much better.

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The Pits were all franchised with very little oversight and had wildly different quality from site to site.  Richard Jones owned a few but most of the others were single-owners.  Some of them were actually pretty good.

 

Edited by utee94
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Posted
  On 3/17/2025 at 8:38 PM, jimmyjazz said:

My then-girlfriend worked at The Pit on 5th.  It had a common hallway with some politico bar -- O Henry's? -- and we'd go back there and drink boilermakers and other old politician drinks with famous Capitol dudes cheating on their wives.

The bbq was not good.  The girlfriend?  Much better.

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Did she smell like hickory smoke all the time?  ThaT might get old after a while. 

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Posted
  On 3/17/2025 at 4:43 PM, jimmyjazz said:

Beef ribs were my go-to at County Line in the 90s.  They were decent, the sides were good, the place wasn't a dump, and it was just about as good as it got in Austin.  Certainly better than Ruby's (Rudy's didn't exist).  Maybe below House Park or a couple of east side joints, I didn't really get much of a chance to try those.  Had a couple of OK plates from Sam's.  What else was there w/o going out of town?  Oh yeah, Logan's.  That was hangover food.  Bert's, that was better.

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Ben's. Used to go often at lunch or to grab dinner to take home. 

Posted

Wish I was there instead of Black Gold today…

I’m the only customer, but they said it’s packed at dinner, and with these prices I can see why… it’s just not a BBQ spot. As Futureman noted up thread, they’re trying WAY too hard.

cddfbbea12b408034f0ec371f8e7a006.jpg

- Turkey Taco: Good flavor but impossible to eat without a knife and fork. Would need a mouth like a nickel hooker to fit this thing in… my guess is 1/2lb of turkey.

- Poblano Sausage: Cooked well but bland af

- Beans: Not the preparation I was expecting, but they’re solid

- Mac&Cheese: Good texture, but this is essentially shells and Alfredo, which seems odd

I may come back for dinner at some point as that seem solid, but certainly not for the bbq.

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Posted

Coming in to Round Rock/Hutto area for a funeral tomorrow.  I'll only be around for ~24 hours but was hoping that somewhere in the area will have solid BBQ and will still have food at 5-6 pm.  Am I stuck with the Salt Lick by Dell Diamond or will there be a decent to good place in the area that will still be serving for dinner?  I won't have a car, so the closer the better.  I've been really wanting some good brisket lately.

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Posted
  On 3/20/2025 at 11:08 PM, Chewbacca said:

Coming in to Round Rock/Hutto area for a funeral tomorrow.  I'll only be around for ~24 hours but was hoping that somewhere in the area will have solid BBQ and will still have food at 5-6 pm.  Am I stuck with the Salt Lick by Dell Diamond or will there be a decent to good place in the area that will still be serving for dinner?  I won't have a car, so the closer the better.  I've been really wanting some good brisket lately.

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Nothing close by week be serving dinner.   Stiles Switch in Cedar Park is probably the closest.

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Posted (edited)
  On 3/20/2025 at 11:08 PM, Chewbacca said:

Coming in to Round Rock/Hutto area for a funeral tomorrow.  I'll only be around for ~24 hours but was hoping that somewhere in the area will have solid BBQ and will still have food at 5-6 pm.  Am I stuck with the Salt Lick by Dell Diamond or will there be a decent to good place in the area that will still be serving for dinner?  I won't have a car, so the closer the better.  I've been really wanting some good brisket lately.

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when the religious person heads up front to speak, duck out and make a bbq run / door dash it to you

trust me on this 

Edited by tx 3 putt
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Posted
  On 3/20/2025 at 11:53 PM, tx 3 putt said:

 

when the religious person heads up front to speak, duck out and make a bbq run / door dash it to you

trust me on this 

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Unfortunately, this is my second funeral in Texas in the last month, so I know the drill at this point.  Both were friends of mine.  Both were only 57.  The one who's funeral is this weekend was a pallbearer in the first one's funeral.  He died 3 days after the funeral.

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Posted
  On 3/20/2025 at 11:45 PM, Chewbacca said:

Thanks. Do they do dinner (and do they have everything available for dinner usually)?

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Looks like they close at 8:30 p.m. on Friday and Saturday.  If they're open, I'm guessing they have a good selection of food.  It's not a line-up type of joint.  It's like the much better (to me) version of Terry Black's.

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Posted
  On 3/21/2025 at 1:57 AM, DalTxHornFan said:

Don't do Salt Lick.  There is a Rudy's in RR on I-35, for g-d's sake!

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100%.  Better food by a good margin.

Alternatively, pick up some 'Q from a great joint before you have to be at the service, put it in coolers, and tailgate afterwards.  True Texas.

Posted (edited)
  On 3/21/2025 at 2:00 AM, Chewbacca said:

Rudy's is better than Salt Lick these days?  I figured they were the same. Don't mind going to Rudy's.

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Consistent, with full serving hours.  True Texas Barbecue at the Gtown or Pville HEB locations might be an option.  They do a really good job.

Full disclosure:  I am a huge Terry Black's fan all the way along I-35 (including the diversion to Lockhart) -- I think that they are doing it right for a place that doesn't sell out by noon everyday.

Edited by DalTxHornFan
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Posted
  On 3/21/2025 at 2:05 AM, tx 3 putt said:

my last trip to rudy's about a year ago, the food was un-edible. it was horrible 

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Rudy's is a taco, sandwich, stuffed potato joint.  That's it.  It's fine for the rest, but don't expect bbq that isn't macerated and mixed with sauce to taste good from there.

Posted
  On 3/21/2025 at 2:50 AM, dcbc said:

Rudy's is a taco, sandwich, stuffed potato joint.  That's it.  It's fine for the rest, but don't expect bbq that isn't macerated and mixed with sauce to taste good from there.

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Brisket is decent, turkey is better.  Ribs are a no-go.  As you say, sammiches and whatnot are reliable.

Posted
  On 3/21/2025 at 3:03 AM, jimmyjazz said:

Brisket is decent, turkey is better.  Ribs are a no-go.  As you say, sammiches and whatnot are reliable.

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I had the point side of the brisket at our local Rudy's once and it was inedible.  That pretty much spawned my complaint about how terrible the trinity is there.

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Posted (edited)
  On 3/20/2025 at 11:45 PM, Chewbacca said:

Thanks. Do they do dinner (and do they have everything available for dinner usually)?

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Yes SS in CP open for dinner, they occasionally run out of something by dinnertime but they should still be pretty well sorted.

Condolences for the loss of your friend.  Two in the last month?  No offense but I'm glad I'm not one of your friends... ;)

 

Edited by utee94
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Posted
  On 3/20/2025 at 5:11 PM, Party_Taco said:

Wish I was there instead of Black Gold today…

I’m the only customer, but they said it’s packed at dinner, and with these prices I can see why… it’s just not a BBQ spot. As Futureman noted up thread, they’re trying WAY too hard.

cddfbbea12b408034f0ec371f8e7a006.jpg

- Turkey Taco: Good flavor but impossible to eat without a knife and fork. Would need a mouth like a nickel hooker to fit this thing in… my guess is 1/2lb of turkey.

- Poblano Sausage: Cooked well but bland af

- Beans: Not the preparation I was expecting, but they’re solid

- Mac&Cheese: Good texture, but this is essentially shells and Alfredo, which seems odd

I may come back for dinner at some point as that seem solid, but certainly not for the bbq.

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That looks like the horseshit @ChampKind used to serve.

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Posted

@Chewbacca there is another potential option in Hutto.  BBQ Fiends is a food truck parked at a pretty cool brewery overlooking Brushy Creek.  The website day open until 8:00 or sell out.  I call first, but I'd choose them over Salt Lick or Rudy's in a heartbeat.  I went a couple months back and was quite impressed. 

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Posted (edited)

We ate at Stanley's on Tuesday night.  The brisket was damned great, and it already had noticeably improved a couple of years back.  I've tried to be pretty objective since it's my local, but damn it was elevated.  And this is the second time recently I've noticed it.

 

So what changed?  Apparently, they've hired Jordan Jackson to consult, and he's been doing so for the better part of the last year.  Since then, they've added another 1,000 gallon pit (apparently, they were doing briskets on a rotisserie in recent years, and while it was good, they're now on the new offset).  The difference is very notable.  He also has them cooking chicken halves over mesquite on a newly-purchased, direct-fired wood smoker (looks like the one from Leroy & Lewis).  I may try one next time.  They look good.  They've been sold out of ribs the last two times I've been (both times for dinner), but whatever was off about them in the past has been corrected, and they are very tasty again.

 

I don't know if they're doing all of this because they want to push into the top ten or just to make better BBQ or what.  But the food there is elevated right now.  With Texas Monthly's recent tendency to give nods to places that do more than just the trinity well (Mother Clucker hollah!), I can understand their wanting to give it a shot, albeit a long one.

Edited by dcbc
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Posted
  On 3/21/2025 at 3:05 PM, dcbc said:

We ate at Stanley's on Tuesday night.  The brisket was damned great, and it already had noticeably improved a couple of years back.  I've tried to be pretty objective since it's my local, but damn it was elevated.  And this is the second time recently I've noticed it.

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We ate there in spring 2023 on your rec.  I recall it being fine,  not fantastic, but I was (unknowingly) coming down with covid so I don't think I was at peak energy/taste form.  I liked the vibe, the people were great.  Kinda cool that a smaller college town has a place like that.

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Posted (edited)
  On 3/21/2025 at 3:44 PM, jimmyjazz said:

We ate there in spring 2023 on your rec.  I recall it being fine,  not fantastic, but I was (unknowingly) coming down with covid so I don't think I was at peak energy/taste form.  I liked the vibe, the people were great.  Kinda cool that a smaller college town has a place like that.

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I would have have described it as better than fine back then but not great.  What I ate the other night was great, and I don't know what could be improved.

 

I forgot to mention above that they also changed their beef source to 44Farms in the last year. 

 

The vibe is awesome for sure. 

Edited by dcbc
Posted
  On 3/21/2025 at 12:57 PM, Jerry Callo said:

@Chewbacca there is another potential option in Hutto.  BBQ Fiends is a food truck parked at a pretty cool brewery overlooking Brushy Creek.  The website day open until 8:00 or sell out.  I call first, but I'd choose them over Salt Lick or Rudy's in a heartbeat.  I went a couple months back and was quite impressed. 

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Nice.  Thanks

Posted
  On 3/21/2025 at 12:57 PM, Jerry Callo said:
[mention=1769]Chewbacca[/mention] there is another potential option in Hutto.  BBQ Fiends is a food truck parked at a pretty cool brewery overlooking Brushy Creek.  The website day open until 8:00 or sell out.  I call first, but I'd choose them over Salt Lick or Rudy's in a heartbeat.  I went a couple months back and was quite impressed. 
This was exactly what I needed. Very solid brisket and potato salet. Sausage was a bit salty but still good. 4b5ac0ebf35acdcdfa86418fd44e3d20.jpg
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Posted

Tried the half-chicken at Stanley's today.  It was great in the taste department, but it was in the neutral zone between dry and juicy in the breast.  Probably working out the kinks in getting it cooked and held, but it's not quite there yet.  But the rub on the skin was great, and the included side of Clucker sauce made up for small sins in the cook.

Posted

Tried out Parish Barbecue that opened yesterday.   It's behind Batch Craft Beer & Kolaches off Manor Road.

20250323_131910.thumb.jpg.517c4b988f62ebec8afc2b87321a4771.jpg

A bit of a Louisiana flair.  Got the two meat plate with moist brisket, pork rib, roumalade vinegar slaw, pimento cheese mac & cheese, and added a link of spicy brisket boudin.

20250323_130158.thumb.jpg.3874c5bdc43ba83a33ccd02ae010f5fc.jpg

Both sides were unique and good.   Brisket was seasoned well, but a little dry on one end.   Boudin had a good flavor, but too much salt.

Holden, the pitmaster, worked for several years at InterStellar under John Bates.  We'll come back in a few months to see if they get some of the wrinkles ironed out.

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