Seven savory meats including pulled pork and jalapeno sausage fill Stretch BBQ Barn's menu of platters and sandwiches, which pair with southern sides such as beans and cole slaw. Diners can load plates with up to four meats or opt for a full rack of ribs with a side of Frito pie. Cobbler topped with ice cream and specialty desserts end meals on a sweet note.
If the Aue family didn’t put Texas on the map, they at least made it tastier. Max Aue founded the town of Leon Springs, Texas in the 1800s. Years later, his son Rudolph founded Rudy’s, a country store and barbecue joint that eventually spawned more than 30 outposts throughout Texas and the American Southwest. Each one of them possesses a 100% oak-fired BBQ pit that slow cooks tender slabs of meat, adding a smoky flavor and tender texture to every bite. St. Louis pork ribs, lean and moist brisket, and jalapeño sausages are a few examples of the succulent morsels that emerge from the wood-fired pits straight to the plate. Classic sides such as potato salad and corn on the cop prove delicious accomplices, while banana pudding and peach cobbler grant every meal with a sweet and satisfying coda.
Pops Backyard BBQ slathers brisket, pulled pork, sausage, and ribs with tangy barbecue sauce. The cooks also whip up sandwiches, sides, and daily specials. The restaurant has been selected 1st in the Hereford Reader's Choice Awards six years running.
Wings & Things’ menu offers an all-out blitz of zesty chicken wings, hearty burgers, and savory sandwiches to wallop unsuspecting tasters with astounding homemade flavors. Warm up with a basket of hand-battered onion rings ($4.99) before inviting buff mathletes to fraction off an order of 18 chicken wings ($14.99). The eatery’s tender, fall-off-the-bone wings are tossed in your choice of 20 homemade sauces including spicy honey, lemon pepper, teriyaki, and more. Equipped for full-contact consumption, the Hot Route sandwich stars a brawny chicken chest swaddled in wing sauce, lettuce, tomatoes, and onion ($6.99), and the Veteran occupies muscular mandibles with 1.5 pounds of fresh ground chuck ($13.99). Flat-screen TVs, pendulous rubber chickens, and beer-pong tables foster a fun, sportsman-like atmosphere in which competitive appetites can prove their hand-eye coordination is better than their ketchup-napkin coordination.
Woodshed BBQ slow-cooks appetites and smokes taste buds with a full menu of barbecue fare. Mouths can warm up for the main event with the hot or mild chicken wings ($4.50) or riblets ($5.95). The eatery serves up deep-fried dill pickles and deep-fried okra, both harvested from local produce ($3.95 each). Patrons can stalk across the restaurant’s carpeted floor just as their ancestors roamed the plains, hunting and devouring wild “sammiches” such as turkey and swiss ($5.75) and chopped or sliced brisket ($5.49), or cozy up to tables amid the rustic brick walls and old-fashioned pendant lamps to dig into sides such as baked beans ($1.19), coleslaw ($1.19), or french fries ($1.89). Tableside rolls of paper towels help guests to clean up after devouring platters of barbecue beef or pork ribs ($6+), barbecue chicken ($8.79) or sirloin steak ($9.99), and prevent rogue saucy fingers from smudging the eatery's cheerful red curtains.