Hailed by the San Antonio Express-News for ?giving customers what they want,? Sausage Hauze?s owner Joaquinn Arch and his team of culinary wizards whip up savory dishes brimming with Texas barbecue. The restaurant specializes in sizzling up sausages from across the state, while the Come Here Baby sauce renders meals as tender and rich-tasting as a kiss from the Monopoly man. According to the San Antonio Express-News, the restaurant, once home to the historic Grandview Food Center, features an in-house meat smoker that envelops guests in aromatic clouds of wood smoke, much like a beaver's humidor.
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.
The phrase "fall off the bone" should evoke an instant, Pavlovian response for fans of barbecue. But for Gilbert G. of Southside BBQ, the road to succulent ribs takes longer than a second?a lot longer. For 18 hours, Gilbert and his team smoke brisket and pork ribs to perfection. Chicken and pulled pork, meanwhile, stay in for 12 hours. The tender meat is then served up by the pound or layered into sandwiches. To complete the tour de barbecue, the casual restaurant also serves classic sides such as coleslaw, potato salad, and lots of napkins.
Go Hyang Jib's main draw is its pork bulgogi—thin strips of tenderloin marinated in hot-pepper sauce and charred over an open flame. But bacon lovers (and their dates) will swoon over the bacon feast for two, which features Korean-style bacon cooked at the table and garnished with lettuce and hot bean paste.
When Food Network celebrity chef Guy Fieri roams the country in search of down-home eats on his show Diners, Drive-Ins and Dives, he follows his gut. Rarely, though, does he stumble upon a “culinary compound.” But such was the case when he and his film crew visited Texas Pride Barbecue, where “It’s all about Texas,” as owner Tony Talanco told the San Antonio Express-News.
The haven of Texas-style barbecue juts out from the tall grasses, mesquite trees, and barbecue-sauce waterfalls that fill the surrounding fields. As an old filling station, Tony’s restaurant not only greets guests with the smoky scents of slow-cooked brisket, ribs, and sausage, but also with waves of nostalgia surging from antique gas pumps, jukeboxes, farm equipment, and artifacts from the 1920s through ‘60s that Tony has salvaged. In the kitchen, Tony and his cooks lavish time on their two most popular items: the brisket and the homemade barbecue sauces. After dry rubbing the brisket with seasoning, they cook it for 12 hours in a pit fueled by mesquite wood. This smoky flavor comes to life when dipped in hot or regular sauce, both of which begin with onions caramelizing in bacon fat.
Texas Pride Barbecue continues celebrating its state heritage with live music and special events that include a Bike Night and a fish fry. Such activities may have been part of the reason the San Antonio Express-News declared Texas Pride Barbecue its “Best Place to Take Out-of-Town Guests”—one of many awards the eatery has racked up.
Just a touch crooked, the timbers that hold up New Braunfels Smokehouse's awning impart both a rustic and timeless look, which hearkens back to the smokehouse's 1940s beginnings. The Dunbar family bought five local ice plants including one in New Braunfels that formerly housed a brewery. With limited storage options, farmers brought their meats to the ice plant for refrigeration. Then employee Benno Schuennemann had an idea: he'd help the farmers preserve their meats even longer by curing and smoking them using old German recipes. As word grew of the smoked meats coming from the icehouse, the Dunbars found a whole new business on their hands. They added a restaurant in 1952, and by the 1960s, they fielded smoked-meat orders from across the United States.
Today, the Dunbars continue running New Braunfels Smokehouse from a new location, producing hickory-smoked beef, chicken, pork, and turkey using Benno's methods at their USDA-inspected facility. They also bake their own bread each day, plus insist that their chefs craft every side from scratch and smith every utensil by hand. The restaurant surrounds visitors in rustic style with decor that incorporates old-barn siding and knotty-wood paneling—many of the materials salvaged from the original smokehouse. After savoring meals ordered from the counter, visitors can peruse the country store for sausages and other packaged meats fresh from the smokehouse.