Lemons' Bar-B-Q crafts a barbecue-charged menu of steaks, sandwiches, chicken and seafood. Appetizing appetizers such as hand-breaded onion rings ($3.59 small, $4.99 large) deftly quell rumbling tummies as they warm up taste buds. Midday meal-seekers can nibble on a chopped or sliced barbecue sandwich ($4.99), then wipe away saucy traces with a juicy cheeseburger ($5.99). Dinner diners can dive fork-first into fried shrimp ($9.49) or chicken strips ($6.99), served with a choice of meal-rounding sides. Larger platters boasting steak, catfish, and savory roasted meats are also available for satisfying suppers. Today’s deal is valid for dine-in or carryout, allowing purchasers to pick their edible destination.
Crowned one of Texas's Best Restaurants by Texas Highways magazine readers, Underwood’s Cafeteria exudes western flair with a menu of biting barbecue and sauce-laden ribs. Gnaw on a pound of sliced barbecue beef ($8.99), German sausage ($7.19 per lb.), spare ribs ($8.79 per lb.) or chicken ($6.59 per lb.), or take a tongue dive through saucy straits of tender pork rib. Massive meals include family-sized selections of barbecue and chicken or single dinners with three sides, rolls, a relish tray, and a fruit cobbler, the perfect edible accompaniment to a long day spent translating Latin stereo instructions.
The meat maestros of Renee’s Rib Shack cook their ribs in the smoke of smoldering apple wood, regularly slathering on layers of homemade sweet or spicy barbecue sauce. Reject the invasion of metric measurement systems with a half-pound slab of tender spare ribs ($5.95) that cling to the bone just long enough to belly flop into open mouths. Sandwiches, such as the pulled pork ($3.50) or the half-pound double burger ($4.49), round out a menu of American-style eats and roost upon fluffy buns like mother geese roost upon nests filled with the rough drafts of nursery rhymes. Assist ribs and sandwiches with their utility bills by recruiting roommates such as a 6-ounce side of bubbly mac ‘n’ cheese ($1.49) or a pile of cornbread ($0.30).
When Travis Dickey opened the first Dickey’s Barbecue Pit in 1941, the menu offered beef brisket, pit hams, barbecued beans, potato chips, drinks, and that’s all. By focusing on perfecting the flavors of a few dishes, Travis was able to increase quality and, ultimately, the number of customers. Patrons were so enamored of the food that the restaurant eventually expanded into a nationwide franchise, allowing Americans all over to wear badges made of barbecue sauce. Dickey’s has been passed on to Travis’s sons, but not much else has changed—the quality meats are still seasoned and smoked onsite, and except for the addition of spicy cheddar sausage in 2011, the menu has remained largely the same for the last 50 years.
Regional meats ensure that the most succulent Texas-style chopped beef brisket, old-recipe polish sausage, and fall-off-the-bone pork ribs make it to tabletops. Sides such as mac 'n' cheese and green beans with bacon continue to enhance feasts with an extra punch of homestyle tastiness. Each meal comes complete with complimentary ice cream, soft rolls, and dill pickles.
When customers step into Buffalo Gap Steakhouse & Cantina, they step into the past—or, at least, a reasonable facsimile. The Tex-Mex grill's airy interiors recall rustic frontier homes and tax offices with accents such as adobe-style walls, timber-framed doors, and hanging textiles and hides. This space fills with the sound of live music on Saturday nights, and always promises the aromas of blackened tilapia and ample steaks fresh from the grill.
Inside the kitchen, the chef focuses on hearty house specials, including chicken-fried steaks, fried-fish dinners, and grilled half chickens smothered with lemon and garlic sauce. One of the restaurant's biggest draws, however, is the beef: grilled reserve Angus rib eye, center-cut sirloin, and aged tenderloin steaks. On Friday and Saturday nights, the chef also prepares a special garlic and herb-crusted Angus Prime rib steak for regular diners, a privilege once reserved for the customer who could guess the cow's favorite color.
As visitors walk toward Petty's BBQ's storefront, they're surrounded in the aromas of slow-cooking meats and classic southern-style barbecue. At the origin of these scents stands the restaurant's grill master, who wields a pair of tongues and watchfully controls the outdoor smoker’s flame using only his mind. The experienced cook works culinary magic on beef, pork, and chicken, bathing the meat in custom blends of sauces.
Inside the eatery's casual dining space, servers load the slow-smoked meats onto plates or follow architectural blueprints to construct them into sandwiches. They also serve up classic sides such as corn bread and green beans.