Big Bad BBQ

BBQ Restaurant
1207 S. 1st Street, Austin, TX 78704 1207 S. 1st Street, Austin Directions
+15126584215
This place has not been rated by customers.
82% of 11 customers recommended
Closed Merchant This place is closed.

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About this Business

  • Cuisine
    Barbecue

Tips

5 Tips
Verified
Report | 4 years ago
We didn't realize this was a food trailer. Not that we mind, but would have liked to have known in advance. We were expecting indoor dining. The food was okay, but we are on a limited budget and the normal prices would be too much for daily lunchtime from work
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Report | 4 years ago
it seemed expensive for what I got. I didnt realize it was a food truck and had went there for dinner only to realize it was closed. I went back the next day at lunch and they closed due to the weather, I again went the next day and although the owner was extremely nice...the meat itself tasted old. I suspect it was made the day before and due to the weather it was not sold and then reheated and given to me the next day. It was not fresh at all. The greenbeans were so full of the bacon flavored...I couldnt eat it and the coleslaw was shocked full of celery, I guess as a filler. So the price for what I got was not equivalet. I will not go back again, even if it was free.
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Report | 4 years ago
Try the Green Chili Mac & Cheese.
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Report | 4 years ago
good memphis style pork bbq that's not so common here. need to go back and try the brisket
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Report | 4 years ago
You can eat it there or they put in a styrofoam container to take with you. Great looking trailer and benches. BBQ (moist brisket and pulled pork) was great as well as the pinto beans. Would recommend for eating there or taking home
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From Our Editors

The chefs at Big Bad BBQ cook their ribs three times. First, they dry-rub them with spices and slowly smoke them. Next, they soak the meaty morsels in juices and grill them. Finally, the cooks smother the ribs in barbecue sauce and flame-kiss them, which creates a nicer crackle than a coating of ice.

Chef Taylor Reid and the kitchen staff take the same amount of care with all of their barbecue, which is a blend of Memphis and Texas styles. Brisket gets rubbed with an eight-spice blend, and it and spice-smothered chicken are tossed into the smoker for a slow smoke. The meats then sail out to tables with housemade sides such as mustard potato salad and mac 'n' cheese studded with green chilis.

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Big Bad BBQ

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