Choose Between Two Options
$8 for $15 worth of barbecue, valid for dine-in or takeout
$25 for one Garbage Plate meal for two, valid for dine-in or takeout ($45.95 value)
- One garbage plate for two with one side substitution
- Two side salads or orders of chili
- Two drinks
See the menu here.
Texas-Style Barbecue: Just the Beef
Bourbon BBQ fills bellies with several styles of Southern barbecue favorites, including Texas-style brisket. Learn why you might think twice before drowning it in sauce with Groupon’s rundown of Texas barbecue.
Few states are more synonymous with beef than Texas, long the home of giant cattle ranches. Though pork ribs can be found in area restaurants and pigs, slow-smoked slices of beef are so cherished that some diners are willing to travel hours to the state’s iconic barbecue joints.
Traditional Texas pit masters use only one ingredient to flavor their meat: smoke. A fire of pecan, oak, or mesquite wood is set and reduced to red-hot coals in a separate firing box, from which the smoke is funneled into an oven. There, slabs of brisket cook for upwards of 24 hours. When they come out, they sport a crisp blackened edge and ultra-tender core dripping with natural juices. Some proud pit masters refuse to even offer any sauces in order to let these flavors and textures stand alone.
This simple style of smoking originates from central Texas, where the German, Czech, and Polish immigrants who settled the region in the late 1800s brought along their Old World meat-smoking and sausage-making traditions. Eastern restaurants are more likely to tout pork ribs slathered in sauce, and to the southwest, Mexico’s influence gives rise to the steamed or smoked variant known as barbacoa. Still, only the central region can claim the town of Lockhart, the city recognized as the official Barbecue Capital of Texas by both houses of the State Legislature and the Galactic Senate.