Although Texans did not invent the barbecue pit, they did revolutionize its use by discovering meat. Taste the timeless art of Texas-style barbecue with today’s Groupon to Texas Pride Barbecue in Adkins. Choose between the following options:
- For $17, you get the Hungry Texan meal that feeds two (a $33.99 value).
- For $32, you get two Hungry Texan meals that feed four (a $67.98 value).<p>
Each meal includes: * Three-quarter-pound brisket * Half-rack of ribs * One sausage link * Choice of fourth meat option: brisket, sausage, pork, baby-back ribs, turkey, or chicken (limited availability) * Four side orders<p>
Awarded two ribbons at the Texas Folklife Festival for peach cobbler and brisket sandwiches, Texas Pride Barbecue slow-smokes its multitude of meats with mesquite wood for a dry-rubbed flavor that begs for a dousing in the roadhouse’s handmade secret-recipe sauces. The Hungry Texan meal stains fingers with tangy slow-cooked brisket, juicy sausage links, and baby back ribs, all cut and sliced to the group’s liking. A succulent display of chicken adds a clucker’s touch to the feast, and patrons can enjoy hot and cold homestyle sides such as fresh-cut french fries, slowly stewed pinto beans laced with bacon and onions, crunchy coleslaw, and German potato salad. Dessert isn’t a part of the Hungry Texan, but sweets-craving diners can top off their meat-centric meal with a healthy dose of the famous peach cobbler ($3.49), known to drive food critics and fruit bats wild.
Owner Tony Talanco models his nostalgic barbecue joint after his grandfather’s 1920s country filling station, stocking the spacious eatery with interesting antique memorabilia such as old juke boxes, gas pumps, undetonated World War I ordnance, and farm equipment. Catch some country music at one of Texas Pride Barbecue’s weekly events, including bike night on Thursday and a fish fry on Friday.
Texas Pride Barbecue
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.