Traveling through the Lone Star State means you’ll likely be feasting on the quintessential Texas food: barbeque! Whether mesquite, hickory, oak, wet, dry, smoked, open-pit or in-ground steamed, BBQ is practically a religion here.  These three AAA inspectors have 30+ years of combined dining experience and have licked sauce from their fingers all over the country, but here are some of their Texas favorites.

Click on the restaurant's name to see it on a map, as well as hours and AAA Diamond Ratings. 

In North Texas, Inspector 12 suggests... 

Sonny Bryan’s, Dallas
With a history that is at least a century old, the Bryan family BBQ is to Dallas as the Lone Star is to Texas.  “Sonny” was following in his father’s footsteps when he opened his BBQ joint in 1958.  The rest is literally history and now there are several Sonny Bryan's locations around the Dallas area.  The first one still stands however, and it’s a very convenient jump off Interstate 35E.  It’s complete with the original school desks where you will see business men with suits and ties maneuver themselves in to enjoy an order of brisket or a pulled pork sandwich.  Watch the sauce!  The meat here is hickory smoked, served with a tangy sauce, and most customers get an order of the handmade onion rings to accompany their ‘que.

Angelo’s, Fort Worth
Fort Worth is legendary for its cow town reputation, and equally as legendary is Angelo’s, a family run operation that sits just west of downtown.  Like a lot of BBQ joints, this restaurant may not say much from the outside but once inside you get the feeling that people here have known each other for awhile, yet welcome all newcomers.   Brisket, chicken and sausage are just a few of the selections that get prepared with a variety of dry rubs created in house.  As proud as the staff is of their food, they are almost as proud of the ice cold beer they’ve been serving up since the inception of the business in 1958.  It’s worth noting that not much else at Angelo’s has changed since then either, which most people agree is a good thing. 

Baker’s Ribs, Weatherford
If you happen to be heading west on I-20 out of Fort Worth, and are up for some ribs, stop at Bakers Ribs in Weatherford.  Family owned and operated, and consistently voted among the best in the state, Bakers specializes in St. Louis style pork ribs.  In a real hurry?  You can even use the drive thru.  For those dining in, they have a great hot line where you can order a plate of brisket, a pulled meat sandwich or one of their several homemade sides like macaroni and cheese or potato salad.  Perhaps just as popular as the BBQ are the fried pies.  Fruit-filled, cream-filled, savory and even sugar-free, these pies make a nice companion to anything you order at Bakers.

In Central Texas, Inspector 35 suggests ...

Here, finding the perfect barbeque is a rite of passage for patrons and a tradition that spans generations for owners.  I heard of one establishment where the smoke pit has not been extinguished for more than 100 years; when they moved their location from one side of town to the other, they hauled the glowing coals in wheelbarrows down the street and continued their family tradition of slow smoking their meats.  That’s real dedication to tradition and a true reflection of how serious people are about their barbeque in the Lone Star State!
This is by no means a comprehensive list of all the great “Q” you can experience in this part of the world, but let me offer a few of my favorites as a starting point for the travelling public.

Lockhart
This town of 12,000 people bills itself as the Barbeque Capital of Texas and has two of my favorite places to visit for some fabulous tastes.  First is Black’s Barbeque, one of the oldest, continuously owned and operated family barbeques in the state and selected by a past President of the United States to serve their sausage at a White House event.  That’s pretty impressive. 

Black’s is located in the downtown area, about a block from the courthouse square, and serves delicious slow -moked treats of chicken, brisket, traditional ribs, baby backs and, turkey.  Side dishes of potato and macaroni salad as well as slaw complement the meats.  I particularly enjoy the deviled eggs ,which are not found very often with this type of cuisine.

In business since 1900, Kreuz Market on the north side of town on US 183 is a no-nonsense operation where you select your meats and pay by the pound.  My favorite is the smoked prime rib, but many other selections are available like beef, sausage or pork.  Servings are presented on butcher paper and there are no utensils to be found, “’cuz that’s what those things on the end of your hands are for!”  If you’re looking for traditional side dishes, you don’t have to look long because there aren’t any.  Slices of onions and tomatoes are available and a slice of cheddar cheese can be enjoyed, but don’t go looking for the potato salad.  Another little difference you’ll find here, there’s no barbeque sauce since “good barbeque doesn’t need sauce.”  Trust me, they are right.  The meats are fabulous.

Driftwood
With recipes dating back to chuck wagons, wagon trains and trail drives of more than one hundred years ago, a casual drive about 45 minutes west of downtown Austin will take you to the small town of Driftwood and the ever popular Salt Lick Bar-B-Que.  I’ll just say this, they have never disappointed me.  I always go with a group of people and we sit down to enjoy their family-style dinners which are an all-you-can-eat extravaganza of beef, sausage and pork ribs with potato salad, cole slaw, beans, bread, pickles and onions.  If you leave the table hungry, then shame on you!  Here’s another bonus, BYOB is perfectly fine here as there is no liquor license on the premise.

Austin
Where do you start when trying to describe all the great barbeque restaurants in the capital of Texas?  Let me make a couple of recommendations and leave the fun of additional exploring to each of you.

There are two locations for The County Line, one “On the lake” just east of the intersection of Loop 360 (Capital of Texas Highway) and 2222 and the other “on the Hill” just west of Loop 360 and 2244.  I always go to either location with the firm intention of selecting a combination of several meats like their sausage, brisket, chicken, turkey, pork ribs, baby back ribs or ham.  Large portions are served, but there’s always the Country Style All-You-Can-Eat option as well.  As usual, the road of good intentions is always paved with a few bumps and I just can’t pass up the 16 oz. smoked prime rib - it is just outstanding.  There is also a smaller version at 12 oz., but that size just seems to be self-punishment.  It is that good!   Diners can also enjoy a beverage out on the deck at water’s edge while the kids feed the scores of turtles swimming dockside.

The store located “on the Hill” offers all the same barbeque options at the other location, but their specialty item is grilled and smoked New York Strip Steaks, another entrée that is just excellent.  There is a very nice stone patio area for relaxing and enjoying the grand views of the Texas Hill Country.

Although the original Lake Austin location has gone the way of condominium development, we are lucky to have five Pok-E-Jo’s Barbeque stores in the Austin/Round Rock area  Every day is special here as one of the meat offerings is available at a special price.  I have sampled every item on the menu and they are all great and as such, it makes selection decisions a bit tough.  Consistency is the name of the game here, and no matter which outlet you choose, you can be assured of delicious barbeque.  Of note are all the side dishes you can choose above the standard potato salad, slaw and beans you find at most places;  the potato casserole is excellent. Additionally, they serve vegetables like green beans or fried okra, macaroni ‘n cheese, baked potatoes and, for dessert, the cobbler is always very good.

In South Texas, Inspector 37 suggests ...

Texas Pride, San Antonio
Purchased in 1920 as a gas station on a rural Texas highway, the new owner looked around, saw endless mesquite trees and started barbequing. Today, it is loaded with era memorabilia but otherwise remains much the same. I like stepping up to the display case where your custom order is taken by the carvers. They’ll ask if you prefer brisket lean or marbled, sliced thick or thin? Their brisket has a thick, charred, smoked crust that permeates pinkish-red into the top of the firm, fall-apart meat. Ask about any of their BBQ, they’ll likely slice a bit for you to taste and show you the rack before chopping into portions of ribs. That’s how ALL restaurants should take orders. I added some seasoned pintos and warm potato salad with tangy aromatic mustard flavors. I stop here often going to or returning from the coast.

Van’s, Oakville
Located mid-point between San Antonio and Corpus Christi (I-37, exit 69), this is a quaint, very historic building that hasn’t changed in years. Inside, the small dining room has some tables pushed together and the place is almost always full, so I just “howdy partner” my way into any open seat. This is rural south Texas. Tack and ancient photos of local parades and enormous trail drives line the walls. The menu is focused, basically just plates or sandwiches of various smoked meats with side dishes limited to cole slaw, beans and ‘tato salad. Sausages, chicken, beef brisket, all are not just homemade but made for taking home! Try the cinnamon-laced peanut brittle too. I stop in here several times a year. I’ve seen ‘mom’ come around checking for empty plates, offering free seconds, so you won’t leave hungry.

Joe Cotton’s Barbeque, Robstown
Just west of Corpus Christi, I couldn’t miss the enormous red barn on the west side of US 77 with the owner’s name in huge red letters. This is so much like family dining, there are no menus. It’s a given you’re there for BBQ. I pretty much ordered everything that comes to mind,”…I’ll have a slice of brisket, ½ a link, two ribs...” No plates here either, my lunch came spread out on a large sheet of wax paper… moist, smoked BBQ with excellent texture and a sweet but not too thick sauce, a scoop of potato salad, sliced pickles and a jalapeno. It's down-home casual and a great value for excellent brisket, chicken or sausages. Bring cash, no credit cards accepted.

Texas is a big state so readers, share your favorites with us on the Texas BBQ Trail.