I decided to take the road less traveled on the way home from Amarillo to Houston this week. Around lunchtime (always a good time for bigjolly) I was passing through Llano on TX-29 when I spotted the tell-tale sign of smoke coming from a building.
It looked interesting, so I decided to stop and grab a bite. What a treat! I didn’t realize that I had inadvertently found one of the best BBQ joints in Texas!
Cooper’s Pit Bar-B-Que is the name of the place and boy, is it good. They do bbq the old fashioned way, directly over a bed of mesquite coals. As you walk up to the place, you find a series of pits going.
The next thing you see is a pit opened up, with a wide selection of meats just waiting for you to enjoy. You direct the pit boss to the cuts that you want and the amounts.
He takes the cuts you’ve selected, dips ‘em into a big pot of sauce and plops ‘em onto a tray for you to take to the cutters. Be very careful at this stage - no prices are listed! If you are like me, you will select enough that when you see the bill, it will shock you. Be very careful.
After receiving your tray from the pit boss, you go inside to the cutters. They will take your selections, cut them into standard sizes, weigh and wrap them, then give them to the cashier (remember, careful!). On the way to the cashier, you’ll pick up any sides you want (potato salad, coleslaw, etc.) or desserts (might I suggest the blackberry cobbler?).
After emptying your bank account because you didn’t listen to me, you’ll take your treasure to an open seating area, complete with all the fixin’s, including a big pot of beans and more of that special, wonderful sauce.
Now the fun begins. You sit down and open up your treasure! Be sure and click on this pic.
Hey, it’s lunchtime. Gotta go - too bad Cooper’s isn’t around the corner!
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They do bbq the old fashioned way, directly over a bed of mesquite coals.
Grilling is done directly over coals for relatively short period of time (minutes).
Barbecue should be done with indirect heat and smoke over a relatively long period of time (hours).
BigJ,
This is just cruel. It’s right before lunch on Friday and I brought leftover pasta and fruit for lunch. OK though, I have a good dinner idea now.
Dr. Whited, you may indeed have a Phd. but it is obviously not in bbq. What you are referring to is smoking meat, not barbeque. There is a big difference in “grilling” meat, smoking meat and old fashioned barbeque.
Grilling meat is generally done at high temps with with a relatively short distance between the meat and the coals or in your case I’m sure, a gas grill.
Barbecuing meat over a bed of hot mesquite coals is the way the cowboys did it. Take a bed of hot coals, no fire, place your grill 18-24″ above the coals and cook until done. 5 hours or so for a brisket.
Indirect smoking offsets the meat from the coals and requires a much longer cook time. I generally take 18 hours for a 12-14 lb brisket.
All three styles have their purpose. Try Cooper’s for a taste of real barbecue.
Yes, this is THE place for brisket! I used to get up to San Angelo from time to time, and I had to stop there coming and going. My last trip there was en route to my grandmother’s funeral. My two grown sons traveled with me. We haven’y had that much time to visit in recent years, so our trip to San Angelo and our stop at Coopers was one to be remembered.
Well this spoils my brown bag lunch. Now I’ll have to go get some “real food” someplace.
Years ago there was this old guy who used to park off Rankin Rd. just east of 45 who smoked and sold bbq out of a old dumpy ugly dirty lunch wagon. His sauce was dark and a little hot, man it was real good.
BigJolly
How could you, knowing I am here without pork without even STOREBOUGHT BBQ sauce
You are a dispicable person
Thanks…. for nothing
I’d trade my autographed Sutton Action Figure and my Skinner autographed pretrail transcripts for a plate
bigjolly,
Did it taste as good as it looks?
You didn’t say how much it set you back. As long as you have us slobbering, you might as well deliver the right cross.
#10, I’m embarrassed by how much my lunch cost. Too embarrassed to post it, it was that much. Besides, my wife might see it.
Just trust me, be very careful.
I wouldn’t care if they cooked it for two days on the manifold of a Chevy big block as long as it tasted good.
With sides, I’m guessing 20-25 bucks.
I’m guessing $18.95 with sides and a drink.
let’s take a poll.
I just finished a salami sammich with a side of puffed Cheetos, and then peeked at this. Thanks, man! I was satisfied with the sammich until….
BBQ and Chicken Fried Steak are a weakness. When I go to a restaurant that has BBQ (or smoked meat) and Chicken Fried Steak on the menu, it’s a heart wrenching decision for me. A Sophie’s Choice, if you will….
Do they have a loan officer next to the cashier? Should you get preapproved for a loan on the link off their website before heading out?
I’m gassin’ up the GTX….. I wanna get there quick.
Muslims have it all wrong.
Heaven will be full of pork ribs, mountains of brisket, rivers of spicy sauce. We will drive around in HEMI powered muscle cars with bikini models as mechanics. And…
It’s always lunchtime!
Thank you for the info and post. I ride with a local group of GWRRA and we joke that Harley Riders ride from bar to bar but we Goldwing riders ride from Dairy Queen to Dairy Queen. All of our rides start and end with food. This is definitely going to be recommended for one of our rides.
Dove, you’re in double luck. The drive is gorgeous, especially for a bike. I’m going to have our church group take this route.
You people even fight over BBQ!
WTF! Don’t ever talk about me!
Big J, “Be careful” is too subjective to be helpful. I guess my point is: how can you be careful without some idea of where the limits are? Under $15?
HeadShaker couldn’t BBQ his way out of a paper bag, but we do grill him pretty regularly.
“You people even fight over BBQ!”
This is Texas. Things we are liable to get all bent out of shape about:
BBQ/grilling/smoking
Our Dog
Our Truck
High School Football
Yankees and other illegal aliens
Who has to get out of the truck to open the gate
#21 Dude
Good one.
By the way, I like my meat well done, and fast!
#19
HS
It is the pocket protector nerds that fight about BBQ. They never get out into the real world to try true BBQ. True BBQ afficianatos don’t fight they strongly suggest.
… and momma… and trains… and…
#22
Fasternu 426
That would be the person who called shotgun has to open the gate. Unless there are people on 4-wheelers to get there first. ;)) That is why my nephew and I ride the 4-wheeler’s and my nephew opens the gates, since he is always the one to get there first.
Well, I am reading this just after plopping down 14.95 at Goode Company on Kirby for some great brisket and sausage.
The problem here is I want to go out and get another lunch!
BigJolly, you’re evil to the core.
BTW, what in the heck would drag you away from the Bayou City to go to Helium country?
Mrs. HeadShaker mentioned that about you.
8^)
Ok BigJ since you have been in the place to test the true thing you need to compare it to the online ordering and see if it taste the same then let us know so we can order online if we can’t make the drive. Check out the web site.
http://www.coopersbbq.com/
Cooper’s is famous. I stop there every time I’m within 50 miles of Llano. Awesome food and tea. I think it was even featured on the travel channel once.
If you ever have to drive down Hwy. 71 from Austin on your way to Columbia, stop by a small place called Zimmerhanzel’s in Smithville.
Run by the Zimmerhanzel family it is THE place for brisket. And don’t get a knife to cut it, you won’t need it. They make their own sausage and the butcher shop is right next door.
My advise? Don’t get there at noon unless you want a half chicken (they run out pretty quick). You will have to stand in line to eat at this little bar-b-que shop. But they are open until around 4:00 pm. It ain’t fancy, but damn, it’s good.
BJ does your church group ride ? I have a few from a church group in Cypress that rides with us. Back roads, leisurely pace and enjoy the ride.
BigJ! - don’t give away us biker’s secret yummy stops bubba!
*been there / done THAT*
Cooper’s BBQ is da SHIZNIT in the hill country!
the ‘City Mkt’ in Luling is damned good as well……….
Okay, Bill, but this is going to hurt. I pointed to a quarter rack of pork ribs (4), a half link of sausage and a one inch cut of brisket. Going to the register, I picked up a side of potato salad, a dessert of blackberry cobbler (dang that was good) and a bottle of water.
Total Bill - $28.62
I ate it all and it was great. Value is in the eye of the beholder. Will I go back? You betcha. And I’m not sure where to cut back, it was all very good.
Could I eat there every day for lunch? Well, yeah. Just order one of the meats above, skip the sides (beans, bread and fixins are “free”), drink water from a cup and you are around $10.
Dov, we ride occasionally as a group. Just day rides so far. We also do back roads and ride at a leisurely pace. We rode up to the Pickett house for lunch, went down to Hogg plantation and New Gulf, and the scenic route (360?) around Brenham.
Mr. Headshaker, if it ain’t worth arguing about, it ain’t worth nuthin.
big - that is a little steep, but it’s worth it if it’s not an every day thing.
Have any of you ever eten at Joe’s BBQ in Alvin?
eaten
#28 Mr. Dude
She’s still trying to get me off…the laptop during those 5 minutes!
OH!™
I am in the process of writing a book. The Traveling Mans Guide to Restaurants in the Southeast. One chapter is entirely on BBQ. My Top Ten is:
10. Big Mike’s Stand Katy, TX
9. Dreamland BBG Tuscaloosa not Mobile
8. Jones BBQ Dalton, GA
7. Mieska’s Columbus, TX
6. County Line San Antonio, TX
5. Salt Lick Austin, TX
4. Sticky Fingers Chattanooga, TN
3. Goode Company Houston, TX
2. Luling Houston, TX
1. Rendevous Memphis, TX
Let me know where you are traveling in the SE and I will let you know where to go for BBQ.
Is that the Luling on Richmond?
If you are in the downtown area you should try Thelma’s BBQ on Live Oak. Usually a lot of HPD’s finest will be in there. Great brisket and ribs. Also THE BEST CATFISH you have ever eaten. Doors open at 11 am and the line is usually out the door at noon.
There is also a Luling Barbeque in Luling, Texas. Imagine that!
#42, I’ve been to your #’s 1,2,3,5,6,7,9. I’ll check out Big Mike’s pretty quick as it’s close.
It’s all about individual taste, isn’t it? I didn’t care for Rendevous at all. Luling is okay, don’t like Goode, Salt Lick is good, County Line is average, Mieska’s can be good on the right day, Dreamland has good pork.
Is the County Line San Antonio the same ownership as the County Line in NW Houston (on Cutten Road)?
I’ll bet that Cooper’s couldn’t top my bolognca sammich!
I believe its the same, but the taste is better at the one in San Antonio off of I10 not the one on the Riverwalk.
You guys need to go by Williams BBQ in Acres Homes(Wheatley) on the north side. I had lunch there today. I’d stack their ribs up against anybody’s. I get their pork sausage and it’s really good, and that’s from a Polak that knows good sausage.
Acres Homes? Surely not the Acres Homes, located at I-45 and Little York. Is there a safe place anywhere near Acres Homes? Not until I am fully loaded and bullet proof. You’ve got some gonads, Lawrence C.!
Mopping or dry rub?
I dry rub and when I put sauce on (after the meat is cooked), I don’t like a lot of it. I think people that drown their poor meat in sauce are trying to hide something.
And, the ONLY suitable desserts after a meal of properly prepared BBQ (or smoked meats) are:
Cobbler (Peach, Blackberry, Apple… I’m forgetting one…)
Pecan Pie
Bluebell Ice cream (Homemade Vanilla or Butter Pecan)
…but I won’t turn my nose up at a cheesecake. It’s just too foo foo for BBQ.
#51. ST, yeah, that’s the one. Never hurts to pack a little heat of your own in Acres Homes, or anywhere else in Houston for that matter. The reward is well worth the risk. I’ve been going there for years, no problemo. The Williams family are very nice folks - I get my holiday turkeys smoked there every year, too.
Faster, topped off my pork sausage lunch today with a nice warm slice of pecan pie.
Sounds great. Time for a road-trip maybe…
All this talk of bbq and pecan pie and bluebell etc. makes me think I work too hard. Gotta slow down a little….
So the next Brew-HaHa is going to be at a BBQ place right?
Faster, dry rub all the way! Cooper’s does a dip right before they put it on the tray. Their sauce is a very thin, vinegar based, very spicy concoction. They have more inside. Normally, I don’t sauce up but this stuff was very good!
duhmoose, let’s make it a RoadTripHaHa™!
#46 Big Jolly Big Mike’s is only open on Saturdays and some Sundays. He has his stand in the Hollywood Video Parking Lot on Mason Rd. If his wife is not sick she makes a great Peach Cobbler.
As I sit here reading, my retired husband is making some great (I mean that) homemade (yes, some people still do it) vanilla ice cream with no cooking and no eggs. He puts in 1/8 cup of vanilla (Adams extract) to 1 can of condensed milk, 2 cans of evaporated milk, 1 12-ounce container of COOL WHIP (yes, Cool Whip) and tops it off with whole milk (about 1/2 cup) and 2 cups of real sugar and beats it with portable mixer and puts in it gallon ice cream maker and inserts the dash and gets the rock salt and ice chips and mixes it for 45 minutes to 1 hour. You can top off with anything and sometimes he puts bananas and strawberries in it, other times bananas and pecans (real pecans) for banana nut, and he has even done it with Oreos (for the cookies and cream effect) and peaches for peaches and cream. Talk about great…he is in demand for this dessert amongst our friends all the time.
“very thin, vinegar based”
Oooooh yeah! Just how I like it. I hate the Kraft goop that people dump on their ole nasty, burnt on the outside/raw on the inside chickens, that they try to pass off as BBQ. True BBQ and meat smoking takes patience…. and beer. It’s a Zen like experience. An animal gave its life (ok, it was taken by force most likely) so that a pecan, oak, mesquite, or hickory tree could fulfill its God given task to impart its flavor onto the tasty animal flesh. A dark outer ring covering a pink smoke ring bursting with smokey goodness. Just enough vinegar based sauce to leave a taste without intruding.
Another reason to thank God for being born in Texas. They just don’t do this in New York or California…. Those that do are just trying to imitate us! Kinda like Chinese toolmakers!
And another thing:
Looking at the photos, most of the adult aged employees were pretty, uh… well…. I bet they eat lots of BBQ too! They reminded me of words I live by:
Never trust a skinny cook!
Faster, I’m with you. I have all four of those woods at my house. Gas grills are for Headshakers, real men have wood(did I say that?), to cook with, that is.
Speakin’ of eatin’, I was in Abilene a couple of weeks ago and stopped at Lytle Land & Cattle Co. Restaurant. They had excellent steaks, reasonably priced. On 36, just north of the airport.
LC said real men have wood.
voltrey, that reminds me of Uncle Rudy’s, who sets his stand up on the corner of 442/1301 in Boling. His specialty is pork ribs, they are very tasty with his homemade sauce. Finger licking good, I tell ya!
#39, been to Joe’s many times. Better than average. I like the Friday night buffet with fried shrimp.
yum.. needs more sauce!
#62 & 64: I BBQ as well. Wood only. Gas grills are for…welll…busy people!
BTW: Did you know that Mesquite wood rusts out your BBQ pit? I loved Mesquite, but ever since an old, wise man told me that, I’ve not lost another pit to rusted out bottom.
I love to use apple or pear wood for chicken and poke ribs. mmmmmmmm~
One of the reasons Coopers tends to run a bit high is that the scales inside know exactly what a pound is. The pit boss doesn’t seem to have a clue.
If you want a pound, ask for half a pound. If what crashes down on your tray doesn’t look like a pound (or more), you can add from there.
I have both a good quality Weber gas grill in town here and a decent smoker at the lake. I must admit, I’ve never slow cooked over a big bed of coals, but I sure smoke ribs and briskets overnight in my smoker all the time. Everyone generally raves about my ribs and brisket. I do marinate the briskets too. Both also get a rub or seasoning. I generally also like to use hickory, apple or pecan to smoke with. Mesquite is generally best for grilling. My favorite store bought BBQ sauce is Stubbs. Often though, I’ll mix in some cheap Kraft with it when I’m basting grilled BBQ basted chicken cause I’m often rather frugal. Continually basting and turning the chicken works great with just about any sauce. The same thing applies to grilled, BBQ’d sausage. However, I never serve ribs, or brisket with sauce on it, only on the side. For kicks, check this out: http://www.neatorama.com/2006/06/08/top-10-coolest-bbq-grills/
I have a gas and a wood smoker. I grill burgers and weiners and stuff on the grill. But, when I want to REALLY EAT, I’ll fire up the smoke wagon! Mine’s kinda like this one…. maybe a bit bigger.
http://www.youtube.com/watch?v=RByCC9tqE58
And, when you are doing a brisket, throw some boudain on the side to snack on while you’re pokin’ the coals!
http://www.neatorama.com/2006/06/08/top-10-coolest-bbq-grills/
And while we’re on the subject of grilling (OK, we were on the subject of BBQ - not at all the same thing), have you ever grilled pizza over oak coals? It’s great, and seems to sort of give the pizza a different character. Keep the heat fairly low. Brush the dough with olive oil on one side and start with that side down. Brush the other side with oil and have your fixins (diced tomatos, shrimp, basil leaves, mushrooms, black olives, etc.) warm and ready. When you flip it, add the fixins and cheese quickly and close the lid. The key is to get the fixins hot and the cheese melted before the crust is overdone. Doing them as multiple small pizzas makes it much easier to flip the dough on the grill.
Lawrence C.
Every time I pickup texpat at the airport, we have to go by William’s on the way (Ha!) out of town.
73
Dang! Sounds good! I’ve had a seafood pizza cooked in a brick oven heated by coals when I was in Iceland. It was outstanding!!!
Ok you BBQ afficianados when is the cook out and where? Ya’all are all smoke and no chow
Thanks, bigjolly. BTW Mrs. bigjolly had your money counted when you left and when you returned. You ain’t putting anything over on her.
#65 LarryBoy
I resemble that remark! Remember, I’m from Massachusetts. The only grill I knew growing up was the one on the front of the car.
Dennis, that sounds awesome! Got to give it a try.
ST, trust me, mesquite doesn’t rust pits any more than any other wood. Any wood that you burn green will have more moisture and will tend to rust your pit. But when you start with 3/8″ pipe, it’ll be a while.
Besides, never put a fire in your pit! Only put coals.
#78 Shakey you grew up in Mass? …… That explains everything ….. hehe
Yankees don’t BBQ, they “cookout”. They burn weiners on a grill and call it a BBQ. I remember being in Virginia in the service. A buddy did a social experiment and had us all over, and told us to bring what we wanted to cook to put on the grill. All the yankees brought weiners and hamburgers. I brought a couple of ribeyes, a couple of other Texans brought fajita meat and tortillas. Western people tended to bring beef, the guys from Tennessee and Kentucky and S Carolina all brought pork. The couple of guys from Fla brought beef too. The coona$$ brought a pot of gumbo, go figger.
I made beans and another guy from Tx brought potato salad and onions and jalapenos. One of the yankees (from NYC) kept asking if they were “cowboy” beans. I told him no, they were just beans. He kept askin’ and askin’ So I told him yeah they are real authentic “Cowboy” beans, Tom Landry’s very own secret recipe.
I’m surprised no one mentioned McKenzie’s Barbeque in Conroe & Huntsville. That’s some tasty local stuff!!!
I’m going to have one of you guys give my husband lessons. No, I’m not going to give details.
Underwood’s Cafeteria, Brownwood, Tx. ‘Nuff said.
Tedtam this is a family show.
Native Texan here, but always wanted to make a trip to the big cook off in Memphis in the spring to try some of that pork stuff. Funny how cooking can be so different around the country, but if you think of Europe and all the cultures and countries so close together.
Ok, thread is dead. Ron Paul!
GoodJobTim
Once I drove through Memphis. I had heard about how good BBQ was there from a shoeless hillbilly I was stationed with. So I stopped at a BBQ restaurant. I went in and the only thing they had on the menu was “Pork Shoulder” sandwich. I stood there and sarcastically said… “Hmmmm, what will I have?” I ordered one, and to my horror, the guy opened the lid to a crock pot and pulled out a runny mess of goo and meat. He slapped it on a bun. To add insult to injury, he then grabbed a serving scoop and plopped a heap of BY-GOD COLE SLAW on the runny mess. It was thankfully covered by the other bun and wrapped in tissue. That’s what they call BBQ in Tennessee. It was ok….. nothing to rant about.
Go to Memphis for country music, not BBQ! It’s a lie told by inferior beings from that other state that starts with a T!
Texas is the REAL HOME OF BBQ!
Obviously not the ingredients of sausage advertised at the Springfield ball park on The Simpsons… ” ‘May contain horse nipples and skunk tails.’ Get that Death Weiner away from me!’ “
#80 BJ:
Reminds me of that old Bruce Springstein song, “Ya can’t start some coals, without a fire.”
HUH?
I useda be (but somehow, they STILL think I am), on a BBQ cook-off team. The Lite Weights./all stories about me are true. Even the one’s I’ve “embellished on” myself, btw!
Oak sux and Mesquite rusts! I’ll take any other wood, any day!
ST, start your fire outside the pit. Let the wood burn down to “coals”. Then put them in your pit.
And here’s the recipe for your winning cook off team: 4 logs red oak, 1 log hickory, 2 logs mesquite. ‘course, you have to times this by 3, then put the coals in as above.
Red oak for the heat, hickory and mesquite for the flavor
CRK, good link!
Faster, did you see # 3 on CRK’s link! Hemi powered!
GJT, here’s the Underwood link: http://underwoodsbbq.com/home.htm
#94 BJ: Dang! Mebbe we should start a team! Still wanting to see where you start that original fire! The yard? Special fire pit? Do you do that during a drought? I’m intrigued! Hep me! Hep me! PSSST! You rub a briskett with sure-jell powder AFTER the dry rub. Adds a SWEET smoke ring! /I didn’t say that out loud, did I? (?)
Heck, for the price of Cooper’s , I’ll have a BBQ at my house and charge admission! BYOB, don’t cha know!
Oh yeah, and MacKenzie’s is o.k., if I don’t want to cook. They do have good BBQ! mmmmmm! So does PitMasters. They have taken, many, a trophies at BBQ cook-offs! sigh….and the little ma and pa pit in Splendora. They alway seem to be in high demand. ALWAYS sold out.
Yes, you should ALWAYS start your fire in a burn barrel or something.
coopers_burn_pits.jpg
100? I’m the BBQ queen!
Sorry BJ, but I am Clumsy Smurf. I start my fire in the pit, and I end it, in the pit. I stand by my statements! I do however, CLEAN my pits!
I know my vents, as well! Gonna hafta invite you and SU over, someday!
Ya don’t know what yer missin’ ST. Try it once, you’ll never go back. As for your vents, the only one you should get to know is the inlet vent. The outlet should stay full bore open the entire time, control the heat with the inlet. Again, try it before you snicker! You’ll be amazed at the difference. Been there and done that.
#88
Faster
Yeah I’ve seen the cole slaw/so-called bbq sandwiches on food network, not my thing. The smoked shoulder and pork ribs done right, sounds good.
Just like the West Coast San Fran wine snobs there are things you have to look for when eating BBque on the road.
1. The joint must have smoke coming from the rear of the building. If it is in a strip mall and you don’t see smoke run away.
2. The menu must have more than one item on the menu. Fasternu #90 Do you ever eat at a place in TX with only one item on the menu.
3. Served on a paper plate.
4. The griller/smoker/chef should be as large as a college footbal lineman, well at least a high school offensive lineman.
5. Must sell TShirts.
#97 southern,
What is sure-jell? Is that pectin?
When smoking try pecan wood and a couple pieces of apple. You would be surprised at the taste. For the vents BigJolly I only leave the outlet vent half open. It helps with getting that smokey taste in the meat. Especially try it when you use the pecan wood.
88 & 103 - I kind of enjoyed the cole slaw/pork sammys. It was nothing like Texas BBQ (the best), but it was an interesting change.
You want to try something strange? Try some Cincinnati chili. http://www.skylinechili.com/
I was in New York City a month ago and I had several of my counterparts from NYC tell me they had the best BBQue in the country. I ate at the Blue Smoke. These Yankees that started this restaurant went all over the country taking the best bbque from each region and started their restaurant. They could have definitely been in the Top Ten List (#42), but I could not bring myself to put a BBQue joint from New York in the list.
#105 Maltboy: Sure jell is the dry pectin that comes in a box. Talk about a smoke ring! Pecan wood rocks!
I do have 3 different pits. Depending what I’m doing, depends on which pit or pits I use. I also put my outlet vent 1/2 open at home.
Seems like BJ needs to invite me over for some BBQ. I can always learn more techniques! I’ll bring the macaroni salad and tater salad, baked beans (no BBQ sauce in it), and fixin’s. People tell me my macaroni salad is pretty good and always wants me to bring it. mmmmmmm….
#45 - if eateries are your goal - you need to include ‘Pine Tree Lodge’ tucked away on Taylor’s Bayou southeast of Bayotwn on the way to Port Arthur - OMG the fresh fried catfish is to DIE for!
You can ‘picnic’ on one of the outdoor tables right by the bulkheads on the bayou & toss french fries to the alligators…….
http://www.pinetreelodgerestaurant.com/
I ate at Cooper’s just a couple of weeks ago, BJ, you found yourself a good ‘un.
Gritsy, you never told me! You, sir, are mean.
How’s about next time I make it up that way, we trek over there?
If you’re in Taylor, try “Taste of Texas Barbecue”. Here at http://www.tasteoftexasbarbecue.com The ribs were so soft they just peeled off the bone and you could cut them easily with a fork.