Austin

Stiles Switch BBQ – Austin, TX

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Name: Stiles Switch BBQ
Date: 5/11/13
Location: 6610 N. Lamar, Austin, TX, 78757
Order: Speedy: ½ pound brisket, 1 link Thorndale (mild) sausage, 1 link Switch original (spicy) sausage, lemon vinaigrette coleslaw
Rudy: Combo plate with brisket and jalapeno cheddar sausage, corn casserole, mac & cheese, beef rib (link to menu)
Bill: Speedy: $20, Rudy: $20

Speedy: A bit of news in the Barbecue Bros family, as Rudy welcomed a new junior Barbecue Bro into the family and Monk welcomed a new junior Barbecue Bro-ette. Congrats, Bros! So I used meeting Rudy’s new son as an excuse to go visit Austin and eat some barbecue Texas style.

Monk: Thanks! Of course, with a 2 month old I unfortunately wasn’t able to make the trip with Speedy to Austin for a Barbecue Bros reunion but at least I get to live the trip vicariously through this review.

Rudy: With Speedy in town I had to try and show off our great selection of barbecue, so the pressure was on to choose a good spot and I think that I picked a winner. When choosing the right place, it came down between LA BBQ and Stiles Switch, which I had seen some really good reviews of lately. I would have taken him to Franklin, but a 3 hour wait with a little one was not a good choice. Also, LA BBQ (which I hope to visit soon) is a food trailer, and you never can really tell about the wait. So we went with Stiles Switch.

Speedy: I haven’t had a lot of opportunities to eat Texas barbecue, so I was definitely excited to visit Stiles Switch. My excitement only grew when I got out of the car and could smell the wood burning smoker working its magic. Walking inside, my excitement did not wane. Stiles Switch has a great atmosphere. You order at the counter, and the food is cut and weighed for you then and there and you go down almost a cafeteria style line to get your sides and drink. There’s plenty of seating indoors, but also an outdoor patio with several picnic tables.

Rudy: There were so many options, especially with the sides, that I had a hard time determining what I wanted. I always go with brisket because that is what every place should be judged on, and I also typically go with a sausage. I had not tried a beef rib yet, even though I have been dying to, because it is usually hit or miss if a place will offer a beef rib (also known as dinosaur ribs at some places because of the size). Since I saw it on the menu here, I figured it was as good a time as any to dive right in.  

Speedy: I decided to move away from the combo plate, mainly because none of the sides really excited me.

Monk: So this is like basically the opposite of going to a barbecue restaurant and ordering a salad a la Mrs. Monk, right?

Speedy: Exactly. I wanted to try the spicy and mild sausage, as well as the brisket, of course. As we all know, white slaw is my biggest pet peeve at a barbecue joint, so I was happy to see that Stiles Switch offered lemon vinaigrette slaw as well. And to top it off, of course I had to have a Lone Star!

Monk: Man, I could go for one of those right now…

Rudy: I thought the brisket was pretty good and had a great rub which provided a great bark. The only issue that I had with it was that I thought it might not have been prepared that day because the bark was not crisp, but instead was a little mushy. It still had great flavor though. I was not a huge fan of the sides that I got or the sausage. In the sausage’s case, I think it was because I was getting full on all the rest of my order, so I am not going to knock it too much. The best part of the meal was the beef rib. It wasn’t as big as I had seen in other places, but the flavor was amazing. The bark on it was crispy and melted in your mouth.  While the taste was great, the only deduction that I will make is because of the size of the rib.

Speedy: To me, the brisket was good, but not great. It had a good pull, but I didn’t really like the sauce that came with it (on the side). It tasted more like gravy than barbecue sauce to me. The sausage I thought was very good – particular the Switch original link. It had a definite kick and great flavor. To me, it was just the right amount of spice. The slaw was good, though I still prefer true red slaw.

Rudy: Overall I thought it was a great place that served excellent barbecue, and now with a little one in tow, the shorter lines and the inside dining make it a great place to go.

Monk: I can fully appreciate that concern now when picking a place to eat, barbecue or not. I’m not trying to waste time standing in line when there are potential dirty diapers to change and feedings to be given.

Rudy: A couple of days later, my selection was confirmed when Switch Stiles was named one of the Top 50 Barbecue Restaurants in Texas by Texas Monthly magazine. I’m glad Speedy was able to come and experience some of the best we have to offer.

Ratings:
Atmosphere/Ambiance: 4.5 hogs
Brisket – 3 hogs
Sausage – 4 hogs
Beef rib – 3.5 hogs
Sides – 2.5 hogs
Overall – 3.5 hogs

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Stiles Switch BBQ & Brew on Urbanspoon

The Green Mesquite – Austin, TX

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Name: The Green Mesquite BBQ
Date: 3/3/13
Location: 1400 Barton Springs Road, Austin, Texas
Order: 2 Meat Plate (Brisket and Pork Ribs) with sides of Cajun Rice and Fried Okra
Bill: $12

Rudy: It had been a while since I had eaten barbeque and The Green Mesquite BBQ was a place that I had driven by several times but had not had the chance to visit. Located just outside of Zilker Park, it has a great old timey feel to it with an enclosed outdoor courtyard where live bands can play. The inside looks like an old “meat and 3” restaurant from back home and has a pretty cool feel to it. Besides barbeque, the menu has lots of other options that looked pretty good. Great location and great atmosphere, there was so much potential. Heck even “Diners, Drive-Ins, & Dives” did a segment there (and who knows great dining better than Guy Fieri?). So much promise, and yet so little delivery.

Monk: Well sheesh. If we can’t trust Guy Fieri, then whom can we trust?

Rudy: I ordered the brisket and asked the waitress which she recommended between the sausage and the ribs, and she came strong with the rib recommendation. The waitress also said that they were running slow in the kitchen, so it may take a little time. I had no problem with this since it probably meant the food would be hot and fresh. When the food did come (it wasn’t much of a wait after all), the food that came was old and cold.

Monk: Old and cold. Worst. Porno. Ever.

Rudy: The first bite of the ribs was moist, but after that it got very dry. It felt to me that they had reheated meat from a few days earlier because almost all of the flavor and the tenderness were gone. The brisket was room temperature at best and got pretty close to cold before I got through it. Regardless of that, I could not tell much flavor to the meat and was thoroughly disappointed in all of it.

I used some of their sauce, which was tomato based and tasted like regular store bought sauce. As far as sides, they were pretty nondescript, but were not bad.

Monk: It’s too bad that the food was nothing to write home about because this place looks pretty great. Between the stage for live music and the courtyard, this place seems like it has the potential to be something special if it weren’t for the quality of the barbecue (or lack thereof) holding it back. 

Rudy: While the atmosphere is great and the rest of the menu looks promising, I don’t think I’m willing to give The Green Mesquite BBQ another chance, especially with all of the other better options in this city.

Ratings:
Atmosphere/Ambiance: 3 hogs
Ribs – 1.5 hogs
Brisket – 1 hog
Sides – 1.5 hogs
Overall – 2 hogs

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Green Mesquite BBQ & More on Urbanspoon

Franklin Barbecue – Austin, TX

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Name: Franklin Barbecue
Date: 9/29/12
Location: 90 E. 11th Street, Austin TX
Order: Pound brisket, half pound ribs, half pound sausage
Bill: $33

Rudy: Franklin Barbecue is a relatively new place that started out of a food trailer in 2009 and has skyrocketed in popularity, fame, and recognition since. Aaron Franklin, the owner, is one of the judges on TLC’s “BBQ Pitmasters”, has been featured in countless publications across the country, and has won numerous awards including Grand Champion in the 2012 Meatopia in NYC.

Knowing all of this, I was extremely excited about going to go eat this wonderful and much hyped barbecue. I had heard that there were typically long lines and one needed to show up early in order to make sure you got there before the food sold out. Having a pretty open Saturday, I decided it was the perfect opportunity, especially considering it was raining (which i figured would keep some of the crowd away).

I arrived at 10:30 (the place opened at 11:00) and found out that I was not the only one with this idea, not even close. An employee was making his way down the line taking approximate orders to determine when they thought the food might run out. They told a guy 3 people behind me that he was the last person they were guaranteeing food for.

Another employee told us that it would be a 2 hour wait (he was mistaken) and not knowing when I would have another opportunity to spend a day waiting for barbecue, I decided to wait… and wait… and wait. Did I mention it was raining? 2 hours later, I wasn’t even near the door. 3 hours after arriving, I was finally at the counter.

3 hours of standing in line smelling smoke will make a person crazy, so I went a bit overboard and ordered brisket, ribs, and sausage. The first thing I tried were the ribs. Normally I am not a fan of ribs because I tend to find them tough or not very meaty. Franklin’s ribs were the best I have ever had, no competition.  The meat fell off the bone and had tremendous flavor.  Adding any sauce would have just gotten in the way. They were so perfect, I don’t know that I want to order ribs from anywhere else because they will never live up.

Next was the brisket.  After one bite I completely understood where all the praise had come from.  I thought the bark had such complex flavors that I figured their rub had to be some secret recipe. Turns out its just salt and pepper, but the fact that they use a real smoker with wood, I think that helps to add depth that you don’t find at other places.

The sausage was very good, but it paled compared to the brisket and ribs. I know it was good, but the others were great.

So this is where I struggle with reviewing Franklin. The barbecue was great, absolutely the best I’ve ever had. But it was a 3 hour wait. It might have been great, but no barbecue is 3 hour wait good. I’m pretty sure I would take an above average place with a 15 minute wait well over Franklin with a 3 hour wait. This past week I went by there at noon on a weekday hoping to get another run at it. It was an hour and a half wait. You couldn’t even do it in a lunch hour.  Which means, as great as it is, I’m not even sure I will ever eat there again. The only way I would do it is if I had a group of friends and we got there really early, tailgated, and made a day of it.

Monk: All I can add is that I am incredibly jealous that you went, and you best believe that next time I am in Austin we are tailgating and making a day of Franklin Barbecue.

Ratings:
Atmosphere/Ambiance –  2 hogs (only because of the 3 hour wait)
Brisket – 5 hogs
Ribs – 5 hogs
Sausage – 4.5 hogs
Overall – 4.5 hogs
3 hours into the wait
2 hours into the wait
My food
Inside
wood lined up outside their smokers.. I counted at least 2 massive smokers outside in these shack like buildings...they may have had more.
The original trailer that Franklin started in. It now is just sitting in the parking lot.
Merchandise, including BBQ onesies.
Franklin Barbecue on Urbanspoon

Rudy’s Country Store and Bar-B-Q – Austin, TX

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Name: Rudy’s Country Store and Bar-B-Q
Date: 7/30/12
Location: 2451 South Capital of Texas Hwy, Austin, Texas
Order: Rudy: ½ pound brisket – moist, ½ link jalapeno sausage.  Mrs. Rudy: Regular sausage link, potato salad, cream corn (link to menu)
Bill: $23

Rudy: Rarely do you eat food from a gas station and leave thinking, “that was a good idea.” But strangely that has not always been the case with barbecue (Oklahoma Joe’s in KC anyone?). Rudy’s is a chain, and not all of their locations are at gas stations, but this one was… and for a chain, Rudy’s has some pretty good barbecue.

Monk: I think I really like the idea of a barbecue joint inside a gas station. Somehow makes the barbecue that much more appealing.

Rudy: The atmosphere is one place that Rudy’s really stands out. There is a winding line to get to the front, but as you are waiting, they have a large cooler where you can pick out your drink (see photo below). Above the drink cooler is a glass case holding a cattle prod, which says, break in case of slow moving lines. This Monday night, it was not needed, and we proceeded directly to the front of the line. When you place your order at the front counter, the guy asks if you have been there before. If not, they let you sample all of their meats before you order. Fantastic.

Monk: …love this idea, too, by the by.

Rudy: When you do order, the guy cutting the meat pulls a huge chunk of meat from a smoker, cuts it right there for you to see. They even have a ‘cutter cam’ which shows an overhead view of the butcher’s block. They then pack your entire order into a plastic crate for you to take and eat at their picnic tables. Also adding to the atmosphere is a large communal hand washing station, complete with trough sinks.  

Monk: Sounds like on atmosphere and ambiance alone, this is a fun and worthwhile place to check out.

Rudy: But I didn’t come here for a examination of their decor, I was here to review their food. I ordered a half pound of their brisket and opted for a moist cut. This is pretty standard for me, and how I try to get a reading on how good a restaurant is. Rudy’s uses a strong pepper rub on their brisket, so the crust around each piece brings a tremendous amount of flavor and don’t require Rudy’s signature sauce. The slices that I had were very juicy and tender. The only complaint that I had was that there was no consistency between all of the pieces of brisket. Some were great and some seemed like average end pieces that were a bit dry. But because of the rub that they use, even these pieces had loads of flavor.

I have become a big fan of sausages and Rudy’s makes a pretty good one. I got the jalapeno, which was nice, but many places make jalapeno and cheddar sausages. The cream of the cheese cuts some of the heat from the peppers. I enjoy hot foods, but the sausages with cheese are still better. That is why I will count off some for Rudy’s, but their sausages are still pretty good.

Normally if the best thing on the menu is a side item, that does not say much for your barbecue. But the best item at Rudy’s is their cream corn, and it isn’t even close.  And that is not an insult to their brisket. I am sure it is the least healthy item that has ever been associated a vegetable, but it is amazing. They also serve potato salad, green beans, and (don’t tell Monk and Speedy) mayo-based cole slaw.  

Monk: I’m guessing mayo slaw is the norm in Texas, or am I wrong here?

Rudy: There doesn’t seem to be too much consistency on that. Places are either mayo based or some vinegar base, but nothing like the typical barbecue slaw that you are used to in North Carolina. As far as the other sides, don’t bother yourself with these, the menu might as well serve 1 side. That is the only complaint, that there isn’t a great amount of variety to their sides. But when you make one of them perfect, it doesn’t really matter what the others are.

Monk: It’s cool that there is an amazing sounding side, but also kind of lame that the other sides aren’t worth bothering. Guess that makes my choice easy if I ever make it Rudy’s.

Rudy: Rudy’s slogan is “Worst Bar-B-Q in Texas” but don’t believe that lie. It might be a chain, and it might not be the best in the state, but it is still pretty good. The atmosphere doesn’t make you feel like you are at a chain, and their convenience and good prices make it my go to place when I need some good quick barbecue. That, and they also have a pretty catchy name, if I say so myself.

Ratings:
Atmosphere/Ambiance –  4.5 hogs
Brisket – 3 hogs
Sausage – 3 hogs
Sides – 4 hogs
Overall – 3.5 hogs

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Rudy's Country Store & Bar-B-Q on Urbanspoon