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Texas Monthly 2021 Top 50 BBQ Joints

546,599 Views | 3371 Replies | Last: 1 day ago by schmendeler
Jock 07
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In reply to Equinox • 10:06a, 1/4/25
AG
It was really solid
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Van Buren Boy
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In reply to Van Buren Boy • 10:59a, 1/4/25
AG
Van Buren Boy said:
Passing through Austin around 11 this morning. Thinking about stopping by Leroy and Lewis on my way back to Dallas. I assume the line will be crazy at 11am?


Decided to go for it. Line is not bad.
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Beef Cheek
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In reply to Van Buren Boy • 1:26p, 1/4/25
AG
Did you have on an A&M shirt/jacket?
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Van Buren Boy
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In reply to Beef Cheek • 1:33p, 1/4/25
AG
Beef Cheek said:
Did you have on an A&M shirt/jacket?


Yup. Had an A&M hoodie on. Everything was delicious. The brisket reminded me of Cattleack's in their prime.



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Beef Cheek
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In reply to Van Buren Boy • 1:42p, 1/4/25
AG
Spotted you and meant to say howdy! Sorry I was a little distracted, glad you enjoyed it
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schmendeler
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In reply to Van Buren Boy • 1:43p, 1/4/25
AG
Looks great
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Van Buren Boy
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In reply to schmendeler • 1:56p, 1/4/25
AG
schmendeler said:
Looks great


Definitely worthy of that Michelin star.
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Backyard Gator
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In reply to Jock 07 • 4:57a, 1/6/25

Does their fried rice have vegetables in it?

I'm intrigued by the whole concept.
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jetch17
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5:57a, 1/6/25
AG
No veg - they do white jasmine rice or 'upgrade' to the bbq fried rice (with bits of brisket & Chinese sausage)

Spoke with the owner who said growing up they would often use rice as a way to stretch meals for days, this pays homage to that but at a high level

All other meats they offer look stellar, I would like to go back soon to sample the rest of it all - ribs looked great
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Backyard Gator
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In reply to jetch17 • 6:43a, 1/6/25
jetch17 said:
No veg - they do white jasmine rice or 'upgrade' to the bbq fried rice (with bits of brisket & Chinese sausage)

Spoke with the owner who said growing up they would often use rice as a way to stretch meals for days, this pays homage to that but at a high level

All other meats they offer look stellar, I would like to go back soon to sample the rest of it all - ribs looked great
I wonder if he'll try making his own boudin.
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CDub06
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2:03p, 1/10/25
AG
Sometimes when I'm in Austin, I'll drive by Franklin's spot just to see what the line looks like. I was downtown on Wednesday and drove by at 12:15 and was surprised to see there were only 5 people waiting outside the door.

So, I parked (in their parking lot!), got in line, and was eating within 35 minutes.

It had been a few years since my last visit. It was perfection as always. But... it was just as good as anything else nowadays. Heck, even my ribs are nearly identical because I do exactly what he taught everyone else to do.

The consistency has always been spot on, though. And this was a nice surprise for a Wednesday before I drove back home.

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schmendeler
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In reply to CDub06 • 2:09p, 1/10/25
AG
We are all beneficiaries of the revolution started by Franklin. Amen.
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