Pecan Lodge BBQ
Lcated in Deep Ellum Dallas. Independently owned and operated by Justin & Diane Fourton. “They offer the perfect balance of sweetness and vinegary bite to offset the richness of the smoked meat,” shared the couple in a previous article with Heart of Texas. Everything is made from scratch along with old family recipes shared along the way. pecanlodge.com
Blacks BBQ
Located in Lockhart. This has been a Hill Country favorite since 1932. “3rd Generation Pitmaster Kent Black slow smokes all Barbecue the way his grandfather did in 1932. A simple rub, local Post Oak Wood and patience is the secret,” shares its website. blacksbbq.com
Franklins BBQ
Located in Austin where the atmosphere is just as enticing as their barbecue. Aaron and Stacy Franklin opened Franklin Barbecue in December of 2009, and usually have a line out the door. Most of their fame comes from their delectable brisket. Just salt and pepper is the seasoning of choice. franklinbbq.com
Opie’s Barbecue
A Hill Country family-owned gem since 1999 in Spicewood, Texas. Their sweet and spicy baby back ribs will keep you coming back for more. opiesbarbecue.coms
Louie Mueller Barbecue
Located in Taylor Texas, needs a mention as it’s known as a Texas staple around these parts. Continuing the legacy left by his father, Bobby Mueller carried on the legacy “described as a “cathedral of smoke” due to producing the finest BBQ in Texas since opening its doors in 1949,” shares its website. Today his son Wayne is the 3rd Generation Owner | Pit Master. louiemuellerbarbecue.com
T he Salt Lick BBQ
Located in Driftwood, TX “A Texas legend since 1967,” according to its website. If you know barbecue you know Salt Lick with “recipes that have roots back to the wagon trains in the mid-1800’s.” saltlickbbq.com The list is endless for barbecue connoisseurs and enthusiasts on the hunt for a great place to stop around Texas for some down-home, slow cooked, mouthwatering brisket, chicken, or sausage, and homemade sides to go with that order of an American classic. A legend in its own rite no matter how you pronounce it or where it started. One thing for sure it’s here to stay and continue growing its roots deep in the heart of Texas.
38 / Heart of Texas Magazine Summer 2018