About 60 miles North of me is a little town called Montgomery, Tx. For about a year and a half now it’s been home to a place called Bar-A-BBQ. They’ve been getting a lot of rave reviews online. …Texas Monthly even added them to their 25 Best New or Improved BBQ Joints in Texas list. After hearing so much about them, 58limited and I decided to meet up there this morning. Gotta tell ya, that David is a trooper, it was an almost 2 1/2 hour drive for him, one way! It took me about an hour. Was it worth it?….read on.
We couldn’t have timed our arrival better! David arrived maybe 2 minutes after I got there, about 10:20 am. Our first order of business was to hobnob with one of the pitmasters tending the fire, Cooper Abercrombie. Caleb Abercrombie, Cooper’s brother, and Caleb’s wife Shelby are the principal owners of the place. Like many other BBQ spots, they started out with their own food truck. After hanging a few minutes with Cooper at the pits, it was time to eat. Bar-A is located inside a small house converted to a restaurant. There was maybe 7-8 tables inside and lots of wooden picnic tables outside under the shade of a huge oak tree. David and I were maybe 8th in line when we got there…we were lucky enough to snag the last table! A cooler full of FREE Miller Light beer was inside, next to the line.
Their 1,000 gallon Centex smoker
David and I decided to split the $60. Meat Sampler
We both loved the food here! The brisket was tender as hell with a nice smoke flavor, courtesy of the post oak wood they burn. A simple salt and pepper rub adorned the brisket…as far as I could tell. The pork ribs were first class as well. And man, that damn sausage! Some of the best I’ve ever had! The turkey was moist and smoky, with a nice, but not overpowering, seasoning to it. The pulled pork was pretty darn good too! Our sides were the cheesy tater casserole, Cowboy pinto beans and some brisket dirty rice. The pinto beans were ok, the way they were made wasn’t my cup of tea, but they were definitely respectable. My favorite side was the cheesy tater casserole…excellent! It definitely paid off to hobnob with Cooper at the pits earlier! We might have mentioned something about AR, don’t remember. 🤓 Cooper was cutting the meats when David and I were in line. When we placed our order with him, Cooper handed us a couple of burnt ends..😎 DELICIOUS! Not only that, but there was 3 pork ribs on our tray instead of the usual 2. We noticed that he also piled on extra turkey for us. 😉
Our meat sampler tray….👍👍👍
From top left to right…dirty rice, house-made pickles and pickled red onions, turkey, pinto beans, sausage, pulled pork and the cheesy tater casserole. Pork ribs and brisket in the middle.
The brisket was kind of tough…😂
Excellent ribs!
All in all the food here was comparable to the best Texas Hill Country joints…and Bar-A has an excellent small town BBQ atmosphere that I liked. It didn’t hurt that we waited in line inside the place, enjoying a respite from the Texas heat. David will be along soon with some more pics and his commentary as well.
We couldn’t have timed our arrival better! David arrived maybe 2 minutes after I got there, about 10:20 am. Our first order of business was to hobnob with one of the pitmasters tending the fire, Cooper Abercrombie. Caleb Abercrombie, Cooper’s brother, and Caleb’s wife Shelby are the principal owners of the place. Like many other BBQ spots, they started out with their own food truck. After hanging a few minutes with Cooper at the pits, it was time to eat. Bar-A is located inside a small house converted to a restaurant. There was maybe 7-8 tables inside and lots of wooden picnic tables outside under the shade of a huge oak tree. David and I were maybe 8th in line when we got there…we were lucky enough to snag the last table! A cooler full of FREE Miller Light beer was inside, next to the line.
Their 1,000 gallon Centex smoker
David and I decided to split the $60. Meat Sampler
We both loved the food here! The brisket was tender as hell with a nice smoke flavor, courtesy of the post oak wood they burn. A simple salt and pepper rub adorned the brisket…as far as I could tell. The pork ribs were first class as well. And man, that damn sausage! Some of the best I’ve ever had! The turkey was moist and smoky, with a nice, but not overpowering, seasoning to it. The pulled pork was pretty darn good too! Our sides were the cheesy tater casserole, Cowboy pinto beans and some brisket dirty rice. The pinto beans were ok, the way they were made wasn’t my cup of tea, but they were definitely respectable. My favorite side was the cheesy tater casserole…excellent! It definitely paid off to hobnob with Cooper at the pits earlier! We might have mentioned something about AR, don’t remember. 🤓 Cooper was cutting the meats when David and I were in line. When we placed our order with him, Cooper handed us a couple of burnt ends..😎 DELICIOUS! Not only that, but there was 3 pork ribs on our tray instead of the usual 2. We noticed that he also piled on extra turkey for us. 😉
Our meat sampler tray….👍👍👍
From top left to right…dirty rice, house-made pickles and pickled red onions, turkey, pinto beans, sausage, pulled pork and the cheesy tater casserole. Pork ribs and brisket in the middle.
The brisket was kind of tough…😂
Excellent ribs!
All in all the food here was comparable to the best Texas Hill Country joints…and Bar-A has an excellent small town BBQ atmosphere that I liked. It didn’t hurt that we waited in line inside the place, enjoying a respite from the Texas heat. David will be along soon with some more pics and his commentary as well.
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