Sorry, I spend way too much time on YouTube. 🤓 About 35 minutes north of me is the small town of Spring,Tx., it actually borders Houston. Within the town of Spring is an area called Old Town Spring. Old Town Spring is comprised of dozens and dozens of small mom and pop retail stores, along with a few restaurants, ice cream and candy shops. Most of this area is walkable from one store to the next. It reminds me a little bit of downtown Lockhart, except bigger. One of the best BBQ joints in the state is located here, Corkscrew BBQ. A lot of you might have heard of it by now, through recent postings here on AR and elsewhere. You might recall also that they recently were awarded a Michelin Star, one of only 4 BBQ joints in Texas to do so. As mentioned before, they’re also on Texas Monthly’s Top 50 in Texas list.
Anyway, 58limited and myself met there today for lunch, as neither of us have tried the place before….we just had to check out what all the buzz is about! I arrived there this morning at about 9:55, David just a few minutes later. They have a numbering system for early arrivals that I wish more BBQ joints would use. On the front porch area they have a stack of papers numbered from 1-25. If you’re there early enough, you just pick up the next numbered paper for your place in line. I barely squeezed in and got number 21. Each number is good for you or your whole group. So that means David and I were the 21st group of people or persons to be let in. You’re free to wander around before opening time if you have a number. Shortly before opening, the people who have a number start forming a line at the front door according to your number. If you arrive later and all the numbers are taken, a separate line forms for all those losers! 😂 Let me tell you, the line was very long by the time we got our food! 😳 I loved the decor and layout of the place. It reminded me a little bit of Terry Black’s in Lockhart, with all the wood floors and decking, along with a huge backyard and shaded seating. Just an FYI but you’ll be able to eat here next April if you can attend the next Texas MeatUp.
They have a large backyard area for outside dining…
One of their 1,000 gallon offsets…
The first 25 people, or groups to arrive, are let in first…
Once inside, it was about a 20 minute wait to place our order…
Their Michelin Star…
I had 1/2 lb of brisket, 2 pork ribs and garlic sausage. Sides were Mac n cheese and some smoked beans.
This never gets old…🤓 for me anyway…
So, how was the food? The meats were very good to excellent, bordering on awesome! The brisket was first class, as was the pork ribs. The brisket was so tender that when David was holding the brisket slice in the pic above, 👆he actually told me to hurry up and shoot the picture, it was about ready to split in half just resting on the fork! As good as the brisket was, I liked the ribs just a little better. Both were smokey, had a good bark and seasonings…some of the best I’ve had. The sausage was also good, but it didn’t have that coarse grind that I like better. It looked and tasted more like a very good grocery store sausage. Am I nitpicking? Yes. The sides? Eh, rather pedestrian if you ask me. The Mac and cheese was good, don’t get me wrong, but man, after eating the Flaming Hot Mac n cheese at The Burnt Bean, everything else is kind of a let down. The smoked beans were also good, but nothing to write home about. I’m sure David will chime in later with his report. All in all I give the sides a C+ and the meats an A to A+. Something that David and I talked about today was…. just how damn hard it is to criticize the food at any of these upper echelon BBQ joints. There is just such a small difference in critiquing one place being better than the other. Overall, Corkscrew is definitely in my top 5 BBQ joints I’ve visited over the years. Hopefully some of yall can make it here next April!
Anyway, 58limited and myself met there today for lunch, as neither of us have tried the place before….we just had to check out what all the buzz is about! I arrived there this morning at about 9:55, David just a few minutes later. They have a numbering system for early arrivals that I wish more BBQ joints would use. On the front porch area they have a stack of papers numbered from 1-25. If you’re there early enough, you just pick up the next numbered paper for your place in line. I barely squeezed in and got number 21. Each number is good for you or your whole group. So that means David and I were the 21st group of people or persons to be let in. You’re free to wander around before opening time if you have a number. Shortly before opening, the people who have a number start forming a line at the front door according to your number. If you arrive later and all the numbers are taken, a separate line forms for all those losers! 😂 Let me tell you, the line was very long by the time we got our food! 😳 I loved the decor and layout of the place. It reminded me a little bit of Terry Black’s in Lockhart, with all the wood floors and decking, along with a huge backyard and shaded seating. Just an FYI but you’ll be able to eat here next April if you can attend the next Texas MeatUp.
They have a large backyard area for outside dining…
One of their 1,000 gallon offsets…
The first 25 people, or groups to arrive, are let in first…
Once inside, it was about a 20 minute wait to place our order…
Their Michelin Star…
I had 1/2 lb of brisket, 2 pork ribs and garlic sausage. Sides were Mac n cheese and some smoked beans.
This never gets old…🤓 for me anyway…
So, how was the food? The meats were very good to excellent, bordering on awesome! The brisket was first class, as was the pork ribs. The brisket was so tender that when David was holding the brisket slice in the pic above, 👆he actually told me to hurry up and shoot the picture, it was about ready to split in half just resting on the fork! As good as the brisket was, I liked the ribs just a little better. Both were smokey, had a good bark and seasonings…some of the best I’ve had. The sausage was also good, but it didn’t have that coarse grind that I like better. It looked and tasted more like a very good grocery store sausage. Am I nitpicking? Yes. The sides? Eh, rather pedestrian if you ask me. The Mac and cheese was good, don’t get me wrong, but man, after eating the Flaming Hot Mac n cheese at The Burnt Bean, everything else is kind of a let down. The smoked beans were also good, but nothing to write home about. I’m sure David will chime in later with his report. All in all I give the sides a C+ and the meats an A to A+. Something that David and I talked about today was…. just how damn hard it is to criticize the food at any of these upper echelon BBQ joints. There is just such a small difference in critiquing one place being better than the other. Overall, Corkscrew is definitely in my top 5 BBQ joints I’ve visited over the years. Hopefully some of yall can make it here next April!
One of the things my daughter, who lives in Spring TX, did for me for Christmas was get me some of their dry rub and sauce since we had gone there last summer and loved it.
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