The New 2025 Texas Monthly Top 50 BBQ Joints in Texas Just Released!
Been waiting on this for a while now. As you might know, Texas Monthly releases a new Top 50 list every 4 years. Damn, there are some surprises on this list for sure! Without giving it away, many of us have eaten at the NEW NUMBER ONE SPOT IN TEXAS…..
So cool. Isn’t Redbird 58limited local hangout? I remember when he talked about their startup.
PS I kept reading and there to my surprise those fine young people from Helberg made it into the top 50. After surviving a total loss in a fire they’re back up and running fine.
Well, there was a real shakeup in the top ten and for that matter the top fifty. I was pleased to see that they agree with the consensus of the Meat Up group that the Burnt Bean is # 1. Now the only problem is that going to the Burnt Bean will involve longer lines. I scanned the list very rapidly, so I may have missed it, but I didn’t note Terry Black’s in the top fifty. I just finished reviewing the top fifty and the only place that made it in Lockhart was Barb’s B Q.
Last edited by LA Pork Butt; May 27, 2025, 09:32 AM.
Panhead John and Mosca I may be confused here, but as I am reading it Terry Black’s and Kreuz are in the second 50 (Honorable Mention) which would mean they are in the top 100, but not in the top 50.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Yeah, the lines can get pretty long at the best places. I’ve found that if you get to a top tier joint by 10 am, and they open at 11, you should be in pretty good shape. When 58limited and I ate at Truth BBQ on a Saturday, we got there around 10 am and were 10th in line. By opening time there was maybe 30-40 people in line.
The changes in this list over time are absolutely fascinating. It really does highlight changing consumer tastes and preferences.
Especially the notion that we want Texas BBQ, but something more than Texas BBQ.....something other than just pepper and salt, brisket, turkey, and ribs. We don't want Kansas City, but something that is distinctively Texas, but more than the classic stuff. Craft BBQ, as it were.
Franklin's keeps dropping for this reason, I believe. I don't for a second think that they are decreasing in quality, but they are extremely traditional and very classic. Perhaps even rigid. (I'm not ready to say the word 'dated' just yet.)
(I keep intended to spend a few hours at my local library and compile all of the publish lists and see how things have changed over time. I think that would be a fun thing to really dig into.)
When I had Franklins last year it was delicious and some of the best I’ve had. Last year was the first time I’ve really been able to get Texas BBQ and have knowledge of what I’m looking for rather than just grabbing something.
Michael, what does that tell you about the abundance of great BBQ in Texas when Snow’s BBQ and Franklin’s have both dropped out of the Top 10? Not too long ago, both of these places held a #1 spot…and then a Top 5 and then Top 10 rankings. I agree with you about them NOT decreasing in quality, but so many new and innovative places have “passed them by”.
Being from out of state, so cool that I have had the pleasure to have eaten at 2 of the 10 listed top ten BBQ joints in Texas. And a few on the "best of the rest".
Looking over my notes from the 2024 April Texas Meat-Up, Barb's was my favorite for BBQ. KQ's BBQ was my favorite for the lamb.
Mosca, did you know that the latest edition of Food & Wine printed the Green Spaghetti recipe from Barb's. I know you and a few others went ga ga over it. I'll snap a pic of the recipe and post it if you'd like.
Prep Time: 30 mins Cook Time: 40 mins Servings: 4 Source: foodandwine.com
INGREDIENTS
12 ounces dry spaghetti
3 poblano chiles (about 10 ounces)
4 large garlic cloves, unpeeled
1/2 cup Mexican crema or sour cream
5 scallions, chopped (about 1 cup)
1 jalapeño, seeded and roughly chopped (about 1/4 cup)
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt, plus more to taste
1/4 cup unsalted butter, cubed
Queso fresco, crumbled, for garnish
DIRECTIONS
Cook spaghetti in a large pot of generously salted water over medium-high until al dente, about 12 minutes. Reserve 1 cup pasta cooking liquid. Drain spaghetti.
Meanwhile, preheat oven to broil with rack about 8 inches from heat. Broil poblanos and garlic on an aluminum foil–lined baking sheet until charred, 2 to 3 minutes per side for garlic and 6 to 8 minutes per side for poblanos.
Place charred poblanos in a medium bowl, and cover using plastic wrap; let steam for 10 minutes. Rub off and discard charred skin from poblanos. Cut poblanos in half; remove and discard seeds and stem. Remove and discard garlic skins.
Place poblanos, garlic, crema, scallions, jalapeño, cilantro, cumin, and salt to a blender. Process until a smooth sauce forms, about 1 minute.
Pour poblano sauce into a large, deep skillet; bring to a simmer over medium. Add cooked spaghetti, butter, and 1/2 cup reserved pasta cooking liquid to skillet. Cook, stirring constantly, until butter melts and sauce thickens enough to coat pasta, about 3 minutes, adding up to remaining 1/2 cup pasta cooking liquid as needed to achieve desired sauce consistency. Season to taste with additional salt. Garnish with queso fresco, and serve immediately.
The link that Uncle Bob posted will work if you trim off all the stuff that came to him via email. This link here took me to the full article with no paywall, regardless of the "access has been denied" that the link-inclusion thing here on the forum produces.
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