Looks like you all are having a blast!
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I just ate some of the chile relleno sausage leftovers I had. Is it legal for food to be this good?
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When we drove up to Tejas Chocolate and BBQ at 10am the owner, Scott Moore, was raising the American flag in the front by the road. As he was walking up to the front door I greeted him and asked if they had the Golden Tickets (Tejas has twenty of these tickets and if you get there early enough you can grab one, leave to hit the farmer's market and/or some craft and antique shops, and come back 10 minutes before opening and you and five others can move to the front of the line).
Scott replied that they only do that on Saturdays then, glancing at the rest of the group crossing the road, he asked me if we were together and where we were from. I told him that we were all in the Amazing Ribs Pitmaster Club and that we do a Texas Meat Up every six months. Also, we have members from across the country that come to Texas for these events. Scott knew exactly what AR was and told me that we could wait in the shade around the corner and in 10 minutes he would take us on a tour.
This was one of the most in depth tours that I have ever been on. Scott has a great crew that knows what they are doing so he was able to spend 45 minutes with us just before opening instead of having to supervise everything. One anecdote that Scott told us is that on Fridays the crew always wears red t-shirts. The reason for this is that they serve house made pastrami every Thursday. They start the process on Friday and serve the finished pastrami the following Thursday. One time the server was cutting meats for service and commented that he couldn't find the pastramis, everything looked like regular brisket. Scott investigated, noted that the "briskets" smelled and tasted like pastrami, and discovered that they forgot to add the curing salt to that batch so the meat wasn't red. The red shirts are to remind the crew that pastrami is red inside and to therefore remember to add the curing salt.
The Texas Monthly BBQ editor, Daniel Vaughn, has raved about Tejas' pastrami so I was a little sad that I missed it by a day.
Here is my plate: From top right: Pork ribs, pinto beans, brisket point, pork belly, and the fabulous Chili Relleno Sausage. Ribs were great, brisket was top notch, the sausage is one of the best I've ever had - I remember it from my last visit with Panhead John and Troutman in July 2021 ( https://pitmaster.amazingribs.com/fo...y-was-a-winner ). The pork belly, or white brisket as Scott called it, was tender, fatty but not so much that one can't eat it - lots of lean in it. Brisket was tender, juicy, good bark and seasoning, just as good as you can find anywhere in Texas. The beans were great but as PJ mentioned a little jalapeno or brisket added would have really put them over the top.
Will, WI Bubba , let me try his turkey. It was even better than I remember, possibly better than 1701 BBQ's turkey and that is sayin' something!
Incidentally, Scott's license plate reads BLU SMOK
Last edited by 58limited; April 11, 2025, 02:50 PM.Comment
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Lisa and I had a great lunch today at Tejas. The food, the company, and the circle tour of HWY 45 courtesy of PJ. we're all great.
The tour we got from Scott Moore who owns the place was over the top nice. One hour before the restaurant opened he was kind enough to give us a 45 minute tour of his place from the prep rooms, to the pits and he even showed us where the chocolate magic happens. After that he just hung out with us for a bit and talked BBQ and how he got started.
One thing that stood out to me was when Scott mentioned his core group of employees that keep things running day to day. You could tell that the reason he has a solid core of employees is because he cares deeply about his craft, and his business. I'd bet my last dollar that he never demands to be respected. Instead, he simply earns their respect by giving them his.Comment
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Man oh man, day one and some is in the books! As mentioned above, Cocina de Roberto was amazing as was my margarita! Y’all saw the pictures above. I took none! (For shame). I did have the carnitas street tacos and they did not disappoint.
Mosca bragged on breakfast tacos above and I jumped on board. Hospitality was so sincere and welcoming. I had carnitas and barbacoa. So good, salsas were spot on. As we crumpled our foil wrappers, we both hung our heads in shame. You know why.
next stop…. Tejas!
post oak as far as the eyes can can see!
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Meet the team! Donny, Walter and The Dude. Sorry for the “screen shots”….. 3-1000 gal drums!
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SheilaAnn, Michael_in_TX and I ordered some spilts to share: sausage, pork belly, brisket, a beef rib, and the chile relleño sausage.
The beef rib was absolutely INSANE.
The sausage was INCREDIBLE. Scott made a decision to make it cheesier than most of the jalapeño cheddar sausages served in Texas. This might be the best sausage I’ve had in Texas.
The pork belly was very good, but surprisingly, it dried out pretty quickly; the first bite was WOW, but after eating a little of this and a little of that, when I went back to it, it had “tightened up” some. That’s it in the middle of the shot; Scott called it “white brisket”. Above the bone is a slice of carrot soufflé; that was excellent.
The pork ribs were righteous. I’ve noticed a distinct Texas style to pork ribs. They’re more reddish orange than dark brown; no sauce glaze at the end!
David and others have already talked about the hospitality. I’ll add that Scott is a straight shooter. These is no fake to him, at all. He looks you right in the eye and says, “Thank you for coming. Thank you for letting me show you our operation.”
I’ll start a new post for the “ambience” photos.Comment
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The tour.Comment
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My shots of The Dude loaded with briskets and room for salmon to get a little smoke.
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Backing up a day, to Thursday: I went to Bar A BBQ for a brisket trimming class. That was extensive, and I have a lot of photos and information to share, which I’ll put together and share next week. I did eat at Bar A, and enjoyed my social time there immensely!
Part of the class was a meal, and of course I did a Texas Trinity. The brisket was excellent, the sausage was solid top-notch, and the ribs were a little disappointing actually, kinda tough and chewy. The sides… well, in the immortal words of TripleB, nobody goes to Texas bbq to eat sides.
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Thursday’s dinner at La Cocina de Roberto was perhaps the best Tex Mex we’ve had, out of the last four Meet Ups.
Queso fundido with carne asada; thanks Lee, for the setup!
Queso fundido with chorizo, no setup:
And the street taco platter, I chose carnitas for my meat. The charro beans were downright great, as were the tacos!
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I had a hotdog for lunch.Comment
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