San Antonio barbecue restaurants The Granary and Two Bros. BBQ Market made a stellar showing on Steven Raichlen’s top 10 BBQ restaurants for 2013 posted on his Barbecue! Bible website.
Earlier this year, Texas Monthly included both restaurants in their top 50 in Texas article with its jaunty (and possibly hyperbolic) title, “The 50 Best BBQ Joints in the World!”
To make barbecue expert Raichlen’s top 10 is another feat indeed for San Antonio, whose rep for barbecue has languished long in Texas. Too long, we say.
Texas Monthly Barbecue Editor Daniel Vaughn also included these restaurants in his impressive “The Prophets of Smoked Meats,” (Anthony Bourdain Book, $29.99), published in 2013.
Raichlen says this about The Granary owners, Rattray brothers, Tim and Alex, who hold the No. 5 position on the list. “Chef Tim Rattray and his brewmeister brother Alex (all beers brewed on the premises) set up shop in an old cooper’s cottage in San Antonio’s Pearl District and their modernist approach stands traditional Texas barbecue on its head.” (He mentions one of our favorite dishes there as well, the smoked brisket ramen noodle bowl.)
Tim Rattray says he was out of town when he received the news. It came as a pleasant surprise and a real honor because of Raichlen’s extensive barbecue credentials. “He’s has been doing this for, like, forever,” he says.
Jason Dady and Jake Dady, owners of Two Bros. BBQ Meat Market and their able pitmaster, Emilio Soliz, also can be proud of making it onto Raichlen’s list — in fact they are No. 9, ahead of the highly touted Austin restaurant, Franklin Barbecue, which is No. 10.
“What a great way to start 2014,” Dady says. “We were truly honored to be on the list, as Steven Raichlen is someone I’ve looked up to my entire career, a true pioneer in barbecue and smoke-driven cuisine. We are humbled to serve our city and to be recognized within the nation.”
Raichlen says about Two Bros., “… Be content with heaping platters of exemplary Texas brisket, cherry-glazed baby backs, uncommonly moist turkey breast, and bacon-wrapped jalapeno poppers — each perfumed with wood smoke and tender enough to cut with the side of a fork.”
Note: Writers John Griffin and Bonnie Walker, SavorSA founders and owners, have traveled Texas compiling material for a book on Texas barbecue, called “Barbecue Lovers’ Guide to Texas.” The book will be released later this year by publisher Globe Pequot Press. In 2012, they published “Food Lovers’ Guide to San Antonio.”