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Tag Archive | "San Antonio Barbecue"

Augie Brings His Barbecue to Broadway


Augie's Alamo City BBQ Steakhouse on Broadway

Augie’s Alamo City BBQ Steakhouse on Broadway

Augie Cortez has brought his barbecue to Broadway.

A three-meat plate at Augie's

A three-meat plate at Augie’s

Augie’s Alamo City BBQ Steakhouse has opened at 909 Broadway at Ninth.

Fans of Augie’s Barbed Wire Smokehouse will likely be familiar with the brisket, beef ribs, pulled pork, jalapeño sausage, chicken and burgers that are on the menu. But new to most will be the addition of grilled rib-eyes and strip steaks.

All are available with an array of sides that include macaroni and cheese, borracho beans, pintos, green beans with bacon and coleslaw. There’s even “rabbit food” for those who want a salad. (Look for the mounted rabbit head above the counter.)

The restaurant’s hours are 11 a.m. – 3 p.m. Monday – Tuesday; 11 a.m. – 9 p.m. Wednesday – Friday; and noon – 6 p.m. Saturday – Sunday.

Call (210) 735-0088 for details.

 

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Brisket, Sausage, and Chicken, Oh My: Meat Week Continues Through Sunday


What barbecue do you want to try during Meat Week?

What barbecue do you want to try during Meat Week?

“It was a hot winter’s day in Tallahassee, Florida. Two bored co-workers, Chris Cantey and Erni Walker, sat in an office pretending to edit video footage of an insurance seminar. To take a break from the monotony of escrow lectures, they decided to play with the random word generator on Chris’s website. It summoned the holy combination of Meat-Week. They decided it would be a holiday during which BBQ was eaten every night of the week. It was scheduled for two Sundays later (the day after Sorcerer Day), which happened to be the last Sunday in January.”

That was back in 2005, according to the Meat Week website. The event has since grown beyond Florida to encompass a growing number of cities across this country. This year marks the first time that San Antonio has a part of the event, and that’s all due to the sponsorship and efforts of Noel Cisneros and Denise Aguirre, owners of the Point Park & Eats, 24188 Boerne Stage Road.

The tastings around town began Sunday at Two Bros. BBQ Market and continued Monday at Bobby G’s Old School BBQ and Catering.

Here’s the lineup for the rest of the week:

7 p.m. Tuesday: Outlaw BBQ and The Institute of Chili at Alamo Street Eats Food Park & Bar. (It’s part of Downtown Tuesday, so parking is free in city garages.)

6:30 p.m. Wednesday: Augie’s Barbed Wire Smokehouse, 3709 N. St. Mary’s, near the San Antonio Zoo.

6:30 p.m. Thursday: The Granary Cue & Brew, Avenue A at the Pearl Brewery. An RSVP is required for this event and seating is limited. Send your RSVP to MeatWeekSATX@yahoo.com.

Noon Friday: Lunch at Congers Smoke Shack. Congers Smoke Shack is a food truck at the corner of Loop 410 and Nacogdoches. The location is non alcoholic. You may want to bring your own chairs as limited seating is available. Your Meat Week Captains will have their pickup on site and tailgate down!

7 p.m. Friday: Dinner at Mortons BBQ trailer. Mortons is located off U.S. 281 at the corner of Thousand Oaks and Henderson Pass.

2 p.m. Saturday: Bolner’s Meat Company, 2900 S. Flores St.

Noon Sunday: The Point Park & Eats. The last day of Meat Week will be at The Point food truck park and bar at 24188 Boerne Stage Road. The Super Bowl will be on the giant outdoor screen, and the bar has more than 85 beers to choose from. Saint Arnold Brewing Co. will have beer samples from 1-4 p.m. The park is kid- and pet-friendly.

 

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Cooking Classes Get Two Area Barbecue Joints All Fired Up


Texas Pride Barbecue is bringing back the Friday Fish Fry starting March 2.

Texas Pride Barbecue, 2980 E. Loop 1604, Adkins, will start its regular fish fries back up on March 2.

The weekly event includes fried pollock or shrimp with hush puppies, fries and more (or you can order barbecue inside and bring it around back). Live music, room for dancing and bucket of longnecks all help make the evening pass in a most agreeable manner.

There’s no cover charge, just plenty of fun.

The restaurant is also going to start up cooking classes in mid-April.

For more information, call (210) 649-3730 or click here.

Meanwhile, Garrett Stephens will resume his popular Pitmaster Cooking Class on March 30 at the County Line, 10101 I-10 W.

Garrett Stephens

Class participants will receive a full serving of each of the three courses as Stephens demonstrates how to prepare each dish and takes questions from the guests as he cooks. Everyone receives a recipe book, with space to take notes.

A cocktail reception featuring frozen mojitos made with Steve’s Frozen Chillers and Cruzan Light Rum, both of which are sponsors, begins at 7 p.m.; the class/dinner begins at 7:30 p.m.

The theme for the March 30 menu is “Pigging Out Cuban Style” and includes:

  • Cuban chopped salad with sour orange vinaigrette featuring smoked pork belly with a mango-cilantro glaze
  • Slow-smoked whole suckling pig in Cuban Mojo served with Cuban black beans and rice
  • Grilled plantains with brown sugar coconut rum glaze, mango puree, and vanilla bean ice cream

Since the grill will be fired up, the cooking class will be held outside on the restaurant’s shaded patio; in case of rain, the class will be moved inside.

The cost for the evening, including meal, class and cocktails, is $50 a person.  To make a reservation, call (210) 641-1998 or email  garretts@countyline.com.

 

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Enchiladas, BBQ — and Really Good Onion Rings


A bistec (beef steak) taquito, left, and bean and cheese.

Frigid weather or not, we took some trips around town this week and found a couple of gems out on the casual eating trail.

First, we headed over to Taqueria y Fruteria Los 3 Hermanos, 3206 West Ave., which we’d been hearing about for some time. This is not a fancy establishment, a little ways north of Basse Road, but the building has a history of housing some good taqueria/fruterias.

Los 3 Hermanos makes everything fresh, and we enjoyed a steak taquito topped with chopped onion and cilantro, served with fresh lime and a couple of bottles of red (kind of hot) and green (hotter) table salsas in clean, cool plastic bottles. The horchata (milky almond drink with sugar and cinnamon) was like having dessert in a glass; and we took it out to the car with us, cranked up the heater and enjoyed the horchata on the drive home.

Mexican queso fresca and a thin, warm chile sauce make a delicious difference in these enchiladas.

The real treat here, though, was the platter of Mexican style enchiladas. Thin corn tortilla (white, not red) dipped in a thin red chile sauce, was wrapped snugly around some creamy white queso fresco. More queso on top, with a side garnish of fried potatoes and carrots, tasting like they’d been fried witha bit of chorizo, made it filling and delicious. It’s what we’ll go back for.

There are other tacos, tortas, tostadas, breakfast plates and so forth on the menu.

Wednesday was just a bit warmer, so we headed further afield to check out the new Big Lou’s Burgers and BBQ. This restaurant is close to it’s big-sister establishment not far away.

Brisket from Big Lou's Burgers & Barbecue: smoky and tender.

Big Lou’s Pizza has a good reputation, so we had great expectations for the burger joint, which is at 2014 W.W. White Road. We weren’t disappointed. Even the quarter-pound burger seemed to have a little extra heft, and the Cheddar cheese melted on top was the real thing. We asked for a small taste of the brisket and almost changed our burger order. It was tender, smoky and good, a little fatty, but I prefer that to dry. And, it had a good pink smoke line and lovely, dark exterior.

Onion rings aren’t the traditional accompaniment to brisket, but this is exactly what I’ll order when I go back. Crisp, lightly battered onion rings, made with fresh onion and served very hot are certainly not an everyday treat. But, when you do order them, this is just what you want. We love DeWese’s Tip Top Cafe’s onion rings, but as a police officer said on his way out of  Big Lou’s as we were coming in, “Those onion rings give Tip Top’s a run for their money.”

Hot, crisp, tender onion rings and steak fries from Big Lou's Burgers & BBQ.

 

 

 

 


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Barbecue Cook-off in Bulverde Saturday


Cinco de Guyos is having its fifth annual barbecue cook-off Saturday at the Tejas Rodeo, 401 Obst Road, Bulverde.

There’s a preliminary Texas Hold ‘Em Poker Game the night before. It starts at 7:30 p.m. with a $50 buy-in.

But the main event will be from noon to midnight Saturday with barbecue galore during the Meat Me in Bulverde BBQ Cook-off. Live music, barbecue 101 demonstrations, a petting zoo, face painting, college football on the screens, a cash bar and, most importantly, a live rodeo are all part of the fun. Tickets cost $10 apiece and food service ends at 6 p.m.

All proceeds benefit Boys & Girls Clubs of San Antonio, the Warrior Family Support Center and Ropin’ Dreams.

For more information, click here.

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Griffin to Go: Following the Scent of Smoke and Sausage


Gonzales Food Market BBQ & Sausage

When it comes to great barbecue, San Antonio has never had the reputation of Lockhart and Luling, two hallowed havens of smoked meat places.

Yet, it isn’t for lack of trying on our part.

Yet no two people can seem to agree on what great barbecue is. Some prefer smoking the meat with certain woods. Others argue it’s about the amount of heat and the length of time you leave it in the smoker. Or the rubs. Or the sauce.

So many options, and I love the unique ways so many pitmasters come up with their special creations.

I wanted to find to some fine ‘cue, so I set out Saturday morning for the city’s east side. I was looking for new places (a habit with me), but just driving past Ed’s Smok-N-Q on W.W. White Road planted a big smile on my face. Plenty of cars were parked around Ed’s, which has some excellent mesquite-smoked ribs, sausage, brisket and more.

Sausage and ribs at Gonzales Food Market

Before I knew it, I had driven right to Gonzales Food Market BBQ & Sausage at 2530 S. W.W. White Road. I had been to the original in Gonzales and it was going to be hard to live up to that. And it didn’t, but not because the meats were any less wonderful. It was just that they didn’t have a lot ready by 11:30 in the morning. No lamb ribs, no pork steak. Oh well, I guessed I would have to settle for pork ribs and sausage, which is like asking a wine lover to settle for Silver Oak.

The sausage was loose and full of spice. The ribs were meaty and not overcooked. No, the meat did not fall off the bone, and that isn’t what real rib lovers want. They want something they can hold in their hands as they indulge some primordial drive that makes them clean every last lick of meat off that bone.

I opted for green beans and coleslaw, yet neither was prepared in a traditional manner. The green beans were loaded with tomatoes and bacon, giving them some added substance. The creamy slaw was on the sweet side, because it featured raisins in it, but it was satisfying because the flavors worked together.

Chit Chat's Barbecue

I got back in the car to head back to Rigsby. That’s when I noticed Big Lou’s would soon be opening a burgers and barbecue joint near their pizza place. Great news. Another destination along W.W. White.

As I was driving down Roland Avenue, I spied a giant yellow sign with a black arrow pointing me to Chit Chat’s Barbecue, 1130 Hampton St. The place has only been open for about three months now, the owner told me, and she’s generally open only on weekdays. But because she had a private party to cater, she decided to do a little business beforehand. My luck!

Because of the party, I decided to get my order to go, though the cozy dining room, with plenty of antique Texana on the walls and the bracing aroma of mesquite in the air, seemed inviting.

Brisket and ribs from Chit Chat's Barbecue

More ribs but with brisket this time. They arrived in a Styrofoam container with sauce already poured over it. I know some would find that heretical, but the sauce added flavor to the meats, which had been smoked to the point that the wood imparted flavor without dominating.

Green beans again, but these were toothsome with a touch of vinegar adding a slight tang. There also seemed to be vinegar in the potato salad, rather than an overload of mayonnaise with the piquant addition of pimentos.

I was on a roll and ready to head home with two new additions to my list when I passed the Sausage Hauze at 734 N. New Braunfels Ave. It has only been open for about three weeks, in a space that once housed the Grandview Food Market.

Sausage Hauze

The menu is fairly limited with hot or cold sausage rings, brisket and chopped barbecue — and the cook’s special seafood gumbo on occasion, according to a flyer for the restaurant. This was not a gumbo day. In fact, all the owner had was sausage, but it was from Luling, so I was more than happy with the result. Yes, it was wonderful sausage, with just the right amount of garlic to give it heft.

And just the right note to end the trip on before heading back home.

But that makes me curious about all the other great barbecues in San Antonio. What are you favorites? What makes great ‘cue? Post your answers below, because I know I’ll want to hit the trail soon and explore some more.

 

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