Adventures in Texas barbecue. Want to stop the swine flu? Barbecue a pig! And remember, lettuce or spinach can kill you.
Tuesday, August 20, 2013
The BBQ Shak, Burnet, Texas 8/20/13
sampled about 11:30 am
We passed this place on Monday headed to Llano and noted it for a stop on our way out on Tuesday. It is located just west of Burnet on 29 and is open for lunch only Wednesday through Saturday, with hours extended to 7:30 on Friday. We got there just in time to get the last parking spot. Most of the parking spots were filled with Burnet County government vehicles. Ah, another good sign! Inside we cued up in a short line where I opted for a 3 meat plate. On enquiring about jalapeno sausage, I was told, "no, but we make all our own sausage," and was then handed a sample to try. I no longer cared about jalapeno because it was some mighty fine sausage. In fact, everything about this place was home made. The fatty brisket was outstanding with great smoke flavor, tenderness, and moisture. The slices held together nicely when picked up, but pulled apart easily. The baby back ribs had excellent flavor, tenderness, and left a perfect bite mark. The sausage was a coarse grind mix of beef and pork with a wonderful flavor and just a hint of spicy. The moisture and casing snap were right on. The potato salad was average but certainly home made. Pinto beans were tasty and some of the best beans I had on this trip. I added a few pickles and had to save Scott's life by stealing his. They were sweet pickles with a touch of very hot spices added. Perfect for me, but they would have killed him. You're welcome Scott. If they sold jars of those pickles I would go back just for those, but the BBQ was so good I'll be going back anyway.
With 3 good joints in the vicinity, Burnet is becoming pretty strong in the BBQ biz. I think next time we head that way we may need to stay a night and hit all 3 places for a full meal in one day.
I love barbecue. I always wanted to spend some vacation time sampling the best BBQ joints in Texas. A few years ago, my friend Scott and I started doing just that and we've been doing it every year since. We call it the "Calories and Cholesterol Tour". Since so many people were asking me about our experiences, I started writing them up. We are not expert eaters or writers. We just do this for fun and because we LOVE Texas BBQ.
A note about our reviews. We tend to be "stealth" reviewers. We don't ask for pit tours or cooking techniques and we try to be discrete about taking photos til after we are done. We want to experience each meal as an average customer.
If you know a great Texas BBQ joint we need to try, e-mail me at donotemp AT lycos DOT com. CLICK ON THE PHOTOS FOR A LARGER VIEW
I also have a separate bass fishing blog.