trimmings are a real treat, too. With such
authentic Texas barbecue that includes beef
brisket, signature sauce, a million awards
and accolades and of course that sausage,
it’s a barbecue lover’s must-stop destination
– and an excellent reason to drive to Elgin.
Meyer’s Elgin Sausage & Smokehouse
188 U.S. 290 East; 512-281-3331
A family-owned business, Meyer’s Elgin
Sausage expanded the family business to
a restaurant that serves smoked pork ribs,
turkey breast, brisket, and that famous
sausage. Try the three-meat combo with your
choice of beef sausage, smoked turkey, pork
ribs, lots of sauce, German-style potato salad,
spicy beans, and a pickle. And definitely grab
some sausage to take home so you can have it
whenever you want.
(Located between Austin & College Station)
516 Main Street; 979-773-4640
One piece of advice about Snow’s– Get
there early. One of Central Texas’ most
famous barbecue pilgrimages, Snow’s is only
open on Saturdays from 8 a.m. until the
meat is gone – and that’s usually by noon.
Why? Consider that the brisket at Snow’s is
cooked at low heat ( 250 to 300 degrees) for
six hours, then wrapped in foil and put back
into the smoker for however long the pit
experts at Snow’s think it should be in there.
Kind of like the Jedi masters of barbecue.
The result is you-don’t-need-teeth tender
beef that’s smoked to perfection. The menu
here is small and simple; the folks at Snow’s
decided to focus only on doing a few things
very well: brisket, sausage, chicken, pork,
ribs, potato salad, cole slaw, and beans. After
all, what else do you need?
1600 Ford Street; 325-247-5234
Located just south of town, Laird’s is
a Llano barbecue favorite founded by
Ken and Esther Laird. Barbecue here
is cooked in a pit using only mesquite
wood, and the Laird’s smoke their briskets for up to eight hours. Everything
except the white bread is made here, too.
The sausage is half-beef and half-pork
with lots of garlic, and the pork ribs are
usually gone pretty quickly, so it’s always
wise to get there early.
Cooper’s Old Time Pit Bar-B-Que
505 W. Dallas; 325-247-5995
The original location and still the most
famous of all the Cooper’s outlets (there’s
also one in New Braunfels and in Fort
Worth), Cooper’s Old Time Pit Bar-B-Que
is usually tops on the list for obsessed
barbeque fans. Known for its “Big Chop”
– a 2-inch-thick, center cut juicy pork chop
cooked over mesquite coals – the Llano
institution that’s “All About the Meat”
invites guests to pick their favorite from
a number of huge grills just outside the
front door, whether it’s ribs, brisket, pork,
sausage or that famous chop. Walk inside
to add beans, cole slaw, potato salad,
pickles and all the fixins’ inside, and then
enjoy your feast at family-style tables.
Inman’s Kitchen Pit Bar-B-Q & Catering
809 W. Young (Hwy. 71 West); 915-247-5257
Inman’s has been “Smokin’ the Good Stuff
Since 1967,” and they’re not kidding. The
Inman family recipe for turkey sausage
is what made Inman’s famous, and it still
does. A caterer for everything from weddings,
birthdays and anniversaries to Willie Nelson’s
annual Fourth of July Picnic and even Huntsville Prison Rodeos, Inman’s meat specialties
include the famous turkey sausage, jalapeno
turkey sausage, beef brisket, ham, pork ribs,
turkey breast, and chicken – plus all-you-can-eat pinto beans and fixin’s and of course
potato salad and cole slaw.