Guest Contributor: Josh Kerr

Who has the best BBQ in Texas?  Well, I got a chance to sample the prime candidates at the BBQ Crash course put on by Virginia Wood Editor of the Austin Chronicle and her colleague contributor Chronicle writer Mick Vann.

The location?  Emos.  The weather?  Sunny 75 degrees.  My belly?  Empty.  Check, check and check.  Time for some great BBQ.

Have you ever seen such a plate of BBQ before?  (Rhetorical question, of course you haven’t.)

First up?  Snow’s BBQ from Lexingon, Texas.  Snow’s is a family operation run by Kerry & Kim Bexley.  Actually, the whole family mans this joint including 3 daughters and their 9 year old son Colby.   So what did Kerry and family bring to the tasting?

Snow’s Brisket

They brought their world famous brisket.  You see, Snow’s is the current #1 rated BBQ joint by Texas Monthly Magazine which is basically the all time most important rating for a BBQ restaurant in Texas.  Their brisket, which Kerry swears is seasoned only with Salt and Pepper, is divine.  The absolute best brisket I’ve had period.  Kerry talks about his cooking process which seems so hap-hazard that sometimes he falls asleep in the back of his pickup truck and overcooks the meat.  Today he was on top of his game and the meat was fantastic.

So who can follow after Snows?  I mean, that brisket is king.  Well, next up is Louie Mueller Barbecue which came with their famous sausage links.

Louie Mueller’s Jalapeno Sausage Links

Thank you sir, can I have another?  Those links are frickin more amazing than sharks with lasers on their heads.   Really moist, full of flavor and just plain delicious.   Founded in 1949 by Louis Mueller, Louis Mueller Barbecue has been serving up the same great recipes for years and owner Wayne Mueller did not fail to deliver on his grandfather’s original recipe.

Okay, so who is next?  How about County Line?  Sure, you’ve seen their two restaurant locations in Austin and they kind of are the big kid on the block.   A corporation with over 1200 employees is very large for a BBQ joint, but owner Skeeter Miller insists that he puts as much heart and soul into his barbecue as the little guy.  Fine, let the food do the talking.

County Line beef ribs.

Oh my, those are big ribs.  And they are so moist and delicious.  Even after all that success, Skeeter does not let it get to his head and still serves wonderful local BBQ.  Okay, I believe you.

Next up?  Innman BBQ who threw me a curve ball and brought their Turkey Sausage.  Say what?  Turkey Sausage is not the real deal right?  Wrong.  You see, Billy & Frances Innman have been serving up turkey sausage since their uncle Lester Innman started making it back in the day.

Innman Turkey Sausage.

That is some might tasty turkey sausage you got there.  Wonderful flavor.  Who would’ve thought the other other white meat would’ve been so good.  This is heart healthy right?

Okay, who and I leaving out?  Oh yeah, Ranch 616 who drove all the way from across the street to be here.  But don’t tell that to Antonio Vidal who brought with him the mesquite smoked cabrito.

Ranch 616 Mesquite Smoked Cabrito with Pineapple Pico.

Amazing.  You see, Vidal marinades his meat for 3 hours and then smokes it for another 3 hours which results in a great flavor.  Add a bit of pineapple pico on top and its heaven in a tortilla.   Ranch 616, you are my new friend.

Okay, I’m leaving someone out.  Oh yeah, Artz Rib House.  And this is Todd Wheel representing Artz who is also very serious about serving up his BBQ.

BBQ is serious business.

Todd brought along Artz famous ribs which were simply irresistible.  I had like five of these.

Artz Rib House Ribs are to die for.

After all this amazing food, what is a guy to do?  How about some of Virgina Wood’s peach cobbler?  She owns a small business called At Home on the Range where she cooks up wonderful treats such as this cobbler.

Virginia Wood’s At Home on the Range Peach Cobbler.

I’m stuffed.  All of the food was so great.  I could write a book about each owner’s story.  The food was so wonderful and having it all brought to Austin was a treat.  Virginia has plans to be an official SXSWi event next year, so watch out for a bigger BBQ tasting next year.  Til then, I need to go lay down and rest.

Here is the lay of the land.

Virginia, thank you so much for putting this on!

Antonio Vidal from Ranch 616 serving guests.

Father son team at Snow’s serving up the good stuff.