In case you didn't already know, this month's edition of Texas Monthly has a listing of the "50 best BBQ joints in Texas". Knowing how charged a statement that is, I had to buy an issue to see if if they are confusing "popular and trendy" with "good", as if too often the case. Out of the 50, they highlighted 4 as being extra good. One was a "barbacoa" place in south Texas, and since I typically pass on eating "cow face", I have no comment. But 2 of the others are Kreuz's and Mueller's in Taylor, which are 2 favorites. Amazed that a chic publication like TM could have good taste, I decided to try the 3rd one this past weekend, Cooper's in Llano. In short, Cooper's is as good as they claim. It is about 80 miles west of Austin. My wife and I drove out in the convertible, down 1431 to Marble Falls, then took Park Road 4 to 29, then west on 29 to Llano. I mention this route only because I think it's one of the most scenic drives in Texas, mostly little 2 lanes winding past Lake Travis, Inks Lake, and Lake Buchanan with plenty of scenic overlooks, etc. When we finally got to Cooper's I was heavily disappointed. They were cooking the meat directly over the coals! Ruining a brisket that way should be illegal in Texas! But since we drove that far, we went ahead and got some brisket, sausage, pork ribs, and pork chops. Then going through the checkout line where the sides are, I noticed that there were no beans! If you're gonna have a side with BBQ, God said it should be pintos! At this point I had an attitude. At the register I mentioned that I thought they should have beans. The old guy said that they come with any meal, and are self-serve by the drinks. Hmmmm, all you can eat beans, eh? Suffice it to say that the beans are incredible, potato salad excellent, the sausage OK, the pork ribs flavorful but a bit fatty. The pork chops nearly rank up with Kreuz's, which was suprising. But the brisket was simply the best I ever had, period. It had a hard crust, and fork tender on the inside. I didn't think Kreuz's was beatable, but there you go. The sauce was thin and vinegary, which I like, flavored with sirloin steak drippings. They also had chicken, sirloin steak, and cabrito. I talked to the pit boss for a long time after we ate, he was very friendly and walked me through the entire multi-stage cooking process they use. This type of friendliness is important to me as well. Suffice it to say that this issue of TM now stays in my car along with a Texas map, and it looks like I have plans this summer whenever the weather's nice. :) I look forward to hearing reviews from others who have tried places on the list. --Pete
Barbecue