Stiles Switch has been steadily improving over the past couple of years. The beef and pork ribs have been very good for a while, but the brisket is finally catching up in quality and consistency. Good news for the Austin BBQ scene.
Former Freedmen’s pitmaster Evan LeRoy is gearing up for his anticipated restaurant by launching a barbecue truck. Helped out by managing partners Nathan and Sawyer Lewis, LeRoy & Lewis will debut sometime in the spring on Pickle Road.
While there will be brisket and pork ribs, LeRoy the truck will emphasizing other different types of meats and cuts, including whole hog, quail, lamb, duck, bacon chops, beef strip loin, whole chuck roll, and more. It’ll also dish out sides, as well. When it opens, it will run from Thursday to Sunday for lunch.
The brick and mortar, which will have the same name, will also include a brewery and event space. It will be found somewhere in the Hill Country along Highway 290, though the exact location is not available. The restaurant should open in 2018.
Nathan will serve as the brewer, currently at Austin Beerworks, with stints at Karbach Brewing Company and Left Hand Brewing. Sawyer worked in various Texas restaurants, including Houston’s Coltivare, and is Contigo’s general manager right now.
LeRoy & Lewis the barbecue truck will make its home at impending coffee shop Cosmic Coffee and Beer found on 121 Pickle Road, opening in the spring as well. The cafe’s owner Paul Oveisi is presumably taking over Buzz Mill Coffee’s vacated lumberjacky space. Cosmic launched a crowdfunding campaigns on IndieGoGo to raise money for the space.
North Austin Gets A New Barbecue Spot Today
Oakwood BBQ’s slinging sandwiches and meat plates right now
by Elizabeth Leader Smith Jan 6, 2017, 11:00am CST
Oakwood BBQ Oakwood BBQ/Facebook
East Braker Lane is getting a barbecue joint: Oakwood BBQ, as pointed out by an eagle-eyed Eater tipster. It opens today, Friday, January 6, beginning at 11 a.m. for lunch service.
Oakwood will offer an opening menu that includes barbecue sandwiches, meat plates, and smoked meats by the pound. A permit for beer and wine is in the works, so expect craft beers and wine to be added soon.
Named for its location (near Oakwood Drive) and the post oak wood it uses for the pits, Oakwood sees itself filling a need for barbecue on the neighborhood. The restaurant will welcome hungry crowds with long tables with benches and high top table seating. It also has a wooded backyard, with patio dining and live music to come.
Oakwood BBQ interior
Inside Oakwood BBQ Oakwood BBQ/Facebook
The team behind Oakwood includes Austin natives Mark DeLong, owner, Landon Kash, general manager, and head pitmaster Wally Colvin, who hails from Louisiana with 30 years of experience in the barbecue business.
Oakwood’s hours for opening weekend are Friday, Saturday, and Sunday from 11 a.m. until sold out. Closed on Monday. Watch Oakwood’s social media accounts for updated hours after that.
Oakwood’s opening kicks off a string of barbecue additions to the Austin area in 2017. Valentina’s Tex Mex BBQ trailer is opening a brick and mortar on Manchaca Road. Local famed pitmaster Evan LeRoy is launching a barbecue food truck called LeRoy & Lewis in South Austin this spring before opening a restaurant in the Hill Country next year. In addition, Slab BBQ is opening a second location soon in the Oak Hill Plaza Shopping Center, and further west, Stiles Switch BBQ and Brew has a Dripping Springs project in the works.
Been poking around this thread and elsewhere, but any other under the radar/new places open up in the greater Austin area that I should hit up this weekend? Know about most of the decently-well known ones, just throwing a line out there to see if there are any that I may have missed.
Austin-based places I have been
- La Barbecue
- Stiles Switch
Austin-based Places I am considering:
- Terry Blacks
- Smokey Denmark?
- Brotheron ?
may try to hit up Valentinas early + somewhere else for lunch?
last time I was in town I did la barbecue (for the first time) + Micklethwait...
also considering hitting up Franklin and just dealing with the line. haven't eaten there in probably 2+ years?
you can't go wrong with either of Micklethwait or Stiles Switch in my opinion. La Barbecue is great, but the last time i went it was just "ok" unfortunately.
Then, Freedmen's and Stile Switch.
LaBBQ was perfectly cooked the time I tried it, but I really, really disliked the seasoning in the rub they used for both brisket and ribs. Someone around here said it was coffee grounds? Whatever it was, I pretty much hated it.
I cannot imagine waiting in line for Franklin when there are half a dozen very good other mom 'n pop joints in town that probably don't have much of a wait at all. I guess if it's some sort of badge of honor, knock yourself out -- I've done it a time or two for maybe 90 minutes when there really wasn't much competition -- but I just don't get the groupthink.
If you show up with friends, breakfast, beer and basically tailgate it then it's not a bad time. It's not really like waiting at the DMV.
I'll second Brown's. Excellent food, friendly servers. Valentina's, though, I was underwhelmed all three times there. Sliced brisket sandwich, meat was good but the bun is soaked in grease from the grill. May have to go by the Manchaca Road location to check for improvement.
I liked Valentina's both times I've been, but I didn't get a sandwich. Just the meat.
Re: Valentina's, it's all about the brisket taco.
So $#@!ing ridiculous. JMMC served better brisket with a 20 minute wait . . . but he couldn't keep it between the ditches.
I'd be curious to see how he deals with his prior investors, much less raises more money.
Brotherton cooks some good que. Catch a pop-up when you can. And he's a good dude
I know sliced brisket sandwiches are frowned upon, but I love one. I will not judge a BBQ joint based on one.
I always thought it was chopped beef sandwiches that were frowned upon.
Damn y'all can overthink some $#@!. Eat it how you like it. Typically at a place that gives white bread out, I will throw a few slices with pickles and onions. Then I'll eat the rest without bread. Y'all gonna actually listen to greenspoint about anything aside from maybe beer?
That's exactly how I eat brisket. I make sandwiches out of 1 slice of bread and some meat. Sometimes pickles. Sometimes bbq sauce or hot sauce.
And I'll eat a chop sandwich whenever I feel like it. But I have noticed people get snobby about them.
I love chopped beef on a bun. I love making brisket foldovers.
But if someone is complaining about the BBQ at a BBQ place because the bread in a sandwich was greasy, well, that's not really a complaint that I think is all that valid.
Just my opinion of course, and folks should certainly eat what they like and how they like it.
I do the same thing with Ribeye's
But in all seriousness, i was just pointing out that judging a bbq place on a sliced beef sandwich is like judging a steak joint on its burger.
BBQ joints in texas should only be judged on one thing, and one thing only:
Everything else is BS
Last edited by GreenspointTexas; 01-12-2017 at 08:35 PM.
I'll eat a brisket sammich. Especially on white bread with Duke's mayo
Chopped beef tacos at Rudy's are one of my favorite hangover cures.
Ok. Then what are you judging it on? Because I'm very confused. Your complaint was that the bun was greasy. But then you say the brisket is fine. But you're not judging it on the greasy bun. Where do you think they fell short if the brisket was good and you aren't docking them for the bun?
My verdict: it's ok
Sausage was really good. Could use more black pepper. But I like the grind.
Spare ribs were ok. Good chew. Maybe a bit too much for me. They mop them with a very sweet sauce. It was good, but a little too sweet.
The brisket had ok flavor. No smoke ring at all, though. The bark had good flavor. Very tender meat. They sliced WITH the grain for a slice on my dad's plate. Sad!
Yeah, that brisket doesn't look anything like the last batch I had there. That's too bad.
Anyone at your table get a beef short rib? Because that's one thing they seem to always do really well there.
Also hit up La barbecue on Saturday with a buddy - man when their brisket game is on it is fantastic. Hotguts were less hot than last time I was there (unfortunately) - but all in all some really great Q
Valentina's moved their trailers from the Brodie location yesterday. I assume they are opening the Manchaca location soon. Their other venture, Violet Taco is moving into the spot on Brodie.
Valentina's reopens 1/19.
Violet Crown Tacos reopens 1/20.
Just had the sliced brisket sandwich at Valentina's. I really liked it. The meat was good. Good bark, good smoke, had just enough tasty fat. The coleslaw on it was a nice changeup. And I love their vinegary sauce.
The bun wasn't greasy or soggy. It was toasted on the top and bottom, but still soft.
I picked up a bunch of stuff from Brown's today for a work party. Brisket and sausage were outstanding. Better than I remembered actually.
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