Showing posts with label Johnson City. Show all posts
Showing posts with label Johnson City. Show all posts
Saturday, July 20, 2013
Great day for a tour!
I'm hitting the road today for a private Texas Q Tours trip. With a van full of fun folks from the DFW area, I'll be making stops in Johnson City, Fredericksburg, & Spicewood. Follow along via Twitter, both @ManUpTexasBBQ & @TexasQTours. And, as always, if you want a customized, guided tour for yourself/family/friends/coworkers/etc., email me for availability & pricing.
Saturday, May 7, 2011
Friday, April 29, 2011
Tuesday, April 26, 2011
Saturday, April 23, 2011: Ronnie's BBQ (Johnson City, TX)
Saturday's trip to Fredericksburg was great. I was in no rush, it was a nice day to drive, and I hit up 2 joints for the first time (and discovered a 3rd). My plan was to have lunch at just one place, Cranky Frank's in F'burg, but I saw Ronnie's BBQ as I passed through sleepy Johnson City. It was around eleven, and they were already open, so I stopped in. I was already hungry and figured a bite before my planned lunch wouldn't hurt anybody.
Ronnie's is a family business. A couple of decades ago, Ronnie Weiershausen turned his convenience store into a BBQ joint, and it's still going strong. In fact, it took 2nd place in KVET's vote for the best BBQ in Central Texas. I had seen Ronnie's before, but I don't think I'd ever passed it when it was open, so I mistakenly assumed it wasn't in operation. Since I had never heard a single word about it from anyone, I had no reason to doubt that it wasn't open. But based on the KVET results, it's a Central Texas favorite, so I was just outta the loop on this one. Not anymore.
I loved it. I had a sampler plate of brisket, turkey, pork loin, and pork rib. The loin was just off the smoker (see 2nd picture from the top, below); I had the first piece, in fact. Unlike many pork-loin slices, it wasn't dry. Combine great seasoning on the outside, and it hit the spot. The pork rib was extremely juicy but didn't have much meat on the bone at all. The turkey, again unlike at many places, wasn't dry, though it wasn't as moist as the pork loin. And the brisket: outstanding. My slice had everything I want in brisket: black bark on the outside and an inside that was not dry or chewy but, instead, was moist with rendered fat - but not fatty at all in the sense that I had to separate a bunch of fat from the meat. Unequivocally, the slice I had was among the top 5 pieces of brisket I've had.
Ronnie, his wife, his daughter, & the other girl who was working (whom they said might as well be family) were all friendly. My service was great. Ronnie, in the middle of manning the pits outside, took the time to chat with me and tell me the history of the place. It was encouraging to see someone who has been working hard for decades continue to put such effort into his business. It was a surprise stop that turned out to be a fantastic start to my day, and I fully intend to make it a regular stop anytime I pass through Johnson City.
Ronnie's is a family business. A couple of decades ago, Ronnie Weiershausen turned his convenience store into a BBQ joint, and it's still going strong. In fact, it took 2nd place in KVET's vote for the best BBQ in Central Texas. I had seen Ronnie's before, but I don't think I'd ever passed it when it was open, so I mistakenly assumed it wasn't in operation. Since I had never heard a single word about it from anyone, I had no reason to doubt that it wasn't open. But based on the KVET results, it's a Central Texas favorite, so I was just outta the loop on this one. Not anymore.
I loved it. I had a sampler plate of brisket, turkey, pork loin, and pork rib. The loin was just off the smoker (see 2nd picture from the top, below); I had the first piece, in fact. Unlike many pork-loin slices, it wasn't dry. Combine great seasoning on the outside, and it hit the spot. The pork rib was extremely juicy but didn't have much meat on the bone at all. The turkey, again unlike at many places, wasn't dry, though it wasn't as moist as the pork loin. And the brisket: outstanding. My slice had everything I want in brisket: black bark on the outside and an inside that was not dry or chewy but, instead, was moist with rendered fat - but not fatty at all in the sense that I had to separate a bunch of fat from the meat. Unequivocally, the slice I had was among the top 5 pieces of brisket I've had.
Ronnie, his wife, his daughter, & the other girl who was working (whom they said might as well be family) were all friendly. My service was great. Ronnie, in the middle of manning the pits outside, took the time to chat with me and tell me the history of the place. It was encouraging to see someone who has been working hard for decades continue to put such effort into his business. It was a surprise stop that turned out to be a fantastic start to my day, and I fully intend to make it a regular stop anytime I pass through Johnson City.
Saturday, April 23, 2011
Day trip done
Just walked in from my 5-hour round trip to Johnson City & Fredericksburg. Had lunch at Ronnie's BBQ in JC and Cranky Frank's Barbeque Company in F'burg. (Pictures from both to come.) I learned 3 things during my trip:
1. Railroad BBQ now has a 3rd location in Dripping Springs (other two: Kyle & Manchaca). The DS location took the place of Main St. BBQ, which took the place of Riley's Bar-B-Q.
2. The Peach Pit BBQ in F'burg is now called David's Old Fashioned Pit BBQ.
3. There's a BBQ joint inside a serice station on Hwy. 290 in Blanco County, just across the Hays County line. It's called Friday's, and the proprietor said has been serving BBQ for 40 years. He used to have a catering biz in Austin.
1. Railroad BBQ now has a 3rd location in Dripping Springs (other two: Kyle & Manchaca). The DS location took the place of Main St. BBQ, which took the place of Riley's Bar-B-Q.
2. The Peach Pit BBQ in F'burg is now called David's Old Fashioned Pit BBQ.
3. There's a BBQ joint inside a serice station on Hwy. 290 in Blanco County, just across the Hays County line. It's called Friday's, and the proprietor said has been serving BBQ for 40 years. He used to have a catering biz in Austin.
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