Milt's Pit BBQ at Gettin' Sauced!

We're thrilled to announce Milt's Pit BBQ (Kyle, TX) will have a table at this year's 6th annual Gettin' Sauced! festival! It's their first time to take part, and we are so honored they're doing so. Check them out on Facebook and Twitter!

MIlt's has moved!

I noticed yesterday that Milt's Pit BBQ is no longer housed in the red building on the Exit 213 frontage road of I-35 South. An email from the Milt's crew last night informed me that they have moved to 208 W Center St. in downtown Kyle. As for the red building on the frontage road, there's a "Firehouse BBQ." I don't know if that's b/c there's a new BBQ joint there or b/c the Milt's sign was just hung over a sign that used to be there. What's the story, Kyle folks? Is Firehouse BBQ in operation?

On the road & eating

First of all, thanks for free wireless, McDonald's. And for charging just $1 for large drinks. And 2-for-1 on smoothies from 2-5 on weekdays (at participating locations). Started my Austin-to-Odessa road trip this morning a bit before 9. Had turkey at Cooper's in Llano and just polished off a half chicken and corn on the cob from the pit at Hard Eight in Brady. More stops to come. Updates via Twitter. Speaking of Twitter, @seanclaes just informed me that Milt's Pit BBQ in Kyle will be celebrating their #4 finish in KVET's Central Texas BBQ contest tonight at the restaurant. Live music. Party gets going at 7:30. All right. Restroom, refill, and road.

Triple-lunch Wednesday

I had no clue when I woke up yesterday that I would hit up 3 BBQ joints for lunch, but that's how it went. My first two stops were in San Marcos (Woody's and Hatfield's) - both were first visits; my third stop was in Kyle (Milt's).

Woody's Bar-B-Que was a pleasant surprise. I only recently found out about them and haven't heard from anyone who's been there. I had a half chicken, crackers, and iced tea. Nice and easy way to start the lunches. It was the first time I've been to a place that halves a whole chicken on the spot - they're usually already in halves. The half chicken was quite big, good moisture (breast less moist than the rest, as is usually the case), and the skin was covered in cracked pepper. The place was clean, and the service was excellent. Michael, the owners' son, took the time to show me the pit. Two smokers (in a shape I haven't seen) that smoke with oak and mesquite. They had a good lunch crowd. I can only speak for the chicken, atmosphere, & service, but they were good enough to get me back. (UPDATE: Since posting this, I have found out that my BBQ blogging buddy Don O. went to Woody's back in Sept. 2007. Here's his review.)



My next stop was Hatfield's Drive-In, a drive-thru place (with picnic tables) on the I-35 frontage road. Appropriately named, it's located next to the headquarters of McCoy's. I asked Bubba, the owner, what was popular, and he said the brisket taco, so brisket taco I ordered. I'm not a breakfast taco eater, and they sell the brisket tacos from morning on, but I enjoyed it. It was simple: flour tortilla and chopped brisket. It comes with some salsa (which I dipped into a couple of times), and I added pickles. The tortilla was hot and fresh, and there was more brisket in the taco than I expected. The brisket wasn't fatty at all, so the taco itself is dry, but you have the option of salsa and/or sauce.

Finally, I stopped into Milt's Pit BBQ (Exit 213 in Kyle, on the West frontage road of I-35) and had 3 pieces of moist brisket. After that, I was useless the rest of the day. The folks at Milt's were as friendly as they were during our first visit, and they appear to be doing really well. Catering is hopping, they now have a website, and are getting ready for a party to celebrate taking 4th place in KVET's Central Texas BBQ contest.



Pics from yesterday coming up.

Man-Up Trifecta

Man Up Texas BBQ, LLC, has 3 ventures: this blog, The Q Card, and Gettin' Sauced! I work on at least one (usually 2) every single day, but I'm on all 3 today. I just hit up 2 BBQ joints in San Marcos for the first time (for the blog), am mailing off POPs and cards for new affiliates (for The Q Card), and viewed a couple of potential venues (for Gettin' Sauced!) this morning with our intern. I also swung by to see my friends at Milt's Pit BBQ (Kyle) and had some brisket - I was feeling okay after my 2 lunches, but the brisket at Milt's put me over the edge, and now I need a nap. Pics from my 2 San Marcos stops to come.

Last pics from Milt's

More from Milt's

The ticket at Milt's: Outside cuts of brisket

In the pit

In the kitchen

More from our orders

Saturday, August 22, 2009: Milt's Pit BBQ (Kyle, Texas)

With a party of 15, a Man-Up record attendance, Man Up made its first short drive down I-35 to Milt’s Pit BBQ in Kyle. Basically a glorified shack, it has the feel of a place that’s been around for a long time. With walls full of license plates, including a couple from my Home Sweet Alabama, Milt’s has an authentic Texas roadside feel, like a place you’ve frequented for years. Yet it’s only been operating since last January, when proprietor Milt Thurlkill made the wise move back to his Texas roots from his home in California.

Milt and his crew were gracious and affable hosts, and we are so grateful for their service and hospitality. Special thanks to Logan, for taking the time to show us the pit. If our visit is any indication, expect Milt’s to be around for quite a while. As for the food, here’s what I suggest: If you’re really hungry and are not worried about early-onset heart disease, man up on Milt’s signature appetizer, the Haystack. Sausage, brisket, jalapenos, onions, beans, and cheese, all atop a bed of Fritos. Then, get a half chicken and outside cuts of brisket. My outside-cut order turned out to be the way to go. Everyone agreed that the outside brisket was preferable to the inside cut. Excellent char yet not dry and with great flavor. The chicken was very good, very moist (save the breast, which is usually the case).

Plenty of thoughts and reactions from the Peanut Gallery, so I won’t tarry.

Travis, aka TraBro, kicks us off, short and sweet like: "Milt’s is a great place because it represents what I love about BBQ in Texas: small business owners that care about BBQ, and work hard to make sure that customers are happy."

Chris straight mans up on the review, not cutting any corners: “Brisket: I remember taking two people to Milt's one time for dinner last fall, and one of them swore after trying some brisket that it was the best brisket she had ever had in her entire life. Personally, I've been to Snow's and Louie Mueller's, and I'd rank Milt's brisket second behind only Snow's. It melted in my mouth and was unbelievably moist and delicious. I never had a bad bite and although it was a little more fatty than what I typically like, it was still fantastic. Pork ribs: I thought the pork ribs were solid too. Easily the second best meat behind the brisket. Probably could have been a little better, but overall a nice product. Then again, my subconscious could just be unfairly penalizing the ribs for not being as unbelievable as the brisket. Turkey: Decent, but nothing special. Not a whole lot of flavor in the meat. It did well in having the right moisture, but just not enough taste to make it worthwhile. Polish sausage: BBQ sausage is among my favorite of the meats, and Milt's Polish sausage was thoroughly unimpressive. It didn't taste bad, but it wasn't good and was easily the worst thing I ate there. Jalapeno sausage: Much better than the Polish, but the jalapeno was too subtle a taste and didn't add as much as I would have liked to the overall flavor. Beans: Really good beans at Milt's. Had great overall texture, but the seasoning was slightly more overpowering than it should have been. Still highly recommended. Atmosphere: Love the small setup that makes everything cozy along with the window ordering and everything. Plus having 15 people there makes it pretty awesome. The only deduction is for it being sort of hot in the corner next to the front door because the AC didn't quite reach that far, but the place was packed and it was Texas in August. So I'm not really sure how much of that is actually Milt's fault. Overall: The brisket and atmosphere carry Milt's and more than make up for anything that is lacking in the sausage. I'd already been there four or five times after spending two years living within 10 minutes of Milt's, so I'm slightly sentimental toward the place. From the parking lot and sign on the building to the small dining area, plywood, and window counter, Milt's doesn't try to be anything fancy and instead seems content with focusing on serving phenomenal brisket. The brisket (and to a lesser degree the pork ribs) are the story, and there's absolutely nothing wrong with that.”

Russell, always certain to review, writes: “Anytime you straight man up and move 2 people before lunchtime, and are eating this caliber of BBQ with a record group of 15 Man Uppers by 1pm, you know it was a big day. Brisket: Milt’s moist, end cut of heavenly, well-marbled, flavorful brisket would be my recommended item here at Milts. The consistency and taste of this cut of meat were as good as I’ve had in quite a while. It was every bit as good as Snow’s and Kreuz’ and just a half notch below the last bite of deckle I had a Salt Lick. Pork Ribs: Milt’s ribs were extremely solid if not spectacular. I didn’t need an ounce of sauce. They were flavorful, moist, salty but not too salty, fallin’ off the bone good! I’d put em just a notch below the Lick. Turkey: Very moist but not the most flavorful I’ve had…maybe needed more pepper…I had to use quite a bit of sauce. It paled in comparison to the brisket and ribs. Jalapeno Sausage: Some of the best I’ve had…really liked the consistency and spice of this sausage, and I’m not a big sausage guy. Polish Sausage: Good, but would suggest one go with the jalapeno. Beans: Some of the best beans this side of Coopers. Good bacon, vinegar and jalapeno flavor…just the way I like it. Sauce: Coopers-esque/Opies-esque…if you like that kind of vinegar based tasting sauce, you will like this. Brownies: Really appreciated Jerry throwing in the brownies after our meal, were flavorful, but mine was not as moist as I like em. Sweet Tea: Good but maybe a bit too sweet…I had to water mine down. Hospitality: It’s a small, road-side spot and is a bit warm in there, but Jerry runs is a high-quality operation and is a good ole boy, especially for a California transplant…he’s not from here, but evidently he got here as quick as he could, and I’m glad he did…he smokes some great bbq in Kyle, TX and is a friendly guy who will show you a good time.”

Matt’s scores – Brisket: 9.8; Sausage: 9.6; Sides: 9.8; Overall experience: 9.85

Travis scores – Brisket: 8.5; Chicken: 8.9; Sides: 7.7; Service: 9.5; Overall experience: 8.65

Chris’ scores – Brisket: 9.91; Pork ribs: 9.43; Turkey: 8.3; Sausage (Polish): 7.2; Sausage (Jalapeno): 8.54; Beans: 9.46; Atmosphere: 9.93; Overall experience: 9.61

Russell’s scores – Brisket: 9.95; Pork ribs: 9.92; Turkey: 9.33; Sausage (Polish): 9.42; Sausage (Jalapeno): 9.55; Beans: 9.7; Sauce: 9.56; Brownies: 9.02; Sweet tea: 8.65; Service: 9.92; Overall experience: 9.88

Drew’s scores – Brisket (outside cut): 9.75; Chicken: 9.4; Atmosphere: 9.6; Service: 9.9; Overall experience: 9.65

Brad’s scores – Brisket (inside cut): 6.5; Pork ribs: 7.5; Turkey: 7; Atmosphere: 8.7; Service: 9.5; Overall experience: 9

Overall Man-Up Score: 9.44

Record outing attendance

We're back from our first trip to Milt's Pit BBQ in Kyle, Texas, and it was a banner day. 15 came out, beating our previous record of 13. Review and pics later.

Later today...

Man Up heads to Milt's Pit BBQ in Kyle, Texas.