Thursday, May 5, 2011

New BBQ joint opens in Austin

Today is opening day at Live Oak Barbecue (2713 East 2nd Street, Austin, TX). Anyone been yet?
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7 comments:

RL Reeves Jr said...

Went by this morning prior to their opening. It smelled good and the rehab on the space looks nice.

A snippet is here:

http://www.scrumptiouschef.com/food/index.cfm/2011/5/6/Randall-Stockton-Has-A-New-Joint-Live-Oak-BBQ-and-Beer-Set-To-Butt-Heads-With-Franklin-Barbecue

Picture of the new barbecue

May 6, 2011 at 11:39 PM
Unknown said...

http://www.liveoakbbq.net

May 9, 2011 at 11:29 AM
Drew Thornley said...

I'm making my first visit there next week.

May 11, 2011 at 1:20 AM
Joel said...

I went this weekend. They have a ton of potential. Prices were awesome and I think if they left the meat on the smoker a little longer it would have been great. The flavors were good, but I think they pulled the meat a little early to get ready to open. I'm guessing in about a month once the kinks are worked out this will be a nice addition to the Austin BBQ scene.

May 16, 2011 at 9:15 AM
Anonymous said...

I think they got the kinks worked out, and I heard they are having a party on Sunday.

May 19, 2011 at 5:40 AM
dabombdgd said...

I went this afternoon. The place smelled amazing and the service was impeccable. I got ribs, brisket and sausage, the Texas Trifecta. The sausage was really good, but the brisket and ribs were not cooked long enough and could have been smoked a while longer. Both had good flavor, but were chewy. If the only utensil you give me is a spork, then by golly it better cut your smoked meat accordingly.

June 21, 2011 at 6:49 PM
Joe Wagner said...

went by today about 12:30. They were taking out a new brisket from the smoker and the smell just pored out all over the joint. had the brisket and the sausage. The brisket had good bark, nice smokiness and lots of flavor. Moist with good mottling. The sausage was also very tasty. Had the potato salad - creamy with boiled egg and celery. Yummy. the bbq sauce was thin, with a nice sweet note that complemented the meats nicely. I didn't need it to eat the brisket or sausage, but was good nonetheless. Great music on the jukebox, the 3 guys working the kitchen were friendly and very into their craft. I hope this place stays around for a long time as this was imo the same league as Franklin bbq. BTW, they're cookin up cabrito this Saturday at 2. I'll be there!

July 20, 2011 at 2:09 PM

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