Johnny T’s Round Rock B-B-Q

With the plethora of internet rating and review sites these days, anyone can be a food critic, me included. This democratization of the ability to publicly rate and review restaurants has both its good and bad points. On the positive side, there are a lot more opinions, from a lot more people. No longer do we have to rely solely on the comments of those stuffy food editors, who it always seems to me, have some kind of mysterious rating formula that they rigidly follow instead of just using their common sense and letting us know whether the place was worth visiting or not. I always laugh when some of the professional critics come out with something cute like, and I’m only slightly exaggerating here, “I found the beans rather tepid for my palate.” How is a comment like that at all helpful to me when deciding whether to eat somewhere?

The down side to the general public's reviews and ratings is that there are a few people who don’t offer responsible and balanced comments. Many seem to take great delight in being mean. So many times I’ve read comments where, because of some slight imperfection, or inconvenience, it suddenly made the restaurant and it's dining experience no good. These thoughtless and unfair comments relate that the food was bad, the bathrooms weren’t clean, the waiter combed his hair the wrong way, the tables were arranged in the dining room oddly, and the parking lot was paved with concrete instead of asphalt. I have to laugh at these comments also, because, I can’t take them seriously. In all the years I’ve been eating at restaurants, if I’m truly honest with myself, I can’t remember a single one that did not have at least one redeeming quality.

No place or nobody is perfect, and both good and bad reviews are part of the cost of being in the restaurant business. And, there can be variances from day to day, including the mood and attitude of the person doing the eating, which may account for a disappointing result on one or more things during a visit. That’s why almost all restaurants on the new online review and rating sites usually receive a mix of both good and lesser reviews, but for the most part, they seem to be balanced. With respect to those reviews in which the reviewer can’t find a single thing likable with a restaurant, I discount it completely. I chalk it up to either a hidden agenda, or the fact that the reviewer is miserable person.

Now, why have I spent so much time writing about all this when I’m supposed to be writing about Johnny T’s Round Rock B-B-Q? The answer is simple. Unlike any other restaurant I’ve ever written about, I didn’t see a single negative comment about Johnny T’s on the review and rating sites whatsoever. And, I’m not just talking about not seeing mean or unfair comments; I’m talking about not seeing any negative comments at all. Perhaps there is one out there, but I found nothing but rave reviews about the place. Naturally, this piqued my curiosity, and so I drove over to Round Rock the other day, to check it out for myself.

Happily, Johnny T’s is no different from a lot of other barbecue places in and around the Texas Hill Country. It’s owned by real people, and not some large corporation disseminating a chain of franchised or corporate-owned restaurants all over the place. As I was not familiar at all with the menu, it took me a minute or so to get my bearing before placing my order. That was no problem to the man taking my order. He waited patiently for me to make up my mind and politely answered a couple of questions I had regarding the sides. Part of the problem I had, was that for a relatively small place, it had quite an extensive menu. I really hadn’t expected that. In the end, I opted for the large (moist) sliced brisket sandwich combo, which comes with a choice of a side and a drink. I took the beans and an unsweetened tea.

The food came quickly, and I was delighted with the overstuffed sandwich which was set in front of me. The extra large toasted bun was piled several inches high with thick slices of juicy beef brisket. Coming out with the food, was my very own “squirt bottle” filled with temperature warm barbecue sauce. The sauce was slightly sweet, a little tangy, and very good. I added to my sandwich by topping it off with sliced dill pickles and pickled okra. The end result of the combination of meat, bun, sauce, and toppings, was an excellent sandwich.

The beans were also first-rate. Flavored with what tasted like a little chili powder, there were also generous pieces of meat and onion floating among the beans. Washing it all down with the cold tea, it was a perfect lunch.

Johnny T’s has a wide variety of food offerings, which include, brisket, Elgin sausage, pulled pork, turkey, pork ribs, chopped beef, and chicken. The meats are complimented with a nice selection of sides. Those getting a side can choose from a list which includes coleslaw, potato salad, fried okra, cream corn, green beans, baked beans, pinto beans, fries, sweet potato fries, and something called tamale potato casserole. There is also a senior plate and a kid’s meal. Of course, a number of homemade desserts are also available, if you are so inclined.

The patience shown during my slow ordering at the cash register, the fact that I was asked how the food tasted, and that I was thanked for my visit and told “good-bye” when I left, demonstrated that the customer service matched the delicious food.

Like most barbecue places in Texas, Johnny T’s isn’t a fancy place, but, then again, it’s not supposed to be. This is, after all, a Texas barbecue joint. Like all the other common folk who have rated Johnny T’s highly, for both food and customer service, I absolutely concur.

Having Turkey Sausage At Billy Inman’s Place



Billy Inman

When I pulled up in front of Inman’s Ranch House in Marble Falls, and saw all the pickup trucks, I suspected I was on to something very good. Workers don’t waste their time or money on food which doesn’t deliver, and Inman’s has been around since 1964. Nevertheless, I was a little hesitant as I approached the old wood and screen entry door. Even though it was the only entrance I could see, it felt like I was entering someone’s private home, and with good reason.

Despite the fact that the owner, Billy Inman, doesn’t actually live in the place anymore, the building is, indeed, an old house. And, although I was a stranger, I was warmly greeted the minute I opened the door from a voice somewhere in the back of the place. I walked past two small rooms filled with a couple of tables and chairs (just like you’d see in a million homes across the country) to the friendly voice which had welcomed me. In the kitchen of this "house," I found Billy.

Billy Inman has a big smile and an engaging personality which only adds to the wonderful experience of his somewhat unique eatery. The man in line ahead of me asked Billy how he was doing, and Billy quickly replied, “If I was doing any better, I’d be fishing.” You really have to admire somebody like that. He’s got life all figured out, and he knows it.

The Inman family food story is well-known around these parts, so I won’t repeat it here in great detail, except to say that the Inman family got things going making turkey sausage in Llano, Texas in the early 1960's, with one of the Inman brothers eventually opening a place in Marble Falls in 1964. That brother was the father of Billy, and like any dutiful son, Billy learned the business at his father’s side.

Texas Hill Country foods are not well-known for turkey, perhaps, but the Inman family has perfected the art of making sausage from turkey, and the result is unbelievably good. The sausage, along with the homemade sauce, slaw, and bean offering, is made from scratch. This is down home food in a down home place at a very inexpensive price. And, although many hill country barbecue joints cook their food with mesquite, Billy is a big fan of oak, and his choice of wood produces an excellent result. He obviously knows what he’s doing.

Eating in the small and laid-back atmosphere in either one of his two “dining rooms,” you feel like a family guest invited over for lunch. Sitting among Billy’s regulars, you hear every word of every conversation, and it doesn’t take long before you know what’s going on in the town that day.


Turkey Sausage and all the Fixin's

Locally owned family restaurants are an important part of American history, and, unfortunately, they are quickly disappearing. Fortunately, however, for residents of the hill country, Billy Inman’s place is still around. And, just like the friendly greeting which I received when I entered, I got a nice good-bye and thanks when I left, just like you would expect to get as you depart someone’s personal residence. Given the character of the place, and the way he treats his guests, Billy must view the restaurant as an extension of his own home. And, that makes all the difference in the world, or, as the sign hanging on his kitchen wall states, "On Earth As It Is In Texas."

With Respect To Barbecue, You Can’t Always Trust What The Sign Says

Despite the fact that it markets itself on the restaurant signs as having the “Worst Bar-B-Q in Texas,” there is absolutely no doubt that Rudy’s “Country Store” and Bar-B-Q has anything but that. Rudy’s tongue in cheek marketing is, of course, playful and very much insincere. Rudy’s knows the quality of its food, and it’s darn good.

While Rudy’s has a few locations in Oklahoma and New Mexico, most of its places are in Texas. And, while some people may think that a chain restaurant could not possibly have the quality of barbecue that is found at a small family operation, at least with respect to Rudy’s, those people would be wrong.

Like eating at most great barbecue places, the experience begins before you even enter the door. The smell of the burning wood and smoking meat welcomes the visitor the minute the car door swings open in the parking lot. Unlike a lot of hill country barbecue joints, Rudy’s uses oak, and not mesquite, to cook its meat. Without debating the merits of what cooking wood is best, I will say that Rudy’s uses the oak to its advantage in producing high quality meats to serve. That point is not subject to debate at all.

With respect to the meats offered, Rudy’s seemingly has all the correct choices for a barbecue restaurant in the hill country. Offering brisket, chicken, chopped beef, pork loin, pork ribs, sausage, and turkey, Rudy’s covers it all. The meats are complimented with excellent sides, which, like the meats, are always fresh. Beans, cole slaw, cream corn, and potatoes are just but a few of them. And, of course, for dessert lovers, there are many choices, including, banana pudding.

Eating at Rudy’s, however, is not just about the good barbecue and sides. Equally important, is the experience of dining at a Rudy’s. Ordering the food, and eating it on the premises, is as delightful as savoring the delicious food.

After moving through an extremely fast moving line which wraps around ice chests filled with ice, beer, soft drinks and water, you come face to face with a refrigerated display case with little packets of cheese, servings of cole slaw, and desserts. If you want any of those, you need to grab them quick, because what comes next is the row of ordering and paying stations. “Next in line, please,” is what you’ll hear, and that is quickly followed by a “have you ever been to Rudy’s before?” If not, your personal cashier will explain to you how the ordering process works, and, of course, will patiently answer any questions you may have.

The ordering station is the place to order your meats and hot sides. With respect to the brisket, for example, you order it by the half pound. So you need to determine the appetite of your eating companions before you order. If in doubt, the cashier will help you sort it all out. During the ordering process, your cashier will throw in a half a loaf, or whole loaf of bread, depending upon the size of your party and a sheet of white butcher paper for each person. There are no plates at Rudy’s, so, in traditional fashion, you eat everything off the paper, sides included.

Once you’ve collected your order and paid for it, you visit the condiment station for onions, pickles, mustard, and plastic table service. Then, you head to either an indoor or outdoor picnic table to enjoy your meal. On the table is the “Bar-B-Q Sause,” as it is called at Rudy’s. All that’s left after sitting down at a table is spreading the butcher paper out, shoveling the food onto it, then devouring it. It’s always a lot of fun, especially when bringing guests who have never visited a Rudy’s before.

If you happen to be passing by a Rudy’s in Texas, Oklahoma or New Mexico, and see that sign which reads, “Worst Bar-B-Q in Texas,” don’t believe a word of it. As Rudy’s loyal employees and everyone else who has ever eaten there know full well, it’s exactly the opposite.

Cacahuates Or Barbacoa For Lunch?

As I pulled into just one more of those increasing number of Texas hill country gasoline stations with the very small covenience store or a market attached to it today, I really only intended to pick up a bag or two of cacahuates, or what y’all call peanuts. I’ve become a fan of the chili pepper flavored cacahuates lately, and thought I’d grab some small bags for lunch. Once I stepped out of the car, however, I smelled something which changed my mind. Inside, and at the back of the convenience store was a lady cooking some mighty fine looking Mexican food. Immediately, I forgot about the bags of nuts, and ordered the barbacoa plate.

Barbacoa is barbecued food originating in Mexico, and is popular in Texas, and other border states. Barbacoa can be either pork or beef, but beef is more prevalent here in Texas. And, barbacoa is not just prepared from any beef; it is prepared from the meat in the head of the cow. This meat is cooked slowly (traditionally, but rarely these days, in a pit) and can be flavored very simply, with garlic, salt, and pepper. Some people choose to add additional spices beyond the basic ingredients, and those spices usually include chili powder and oregano. Most barbacoa is not very spicy, and in my opinion, fewer spices are better.

Once the meat is cooked, it is served with onions, cilantro, and either corn or flour tortillas. In South Texas, along the Rio Grande, barbacoa is often eaten on Sunday mornings, but of course, is available on other days as well.

Once having picked up my take-out barbacoa plate, I walked up to the cashier at the front of the store to pay. Once I handed the cashier the check, I said, “Wait,” and then doubled back to an aisle to pick up a couple of bags of cacahuates. I’ve got barbacoa today, I reasoned, but tomorrow, well, that’s another day.

A JalaQue Will Keep You Warm On A Cool Day

The first couple of days of December have brought very cool weather to the hill country. There are a lot of ways to stay warm when cooler weather hits I guess, but I prefer the JalaQue. It doesn’t require putting on warm clothing or turning on the heat. All that’s required is a quick visit to TUG’S BAR-B-QUE.

Tug’s got its start on a boat, plying the waters of Lake Travis and selling barbecue from its deck. And, while it still has the boat, it also has a spot on land, located in Lago Vista, Texas.

Tug’s shares a building with a gas station. Now, people from the north may be a little skeptical when they see a restaurant sharing space with a gas station, but as anyone from the south knows, at least with respect to barbecue, you’re better off focusing on the barbecue itself, and not the venue its served in. Folks, who don’t pay attention to this simple rule, will miss the best barbecue the south has to offer.

Tug’s, like many barbecue places in the hill country, offers a wide variety of meats. Brisket, chopped beef, sausage, turkey, ribs, and chicken are all available. They serve the obligatory breakfast tacos of course, and have some good cakes and banana pudding. I often order the chicken, which is very good. And, while I’ve never been a big fan of okra, I actually enjoy the fried okra at Tug’s.

But the big draw for me, especially on the days when the temperature is a little cool, is the JalaQue sandwich. To make the JalaQue sandwich, Tug’s takes its normal, extremely moist, chopped beef selection, and mixes it with a lot of chopped jalapeno peppers. A healthy portion of this fiery mix is added to a bun, and then topped off with raw onion rings and dill pickle slices. This sandwich is not for the faint of heart. It is warm when you take the first bite, warm as it goes down, and you will feel warm for hours after eating it. That is why it is so perfect for a day when the temperature falls. I’m not joking, or, overstating the case when I say it will keep you warm on a cool day.

A perfect companion to the JalaQue at Tug’s, are the beans. There are many days when I go to Tug’s to just order the beans. I’ll then bring them home and serve them with whatever food we’ve prepared that day. The beans are soupy, seasoned with black pepper, chunks of tomato, and who knows what else. Whatever spices are in there, the beans are unique, and delicious.

Since discovering Tug’s, I no longer worry about being caught outside without a jacket when a “blue norther” rolls into the hill country. I just make my way to Tug’s and order a JalaQue sandwich as quickly as I can.

The Green Mesquite Has A Lot More Than Great Food Going For It

In my opinion, when a restaurant serves up really good food, it does not need to have a lot of other things going for it. Nevertheless, besides having an outstanding menu of great food, there are some things about Austin’s Green Mesquite restaurant which, in addition to the food, make it special.

Cooking with the local mesquite wood is no big deal in Texas, but smoking with “green” mesquite wood, which is used less than a year after being cut, is rather unique. Since it still contains quite a bit of moisture, it produces a lot of smoke and burns very slowly. As the Green Mesquite restaurant demonstrates every day for its customers, a slow cooking process and a lot of smoke make for some mighty fine barbecued meat.

The Green Mesquite is also special because it is so typical of many restaurants in Austin and the surrounding hill country, in that it is anything but modern, and that gives it a particular charm. Like something out of the past, the interior reminds me of the diners from the 1960’s, or before. Humor abounds with signs on the walls which proclaim, “Horrifying Vegetarians Since 1988,” and “Hippies Use Back Door.” An additional significant thing, is that Green Mesquite is well known for its pork ribs, uncommon in Texas, a state which is more recognized for its beef.

There are more interesting things as well. For viewers who enjoy television shows from the 1960’s and the 1970’s, there is a connection with television of that time period. Tom Davis, the owner of Green Mesquite, is the brother of Larry Hovis, an actor best known for his role of Sgt. Andrew Carter on the popular “Hogan’s Heroes” television series. Hovis also acted for many other shows, including, “The Andy Griffith Show” and “Gomer Pyle U.S.M.C.” Before he passed away in 2003, Hovis was teaching at Southwest Texas State University (now, Texas State University), in the hill country town of San Marcos.

For viewers of more recent television, Green Mesquite has been featured on the Food Network’s, “Diners, Drive-Ins and Dives,” with Guy Fieri. Guy liked place, and for what it’s worth, so did my wife and I.

Despite it being just several days after Thanksgiving, and just a few days since I finished wrangling through turkey leftovers, I opted for the PO-BOY Sandwich with two meats; turkey and beef brisket. My wife ordered a plain baked potato (I can’t take her anywhere it seems), which she said it was very good. How good can a plain baked potato be? Despite our food preferences today, her order as compared with mine, probably explains the difference in our waist lines, but I’m sure I enjoyed lunch more than she did.

I can’t say much about that baked potato, but my PO-BOY was outstanding. The beef brisket was so moist and juicy, it melted in my mouth. The turkey was moist, and flavorful, and the homemade barbecue sauce was just right.

While I may not be a television star, or, an expert on cooking with mesquite, I do know a good meal when I eat it, and I ate it today at the Green Mesquite in Austin, Texas.

Thanksgiving Day In The Hill Country

Thanksgiving Day 2009 is coming to a close in the Texas Hill Country. After a huge holiday meal, and the late afternoon nap, people are beginning to stir now, getting ready to watch the University of Texas play Texas A&M on TV.

It was a beautiful and very mild day in the hill country, and like everywhere else around the nation, families were together preparing and eating delicious Thanksgiving meals. While plenty of folks around here enjoyed the traditional turkey and ham dinner, the diversity of cultures found in the hill country meant other great food was prepared today as well.

Walking out the door early this morning, the wonderful smell of mesquite smoke had already filled the air. Despite the early hour, the chimney vents of the pit barbecues in the area were pouring out a great aroma, heralding the start of the day. The various pits were smoking turkey and beef brisket, and it made me wish that I had been invited to one of their Thanksgiving dinners.

The German influence in the hill country also meant that some homes were preparing German sausage, sauerbraten, and red cabbage. Given the Mexican influence in the region, other families were enjoying chorizo, and given the abundance of wildlife present in the state, some were enjoying wild game. I’m quite sure that more than a few homes were enjoying Texas chili and jalapeno cornbread. Vegetarians and vegans, too, celebrated with their own holiday creations of locally grown crops.

Whatever food people were enjoying today, the most important thing was that they were enjoying it along with their family and friends, and that is why Thanksgiving is so special every year.

Peace.

Parking Lot Food

Most places around the country, you park your car in the parking lot, and walk inside a restaurant to get food. In the hill country, you can also get your food in the parking lot.

Austin and the hill country are populated with trailers, smokers, and cooking stations of all kinds serving up whatever you can imagine. There are Tacos of course, and barbecue, but also a lot more. How about Asian sandwiches? What about subs? Would anyone like crepes?

I love the fact that when I’m hungry I can drive to a parking lot and find food. Yesterday was no exception. I drove to the parking lot of the local grocery store, and took away one heck of a barbecue pork sandwich. Wow, was it good. The meat was spilling out of the bun, and I’ve never tasted a moister, smokier pork sandwich. I want to offer my compliments to the chef, or whoever that cowboy was. There is no “please wait to be seated” or “please seat yourself.” Parking lot food is pretty much, “what ya got? OK, let me have one of those.” And, the cooks are always the friendliest people in the world. It’s easy to understand. This is their food, they love cooking it, and they are darn proud of it.

See y'all in the parking lot. I’ll be the one with barbecue sauce dripping down my shirt.