I'm not saying that I haven't found spectacular plates of barbecue during my travels. I have. But the standouts were few and far between, and all of 'em at places that still cook exclusively with wood.

— Jim Shahin

Austin Chronicle

dbarrow's Review of Bobs Barbecue

  • Sauce: Too spaghetti sauce like.
  • Atmosphere: Very brown exterior. Nice gazebo action, but they don’t like loitering. They got old fashioned cheese and they’re proud of it. This is more of a market than a restaurant. I like the people.
  • Brisket: Good texture with a solid 1/8” smoke ring. Hit here in the middle of the afternoon, so meat was heated up in the microwave.
  • Loin Back Rib: Nice and tender, good flavor, but how can you go wrong with baby backs.
  • Sausage: Normal, nothing special here.
  • Hot Link: These aren’t real hot and are a little to firm for my liking.
  • Sides: Tater salad and beans are both pretty darn good, Robert calls the tater salad 'eggy'.
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