The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Smoke Daddy's Review of Burnet County Bar-B-Que

<<Note: It looks like this business has changed hands since our visit. As of Jan 2013, it is listed as "Bar-B-Q Shak" run by Robert and Penny Payne.>>

MAIN FARE:Burnet County Crew

  • Brisket - Nice smoke ring. Good texture with the fat melting into the meat (fully rendered). Moist... this is good!
  • Rib - End rib... how is it that I always get stuck with the end of the rack??? Dry and chewy. Good flavor here on a smoky rib, but even that cannot rescue this one.
  • Sausage - Elgin hots. Man they do good things with this sausage! It is not made here, but I like it better than at Southside Market.


Burnet County John Wayne Shrine

  • Sauce - Black pepper and a touch of horseradish, but it doesn't cover the flavor of the meat. So far, this sauce stands out as different and very good.
  • Other sides - standard fare.


  • Vibe here is cross between a country store and barbecue joint
  • Run by women with attitude (the good kind). They are friendly and show us around their place.
  • Electric knife gets a workout preparing our orderBurnet County Pit
  • There is a John Wayne 'shrine' bookshelf filled with all kinds of collectible memorabilia.
  • Decor has a woman's touch - homey.
Main Fare: 
Other Fare: 


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