Smoke is mysterious, fire is uncertain, and pit men are expensive. So the mystery, uncertainty, and expense of taking the chance to make great barbecue is being replaced by the quantifiable methods of always making pretty good 'cue.

— Jim Shahin

Austin Chronicle

Smoke Daddy's Review of Inmans Ranch House Bar-B-Q

MAIN FARE:Inmans Ranch House Kitchen

  • Moist/Fatty Brisket - This is a good slice-o-brisket! Very flavorful... fat has rendered and makes this mighty tasty.
  • Lean Brisket - Nice texture.  Good flavor. It is tender, but with a bit of a chew on the finish.
  • Turkey Sausage <<not rated>> - Firm and tightly packed. 100%  boneless, skinless turkey used here.  Nicely seasoned but very mild.  Good pink ring around the outside. Why no rating? See Criteria for true Barbecue on this page.


  • Slaw - Vinegar-based.  Cool, crisp, and good.
  • Pintos - Ranch-style and run-of-the-mill.
  • Sauce - Is tangy, but doesn't cover the meat flavor.

ATMOSPHERE:Inmans Ranch House Pit

  • Barbecue in a house - park under a tree, and come on in!
  • Concrete floors and mix & match tables and chairs
  • Pits are a prominant feature when ordering
  • Posterboard menu signage
  • Electric knife.  Yup, its the trend as you go west into the Hill Country. 

Inmans Ranch House Bar-b-q on Urbanspoon

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