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 Cooders Texas Barbecue

<<Update: Looks like they closed in about 2010>>

Homey little stop on the tour, with the smallest pit we've ever seen (2 briskets).  The beans were excellent, and the Cooder Nachos were tasty.

MAIN FARE:Cooders Interior

  • Brisket - Little chunks.  Good.  Not much smoke. Smoked for a while, then wrapped and finished in the oven.
  • Sausage - Salty, with a hot dog texture.  "Smokey Ridge" out of Austin.
  • Jalapeno Sausage - Jalapeno? Really?  OK, a bit of delayed spice noticable on the finish.


  • Beans - Yum. Spices melded together nicely... I could make a meal out of these.  No heat in 'em.
  • Potato Salad - Firm taters. Creamy sauce.  Sweet.  OK.
  • Nachos - Ballpark nacho cheese with beans and shredded brisket. Jalapenos on this side.  Tasty.


  • Not much drive-up appeal, but a nice 'homey' little place
  • Owners are Clifton and Doris Williams
  • Named for their favorite band - Cooder Graw
  • "If you leave hungry, its your own damn fault."
  • Everything made fresh every day; don't hold anything over
  • Sit-down style table service, and our server assures us that she will take care of us
  • They love their brown sugar here - would fit very well into East Texas!
    • 2 lb of brown sugar in every gallon of bbq sauce
    • Simple syrup of brown sugar used in the sweet tea
    • Everything served with ta brown sugar glaze
  • "Its all about the sauce, not the meat."  --Husband is the sauce maker
Main Fare: 
Other Fare: 


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