AUBREY: The Bbq Joint
101 N Highway 377
Aubrey, TX, 76227
Open M-W 11-3, Thur-F 11-8
Update: After two years, I finally made it back to this little joint along the highway. I included a mention of the BBQ Joint in my D Magazine article from a few months back, and they thanked me electronically. This would by no means be a disguised critic visit. We were welcomed by the owners Christina and Jesse upon arrival, and they assured us that they had made sure sliced brisket and ribs were still available for our somewhat late arrival on a Friday evening.
The sides were standard BBQ fare, and the burger was still good and juicy. My daughter was partial to the grilled cheese, and this was the first time this 15 month old had polished a whole one off on her own. The plate of BBQ was picture perfect. It's as if they knew I was going to write about it. Slices of lean brisket were a tad dry but had good flavor overall. Each slice was nicely tender with a hint of smokiness. A request for some moist brisket later in the meal would prove to remedy the moisture issue, but the meat still lacked a smoky punch. The ribs were excellent in every way except it needed a bit more smokiness. The meat was moist from well rendered fat. A nice crust had developed with the black pepper rub, and the flavor of the meat was great. Each bite required just a tug to release from the bone, but there was no mushy texture.
Also memorable was watching the owners go to every table to pass out their tres leches cake. It was closing time on a Friday, and they wouldn't reopen until Monday, so this cake wasn't going to keep. The moist cake, with the fresh whipped cream and sweetened strawberry slices was a perfect ending to a good meal.
2008: This joint is located on a stretch of highway usually passed by Dallasites on their way to a more storied joint up the road in Tioga. Those folks might want to save few miles, and make a stop in Aubrey to try this place. It's is a family run joint with a young couple sharing all counter and kitchen duties with their toddler running around entertaining diners. A customer at the counter guaranteed this family served the best burgers around. Placards on the table from a local meat market explain cuts of beef and pork and described where they are located on the respective steer and hog. I opted for the rib and brisket region. The ribs had a dark brown crust with no smoke line. The meat still had a nice smoky flavor, was tender and moist with well rendered fat. A pepper rub added nice flavor. The brisket looked as if it would fall flat, but turned out to be the better meat. With no crust or smoke line, there was still a good smoke flavor throughout. Although it was near closing time, the meat was still moist and tender, and it had great flavor. I also tried a hot link not made in-house. It had good spice, but tasted a little like bologna. My next time up 377, I'll make an early stop to try the rest of the menu.