Milt's Pit BBQ

KYLE: Milt's Pit BBQ
905 N Old Hwy 81
Kyle, TX 78640
512-268-4734
Open Tues-Sat 11-8, Sun 12-7
www.miltspitbbq.com

Update: Milt's has MOVED, but just down the street. They are now located at 208 W Center St. in downtown Kyle.

2011: After meeting Logan on the first trip, I got to meet his dad Milt on my next visit. Milt was born in Texas but moved to California for work. After having enough of the west coast, he headed to DFW and soon tired of the treeless landscape. After reading an ad for a defunct BBQ joint in small town Texas, he moved his family to Kyle to try his hand at smoking meat. After several research trips to Lockhart and a few years of practice, I'd say Milt has it down.



Instead of the Lockhart sausage, I opted for the staff recommended jalapeno sausage made by V&V Sausage Company from Cistern, Texas. It's an all beef sausage that had a pleasant kick and a better flavor than the Lockhart sausage. Brisket was just as good as the first trip. Silky smooth lines of fat were sandwiched between tender, smoky meat. The crust and smokering were both prominent on these flawless slices. Ribs were also similar to the first trip, if a bit better. The meat was still a bit chewy, and the glaze was a bit more subdued. The whole snack was enjoyable, and the trip got better with a tour of the pits.



Two large pits are in operation to feed the demand that Milt has created. While touring the smoke filled back room, we were offered a few slices of a freshly smoked turkey breast. Although it was tongue searingly hot, the moist meat had incredible flavor with a nice level of smoke. Yet another meat that Milt's does well.

Rating ****

01/2010: Milt's is a bit of a rarity for Texas BBQ joints in that it's open on Sunday. That worked out perfectly for me as I headed back from a weekend trip in San Antonio. Milt's is just off I-35 about 1/2 hour south of Austin. It came with high hopes given all of the good things I'd heard from BBQ loving friends, and the lack of media coverage elsewhere made it even more intriguing. Orders are placed with the friendly staff just inside the door at a window reminiscent of a fast-food restaurant. Meat can be ordered by the 1/4 lb, so I went for a helping of ribs, brisket and Lockhart sausage.



I sat at a picnic table in the dining room to grab a few bites before I got back on the road. The sausage, which is a beef sausage that comes from Kreuz in Lockhart. This coarsely ground sausage had good snap and a great smoky flavor. Brisket slices were perfect. The smokiness in the brisket was excellent as evidenced by the well formed crust and beautiful smokering. The overall flavor, texture and moisture were great with just enough well rendered fat clinging to each slice. The ribs seemed to take a cue from Smitty's with a slightly sweet glaze applied once they were done smoking. The flavor was great, but they could have used a bit more time on the smoker to build that smoky flavor, and to get the meat a bit more tender.

After that quick bite inside, I met the pitmaster, Logan, and told him how much I enjoyed the place. He said it was a special day since the business was celebrating their second anniversary. With meats this well smoked, I'm sure they'll stick around for quite a while longer.

Rating ****

Tillman's Roadhouse

FORT WORTH: Tillman's Roadhouse
2933 Crockett St
Fort Worth, TX 76107
817-850-9255
Open M-Thur 11-11, F-Sat 11-2am, Sun 10:30-11
www.tillmansroadhouse.com

While this restaurant has long hours every day of the week, barbecue is served at lunch only, and during brunch on Sunday. Chef Lance Smith blames it on the size of their wood fired Oyler smoker, which is just too small to smoke a days worth of 'cue. I applaud their willingness to sacrifice some options on the dinner menu to ensure that the BBQ is at it's best for lunch. This is the second location of Tillman's with the first location in the Bishop Arts District in Dallas, and they have one item that has unfortunately carried over - Chipotle BBQ Baby Back Ribs. These ribs were devised as a non-smoked item in the original location, so they're served covered in a gritty marinara-like sauce that is under seasoned with little heat. The meat was a bit dry beneath the sauce, and any smokiness was masked by the unfortunate sauce. Luckily, the rest of the smoked meat items were much better.



The mixture of oak, hickory and pecan worked well to create a great crust on the brisket, which had a hefty smoky flavor, but nary a smokering. The meat was tender and the nicely rendered fat created some slices worth a return visit. An all beef sausage is made in house. Flecks of herbs and pepper combined with the smoky, well seasoned beef for some great slices of sausage with a nice snap. Crispy potato chips were served on the side, but I had already had my fill since these same chips are complimentary for every table. I guess of all days to get a fill of chips it was most appropriate on National Potato Chip Day.

With slightly better ribs, this place would be a real contender, but their rating suffers despite the excellent brisket and sausage.

Rating ***

Muck 'N Dave's BBQ

AUSTIN: Muck 'N Dave's BBQ
1603 South Congress
Austin, TX 78704
Phone ?
Open ?

Update: This joint is CLOSED.

2010: There's a stretch of South Congress in Austin where you can stop in at various trailers and get some fried avocado as an appetizer, some tacos for your main course, and cupcake to finish it all off. A few weeks ago a new trailer joined the mix, and I was there for their third day of business. Muck 'N Daves serves sausage, ribs and brisket along with a few side choices. The meats are smoked on a mixture of fruit and hard woods, then stored, foil wrapped, in a warmer inside the trailer. Once Muck takes your order and money, Dave doles out the goods, and they smelled great.



I went for a tasting of their ribs and brisket, and this is a place where you can get a nice sampling of meat without the need to purchase sides. I took my first bite form the picture perfect baby back rib and got a mouthful of flavor. There was adequate smoke coupled by a powerful rub. The rub created a sweet beef jerky like flavor which detracted a bit from the smokiness, but I admire them for really bringing the bold flavors. The meat needed quite a tug to get off the bone, and even then I couldn't get a clean release. The brisket was also undercooked and took some effort to pull apart. While also smokey, the meat was treated with the same sweet rub as the ribs. This created an odd flavor, and the heaviness of the rub didn't allow a good crust to form. There was also a line of poorly rendered fat left on the edge that was tough to chew. Overall, the brisket did have a decent flavor, which was helped by their unique mustard based sauce, that may have a had a hint of horseradish.

Given the fact that they just opened, I think they deserve a return trip since it's obvious that these folks really care about what they're doing. I just hope I know when to stop by next time I'm in town. Muck, Dave...if your out there, can you let us know your hours? How about a phone number?

Rating ***