Bexar Barbecue

"Don’t miss Bexar BBQ in Tomball, Tx. Read all the great reviews and decided to try. I was met by two ladies at the counter with big smiles and they answered my questions. I decided on the Brisket Sandwich and it was Awesome. First had to try one piece by itself. Man, was it just perfect. Then I dressed the Sandwich up and went to town. My only regret was to not try the other meats and sides. Met the Owners and they are some great folks and the lady at the register was super nice and informative. I left out that the sauce was also some of the best. Also, I liked the Texas flag touch."

"The meat is very much respected at Bexar. I tasted the meat, salt black pepper and what made the meat which was heat and smoke! This is definitely my go to BBQ place in Tomball."

"Good food, great service! I ordered the Wurst Burger with extra cheese and added some extra onions. The burger was cooked to perfection and had a great taste! The corn was very creamy and unique. The staff was extremely friendly and welcoming. The bathrooms were clean and stocked. Our order was ready in less than 5 minutes! The only things I think that could make this place a little better would be photos of the menu items and maybe a little larger selection for the menu (salads, fries, kid friendly options)."

"As good as their restaurant design and location is, it is the quality of their smoked meats and fantastic sides (and accompanying service) that is gonna keep people coming back again and again and again. I wanted to try a little bit of everything – but I can only eat so much in one sitting. So I guess I’ll just have to go back again and eat the rest of the menu (and then again and again and again). I’ve had their “Candied Ends” before at the farmers market, so I just got some of those to go — but FWIW, holy cow they are soooo good!!! On this first visit I ordered some moist brisket, sausage and pork ribs, with two sides – what they call “Casa Corn” (more about that in a minute) and their “Southern Slaw” coleslaw. Justin lives by a very important principle in everything he makes – if he doesn’t like it or he wouldn’t eat it, he won’t put it on the menu or serve it to his customers. So that guides his recipes and how he preps and cooks every cut of meat and every side that they serve. There is a great deal of love and detail that goes into everything they do. Brisket – I had Justin cut me some moist brisket, with a really healthy amount of bark right off the end. And oh man was it good! He is very aggressive in trimming his briskets (his experience working at a certain chain barbecue joint taught him a whole bunch about good and bad practices in prep’ing and cooking smoked meat). And that doesn’t come cheap – remember these awesome folks pay per pound pre-cooked weight for their meat; and a well-trimmed brisket will lose 50-60% (or more) before it gets sliced and served. The fat was perfectly-rendered. There was a great smoky flavor without being overpowering – the beefy flavor of the meat comes through very nicely. There is a nice-looking smoke ring and the bark is gnarly and delicious. There’s not a thing to complain about with the brisket I was served. It was absolutely outstanding. Sausage – Right now Bexar is smoking an absolutely delicious pepper jack sausage that they source from Ruffino Meats out of Bryan. However, as the restaurant gets up on plane, this dynamic duo already has the equipment and the know-how to begin doing their own sausages. The sausage I enjoyed was expertly-smoked. It had just the right snap to the casing and fantastic flavor. I’m really looking forward to the house-made sausages that will be coming from Bexar in the future. Justin is very excited to get there, as he has some very good memories of making sausage with his grandfather growing up on the farm in San Antonio. I can’t wait for their sausage game to begin! Pork ribs – The St. Louis style spareribs were excellent as well. The rub, mop and glaze were very nice, with just a hint of sweetness mixed in with the salt-n-peppery rub. They were well-cooked and just at the point of falling off the bone, but without doing so. Awesome stuff all around. As good as the meats were, I was also very happy with Bexar’s sides. I got the “Casa Corn” and their “Southern Slaw”, which both hit home runs for me. Casa Corn – I am a huge fan of corn in almost any configuration. But two styles really get my motor running – creamed corn and Mexican street corn. So when Kathryn described their Casa Corn as a fusion between those two, I knew I had to try it. And I tell ya, it did not disappoint. It was creamy just the way you’d expect a standard creamed corn to be. But it also had the flavors you hope for in a Mexican street corn dish – mayo, Mexican crema, lime juice, chili powder, cayenne and cotija cheese. The combination of these two was just dynamite – or maybe kryptonite for me. I’ll be back for this side dish again and again and again. Southern Slaw – Their take on coleslaw is very refreshing and delicious. There is no mayo involved – it is a vinegar-based slaw that eats more like a salad than like a coleslaw. It was light and refreshing. The cabbage had a great crunch and the whole thing had a wonderful taste. It was a great counterbalance to all the protein and fat of the meat."