Ive been reading about this place for over a year now and recently started checking it out. I've been a half dozen times. Robb Walsh has referred to Doziers in Fulshear as the only example of central Texas meat market type barbeque in the Houston area. Guys is a meat market that serves bbq. Not only that, they make their own sausage, sauce, and seasoning blend, all of which they sell on premises. Guys is also a small convenience store and they sell bags of several types of wood.
Below is a link to a website with a picture of the place. A reviewer on another site says theyve won awards at the bbq cookoff at RodeoHouston and there is one trophy in view. Guys is located on OST (Old Spanish Trail, US 90A) just west of 288 (the South Freeway).
Sauce: Im neither a connoiseur nor even a fancier of sauces; I prefer it on the side and use it only if the meat is not interesting enough without sauce, so I cant say much except that it has a little bit of red pepper and finishes with a little heat and is ok. I save it for the hamburgers.
Ribs: the ribs Ive had have been very meaty and moist, though sometimes a little more toothsome than I consider ideal. Without the sauce theyre a little bland, but rather than bury the smokiness of the meat under a slathering of sauce I usually only add a little kosher salt. The meat is a little pinkish around the edges, but theres no well defined smoke ring. They're good, but of ribs in the Houston area that Ive tried, Id rank them behind Williams, Doziers, Thelmas, Hinzes and Leons.
Brisket: The brisket Ive had has been a little dry, but, unlike Thelmas, not chewy or tough. They seem to serve only the flat point cut, well trimmed of fat; I wish they didnt trim so much fat, it could be juicier. Theres noticeable smoke flavor but the visible smoke ring is only about 1/8. The best part of the brisket is the charring of the outer surfaces; I like the outside pieces, and youre likely to get it here. The brisket here is better than most in the Houston area and is okay without sauce, but I wouldnt call it great.
Guys could stand to use a little bit more of their own seasoning blend on their brisket and ribs. One thing I havent tried yet but plan to is to buy some of their rub and have it on hand at home to sprinkle on the cue.
The real winner for me here is the sausage, made on premises, Im sure. Its much plumper than most, more the size of summer sausage, and very meaty with little apparent filler. It has a little bit of red pepper, so it finishes with a little heat, too. The sausage served is all beef, but beef and pork hot links and beef and pork spicy sausage and all pork sausage are available in the fresh meat case to take home. The 100% pork with garlic is excellent; I havent tried the other two yet, but Guys sausage is probably my favorite sausage at barbecue places in the Houston area.
I havent tried any of their sides.
Guys also serves BBQ Hambergers (sic) Tuesday thru Friday, 11am to 1pm, or until they run out. The patties are 8 oz., handformed, at least 1/2 thick, and are smoked along with the bbq. Because theyre ground meat, they tend to absorb more smoke than the brisket and have a little deeper smoke ring. But because theyre cooked in advance, they dont have that hot off the grill appeal. In fact, they can be close to room temp and dry from sitting around. The earlier you get there, the better, I think. Theyll serve these with all the fixins, which results in a very overstuffed burger. Theres no place to eat at Guys, everything is to go. The first time I went, I tried to eat mine in the car in the parking lot; it started coming apart as soon as I started unwrapping it; I got it all over my shirt and between the seats and on the floor and my car smelled like hamburger for several days (not that theres anything wrong with that!) I decided after one sample that mayo, iceberg lettuce and cheese really dont go all that well with smoked meat, so Ive experimented with other combos of fixins. Ive settled (for the time being, anyway) on asking for pickols, unyuns and jalipinos (sic) and some bbq sauce. Verrrrry messy but ummmmmm good. Ive found its better to get some cue to go at the same time; you get sauce on the side that way. I rush home, put the hamburger patty in the microwave and warm it up a bit if it needs it, then dredge it in the sauce, plop it back on the bun and enjoy.
The menu boards offer sandwitches, hambergers, unyuns, pickols, jalipinos and chilley! Somebody at Guys is a comedian, or thinks they are. Theres a freezer case with hamburger patties, chili, and other cooked meats for sale, including some game meats. They also do cajun turkeys; I think I remember seeing tasso and boudain. If and when the weather turns cold again, I plan to try their chili.
Prices are very reasonable. An order of sliced beef is $4, an order of ribs or sausage $3; thats enough food for 2 people, easy. Dont be put off by the long line at lunch, this place operates at full tilt and service is very fast. The people are all very friendly.
Altho nowhere near the equal of Blacks or City Market in Luling, my two central Texas bbq faves, and not as good as Williams, Doziers and Leons, my Houston-area bbq faves, I rank Guys among a small handful of the better places in Houston for bbq and burgers. Its much more convenient for me than Thelmas (and its nowhere near such a dive); I have yet to have good brisket at Thelmas in a half dozen visits, so though the ribs and chicken and catfish are good there, I prefer to go to Guys.
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