Branks is located in a new looking, metal-sheathed
light industrial type building just east of Hwy 167,
on the corner of 13th avenue S. and 24th street.
Exit right, northbound.
The decor might best be described as "fastfood western"
with generic C&W classics playing Muzak fashion in the background. Take note: this is an attempt at a
BBQ restaurant, rather than a traditional BBQ Joint.
They even wrap the silverware.
The food arrived cold-and not just the salad.
The waitresses gave every indication of being in
perpetual crisis mode-you know, 5 minutes late and falling fast. My friend ordered a small sized
"St. Louis Style Ribs" dinner and I ordered a
2 meat dinner called a Lil' Roundup.
My friend ordered a Dr. Pepper and got a Root Beer.
Nobody asked him if a substitution was o.k.
When our food came (did I mention it was cold?)
my friend received a more expensive 2 meat dinner, like I did. Why? Who knows. Apologetic, the waitress brought him 2 additional ribs.
Cornbread was good. I prefer pan cooked as opposed to cupcake style, but it was definitely acceptable. The wrapped butter/margarine pat was the size of a sugar cube.
I liked the baked beans-what there were of them. But my friend was right: when you order beans, you don't want soup.
The potato salad had so much mustard in it that it
closely matched the yellow colored walls.
The sauce had enough vinegar in it to cause your cheeks to indent and was watery to boot. At first, I thought it was an off brand of tabasco sauce.
Fortunately, it wasn't needed.
The sole redeeming part of the meal was the meat. Impeccably smoked brisket and pork ribs. I believe
this BBQ uses Alder. I could go on and on about the
truly outstanding taste and quality of the meat.
They offer ribs, brisket, chicken, pork loin and pulled pork.
If you go, go for lunch or get an order to go. It's
expensive for BBQ-we paid nearly $40 for our meals.
Would I go back? For dinner? No. For lunch, absolutely.
Branks Woodpit BBQ
13701 24th Street E.
by Hana Asbrink | My latest haul. Welcome to Chow...
by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...
by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.