The perfect meal after a weekend in New Braunfels has to be Rudy's. Although it has grown to several locations across the south, it has still kept those small town pit qualities: fresh and authentic. This visit to Rudy's was preceded by a weekend dedicated to all things bachelor as a group of brave bocce gentlemen began the process of helping to usher in a new era for the Captain - one where he and his First Mate will begin to navigate the seas of life together. That may or may not be the last naval metaphor I use.
(Glorious)Rudy's dishes out meat by the half pound and offers the standards seen above. A popular choice with our group was the prime rib which is only available on the weekend. I opted for the moist brisket and baby back ribs. Like all worthy BBQ stops, copious portions of white bread are offered with your order. I was given five pieces without asking. Although I knew this was more than enough, I wanted to challenge the server so I asked for two more. He obliged without judging me in any obvious way. I love America.
(Seven Slices of White Bread)Rudy's offers two "sause" options which can be classified as sweet (sissy) and sweet with some pepper. The differences between the two are subtle but using the "sissy sause" will earn you mockery at the table. I like them both and apply liberally before eating.
The moist brisket lives up to its namesake. The cuts were glistening with rendered fat from the meat and I was particularly lucky with this serving because I was given huge portions that included burnt ends and skin still intact. Some people may not like this much bark from the brisket but I think its a perfect complement to the sweetness of the sauces and the tenderness of the meat. The charred outside was packed with flavor from the peppery dry rub while the inside was super moist and infused with that smokey flavor that makes barbecue so terrific. All in all, it was some of the best brisket I've had in a long time.
The moist brisket lives up to its namesake. The cuts were glistening with rendered fat from the meat and I was particularly lucky with this serving because I was given huge portions that included burnt ends and skin still intact. Some people may not like this much bark from the brisket but I think its a perfect complement to the sweetness of the sauces and the tenderness of the meat. The charred outside was packed with flavor from the peppery dry rub while the inside was super moist and infused with that smokey flavor that makes barbecue so terrific. All in all, it was some of the best brisket I've had in a long time.
(Iced Tea)The baby back ribs were equally impressive. They were served naked and the outside was lightly seasoned while the meat pulled away from the rib with just the right amount of effort - not too much and not too little. That let me know these had never been steamed but cooked through low and slow which packed them with a smokey bite. And that's just the way they should be. The sauce options were a great complement here as well.
Of course, no barbecue meal is complete without pickles, onions, and sides and Rudy's offers a cold bar area that provides all you can handle including pickled jalapenos with carrots which are as delicious as they sound. For my side dishes I chose potato salad and coleslaw. The potato salad was very creamy with a hint of mustard but was otherwise very straightforward - but in a good way. Sometimes people like to get a little bit aggressive with their salad ingredients. The coleslaw was sweet but also a little tangy and the vegetables had been given a uniform dice. They packed a nice crunch which let me know they were fresh.
The D-Man was kind enough to share some of the pecan pie that he ordered which is the perfect follow up to Texas barbecue. It was right up my alley due to the high ratio of filling to pecans. The crust was buttery and flaky and tasted like it had been made from scratch but I couldn't be certain and didn't really care.
Of course, no barbecue meal is complete without pickles, onions, and sides and Rudy's offers a cold bar area that provides all you can handle including pickled jalapenos with carrots which are as delicious as they sound. For my side dishes I chose potato salad and coleslaw. The potato salad was very creamy with a hint of mustard but was otherwise very straightforward - but in a good way. Sometimes people like to get a little bit aggressive with their salad ingredients. The coleslaw was sweet but also a little tangy and the vegetables had been given a uniform dice. They packed a nice crunch which let me know they were fresh.
The D-Man was kind enough to share some of the pecan pie that he ordered which is the perfect follow up to Texas barbecue. It was right up my alley due to the high ratio of filling to pecans. The crust was buttery and flaky and tasted like it had been made from scratch but I couldn't be certain and didn't really care.
All in all, the meal was terrific but the weekend was legendary. If I had to sum it up in one word: Bacon.
Congrats again to The Captain! Ahoy!
GIRCON 3
Congrats again to The Captain! Ahoy!
GIRCON 3
