Our Po'Boy
If you’re in south Texas serving barbeque, a po’boy is a given on your menu. Ours are (what we consider) the best 3 meat po’boys in town. Brisket, Sausage, and Chopped Brisket all on an 8” Hoagie Bun.
“you’re not a bbq joint in south Texas
if you don’t have a po’boy…”
You’re not a barbeque place if you don’t feature a po’boy (at least in south Texas that is.) We don’t even consider our po’boy a specialty sammich because it’s just an implied part of smokin’ meats. That being said, we like our po’boy better than anyone else’s because we put more into it than anyone else does.
Once again, we start with a buttered 8” hoagie bun and toast the inside until the surface is crisp (to prevent the sogginess factor many po’boys suffer from.) Then we spread a healthy portion of our chopped brisket, followed by around a quarter pound of lean brisket (you can have marbled if you ask the cashier nicely). Topping the meat pile are slices of V&V Sausage all neat in a row. You can even get jalapeno V&V Sausage if you’re daring.
Then we close up the hoagie as much as we can and serve it to you cut in half. If you’re a light eater, buying our po’boy will take care of your lunch and dinner.
The Texas Dip
A Texas take on a deli classic, the Texas Dip is our version of a French Dip, complete with au jus and a lunch that will make you sleepy for the rest of the day.
“when the pitmaster wants
to ‘class’ things up a bit…”
Similar to a French Dip (of course everything in Texas is bigger and better) our Texas Dip is the original specialty sammich we offer. Instead of the usual roast beef, we utilize our Angus smoked brisket, thinly cut and stacked on one of our buttered and griddled 8” hoagie buns.
It comes served alongside a bowl of au jus for dipping (and can include some swiss melted on top for an additional fee.)
Called our original specialty sammich, the Texas Dip was made soon after opening one afternoon after a long and busy lunch rush when our pit master, David, had enough of our traditional barbeque fare and wanted to ‘class’ things up a bit. He decided to chow down on some brisket on a hoagie and used some fresh au jus to dip it in for a little different flavor. While it started out as a menu special, it quickly became requested daily and was added to our full “hidden” menu.
The Texas Dip is perfect when you’re wanting some barbeque, but need something different (especially for those of you who eat here several times a week - you know who you are!)
The Texas Cheesesteak
Born out of a bored kitchen with an abundance of left over nacho cheese, our Texas Cheesesteak is something different to try next time you stop by.
“you better throw your tie over
your shoulder for this one…”
We are introducing our new specialty sammich, the Texas Cheesesteak - born out of some boredom in the kitchen and an abundance of left over nacho cheese. First we take our buttered 8” hoagie bun and toast it on the griddle. Then we drop a handful of onions along with some butter on the griddle and sizzle them until they’re beginning to get tender. While all this is happening we rough chop some lean brisket and then toss it with the onions and grill until the onions are tender and the brisket is beginning to crisp. This heavenly mix gets put on our hoagie and topped with our own Nacho Cheese and served (mostly) open faced.
Our cheesesteak is a meal of messy goodness, and we recommend that you throw your tie over your shoulder before you devour your lunch.
The Texas Reuben
This is the way a Reuben should be made (but we don’t blame those who think it should be peh-straw-me - they probably don’t have mesquite wood to smoke their meats.) Homemade sauerkraut & Russian dressing won’t do you wrong.
“a deli classic reinvented for
south Texas tastes…”
A staple in delicatessens throughout the country, a typical Reuben includes pastrami and vinegar-y sauerkraut on some rye bread. We knew that we could do better, and decided to experiment one weekend with our menu. This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread. Our sauerkraut is cooked in-house and not like what you usually imagine when it comes to this German staple. Seasoned with some wine, pork fat, and a few other special ingredients, our sauerkraut is more süss (sweet) than sauer.
We’re keen on making everything we can, so we sourced a few different classic recipes for Russian dressing, and then put our own little twist on it. We throw a healthy portion of sauerkraut and drizzle of Russian and then a few slices of swiss get melted over everything.
We’ve heard it all before - “I don’t like Russian dressing” or “I hate sauerkraut”. Well, even though you’re being a sauerkraut about it, we can leave it off, but just don’t do it because you’ve had someone else’s unprepared sauerkraut ruin your experience. Give it a try on the side, we’re sure you’ll like it.