Buzzie’s Bar-B-Q

213 Schreiner
Kerrville, TX 78028

Phone: 830-257-4540
Hours: Tue-€“Sat 11-€“8, Sun 11-€“3

Opened 1997
Pitmaster Harold "Buzzie" Hughes
Method Live oak; indirect-heat pit
Pro Tip Get Buzzie to tell you about how he got started.

TMBBQ Rating: 4.25

Texas Monthly BBQ Top 50

More Reviews

May 15, 2013

Ordering brisket is a reflexive action for most eaters of Texas barbecue. And at a joint like Buzzie’s, with a reputation for expertly smoked beef, it’s truly a no-brainer. Where your tough choices come into play at this Hill Country standby is farther down the menu. If for some crazy reason you decide to order just one additional item, trust us when we tell you to go for the spareribs. This would mean forgoing the…

May 21, 2008

This clean, bright establishment in downtown Kerrville didn’t look seasoned enough to produce a brisket that had much character. But from the first bite, we felt humbled to be in its presence. The meat was juicy and packed with oak flavor, and its marbled edges were as soft as warm butter. The homemade sides—including chunky mustard potato salad and crisp coleslaw laced with red cabbage—only enhanced the experience.


June 12, 2012

The original Buzzie’s burned down, so a newer building clad in stone and sitting off the main drag houses it now. The classic ordering process at the counter went smoothly and I was able to point directly to the crusty slices of beef that I preferred. As I waited I spotted a notice that trimmed lean brisket would be $3 per pound extra. This was my kind of place.

The plate presented was heaped with thick spare ribs with bark the color of a well-oiled saddle. Hidden beneath was a smaller stack of sliced beef which had a slight chew to it, but the flavor was impressively smoky and well seasoned. The end of a spare rib has two meaty sides separated by a line of thick fat that runs from the cartilage out to the edge. When I see a rib like the rib that was in front of me, I like to start by pulling off the top end, which I call the knuckle. If it comes off easily, I know the rib is well cooked. If it’s a well-smoked rib, then I know this will be the best bite. This was a damn fine knuckle of pork rib meat, and the rest of the bone wasn’t bad either. The slaw was pleasantly crisp and the pinto beans nicely seasoned.

An employee working the pits named Mark showed us back to the pit room. The heat even in January was nearly unbearable as the live oak and mesquite fire raged at the base of the giant steel smoker. Ribs were placed closer to the center of the grates above, directly over the fire, giving them a distinct flavor of the coals. After seeing the pit room we needed to get on our way, but Mark likes to chat. He was friendly and gave plenty of odd information about the crazy characters in this part of the state, but I finally got a word in and we were back on the road hoping to find more meat of similar quality.

(This review originally appeared on Full Custom Gospel BBQ.)


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