Outstanding sausage. Some of the best sausage in the barbecue community. It's all natural.read more

Great link smoked sausage, regular and jalapeno. They also have breakfast sausage several other…read morepork products. Always scrumptious grilled, pan fried or boiled.

Sklenarik's in Miles, Texas isn't just a butcher shop it's a full-on local institution. The kind of…read moreplace where you walk in for "just one thing" and walk out with enough meat to feed a small army because everything looks that good. The vibe is pure small-town Texas: friendly, welcoming, and run by people who clearly know their craft. The team behind the counter will help you pick the right cut, give you cooking tips, and probably share a laugh or two while you're at it. And the quality? Top-tier. Whether you're grabbing steaks, sausage, roasts, or specialty cuts, everything is fresh, beautifully trimmed, and packed with flavor. The sausage alone is worth the drive the kind that reminds you why Texas takes meat so seriously. Prices are fair, portions are generous, and you can tell every product is made with pride. It's the kind of butcher that makes you excited to fire up the grill the second you get home. If you're anywhere near Miles, do yourself a favor and swing by Sklenarik's. You'll leave with great meat, a better mood, and probably a plan for your next barbecue.

Sklenarik's is in the little bitty town of Miles, Texas. Yes, I think there is one traffic light…read more It's probably a deer processing place that stays open all year and sells all sorts of smoked meats. A friend had brought me some meat snack sticks from here that were really good. I happened to be passing through so I stopped. They have a great store front with a big variety of things. Several freezers full of frozen meat, veggies, breaded stuff like pickles and mushrooms. Several things caught my eye. But I was here for jerky and snack sticks. A variety of different flavors. I got some bacon ranch, jalapeño, habanero, and yes, some ghost pepper. Damn, that ghost pepper is HOT!! I took a big bite and that might have been a mistake. Water please! But I'm a man, so you got to try it. You know, the macho thing! The habanero was just about right. They also carry several kinds of sauces and spices for cooking or grilling. Definitely worth a stop if you are in the area. It's about 2 blocks off the highway so easy to get to. I'll be back.

Hands down the best meat we've ever tasted. We've lived all over TX, in OK, LA, and MS. There's…read morejust nothing else like it. Everything we've ever tried is delicious and the employees are always incredibly nice and helpful. We moved to OK a few months ago and miss it dearly! We're actually planning to have some delivered to us - we love it that much. You won't be disappointed!

Solid place for steaks, of course, what was also great was the marinated chicken options.read more

Surprised there aren't too many reviews about this hidden gem. They have everything you need when…read moreit comes to smoking meats/poultry. From pellets to charcoal to even some badass butcher paper. Massive selection of briskets from local ranches as well as hard to find meats such as alligator and quail. They also sell produce to go with your Sunday smoking needs. Price point is on par with any competition but the quality is above and beyond. Try to make it between 10am and 2pm for fresh daily lunch specials!

We had lunch yesterday and it was so good! We shared a plate and it was more than enough for two…read morepeople. Definitely have lunch there. We met the owner and he is so nice. Will definitely have lunch there again.

We stopped here on our way to Mexico from Fort Worth and I was pleasantly surprised at the quality…read moreof food from a restaurant in a supermarket. You have the option of getting a plate which comes with rice and beans, or you can can a torta or anything else on the menu. I opted for the quessadillas that were freshly prepared with carde asada, that were accompanied by rice and beans. Everything alone was okay but with the salsa from the salsa bar by the cashier, the meal really came together. The spice was just what it needed. I can see why a lot of the locals came here, it's convenient and not overly priced. If you're in the area you should give them a go!

My Family went to get some tacos, the service was poor. Lady making the tacos was rude, they had…read morea price for a meal for 7.99 it had three meats excluded. I asked for asasa that was not listed on the exclusion list . I asked according to this location manager its corporates fault. We got out food they had the salsa on the table I put some on my food when I took a bite of my food salsa was spoiled. To the point I almost vomited. I told them to replace it I didn't even get an apology. Over all service was bad, staff was rude food was spoiled. We left and didn't even ate my food .

Yelp says BBQ on site but that is not true. Nice store, clean bathroom. But drove out of way from…read morethe BBQ

Just tried KC-HEB KINDLY CULTIVATED organic green leaf& baby romaine lettuce and it was the…read morecrunches, freshest and most flavorful greens I've had outside my own garden. And grown in Temple Texas. Forget all other droopy, chlorinated salad mixes. No comparison!!!! Thanks KC and HEB!

The best BBQ I've had in the area. The restaurant itself is spacious, bright, and surprisingly…read moreupscale--almost more polished than you'd expect for a BBQ spot. I usually think the smaller, hole-in-the-wall places have the best food, but this place proved me wrong. The staff at The Shed were incredibly friendly and helpful, making the whole experience even better. Portions were generous, and everything tasted amazing. The brisket, in particular, stood out--it was moist, tender, and easily one of the best I've ever had. I even spoke with the manager to share how impressed I was, and he went above and beyond by taking me back to see the smokers. That really showed their pride in what they do. I can't say enough great things about The Shed Market--I just can't wait for my next trip back to Texas. Hope to add photos soon

The best barbecue in Abilene is definitely a battle between The Shed and Jay's. Both are great, and…read moreboth are expensive, but all bbq is. The Shed opened a new location several years ago, and this is my first visit since they moved. The new building is GREAT! Love the look and layout. We got there at 11:15 and the line was almost to the front door. I ordered fatty brisket, jalapeño cream corn, and Mac and cheese. The brisket was just ok, not very fatty and not very juicy. But the bbq sauce definitely helped. On the other hand, both sides were GREAT! The jalapeño cream corn was fantastic, and the mac & cheese was very, very good. I'll come back again and get a rib plate, just so I can get some more sides! Is it barbecue time at your house? Let's go!

We had a second experience trying their beef. We bought a large tri tip roast and cut it into…read moremultiple portions to try cooking it in more than one way. We used part to make a Korean galbi stew, which was delicious. The meat stayed tender and broke down nicely over a 3 hour cooking period. The other part was smoked for a few hours with salt, pepper, and a touch of molasses rubbed on the outside. It was also delicious, and you could taste the aged fat more if you're looking for that flavor, since it didn't have a sauce. We also tried a smaller hanger steak which we grilled with just salt and garlic. Also great!

This was initially just a tip but we have now consistently gone to both Lakeline and Mueller…read moreFarmers Market for fresh fruits and veggies, AND the most incredible wagyu beef! Winters Family Beef is 6th generation .... clearly a definitive commitment to do what they love and love what they do !! They raise Angus and Wagyu cattle that are always free from antibiotics, steroids and added hormones. Another thing that is really important to me is that they are fed in the pasture, and are cared for with a lot of love. Having interacted with Amy frequently you can tell she's a lovely, friendly, caring person! The Winters are extremely customer aware and customer friendly and if you have any special beef cut you are looking for, if they don't have it at the market that week ,when they have it available they will gladly give you a heads up text. Great customer service in addition to the absolutely best beef! We have tried several cuts and have never been disappointed. I do need to share that their regular short ribs as well as their Korean style short ribs are to die for. They cook up into the most tender succulent beef that stands up on its own, but I do love to sauce them, depending on what style you are making when you cook them. Their ground beef is also simply delicious. The New York strip was so tender it could be cut with a regular knife. I also have to add, as a sidebar that if you have dogs what better way to offer them a treat! Beef bones not only give them plenty of chewing (that helps whiten their teeth) but these beef bones have no preservatives or harmful additives---I like offering our four-legged children treats without potential harm! When you realize how hard this family works and what effort is made related to Winters Family Beef, they should be supported by buying their product! Don't you agree?

Hall's meat company is a rip off a fraud and they do not do a good job. They overcharged and took 6…read moreweeks to get a pig back cut. Ask for if we wanted bacon they cut meat. Then you gotta smoke it or cure it yourself the whole point of getting bacon is to get bacon

Great meat market in a small town, nice to see that there are still butcher shops that believe in…read morenon utility beef.

Though I grew up in rural Virginia, the majority of my family lived in upstate South Carolina and…read moreTattnall County, Georgia. The women in my family were superb cooks. Many of them had a specialty: one reliably fried her chicken juicy, crunchy, and golden-brown; another made buttermilk biscuits that were always flaky, layered, and tender, with a subtle, tangy flavor and a rich, buttery taste; yet another baked exceptionally delicate, intensely-flavored coconut cakes; etc. I was taught and encouraged by these ladies - my Meemaw and my aunts - to manage a kitchen, and, to this day, their influence abides. My father was a restaurant man, but at home, he, my grandfather, and my uncles, all of whom would've called themselves "traditional", mostly limited their culinary efforts to food they could prepare outside. From an early age, these men taught me to work with grills and smokers, which is to say that as soon as I was strong enough, I was put to work, hauling wood before a cook and clearing ashes afterwards. And that was as close as I got to cooking with the men, until one special day, when, at 10 years old, my Uncle Buddy allowed me to baste the hog as it spun on the spit. It was another three years before I was permitted to poke the fire. Cooking, for the men, was guided by custom and tradition, a set of rituals that they'd learned from their elders. They didn't prevent my participation because they didn't trust my talent; they just hadn't finished teaching me yet. But eventually, I earned my place by the fire, and, having proved myself capable, I was entrusted with special tasks of increasing importance: grilling meats (a throwaway - kid's play - in the men's eyes); making basting sauce - the "mop" - or what some call barbecue sauce; and, in my late teens, assisting with the butchery. In the decades that followed, I traveled the United States, trying dozens of local BBQ variants. I won't criticize the barbecue of places that don't do it well, but I will say that if you're going to make the stuff and charge money for it, maybe go see how it's done in Memphis and eastern North Carolina, where my favorite types of "Q" come from. Don't just light a fire and open for business; learn something first. At home, I've owned several smokers, and I've made and eaten a lot of a LOT of BBQ. I use pecan (or a pecan/cherry mix) when I want the taste of the thing I'm smoking to stand out, or when there's not much meat to the bite. Ribs, fish, and special dishes like pizza and involtini get the light smoke. I use hickory or oak when I want an old-school BBQ flavor, or when the cut I'm cooking is large enough that it won't smoke all the way through. Those woods make excellent pork shoulder, prime rib, and leg of lamb. The one wood I won't smoke with is mesquite. Never again. The few times I used it, my food tasted the way country air smells in the summer, when road crews get to resurfacing the County road. But I know that the problem is me, because one day, a while back, I ate outstanding mesquite-smoked BBQ at Lum's in Junction, TX. That morning, I'd left Luling for Van Horn, and, since I'd missed the more famous spots in the Houston area, I was set on finding a decent plate of BBQ before I left the state. Yelp and TripAdvisor said Lum's was a good choice, which gave me hope that the place would have what I wanted. I walked in, happy to note that Lum's was not so much a "restaurant" as a "dining hall," the sort of place that serves a basic menu to lots of people, quickly and without complication. You grab a tray, shuffle down the line, choosing from a meat (or two or three) and a couple of sides, a drink and maybe a sweet treat to finish. Park yourself in a comfortable chair at a heavy wooden table, and get to eatin'. The menu board offered brisket, turkey, pork ribs, pulled pork, pork loin, and sausage. There was chicken, too, but that's not why I was there. The sides included something called "Spicy Spaghetti" which, had I been sticking around, I'd definitely have tried, but pasta wasn't on my short-list of Things To Eat In Texas' Hill Country. I picked brisket (because Texas), pulled pork and ribs, and sides of potato and cucumber salads. My plate came with white bread. And with my feast, I drank sweet tea, as God intended. What did I miss? The spaghetti, and sausage, and pinto beans and mac 'n cheese. Next time. The meats were expertly done: tender, moist, not greasy, and they'd been handled carefully by the pit master, so that the seasoning hadn't been knocked off as they were shifted from smoker to service line. Before I left, I paid my respects to one of the owners and asked what sort of wood he uses, as I couldn't quite identify the smoky flavor. I was surprised when he said, "Mesquite... we're surrounded by it!" There was no acrid, creosote-y bitterness; instead, the flavor was smooth, savory, and delicious. Lum's showed me that mesquite can work. But not at my house; I just don't have the touch.

There are plenty of better BBQ's than this in California, Nevada and elsewhere, not to mention TX-…read morebut I heard it's the best in town here. I had the brisket, it seemed kind of dry, not the melt-in-your-mouth quality I was hoping for. They ask for a tip checkout but I'm not sure why- they didn't deliver or pick up anything. That all being said, the food was pretty good- not fantastic- but worth a try and better than fast food in any case. The staff was upbeat and friendly and the building was stylish in a western way.