Rudy's BBQ is disgusting
 

Rudy's dry, tasteless boiled BBQ brisket sandwich, with weird rubbery fat, on an half ass toasted, overly buttered bun. I don't know why people go here other than desperate and out of options for BBQ.

The only thing they have that's good, is the souvenir cups.

Now compare it to the bottom pic from Truth BBQ, which was rated as Texas #10 best BBQ. It's night and day. Its laughable that people eat at Rudy's and think "Mmmm this is so good!", give it 5 stars on Yelp and recommend it to others. Really??? This is 5 Star BBQ???

When I see people complaining "$8 for a brisket sandwich??" or complaining $20/pound for brisket is too much, it's because they are used to eating these $5 boiled brisket sandwiches.

Stop. Every time you eat at Rudy's a baby seal dies.


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Boo Rudy. Boo

Wow, never seen a boiled smoke ring!

Dang, boiled bark even!

I'd say butterless bun from what I see.

Were you desperate for some BBQ? :)

Maybe that's their smoked baby seal sammich with extra fat.....

Bob

Yes. I should have went to McDonald's instead. Better food.

Did you go there expecting a good $5 brisket sandwich?

Daddy says "If you want it bad...sometimes that's the way you get it."

I don't know how many of the reviews were genuine. Some people's bar is way higher than others- no matter what's being rated. I'm very critical of my own cooking- I'm much harsher if I'm paying for it.

Sorry it did not turn out to your liking. If the doors have been open for some time, they are doing something right- or have really deep pockets.

When my son was in college we used to drive down occasionally holidays. There were quite a few of his friends that also didn’t travel home. Rudy’s was nearby and we’d buy 150-200$ worth in big family boxes. Nothing was ever left over. I used to buy Rudy’s Sauce and occasionally their Turkey Rub. It was pretty good for restaurant Q.

Haven’t been in years. I remember Rudy’s smoked sausage and peach cobbler was pretty dam awesome though. As was the smoked turkey breast. I seldom eat ribs-brisket-Pork away from home.

Maybe it was the atmosphere of 20 College “kids” with cheap patio cookers making appetizers or whiskey from a solo cup.

I’ve got fond memories of Rudy’s.

Lololol. What the hell is a bbq-brethren doing at a chain bbq restaurant.

also noticed the smoke ring.

That's sad to hear. Years ago (before Rudy's was a franchise) I visited the store on the Sea World exit when I was back in Texas on business, but never had gone to the original location. The brisket point and turkey were two of my favorite meats, the sausage was good and possibly the cream corn was my favorite side. The Q was quite good for a gas station take-out kind of thing, not as good as any place in Lockhart, but I had gone there since before the Kreuz family break-up. I actually met Doc Holiday in I believe 2006 while I was back in San Antonio for a re-certification class and to vacation around my old stompin' grounds..., this was at the Sea World store as well. For many years I would mail order Rudy's Rub and the original recipe of Sause (that's their spelling) once a year. After Doc passed, I set out to get a copy cat recipe of the cream corn, and after visiting with several sources did come up with a recipe which is on my cookin' site. I've only been to one of the franchise stores, it was north of SA on one of the loops. Not as good as I recalled but it was doing a brisk business at around 4 in the afternoon, and a lot of take-out orders were heading out the door.

One can only hope you hit them on a bad day, but maybe the franchise is slipping. Good thing is, there is no shortage of good barbecue in Texas.

Quit sugar coating your opinions and tell us how you really feel.

Got a Rudy's a couple of miles from my house and it's consistently good BBQ. Have been to three in DFW area, one in Waco and one in San Antonio and all did some good que.

Sounds like the one you went to isn't up to par.

I've been to several, including a couple in Houston, Dallas, and College Station. I have had excellent brisket at times, and so-so brisket at times. There can be inconsistencies at each location and between locations.

Private note to BobBrisket: I was taught that when making a boiled brisket sandwich, you do not butter the bun, as the butter sets up a protective layer, preventing the bun from taking up water during the boiling process. It defeats the purpose.

My Old job have them cater on training days a few times —was always Pretty Decent. The Arlington Tx Highland location.

Do you build the sandwich then boil, or do you boil the bread and meat separate and then build? :noidea:

Ahhh, this is a good question and I believe you will find a great division of opinions on this issue. I personally like the holistic approach of boiling the entire sandwich so that the flavors can mingle. I do know that others boil the parts separately, claiming that if the entire sandwich is boiled, then it is difficult for the boiling to penetrate entirely. This can be a problem especially if the bread is more than a day old. And of course, I always inject before boiling, but you know that because the sandwich has already been constructed. If you construct the sandwich afterward, there is no telling when the injection may occur. :noidea: