Red Wagon BBQ
169 Halbert Lane
Hours: 11 a.m.-4 p.m. Fridays and 11 a.m.-6 p.m. Saturdays. Brisket and ribs often sell out before closing.
On the menu: Brisket, chicken, beef ribs, beef sausage; brisket and chicken plates, sandwiches. Sides of potato salad, cole slaw, beans, all organic. Salads topped with chopped beef, chicken or smoked salmon also available.
Good to know: Grass-fed beef used for sausage, which is made onsite;, all-natural ribs; all-natural brisket when available. Sandwiches made with bread baked at nearby Homestead Heritage using flour from wheat milled onsite. Honey used as sweetener in cole slaw; no sugar added to sides or barbecue rubs. Mentioned in Texas Monthly BBQ.
Restaurant origin: Owner and guitar maker Joe Slack started Red Wagon BBQ two and a half years ago. The son of a guitar-making student turned out to be John Lewis Jr., the pitmaster of Austin’s famed Franklin’s Barbecue, who freely advised Slack on such topics as pit and smoker design, smoking technique, rub recipes and the like. Name comes from the restaurant’s start as a red-painted food truck.
Guide: $ — main dishes less than $10; $$ — $10 to $20; $$$ — more than $20