Schmidt Family Barbecue
In: Eating
29 Oct 2013
(map) At long last, the ‘cue joint that has had us salivating with anticipation opens its doors. Schmidt has family ties to Lockhart legends Kreuz Market and Smitty’s, even ceremoniously lighting its pit with burning coals from those two giants. The Bee Cave location promises to build on the family’s reputation with its own versions of smoky brisket, Kreuz Market sausage, pork ribs, turkey and more.
Opening day, the line to order snaked around the dining room. Below, you take a tray, then order your sides before your meat. Potato salad, mac and cheese, and some really tasty pinto beans round out the menu.
Meat is custom-cut to order. Lean or moist brisket both feature a bit of charred crust. Smoked pork loin is surprisingly juicy, while the Kreuz Market sausage offers its signature snap. Contrary to family history, there is a spicy, peppery barbecue sauce available.
The dining room is a wide-open space, with whimsical touches here and there, like this wall of beer cans.
A second, fresh-air dining area is kind of like a screened-in porch. It’s right off the pit, if you want to take in that smoky, barbecue atmosphere.
12532 Farm to Market 2244, Bee Cave, 512-263-4060, Open Monday-Sunday 11-9, Schmidt Family Barbecue website
4 Responses to Schmidt Family Barbecue
Samantha
October 30th, 2013 at 6:12 am
We’ve been looking for new places to try in Austin. We will be heading out to Schmidt Family Barbecue very soon with the family!
Lucinda
October 30th, 2013 at 7:05 pm
We went this evening and it was pretty much a disaster. They ran out of a lot of offerings (Turkey, Brisket and some other stuff) by 5:45 (On a Wednesday!!!). The service was slow. Some of the servers didn’t have their hair up which is a health code violation. To top it off the food wasn’t very good-our sausage was tough, hard to eat and bland. The ribs had hardley any meat on them and were over cooked. I think I am so disappointed because I was so excited that we were getting a “good” BBQ place in Bee Cave.
John
October 31st, 2013 at 9:24 am
Take a deep breath people. They’ve only cooked on this new pit for a week. Great BBQ requires patience from both cook and the eater. This family has been doing BBQ for 100+ years. They’ll figure it out.
Lori
November 18th, 2013 at 3:50 pm
I got some of the non-lean brisket this weekend and thought it was good, but not over-the-top against anyone else. There really is only so much you can do to meat.
I will go back again for sure though.