Leonard Botello IV has grow to be a doyen of Central Texas barbecue since opening the comfortable first location of Reality BBQ in 2015 on a freeway connecting Houston and Austin. Reality turned a barbecue establishment, and in 2019, he opened a big, modern Houston outpost. “We now have quite a lot of range in Houston, which pushes locations round us—not simply barbecue eating places, however eating places basically—to lean into that range and people taste profiles,” says Botello.
Although he can execute an immaculate Texas Trinity, Botello’s genius lies in his success with playful experimentation. Assume pastrami brisket, South Carolina-style complete hog (out there on Saturdays), or brisket boudin—impressed by native Cajun and Creole tradition. No journey to Reality is full with out an order of the tacky, crisp tater tot casserole and, to spherical out the meal, a layered slice of coconut cake made by Botello’s mother, Janel.
Order: The juicy brisket boudin when it’s out there, or the spicy pepper jack smoked sausage. There’s not a visit I’ve made to Reality BBQ with out ordering the tater tot casserole.
Rosemeyer Bar-B-Q
Rosemeyer’s brisket able to be sliced and served.
What began as a interest for associates Jordan Rosemeyer and Ben Maxwell has remodeled right into a domestically beloved barbecue enterprise. The pair shared an curiosity in barbecue whereas attending Sam Houston State College and to have some enjoyable, started getting into competitions. Their aspect undertaking rapidly turned a ardour undertaking, and after quitting their jobs, they opened a barbecue trailer close to a freeway gasoline station in 2021. The sparse grassy space the place their trailer is camped out has a few picnic tables for the fortunate few who present up early sufficient. With site visitors, it may simply take an hour to get from town middle to this meals truck, however Houstonians present up in droves. One chunk of Rosemeyer’s aromatic pork ribs glazed in honey syrup, and also you’ll see why.
Brisket, generously fatty and redolent of oaky smoke, is doused in chimichurri and served on flour tortillas. Snappy, shimmering jalapeño sausages ooze with molten cheese. Rosemeyer won’t be in the course of city, nevertheless it’s a welcome and beloved addition to town: two Houstonians constructing on the traditional Texas Trinity, studying from each other, and making one thing wholly distinctive.
Order: The pork stomach burnt ends, referred to as “meat sweet,” in native circles, are exceptionally candy and flavorful. And don’t miss the challah bread pudding studded with pecans, our state nut.
