It’s safe to say with over 25 years of serving South Texas, Rudy’s Country Store and Bar-B-Q is an edible institution, and I’ve been a fan since Day 1. Home to the best Texas Beef Brisket hands down — that’s according to the San Antonio Express-News — where, depending upon the time of year, they go thru over 100 juicy slabs per day!
Rudy’s is the type of place to show off to friends or family visiting from out of town. If they want true Texas barbecue, this is your mandatory mouthwatering experience. Rudy’s also does a huge business to-go (guilty), and before you know it you have a whole loaf of fresh bread and instant dinner for days…that is, if the finger-lickin’ food lasts that long!
The Smoked Turkey Breast is my personal fave, and also the second best-selling item next to their brisket. And don’t skimp on the SAUSE! It’s almost required that anyone who’s ever been through these iconic red doors leave with a bottle of Rudy’s famous tangy Bar-B-Q Sause for safe keeping. In fact, the Sause is so popular, it’s even made it all the way to places like Afghanistan as a comfort condiment for our troops.
Speaking of our military, EVERY DAY of the week they receive a 10% discount on their entire meal. How’s that for patriotic? 😉
During the holidays Rudy’s adds seasonal gift baskets, plus popular items like traditional turkey, ham and dressing to the menu. And now, a brand new location inside the AT&T Center during Spurs home games…score!
Brisket Rancheros (Doc’s Recipe)
- 1 lb Rudy’s brisket diced
- ½ Medium Onion, chopped
- 1 Tablespoon Cooking Oil
- 1 16-ounce can Diced Tomatoes
- 2 Tablespoons canned Diced Green Chili Peppers, rinsed
- 2 Teaspoons Chili Powder
- ½ Teaspoon Garlic Powder
- ¾ cup Monterrey Jack Cheese, shredded
In a large skillet cook chopped onion until tender. Add all of the above and bring to a boil. Reduce heat and simmer uncovered for 10 to 15 minutes. Add Rudy’s Brisket and simmer for 5 more minutes. Heat brisket to 165+ degrees Serve product at 140-160 degrees with eggs and top with cheese. Great with Flour or Corn Tortillas!
Sweet & Spicey Bar-B-Que Wings (Doc’s Recipe)
- 2 lbs Chicken Drummets
- 1 cup Teriyaki Sauce
- ½ cup Pineapple Juice
- ½ cup Orange Juice
- 2 tablespoons Rudy’s Rub
- 1 cup Rudy’s Original Sauce
In a large bowl, combine Teriyaki Sauce, Pineapple Juice, Orange Juice and Rudy’s Rub. Add Drummets and marinate for three hours or overnight even better. Place on pit and cook for 30 minutes. Brush with Rudy’s Sauce and cook for 10 more minutes or until done. Chicken should temp out at 165+ degrees. Serve product at 140-160 degrees. Brush again and serve.