During a writing retreat in Alpine Texas Monthly Executive Editor Mike Hall said the magazine “owned” Texas subjects/topics such as Willie Nelson and Texas BBQ among others like infamous Lance Armstrong.
Just finished reading their November 2015 online story on the top 25 BBQ joints in Texas and was glad to see one Rio Grande Valley BBQ joint made their list. I believe the RGV has a good selection of top quality BBQ restaurants, and I am sure you do too. Please feel free to post your top BBQ joints in the RGV under this article. But what do I know about BBQ right? Let’s leave it to the experts and rejoice in the fact that one of our own made it to the top 25 list.
Texas Monthly Daniel Vaughn writes:
In June 2013, when we published our list of the fifty best barbecue joints in the state, we declared that “we are now in the golden age of Texas barbecue.” Two and a half years later, this era continues, despite claims by heretics who say the state has achieved “peak barbecue.” It’s hard to deny barbecue’s saturation in our state—more than two thousand joints are in operation today, one for roughly every 12,000 Texans—but it remains notoriously difficult to master the craft. – See more at: http://www.texasmonthly.com/food/the-top-25-new-and-improved-bbq-joints-in-texas/#sthash.OL4i2QLm.dpuf
Scroll down a bit and you will find Harlingen’s Rio Grande Grill’s post. You can also follow them on facebook or online.
Rio Grande Grill
Pitmasters: Daniel Wright and Stefania Trimboli-Wright
Pro Tip: Get the chicken tortilla soup as a side.
Down in the RGV, the smoked specialty is typically barbacoa; finding top-notch brisket is often a tougher charge. The Rio Grande Grill may help change that. Part of the success lies in quality ingredients. The Wrights use prime-grade Black Angus, a decision that pays back in tasty dividends. The fatty brisket is a stunning specimen, with buttery-soft meat imbued with a rich mesquite flavor. Even the dense slices from the flat are a wonder. The smoker is a reclaimed fuel-storage tank, and while it could certainly use a refurbishment, the meat being pulled from its drafty interior is some of the best in the Valley. 417 W. Van Buren Ave, 956-423-1817. Open Mon–Wed 11–3, Thur & Fri 11–3 and 5–9, Sat 11–3.