BBQ#199 First Impressions at Vaqueros BBQ: Room to Grow

This past Saturday, I stopped by Vaqueros BBQ for a mid-day barbecue fix. We pulled up at 1 PM, and surprisingly, there was no line—on a weekend, no less. The space itself is huge, with plenty of seating and a layout that feels built for big crowds and long-term success. The vibe is welcoming, but how does the food stack up? Here’s how it went down.

Brisket – 7/10

The brisket had a lot going for it—great bark, very moist, and nicely smoked. But the flavor fell a little short due to one major thing: salt. Just a touch more seasoning would have brought it to life. The texture was right, the look was right, but the bite needed a little more punch.

Sausage – 5/10

The sausage was dry and lacked the depth of flavor you expect in Texas BBQ. It wasn’t terrible, just underwhelming. With better seasoning and a juicier finish, it could be a contender—but right now, it’s not quite there.

Pork Ribs – 6/10

The ribs were fine. Cooked well, nice bark, decent smoke—but nothing stood out. There wasn’t a defining flavor or texture moment that would make you crave them again. They’re inoffensive, but not memorable.

Beans – Tasteless

This one hurt. BBQ beans should add something soulful to the plate, and these just… didn’t. No spice, no smokiness, no sweetness—just filler. A missed opportunity.

Mac n Cheese – Decent

Not a showstopper, but solid. Creamy enough, cheesy enough, and did its job as a side. It’s not going to steal the spotlight, but it holds its own.

Texas Toast – Present

Yup, it was on the plate. Nothing to report here—just standard Texas Toast doing what it does.

Final Thoughts

Vaqueros BBQ has the space, the setup, and a good chunk of the fundamentals down. The brisket shows promise, and the sides just need more intention. At a place this big, you can tell they’re aiming for something great. Hopefully, with time, they’ll dial in the flavors and grow into the potential that the location and setup clearly suggest.

If you’re in the area, it’s worth checking out—but go in knowing it’s a spot still finding its flavor.

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