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Central Texan BBQ
- Hours:
Mon-Sun 11 am - 9 pm
- Good for Kids:
- Yes
- Accepts Credit Cards:
- Yes
- Parking:
- Private Lot
- Attire:
- Casual
- Good for Groups:
- Yes
- Price Range:
-
$$
- Takes Reservations:
- No
- Delivery:
- No
- Take-out:
- Yes
- Waiter Service:
- No
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Lunch, Dinner
- Alcohol:
- Beer & Wine Only
- Has TV:
- Yes
- Wheelchair Accessible:
- Yes
82 reviews for Central Texan BBQ
Review Highlights
"The Brisket is by far the best meat you can get here."
(in 42 reviews)
"order the trail boss combo."
(in 5 reviews)
"This place is an epicurean time travel back to 1965 texas."
(in 29 reviews)
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82 reviews in English
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Review from Marilyn Y.
Sunnyvale, CA
9/26/2011
The search for the best BBQ in the bay area ends today at the Central Texan BBQ. Not actually in the bay area proper, this old dusty and faded BBQ joint seems to belong on Route 66 somewhere between Chicago and Barstow. However, a true Texan landed in Castroville with his refined Texan ways of slow smoking meats to perfection. This BBQ- deprived transplant can finally say that I have tasted some outstanding finger licking good smokin meats in our area!
Pull into the parking lot and take in the aroma of great BBQ, that fragrant scent that immediately stirs up pleasant memories of backyards,tailgates or crowded festivals. It is iconic and full bodied and the immediate response is hunger pangs, even if you weren't hungry. The aroma drifting from the pit behind Central Texan BBQ on this cloudy day is exquisite. Step inside and note the well-worn look of the place. It is places like this that most often serve the best barbeque around. We were greeted by one of the owners and as we ordered we had a short history lesson on the makings of Central Texas BBQ. The soft spoken owner is a true blooded Texan who happened to marry his sweetheart from Monterey Ca. After serving in the military, he decided to serve up some tasty smoked meats.
The plates all looked wonderful; ribs, brisket, turkey and much more. We opted for the sandwiches since it was lunchtime. I had a pork sandwich, and professor Y had the brisket. These are served with a choice of rather mundane potato, macaroni salad or pinto beans. Certainly no worse than average, and they work as a side to the large sandwich. The meat is thinly sliced and the BBQ sauce is added at the table. That is traditional Texas BBQ. The flavor comes from a dry rub of spices. This was flavorful and the best I have had in northern Ca. FINALLY! Such robust flavors and very satisfying. The sandwich plate is all of about $7:00. If you are getting the dinner plates, know that the little wagon in the middle of the room holds the salad bar which isn't much. But that is forgivable when the focus is on the BBQ.
Maybe this is a step back in time. Maybe this is a lost Texas diner or maybe this is dreams from my past; but whatever it is, it sure is finger licking good!!
This place is an epicurean time travel back to 1965 texas. -
Review from Andrew B.
Hattiesburg, MS
11/13/2011
The Central Texan gets one star not because the food sucked but because they don't care. I gave my order to a sour older gentleman and he snatched a blackened huck of meat off the grill that might have been a smoked cowboy boot for all I could tell by sight or taste. He told me I was getting a little extra because one of the ribs was a little skimpy, but not in a nice customer service way. He somehow managed to be a butthead about it, like I should be really thankful and not expect such indulgent treatment in the future.
In reality it wasn't so much that one of the pieces was skimpy, but that about 20% of the cut was inedible. Don't mistake that for hyperbole, when I say inedible I mean it was so overcooked that it was impossible to chew, digest, and extract nutrients from. The flesh that was technically fit to consume was dry in every possible sense. No moisture, no sizzling fat, and totally overwhelmed by oakey tannic dryness. Oak (I'm pretty sure that's what they're using) is already a weird choice to me for smoking meat, although I appreciate what it can do for chicken. But the toughness, char, and grain of my cut was reminiscent of a piece of green firewood that had been tortured for hours over a fire. What I managed to eat felt really weird in my belly when I was done. Probably because I had eaten non-nutritive matter. The overcooking aside, why was there no rub? Isn't that the most important component of Texas Q?
Now I'm sure that I got an especially bad cut, though I tried my bro's pork shoulder and it was lame too. But while you can forgive some inconsistency, no person who takes pride in their BBQ would push that trash across the table to a customer. That's what I mean when I say the Central Texan doesn't care. The lack of thought or pride in the product is evident in the details, the sad little unbuttered, unheated store-bought french bread and bland pinto beans and ugly salad bar.
Caring about your work with the meat is really all that is required for good BBQ. That's why you can find awesome Q in gas stations throughout the south. All it takes is a hand who appreciates the process and the product. It's easy to experiment, a simple matter to reproduce success, and the whole enterprise is highly scalable. No excuses.
Let me emphasize that I really hate to give one star reviews, and I really really wanted the Central Texan to be good. a) I was there on a visit with my brother who I hadn't seen in a really long time, and b) I have been unable to get BBQ satisfaction since coming to the Golden State. The dearth of good Q is bizarre given the state's cowboy/frontiersman heritage. Can someone explain this?
I also really wanted to like the Texan because for all my experience with Deep South Q I haven't had the Texas style chow before. While I am peeved by the idea of Texas as something marketable (we get it, the state is big- so is Alaska) I like the idea of setting aside the HFCS-sauces and letting the meat do the talking. Ironically the one credit to this place is that the sauce is tasty. But for all the bumper sticker declarations of Texas pride, this place does no credit to their Q traditions. -
Review from Sherise O.
Marina, CA
9/18/2011 1 Check-in Here
Central Texan BBQ, mmm. I've been coming here for the past few years. Bf claims this is the best (smoked) BBQ in Monterey. My two favorite meats are the brisket and pork shoulder. I love the dry, slow cooked meat and my own saucy concoction.
With every order you receive a few slices of bread, the option of sliced raw onions, a tasty side of baked beans, and a bowl for salad. I said the beans were tasty, and in my opinion, the chunks of pulled pork and meaty flavor is bomb. The salad bar is mediocre but you're not here for the salad bar, so don't trip money grip. And the onions, I usually get, even though the Old Man says they're Watsonville onions and they'll, "Make a lady burp." It's not very lady like to eat with your fingers, why stop with the onions?! Lol. They have a bar, TV's, and not so sanitary restrooms. It's ok to get saucy up in here, as long as you have a ride home.
This is a father/son/family restaurant. Knowing this and them, there is an underlying hospitality that makes us come back, not just for the food but also for the company. -
Review from Steve K.
Berkeley, CA
2/4/2012
Do yourself a favor and stop here for lunch or dinner. Its worth it for the quick teleport to Texas c 1975 atmosphere alone and most day's you'll also get great BBQ. The widely varying reviews on this place are all correct. Just depends on the assumptions you walk in with. Personally I love the place. Stopped at a lot of "famous" barbeque places on a recent road-trip through texas that had a so much less soul. Does that mean that the food varies depending on what piece of meat happened to go into the smoker when? Yes. Does that mean that the place is a little funky? Definitely yes. Is the old 85+ year old guy (from outside Austin TX) behind the counter pretty darn grumpy? Yes, but he is the owner and pitmaster and has been running this restaurant since before most of us were born and if you are polite to him he's polite back. Is there sawdust on the floor? For sure but were you planning to eat off the floor? Salad bar is definitely straight out of a 70's Sizzler, but if you wanted arugula and heirloom tomoatos what the heck are you doing at a Texas BBQ place? And the pickled carrots and Jalapenos are a nice touch. If you are willing to take it for what it is, then it is a pretty darn amazing/funky/fun roadside BBQ place that can deliver sublime meats more often than not.
My advice would be to get the pork shoulder, which was out of this world good. The fatty bits are of course good, but also managed to keep the pure meat cuts moist (almost cuttable with a fork) which is huge given how dry pork can be. One of the best done pieces of pork I have had in a while. The sausage is also incredibly good. A mix of bacon and brisket made by the owner's son. IT is pretty spicy (which I like) and not too fatty (more dry than wet texture if that makes sense). Both are great. The brisket is "good" in so far as I can tell. I am coming to realize that I am just not that fond of brisket so I can best describe it as "tasted better than a lot of the brisket that other people have said is "good" but I am just not that into brisket." Definitely varies by whatever cut you get, time of day, and probably the old guy's opinion of you but see rant above if that is a problem for you.
Final thing is to go at "normal" meal times. My sense is he cooks things to be ready for lunch and/or dinner times so if you stop by at an off hour the meat is getting pretty dried out etc... -
Review from carlos a.
1/8/2012 1 Check-in Here
What do you do when you are faced with a choice between brisket and pork shoulder? Pick both and do a two meat combo. The brisket was a bit dry (but good) and the pork shoulder I enjoyed. I really liked their beans and biscuits. If you're in the neighborhood check it out. It's no frills and tons of food.
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Review from Siliconvalley G.
San Jose, CA
9/13/2011
Everything in the previous reviews are right.
The food is outstanding. The food is the worst. The place is inconsistent as many suggest.
It's run like a roadside BBQ. Don, the owner does lack customer service skills and it shows. I've been there times when I thought he was joking around with me, and in the end, I realize that he wasn't.
On a good day, it's great BBQ that will rival most anything you have had before. I especially enjoy the Brisket.
As for the BBQ sauce, I saw it on a shelf before they poured it into the squirt bottles. It's the Store Branded SMART & FINAL BBQ Sauce!
The decor is interesting. and yes, there are health related concerns. Meats are not temp'd to 140 deg+. The bathrooms are scary. And the things that you see in the sawdust are not there for the atmosphere.
All in all, I do suggest you go there. It will be an experience at multiple levels.
And you might get lucky and the food might actually be good that day.
Then again, it might not be. -
Review from Carlos V.
Los Angeles, CA
11/25/2011
Worst BBQ ever... Had brisket and spare ribs. Beans were over cooked and salad bar was depressing. Don't waste your time and money.
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Review from Raqi R.
Marina, CA
8/19/2011
My husband and I love bbq, but we didn't love our experience at Texas BBQ. We ordered the pork ribs, pork shoulder, chicken and brisket as combos. The first problem was that the meat was not hot, really just room temperature, quite unappetizing.
In terms of taste, the brisket and pork shoulder were so so. But the chicken and ribs were really dry and lacked any good flavor. The ribs had an especially weird taste, so off-putting that when we left, we still had tons of ribs on the plate but didn't even want them as a doggie bag. Eating bbq is not a cheap outing, and I hate thinking of all that money gone to waste! Nothing made us feel good, not the sad dank salad bar, the crumbly tasteless bread or the charge we had to pay for soda refills.
Finally, I know the dirt and sawdust on the floor is part of their shtick, but I also saw real unclean things like the bathroom (gross) and the cart used to refill the salad bar (dark water swirling in its bottom). Yuck. -
Review from Mary W.
Seaside, CA
5/2/2011
We will not be going back. 12 bucks for brisket is absurd!!
They charge you for every side as well,it should be free.
To expensive for what you get!! -
Review from David H.
San Francisco, CA
3/17/2011 1 Check-in Here
This place is legit!
Don (the old guy who works here) serves up some damn good BBQ!
I got the mixed meat plate, and a side of potato salad. But really what we care about is the meat right?
Here's a tip, ask him to kindly slice you the brisket as thin as he can and you won't regret it!
You get the whole nine yards here, which is great. They have burnt ends, and oh yea, the smoke. When you pull into the parking lot it is a good sign when all you smell and see are smoke coming from an old school smoking pit out front. When he tells you that the meat is smoked for 20 hours, best believe it after tasting the burnt ends. The ham here is amazing too, but really the brisket is the star. Nice a smokey, but not overpowering, just the right amount of fat, and tender melt in your mouth goodness. I will admit that the consistency of the meat is off, as some slices were just amazing and some were a little tougher.
Their BBQ sauce is great too, but please don't embarrass anyone and ask Don or the lady at the counter for some, because it is on the table when you sit down, and really if you're a purist that shouldn't be your thing anyways. But yes it is good, and yes it is acceptable to squirt some onto your plate and enjoy with your meat.
Pros: Great meats, good service, Don is cool to talk to
Cons: A little expensive (but really all good BBQ here in California is) and the rustic-ness of the place is either your thing, or it's not. -
Review from Mark P.
Fremont, CA
9/13/2010
Just awful!!!
Big slabs of gristle and fat mixed in with the combo plate. Ribs were over cooked, brisket was dry and the beans were tasteless. Salad bar was day old iceberg lettuce.
Stay away, stay far away! -
Review from D M.
San Jose, CA
2/17/2011
This is the best BBQ in my opinion...
Every time I eat there the opinion is reinforced, always have fresh salad and the beans and corn are cooked well. The special BBQ sauce is delicious.
You don't come to Central Texan for SALAD! you come here for the MEAT!
Don is awesome and I love talking to him, He is such a fun guy.
I have never had a bad experience with their service, they are friendly and quick.
This place is really traditional and original...is no Blue rock BBQ that has the super sterile look so...enjoy the food at this little piece of Texas! -
Review from Gabe R.
Monterey, CA
10/14/2010
Central Texan BBQ was a family ritual when I was a kid, and I'm happy to say it has stood the test of time. My parents referred to it as "Texas Chainsaw BBQ" so freely that I almost forgot its real name, but there was no forgetting that brisket. However, the brisket obsession, combined with the fact that we usually had it as take-out, had caused me to overlook some of Central Texan's other gems.
- Pork shoulder: I would hate to have to choose just one meat here (and thanks to the Boss Hog combo plate, I don't have to) but if I did, this would be it.
- Pork ribs: Perfect texture, needs no accompaniment (though the spicy BBQ sauce is good if you want to change it up a bit).
- Sausage: Made in-house using their own brisket and BACON. Sheer brilliance. When I realized you could get a ring of 2 of these very generously sized sausages for $3, it was a revelation.
I have yet to try the turkey or chicken, which I'm sure are incredible, but it just seems like sacrilege eating anything besides beef or pork here. There is also the "dinosaur rib", a single beef rib that is a large meal unto itself, which is next on my list. Hard to believe I've never had it - afraid of commitment to one form of meat, I guess.
Anyway, contrary to what you may have read, it's as good as ever, and I'm proud to have turned many of my weightlifting friends onto the magic. Next time you have a craving for some slow-smoked, falling-off-the-bone, finger-lickin' goodness, head over to Central Texan BBQ and support Don, a true American original. -
Review from Alex L.
Santa Clara, CA
9/12/2010
WOW! I feel like this is a big joke played on everyone by OU fans. THis has got to be the second worst BBQ I've had. The all time worst is still Henry's hi-life in San Jose. ...back to the Central Texan
I had the brisket. The key to good TX brisket is a good dry rub then cooked low and slow so the fat is rendered through the meat, keeping it moist. This brisket was HORRIBLE!! The bark had NO flavor, almost like it had no rub at all. It literally tasted like warm plastic. The brisket also had thick veins of unrendered fat making 2 of my pieces completely inedible.
My friend had the pulled pork... or at least that's what they ordered... There was nothing "pulled" about it. It was block-ish chunks of pork that had NOT been slow cooked. Again, a total lack of rub or spices resulting in a total lack of flavor.
I can't think of one good thing about this place... -
Review from Laura W.
Monterey, CA
8/1/2010
Dirty-dirty-dirty...Should have followed my first instinct and done an about-face!
THIS IS NOT TEXAS BBQ like I have eaten anyway. I lived in Texas for a short time & had real central Texas BBQ as often as possible. I fondly recall the many places, both hi-end & low, on the famed TX BBQ Trail.
To sum it up: Rude service, tv blasting, flies everywhere, dirty tables piled high, really dry, flavorless meat. (Worst brisket in the US maybe?) No second chance here--no way!
Go to Famous Dave's (I am not a chain restaurant fan but Dave's gives great service and serves moist bbq & great wings). I'm guessing Henry's in Monterey is better too. Has to be. -
Review from Marcus A.
Santa Cruz, CA
7/22/2011
One of my regular stops, whenever I'm in the mood for BBQ and driving by. Favorites are ribs & pork shoulder - - this is a no brainer for BBQ fans.
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Review from Peter Z.
San Francisco, CA
7/2/2010
This is the way BBQ is supposed to be, at least Texas style, which means smoked. From the cattle ranching, sawdust floor ambiance to the cafeteria-style service, this is how it's done in Texas. If you're a meat lover, craving for some TX BBQ, this is the place.
Ate a HUGE smoked beef rib (how many BBQ places have beef ribs?!) and it was moist, tasty, ubiquitous smoke ring, dark/black outer crust and fell right off of the bone. Unbelievable! Can't wait to come back and try the brisket and pork ribs. Finally a BBQ joint that doesn't drown your meat in sauce like nearly all the Bay Area BBQ wannabe locations.
BBQ chefs come on down and learn a thing or, two from Don the owner. Don is a great guy, a "don't make'em like they used to" kinda guy. This place has his imprint all over the place, from the old Willie Nelson album covers, license plates, to the cattle long-horns on the wall, it's all about Texas and Texas meat.
Central Texan BBQ is the best BBQ in the all of the bay area! -
Review from Tom G.
Carmel Valley, CA
7/10/2011
Went there last night on friend's recommendation as a possible source for great BBQ for a big wedding party. Read all the reviews first and was troubled at the huge disparity - unusual to see lots of one stars and lots of fives. Went in with an open mind. Bottom line - we won't be back and forget the party idea.
Don is indeed a character and was friendly. But the BBQ was WAY below par. To start, not only was it very dry, but wasn't even warm, much less hot. Took a pass on the salad bar - other reviews were accurate - didn't look like much. But in fairness, who goes to a BBQ place for the salad!
We tried the brisket, sausage, ribs and chicken. All were dry and barely warm. I simply don't understand that. We were there at 6 pm on a Saturday night. Maybe four-five tables of customers. A few more came in as we left.
Sorry Don, we liked you but not your food. For those who gave you five stars, I just can't imagine what they were eating but it sure wasn't anything served to us. -
Review from roy o.
Santa Cruz, CA
6/29/2009
I don't get the 3, 4 and 5 stars ratings by some of these reviewers. I drove by it yesterday and it reminded me of a visit there last fall with my wife and five year old son. This place is rotten and best viewed from your rear view mirror as I did yesterday. Don't let the smell of BBQ fool you, the place smells great from the outside driving by. It is woefully bad however so over rule your nose and stomach and keep on going.
Just to set the stage, I'm Caucasian 50 and my wife is Vietnamese, 39, very attractive and loves food. She has a great nose for wine and an incredible palate (the kind that can pick out most if not all of the ingredients in what is served to her). She also speaks perfect English because she came to the US when she was very young. I love food too but I don't have the same palate that she has.
We were wanting to try this place for a long time so we made it a point to stop there after the races at Laguna Seca.
The crusty old owner, starts off by insulting her as I was first. She answered his question (what do you want or something) and he very rudely says "I wasn't talking to you". He was talking to me offering me a piece of ribs. I didn't catch this but my wife told me later. She told me that he made her feel uncomfortable and looked her up and down in disgust like she was not welcome there.
Here is my assessment of the so called Central Texas Barbecue. Keep in mind that I love a good dive place that takes care of customers with great food and is safe handling the food. This isn't one of them.
1) The Place is dirty. I'm not talking about peanut shells on the ground. I'm talking about the crusty owner with dirty hands. The bathrooms, the salad bar is down right scary. I wouldn't want to put a microscope on the counters there and take a swab and send it to a lab for testing! Frankly, I'm surprised that it hasn't been shut down yet by the board of health.
2) The owner is an A-hole, and a bigot with zero customer service skills. He doesn't give a crap about you. And you might think that he is joking, I like a good ribbing, but this guy really means it.
3) If the first two didn't discourage you, here's the clincher. THE FOOD here is the top two WORST BBQs that's I've had anywhere! I ate a lot of great BBQ in Texas, Tennessee and Alabama to name a few. All of the BBQ here is over cooked and so dry it's hard to eat (ribs). I ordered the combo so I could try everything but it all sucked. Forget it.
Stay away. Don't walk Run in the opposite direction. Don't listen to good reviews here; they don't know what they are talking about. -
Review from Keith Y.
San Jose, CA
3/9/2009 2 photos
Alert...Pork shoulder nirvana ahead! That's what the Hwy 156 turn off from Hwy 101 to Monterey should read. This used to be our unspoken 19th hole stop after golfing the Monterey Peninsula on our way back to S.J. Having not been there for what seemed like eons, we opted for the slight detour on our way back from a wine induced Solvang weekend and headed straight for Castroville.
As we drove down the main drag, soon enough thank God, we found that the Texas flag was still there waving in the unmistakable smoky-oaken aroma breeze.
While everything here is tasty and given the fact you have your choice of 20 hour smoked brisket to 16 hour smoked ribs to homemade sausage rings, my one fall back weakness here is the 18 hour mouth watering pork shoulder. Tender and moist with that ever-perfect tell tale sign of a red smoke ring just under the crispy skin is what real BBQ is all about. No open flame dare not ever come close to licking their meat and coupled with a secret dry rub, BBQ sauce is truly an option. It's stand alone goodness can satisfy the craving at any time.
It's great to see that Don's son Chris is keeping the tradition alive with the huge classic home built "pit" in back, truly both down to earth and good friendly people.Listed in: No Reservations (Mini Tour), Local Drinks, Eats and…
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Review from swirly w.
Santa Cruz, CA
11/1/2010
So nasty. Salad bar is rotten (seriously!), bathrooms haven't been cleaned in months. Meat is kind of weird and tastes of cooking fuel (over smoked?), service is terrible and insulting. Stay far far away unless you are looking for an "experience". I would give it a -2 if possible.
No idea why people go here. -
Review from Zach C.
Eugene, OR
1/29/2010
Am not a barbecue lover, but since I was a tyke, this has been the place for meats. The chicken, turkey, sausage, and brisket are favorites. Don has a touch for smoking meats like no one else. (Apparently it's his smoking, and not merely grilling, method that makes it so good.) He makes the sausage himself, using only his own bacon and brisket. Nothing like it. And oh, the beans. Could eat bowl after bowl, if not for the meats. And maybe it's just the fabulous ambiance, but even the barbecue sauce seems excellent.
Prices are quite reasonable considering the quality. Last time we were there the owner's son gave us a pitcher of Newcastle for the price of one glass. Cool guy. If you haven't been here before, grab a try, get in line, ask for the Trail Boss with two of the above meat options. If you're hungry (really hungry), get the Boss Hog. Really must recommend the sausage and turkey above all. -
Review from Douglas L.
San Jose, CA
1/22/2010
Warning this is not a soft handed warm and fuzzy Disney version of a BBQ. this is the real deal. The guy who runs it severed 3 tours in Vietnam and he is nice if you are. He cooks real good and when you leave you will only wonder when can I get back here. I am going down Saturday to pick up a huge bag of food. I have to or my family won't let me in the house.
Take my advise go here eat till you burst and savor what America used to be like when men were men and women were happy about it. If you have a 1950 Cadillac so much the better. -
Review from Tarek H.
Washington, DC
6/3/2011
Huge portions!! Great atmosphere! Unbelievable find in a small nice coastal california town. I'm from Texas and it felt like authentic Texas BBQ! I highly recommend this place. The owner and staff are great too.
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Review from Tim H.
Sunnyvale, CA
4/6/2010
BBQ BBQ BBQ BBQ, YES!
"if you don't enjoy BBQ your from another planet"
This is one of the best by the road BBQ joints on the coast bar none people. Not only do they have all the smoked meats and a wide selection of side items you will not be hungry when you are finished. The tops is the owner "Don" hes a salty ole dog who has a whit and charm unseen in the BBQ world. Hes from Texas he uses only oak & some apple wood in his smoke box, he makes his own beans which are killer! he also serves onions on the side you don't see that around here much that's a Texas thing I guess but good to have as a side.
Now if your hungry get the trail boss its got three items you pick from the menu. The ribs are great, meaty and juicy with a real deep smoke flavor Don makes his own sauce its on every table try some its not bad, the yard bird is also a good choice for those that don't like ribs. The Texan is easy to find just off the highway in castroville. Make sure to say hello to Don hes also a good reason to stop in the Texan.
I say Check them out! -
Review from Brian G.
Las Vegas, NV
7/24/2009
I dined here several weeks ago while on a business trip and had a OK meal, beef Brisket was great , the fried Artichoke hearts were excellent.
last night i had my family with me and we opted to kill some time waiting for traffic to die down back to bay . we opted to share a beef brisket plate. We were informed of a $3.50 surcharge for the salad bar when we said we didn't want the salad and they could keep the plate we got a lame statement of thats what my dad charges, no exceptions. if i go a 3rd time it will only be for takeout Artichokes -
Review from Janelle B.
Monterey, CA
3/1/2010
I can remember coming to Central Texan when it was at the other location down the street. I hadn't back back in quite a few years and frankly, I was craving a good brisket. It was as good as I remember it- a little dry, but good. This is completely made up for when you go to reheat it in the microwave for lunch the next day- YUM!
The beans were spectacular and the bread is the best. The salad bar doesn't really have much to live up to, but what do you expect when you go to a BBQ place? A gourment salad? No. Great meat, beans, and potatoes. That's what you get here. -
Review from James S.
Santa Cruz, CA
12/12/2007
I know it sounds arrogant to slam a place and claim that I should know because I'm from Central Texas and blah blah blah. But this place is a disservice to Texas barbecue. However, since there aren't many options for barbecue in the area, there's not a whole lot I can do about it.
I would recommend reading up on some of the barbecue places on the Austin board, especially Salt Lick in Driftwood. It might help you adjust your expectations. If you go in asking for better barbecue, it might just happen. There's a lot of room for improvement here, and I urge you to stay vigilant and make this place live up to its title.
For me, this food is as bad as some of the worst barbecue places from my hometown. They would not be in business for more than a month if they were in Central Texas. But that doesn't mean they can't learn.
Don't accept it for its quaint charm or Texas memorabilia. Demand better barbecue. Demand German potato salad to replace the macaroni salad. Demand brisket that is not overcooked and is a mix of fatty and lean cuts. Demand them to be honest that pork shoulder is from the Southeast and has nothing to do with Texan barbecue. Demand them to improve their barbecue sauce and their beans. Demand that they not use the microwave to reheat the meat.
Good Texas barbecue rocks. This place sullies its name and cheats you all of much better food. -
Review from Aaron L.
Santa Cruz, CA
There is a legit-mess in the air here. It's the kind of feeling that lets you savor the beans, and not worry that your car is probably being robbed by hoodlums from Salinas. It is a smokey richness that infuses the soul, and makes the fact you might die when you have to make that unprotected left turn onto highway 183 from highway 1 seem not so terrible.
This place really is about the smell - it smells smokey and bbqy and fantastic. Ample seating, and I've always found the staff very friendly.
As for the food... this isn't my favorite bbq. I can't help but feel like I am the problem here, and not the restaurant, however. To their credit, the portion size is HUGE. I got the chicken for lunch, and had chicken for dinner, and a chicken sandwich the next day. And oh god, did it smell good. Flavorwise, I could've had it punched up a notch -- this is bbq where you add the sauce, however; not where it comes out infused and soaked in it. Same with the brisket; it was a bit tougher than I am used to, but this could just be a regional difference.
Still, the meats have been smoked fantastically. (How could cold chicken still smell THAT GOOD?) If it was more convenient, I'd hang out here before a date -- soak up that good bbq smokiness. Chicks dig that stuff.
Or at least, they should.
I gotta say tho, that the beans were fantastic. Pinto beans with black pepper, essentially. NOT baked beans; no molasses in these.
The salad bar is a nice touch, but I can't understand someone that walks in hankering for meet, and then wants to start with a salad. Don't lie to yourself. -
Review from Sofia H.
3/10/2008
The best $45.58 I've spent on lunch!!
Went down South with the fam this past weekend and through my childhood my father always has talked about this place.
When ever he was at a conference in Pacific Grove he would make his way North to this place.
My father and I enjoyed the two meat combo, we both had the brisket and pork shoulder, and my mom had the pork ribs. They all were served with French bread, salad from their salad bar and beans.
If you or anyone you know is a fan of finger lickin' good BBQ take them here!!! -
Review from Qe I.
Pacific Grove, CA
Updated - 11/15/2010 1 photo
Ground Freakin' Zero for the love of meat.
1 Previous Review: Show all »
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9/14/2010
Mad for meat....
Couldn' resist the urge about 6 weeks ago to hitch the (Volks) wagon and stop in for… Read more »
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Review from jay M.
Aromas, CA
10/6/2011
We stopped there last Sunday. The pork ribs and pork shoulder were OUTSTANDING. I got the 2 meat combo and the plate was so full of meat, there was not room for the bread. It had been a while since we have been there, but will be back soon. Yum Yum
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Review from Tony S.
Sunnyvale, CA
8/31/2006
I've been going to Central Texan since they were 1/2 block from the center of Castroville. Their move to the end of town didn't change their food but it improved the decor and the seating considerably, going from about 6 tables to a down-home, sawdust-on-the-floor, good-ole-boy country music and beer restaurant/bar with 20 or 30 tables and booths. And, yes, they have a salad bar! But, it's Texas-style: potato salad, macaroni salad, iceburg lettuce and thousand island dressing. Maybe a cuke or two and some garbanzo beans but that's about it. But that's all I need to remind me of County Line BBQ in Austin.
Seriously, the food is good. The brisket is outstanding, the chicken is a bit dry but not overly smoked, the hot links I've had are pretty much sawdust and the ribs are juice and not overly done. Overall, I give it 4 stars, mainly on the strength of his brisket and the ambience -- perfect for the area. -
Review from Virlie B.
Portland, OR
9/3/2011 2 Check-ins Here
i heart Don. he's very friendly and awesome! the pickles are great and you get lots of food for the price. I really enjoyed myself with all the great bbq.
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Review from Patrick M.
San Luis Obispo, CA
1/4/2011
Central Texan BBQ has always perplexed me. On a good day the BBQ is fantastic, with the pork shoulder, brisket, and beef ribs fall apart tender and succulent, with a great smoke taste. Also, the beef rib is only one per order (and can't be ordered as part of a combo plate) and is the largest, meatiest beef rib I've ever seen. However, the BBQ here is inconsistent with sometimes the meat being over smoked and dry like shoe leather. Other times, the meat needs more time to cook to make it fall apart tender and succulent as I like it. However, it is the times they get it right that always make me come back for more, even if half the time I walk away disappointed. Also, the owner can be pretty crusty, especially if you order the beef rib. I think it is because it gets ordered a lot and they often run out of it.
Once I was behind another customer and witnessed this exchange:
customer: "Where in Texas are you from?"
owner: "Do you know where Squaw's Spring is?"
customer: "No."
owner: "Well, it's right next to Squaw's asshole!" -
Review from Jill O.
Honolulu, HI
12/6/2007
For my Dad's birthday dinner, we let him pick the place. Without even hesitating, he immediately says, "Central Texan BBQ"! So tonight, we got the family together and headed over. While my parents have been here a number of times and raved about it, tonight was my first time.
Now, I think it's fair to warn you that if you don't like meat, onions, beans or smoky BBQ, this place is definitely NOT for you! I ordered the pork shoulder and sausage and had a pretty full doggy bag (and yes, their take home bags actually have a doggie on it). All meals come with bread, beans, and the salad/fruit bar. We also ordered deep fried artichoke hearts which were surprisingly actually more artichoke than batter.
Edit: I told my Dad that I was reviewing this restaurant and asked him if there was anything that readers should know about it. He replied with the following: "It's awesome! Go there and meat your inner child." After chuckling at himself for a moment, he added that you heed the sign posted in the restaurant which reads "Always drink upstream from the herd." -
Review from Jen M.
Monterey, CA
5/26/2009
I am thinking 4 stars for the atmosphere and the idea but 3 stars for the actual food. A am a fan of rare, undercooked meet. Like it is a miracle that I haven't been poisoned by e. coli yet. When I am asked how I want my steak cooked I usually ask if "still mooing" is an option. This place doesn't really understand the appeal of rare meat. They smoke it and then they smoke it some more. Oh and there was a lot of trimming that I had to do, lots of fat and gristle left on.
The flavor of the meat is good, I get the brisket because it is usually the least dried out (due to the high fat content, I know) and for just over $11 you get a pretty big portion of meat, beans, salad, and "bread". You sit at a bench, there is saw dust under foot, and everything Texas on the walls.
Overall a good experience with food that just seemed a little lacking. -
Review from stacy c.
Gilroy, CA
9/14/2011
Beef rib heaven. Everything else was okey doke, but that one beef rib was the most amazing single piece of bbq meat I have ever had. He only had one left, and I'm so glad I had it. We stumbled around before seeing the sign, grab a tray, make your choice, tell the meat man what you want. Sides of salad and beans and bread and sliced raw onion and pickle spears. He was lovely, and the lady brought my wine to the table. Not fancy, but fun.
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Review from Teague T.
Gilroy, CA
8/14/2010
Being one of the only people on this planet that was born in the artichoke center of the world, and having eaten at CT several dozens of times, I think I have a bit of authority when I speak about this place. First off, it's a down-home, old school, grungy BBQ joint, make no mistake. Your table might be sticky and the sawdust beneath your feet will have chunks of brisket in it. Years ago, when it was located across the street, Don used to smoke while chopping up your meat.
That said, the food is phenomenal! I highly recommend the ham, turkey, brisket, pork shoulder, beef ribs and especially the sausage. The mini salad bar is an after thought, but the "whistle berries" are really good, as is the BBQ sauce. I grew up eating here and whenever I have BBQ somewhere else I always crave some big slices of raw white onion to go with. Central Texan is the standard by which all other BBQ I taste is judged. -
Review from audrey s.
Palm Beach Gardens, FL
Id give this place a 4.5 star. Love the ambiance and the owner looks like he came straight out of Texas. He's definitely a cowboy. The brisket and pork shoulder were the best on the menu. Beans were delicious with bacon and onion. You'll like this place. Easy to get to off highway 1
