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Midway Bar-B-Que
- Hours:
Mon-Sat 10:30 am - 8 pm
Sun 11 am - 8 pm
- Good for Groups:
- Yes
- Accepts Credit Cards:
- Yes
- Parking:
- Private Lot
- Attire:
- Casual
- Price Range:
-
$
- Good for Kids:
- Yes
- Takes Reservations:
- No
- Delivery:
- No
- Take-out:
- Yes
- Waiter Service:
- No
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Lunch, Dinner
- Alcohol:
- No
- Noise Level:
- Quiet
- Has TV:
- Yes
- Wheelchair Accessible:
- Yes
12 reviews for Midway Bar-B-Que
Review Highlights
12 reviews in English
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Review from Ron V.
Dallas, TX
8/7/2011
I just stumbled into this place while moving my son down to Katy, TX. I had no idea what kinda place i was walking in to. What a treat! I ALWAYS ASK what's good, or the signature dish...well, the guy behind the counter surprised me in this BBQ place to say, the fish..or catfish. I made up my own platter by adding some very tasty chunks of brisket, bread, and a generous side of beans, onions & pickles. Really good catfish and brisket as well. BBQ sauce was good but I like mine just a bit sweeter. Only suggestion I would make here would be to add a second option with a sweeter, smokey sauce. Meat was smoked just right and delicious. Catfish was white, fresh, and crisp. YUM! The atmosphere of the new location, for the hunter of fisherman, is HEAVEN! Unbelievable amount of taxidermist wildlife...probably at least 10 elk, several bear, deer, full body mounted arctic wolf, grizzly, walrus teeth, huge fish of all kinds, and a replica of a huge wooly mammoth!
Come on! Where else can you get great BBQ & catfish and eat it under the trunk of a wooly mammoth! All the workers were very friendly and humorous.
Definitely, 5 STARS! -
Review from Brian D.
10/23/2011
I went in with around 12-15 people for lunch one day and it was very good. Great meat selection, sides were generally good, some better than others. The prices were ok, and service was as fast as you would expect.
I'm a BBQ fanatic and the meat was good, not the best I've ever tried, but certainly the best I've had in Texas. -
Review from Angela K.
Houston, TX
7/27/2011
Every time I come here they never fail on having delicious BBQ.
I recommend the baked potato with chopped beef, Mmmm! I also recently had ribs that were equally great :) -
Review from Jeff N.
Hockley, TX
11/12/2011 6 Check-ins Here
Good BBQ joint. Good portions at a good price. Wild kingdom scenery is unique.
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Review from Jason H.
Houston, TX
6/28/2010
They've been around for decades. The location is actually part of the store next door and you could easily miss this place if you weren't looking for it. It is small. However, the food is spectacular. It is easily the best barbecue place in Katy, at the very least Katy proper.
I haven't been here in about 7 years, however when I used to work in the area I would stop in here at least twice a week just about every week for 2 years straight.
The meat is always freshly prepared (they have a taxidermy in the back of the store!) and everything is smoked out back, never put directly over fire. Low and slow.
If you haven't tried this place before, get on it. -
Review from Harold B.
Houston, TX
8/19/2010
seeing recent view of this spot reminded me that i ate there!!!
my friend took me over to the meat market next door to get my hog processed and said we should try the bbq..
I remember the ribs and chicken having a good smoke taste and decent sauce and good bbq beans- was in all very damn good!!!!
i need to go back and re-up !!!! -
Review from Jennifer S.
Katy, TX
2/19/2011
Hubby and I went here a few months ago, during a long and arduous quest for good barbecue in Houston. We still have not found *awesome* BBQ (suggestions welcome!), but we found a couple of pretty decent ones. I am happy to say that Midway BBQ is one of them.
When I try a new BBQ place, I like to get a combination plate so that I can try a little bit of everything. But I am a Texas girl, whether I like it or not, and that means that there is *one* dish that will make or break you for me. It's all about the brisket, baby. If you fail in the brisket department, you just plain fail. So you probably already know that, since this isn't a one-star review, that means the brisket passed the test. Well..
Ribs - pretty damn good. They were definitely hubby's favorite, and they didn't go uneaten on my plate either.
Sausage - well, it was sausage. I liked it, but it was nothing spectacular. But the sausage at a BBQ place is usually more of a filler meat that mainly serves to provide a little variety while I'm gorging myself on other meats.
Brisket - *sigh* I have mixed feelings about the brisket. The brisket that *I* got was pretty damn good. I loved every juicy, beefy, briskety, tasty bite. My husband, however, was not so lucky. His brisket was very dried out, and dryness is the cardinal sin of brisket. You see, his serving was cut before mine, the last slices from that particular hunk of brisket. My serving, however, was from a fresh one.
So, if you try these guys out .. and I *do* recommend them, you might want to try to make sure you don't get the ass end of the brisket. And get the ribs. Tasty.
One more quick note: they are no longer located next door to the taxidermy part. They've actually opened a standalone restaurant that's maybe a block or so down the road. You can actually see it from the parking lot of the old place. -
Review from Raleigh S.
San Francisco, CA
10/24/2008
This is the best pecan smoked BBQ I ever had!
The outside of the brisket was black with a sweet, smoky flavor and the inside was tender, flavorful.
Outstanding!
It's not fancy inside, very basic. Only 5 or so small tables.
Most of the people came in to takeout.
There is a grocery/butcher connected and has a wide range of meats and jerky. If you are a hunter, they also offer deer meat processing.
BONUS: Take a glimpse in the business office! OMG. -
Review from Mike W.
Houston, TX
11/8/2008
I'm done giving BBQ places passes because I don't go at the optimal time. 2pm on a Saturday, don't stay open if you can't handle it. Especially since the pit was going the entire time I was there, and there was a steady stream of customers at the counter.
Secondly, I came here solely because of the write-up by Robb Walsh of the HP. I'm not sure that we even went to the same place.
If you read my BBQ reviews, you might see that I always get the same thing: 3 meat plate, usually 2 sides - three if I can get away with it. In order of importance I rank a joint on: 1. Brisket 2. Ribs 3. Sausage; Sides: 1. Beans 2. Potato Salad 3. Cole Slaw; Sauce is last.
The location: this is my favorite kind of BBQ joint. Old meat market, no frills, pit easily visible. The ceiling is cloaked in burlap sacks, the walls are bare wood, and there are a 1/2 dozen little tables situated in an "L" around the serving area. By the front door is the smokehouse w/ a huge barrel style pit that runs solely on pecan. Next door is a small grocery store w/ a healthy butcher department that makes their own sausages. There's also a deer processing component out back.
The brisket was solely from the fatty or deckle end and was crazy tender. I mean: fall apart tender. It had a nice, sweet, dark bark, but little smoke ring. It had a hint of smoke flavor and was tasty. The problem is that this is overcooked brisket. Yes there is such a thing. It tastes good, but it's pot roast consistency.
The ribs were dry and chewy. Not over cooked, but had clearly been in the counter side warming ovens for far too long. They had a pretty tan exterior and an almost milky white meat. Once again, a very faint smoke ring and gentle smoke flavor. Robb's comments that these tasting like candy had no relevance to my experience. Me thinks age may be overtaking his taste buds, where sweet starts to become the more dominant part of the palate. Many rubs have brown sugar as an ingredient.
The sausage was great. A mild beef/pork mixture, the meat was well seasoned w/ a crisp casing. Here's another part that I totally disagree w/ Robb on. These don't resemble the coarsely ground Hill Country links in anyway. They don't even make a link that resembles that type. Nor is it black and sooty from the pecan. They do cut it on a bias though. Anyway -yum on the sausage. And the best part is you can buy it next door raw to cook later.
The sides: sweet baked beans. Hate this kind of beans. Potato salad wasn't bad. Classic chunky potato salad w/ mayo, mustard, and relish. Better that most commercial and grocery store brands.
The sauce: hauntingly familiar. Served warm on the side, it's a thick red style w/ a nice, bitter twang to it. I had to ask if they made their own because you don't find this kind around here often. 'Kinda" was the answer that I laughed out loud to. We use the exact same sauce as it turns out. Cattleman's. They doctor theirs up a little bit, primarily w/ jalapeno. Cattleman's used to be available solely to the restaurant industry, since it's become available to the buying public it's become my sauce of choice. I too doctor it a bit, but that's my secret. What kills me though is that Robb called this "toothache-sweet." Huh? I like the vinegar sauces too, but not the exclusion of all others. Go buy some and mix it w/ pickled jalapenos. Doubt that "toothache-sweet" will be your thought.
I know in my heart of hearts that this place is capable of some great 'cue. It was not great on this visit. I promise another visit soon.Listed in: Texas BBQ
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Review from Daniel S.
Katy, TX
7/2/2010
THA BOMB!!!! Doesnt get any better than this. These guys have been doing it for a long time!!! Also try their butcher in back....best cuts of meat! They dont make em like this anymore!
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Review from Jorge M.
Katy, TX
7/14/2010
I tried Texas bbq all over and then I tried Midway after moving to Katy and it was the best ever! The servers took care of me. Gracias Amigos.
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Review from Scott W.
Concord, NC
3/26/2010
Beef brisket was the order of the day when I went. Man it was good. Nice smoke ring. Crusty outside and tender as the dickens. And not real greasy either. They don't do beef to much up here in NC. Pork is our deal. They say you need to go to TX for good bbq brisket. They(whoever they are) were right. It was outstanding. Haven't had any that good since anywhere. Even around Texas.
