My wife completed the Motorcycle Safety Foundation (MSF) motorcycle safety course last weekend. Today we went on our first ride together where she rode her own motorcycle (she’s actually riding my other motorcycle — a VStar Classic 650).
It was a little nerve wracking watching her ride, but as we rode, I relaxed more-and-more as she was doing great.
It was a beautiful sunny 76 degree day here today, so I was eager to make a BBQ run, but didn’t want to head out too far for her first ride.
We ended up going to Opie’s BBQ in Spicewood, TX (about 25 miles from our house, heading west on Hwy 71).
The Joint
A former employee at Cooper’s Pit BBQ in Llano decided to open his own BBQ place closer to Austin, hoping to catch some customers closer to Austin (or on their way to Llano).
Opie’s has recently moved from their old location on Spur 191 next to the post office to a new and much bigger joint facing Hwy 71:
For a Central Texas BBQ joint, it’s almost fancy (inside). But I liked it. If I were to open a BBQ joint, the interior setup might look a lot like Opie’s.
Walk in and order your meat from the “pit” — which is a 15 ft pit that doesn’t/hasn’t ever burned a twig of wood:
The meat is actually smoked on two giant pits behind the building, and then brought inside to the “serving pit”:
Much like some of the legendary pit BBQ joints in Texas, you pick your meat from the pit and the pit boss will slice you off as much as you like.
While your meat is being sliced and weighed you can order sides, (spicy cream corn, potato salad, tater tot casserole) desert (hot cobbler, carrot cake, brownies, homemade cookies), and your drinks.
Condiments (onions, pickles, bbq sauce and a large pot of pinto beans) are serve yourself in a large island in the middle of the dining area.
The Meat
We ordered a rack of spare ribs, a lb of brisket, and a jalapeño sausage link:
Before I even took a bite, I knew I was in for a sub-par BBQ experience.
The brisket looked like shredded beef. Dry shredded beef. The meat, while it did have a nice smoky flavor, was dry and not very tender. A healthy dousing of the house BBQ sauce (an actually quite good thin red vinegar sauce) made the brisket barely edible.
The ribs were exceptionally meaty and very large. That’s the best thing I can say about the ribs. They too were overcooked, which means too dry. Ribs should fall of the bone. These took some gnawing.
My wife thought the sausage was really good and liked the smoky flavor.
The beans were really good, as was the blackberry cobbler.
I’m not the only one who didn’t like Opie’s either:
Although Opie’s offers a wide choice of meats (brisket, pork chops, ribs, chicken, sausage and sirloin), the last two times I’ve been there (both Saturday afternoons around 2:00), NONE of the meats looked very freshly cooked/smoked. This is a HUGE problem and appears to be caused by not nearly enough turnover of their meats, i.e. not enough business.
That review was written in March of 2004, but pretty much summarizes my experience. Hopefully the new joint facing the much busier Hwy 71 will bring in more customers and alleviate the problem.
This guy liked it though.
The Ride
If you’re in the area, it’s not “bad” BBQ — I’d imagine that if you are fortunate enough to get some properly cooked meat as soon as it is pulled off the pits out back, it’s probably damned good.
Hwy 71 is a great road for riding. But my wife wasn’t quite ready to head home and wanted to “explore” a little — so we headed north on Spur 191 (which becomes County Road 411). About 4 miles from Opie’s, CR 411 dead-ends at Narrows Resource Area — an LCRA park that is mostly used as a boat launch for fishermen on a remote section of Lake Travis.
There were some great views looking out across the lake:
I’m looking forward to having my wife join me on my BBQ runs from now on (she never liked riding on the back of my bike, but seems to love riding her own).
Ugh!
I hate dried out or overcooked meat, which is why I usually BBQ at home.
Good on your bride!
Not only for completing the MSF, but for taking the controls. Maybe she heard what the rear saddle on a scooter is called, and didn’t want any part of it.
/henh
After she rides a little more, she will start to look for her own ride. Just don’t let her sit on the saddle of a GoldWing, or she’s gonna have to have one.
I told her if she wants a bigger bike of her own down the road that we’d get her one after at least a year on this one (the Vstar 650 is a great starter bike — plus she’s short [5' 3"] and I’ve chopped that bike down so that the seat height is only 22.5″).
She’s already got her eyes on a HD Sportster 1200.
Well, that’s why we have choices.
I really don’t like that narrow tire on the Sporster…not much of a contact patch, and a very small rotor.
Here in Dallas, about ten years ago, the local transit authority police used the big, bulky HD police bikes, forgive me for not knowing all of their code terminology. All I know is, they were huge, and came stock with the 52hp engine. Took them forever to get up to speed. Well, they were leasing the bikes from HD, including maintenance, for $458 each per month, and the bikes would sit in the shop for two months waiting for a new side-stand or mirror, so DART canceled the lease, while they took bids. One day, coming over a bridge in the HOV lane, there was the new bike, a Honda Valkyrie, with the gleaming chrome cylinder head cover on the 1800cc six cylinder engine. They kept them for only about six months, before taking new bids. The big ol’donut monsters they had riding them, kept crashing out. They couldn’t handle the 110hp to the rear wheel. Now they ride the Kawasaki police bikes.
That you don’t mind her riding your little buddy for a year or so is commendable. You’re a better man than me.
/but then I’m happily divorced
I GO TO OPIES BBQ ALMOST EVERY WEEKEND AND HAVE NEVER HAD A BAD MEAL. I HAVE BROUGHT ALOT OF PEOPLE OUT TO OPIES AND EVERYONE ALWAYS RETURNS. GET YOUR FACTS RIGHT . THE OWNERS OF OPIES NEVER WORKED AT COOPERS OR HAD ANYTHING TO DO WITH COOPERS.
I believe that it is the pit boss at Opies that came from Coopers, the owner is not even normally there. I have had great food there but have also had poor food or worse yet no food.
yep opies has great food but they sometimes run out early in the evening. go for lunch there. its always great and they always have food. i see the owner there every time i go. not sure about pit boss.
i love opies bbq its the best everybody is nice and emp. are the best keep up the good work…
I was on vacation and went to Opie’s. As a native Texan I have been living in Chicago for 7 years and was looking forward to barbeque. After trying five different restaraunts, including Coopers, I must say that Opie’s was hands down the best bbq I have ever had. The meat was incredibly moist, the meat fell off the bones, the sausage was wonderful, and the Rocky Road brownie was so moist and delicious I took three on the road. I am sorry that everyone hasn’t had the same experience I had.
I went to Opies for the first time this past weekend. Oh my gosh! Unbelievable. Never had a better meal in my life. Their sides and desserts are incredible. By far the best BBQ around.
Hi there! I live in spicewood, right down the road from Opie BBQ. I must say that I have only enjoyed the food from there once out of the at least 20 times I have been there. There meat is almost always too dry or almost nothing but fat. The BBQ sauce is HORRIBLE. It has a almost pure vinegar taste. Not to mention you MUST get there BEFORE 4:00pm if you want any food at all! I am a local resident who has been there many time and these have been my experiences.
Maggie…we just moved out to Spicewood about two months ago…
I really wish Opie’s was good. Or even average BBQ. I’ve eaten there at least 8-10 times now…and have not had anything better than slightly average Q at best. Often it’s pretty bad.
You’re right…the brisket is always dry and the ribs overcooked.
Their butter beans that they serve on Sundays are pretty good, though. I’ll give them that.
I live near Spicewood. I have been going to Opies for close to 5 years(thats how long I have lived here). The last two comments must have come from their competitors. I have only had dry meat 1 time and that was because I showed up 7:45 p.m. (they close as 7:00) ???Don’t understand why they close so early. This place is the most consistent BBQ joint I have ever been to. (and I have been to alot). Everyone needs to check it out for themselves!!!