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Help us make it rightSouthside Market & BBQ has been making its Elgin Hot Sausage for more than 123 years in Elgin, Texas. Part of what makes Elgin Hot Guts, as some people affectionately call it, different from other sausages in the area is the seasoning and the ingredient quality. Its product comes in only one flavor - hot. The company lightened up on the pepper back in the 1970s so that more people would be able...
Founded in 1882, Southside Market & Barbeque offers Texas-style barbecue, including Elgin hot sausage. The company provides potato salad and cole slaw. Its menu includes beef brisket, pork steaks, baby back pork ribs, as well as chicken, turkey and mutton dishes. Southside Market & Barbeque also provides T-shirts, caps and koozies. The company operates a full-service meat market that offers a...
Barbecue lovers flock for slow-cooked meats prepared fresh daily.
We went out of our way to stop at this well-known barbeque restaurant. At 3:00 in the afternoon they had two busy lines going. I ordered three beef ribs, no sides, and a drink. My husband also wanted the ribs but they ran out of them after my order. He then ordered a plate of sausage with two sides and...
Tried it for the first time today. I LOVE good brisket and ordered the brisket plate with two sides. My husband ordered a rib plate. What a disappointment. My brisket was fatty, relatively tough and had almost no bark. I am used to brisket that is so tender you can cut it with a fork. This required me to saw...
Large portions and nice facility. The BBQ is very good. The brisket was lean with a great bark. A great stop in a great BBQ region.
This has been my favorite sausage for as long as I can remember. I have lived in Fredericksburg for nine years and always have to ask my HEB to special order this sausage because they only push their own brand or the local flavor. So when we had a trip planned to Taylor, we had to make a stop here...
I ate at Southside on 4/7/15. When I took my first bite I thought wow this is really tender! Then I took the bun off and discovered the reason it was so tender was because it was at least 75% FAT! I am not a novice when it comes to brisket, in fact I do competition cookoffs. This had to...
Barbecue lovers flock for slow-cooked meats prepared fresh daily.
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