Texans’ love for H-E-B will likely extend to its restaurant, True Texas BBQ.
Because of True Texas BBQ’s origins in a grocery store, many of the rubs, sauces and raw meat can be found a few aisles away — a plus for backyard barbecuers. Like the salt and pepper mix on the brisket? It’s on aisle 6. The three barbecue sauces — a spicy black pepper “Texas” sauce; sweet and smoky Kansas City sauce; and a vinegar-based Carolina sauce — are on aisle 10. The tangy dill pickles are sold in the deli.
Evans, the director of culinary development for H-E-B’s restaurants, is the former executive chef at Brennan’s in Houston. Evans and his team get to flex their creativity occasionally, like in the seasonal dessert right now, doughnut bread pudding. The loaded cornbread is another example of chefs doing barbecue: It’s housemade green chile cornbread — savory and not sweet, just like Evans’ grandma Stella Mae used to make — topped with beans, cheese, green onion, diced jalapeño and brisket.
True Texas BBQ aims to never run out of meat, Evans says. Come at lunch or dinner, and the plan is for all of the the smoked meats to be available, alongside elotes-style creamed corn, mac, potato salad, collard greens and the like.
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