Seguin establishes itself as a true barbecue destination
Seguin CVBIn the heart of downtown sits the Burnt Bean Co., where co-owners Ernest Servantes and David Kirkland have transformed a space that's a stone's throw away from the Guadalupe County courthouse and that famous pecan statue. The duo, which opened Burnt Bean Co. in 2021, hail from the competition barbecue community and traded tips, trophies and lots and lots of time. The two have won so much, they may need a U-Haul truck to carry all the hardware.Review: Burnt Bean Co.
"We put in stupid long hours, but it's always worth it," said Servantes, a New Braunfels resident who has worked in Seguin for more than a decade."The attention that we have received is all very humbling." Another new addition to the Seguin barbecue scene is Schulze’s Pit Room at 1013 Schriewer, which has only been open for a few weeks, where owners Clifford and Sherry Schulze are smoking and prepping dishes before the rooster crows at 3:30 a.m. The briskets are wrapped with butcher paper and smoked on state-of-the-art pits. Clifford's father, Alvin, opened his first restaurant in 1964 and worked seven days per week well into his 80s.
The pit at Davila's is legendary. It's the same one that the late Raul Davila used, built to hold meat in a rotisserie on both sides as the meats are cooked with a roaring mesquite fire. If you want to see it, they will give you a quick tour. But perhaps Raul's biggest legacy is the sausage, which ranks among the best in the state. It has terrific snap and you just can't go to Davila's without eating at least one link.
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