When are they officially opening???
Cooper's barbecue
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Last: 4 yr ago by halibut sinclair
Today!
Per their FB
Per their FB
waltonag05
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Exit Rock Prairie and make a U-turn over the bridge. Come back on the access road.95_Aggie said:IMO they are going to have to heavily publicize that so folks know how to get there.Quote:
- Parking and getting there is easy, just exit 2818/Emerald Pkwy and come around on Corsair
Just drove by and the where putting out open banners.
We went to the soft opening last night and the food was fantastic. My favorite by far were the beef ribs, followed by the brisket and ribeye. The chicken was very good and moist. The Jalapeno Macaroni and Cheese was outstanding, just enough pepper to bring out the flavor without being hot. I did not try, but heard good feedback on the green beans and the pecan cobbler.
They also have a large wrap-around bar near the entrance with about 8 different draft beer options, wine, and full liquor selection. Lots of TVs over the bar and all around the dining areas. There are tables in a covered area outside and a decent-sized yard area with artificial turf and multiple washer toss and cornhole games. I don't know what their seating capacity is, but I would guess they can easily handle over 300 people. We will definitely be going back often.
They also have a large wrap-around bar near the entrance with about 8 different draft beer options, wine, and full liquor selection. Lots of TVs over the bar and all around the dining areas. There are tables in a covered area outside and a decent-sized yard area with artificial turf and multiple washer toss and cornhole games. I don't know what their seating capacity is, but I would guess they can easily handle over 300 people. We will definitely be going back often.
We went to the soft opening last night and the food was fantastic. My favorite by far were the beef ribs, followed by the brisket and ribeye. The chicken was very good and moist. The Jalapeno Macaroni and Cheese was outstanding, just enough pepper to bring out the flavor without being hot. I did not try, but heard good feedback on the green beans and the pecan cobbler.
They also have a large wrap-around bar near the entrance with about 8 different draft beer options, wine, and full liquor selection. Lots of TVs over the bar and all around the dining areas. There are tables in a covered area outside and a decent-sized yard area with artificial turf and multiple washer toss and cornhole games. I don't know what their seating capacity is, but I would guess they can easily handle over 300 people. We will definitely be going back often.
They also have a large wrap-around bar near the entrance with about 8 different draft beer options, wine, and full liquor selection. Lots of TVs over the bar and all around the dining areas. There are tables in a covered area outside and a decent-sized yard area with artificial turf and multiple washer toss and cornhole games. I don't know what their seating capacity is, but I would guess they can easily handle over 300 people. We will definitely be going back often.
We went to the soft opening last night and the food was fantastic. My favorite by far were the beef ribs, followed by the brisket and ribeye. The chicken was very good and moist. The Jalapeno Macaroni and Cheese was outstanding, just enough pepper to bring out the flavor without being hot. I did not try, but heard good feedback on the green beans and the pecan cobbler.
They also have a large wrap-around bar near the entrance with about 8 different draft beer options, wine, and full liquor selection. Lots of TVs over the bar and all around the dining areas. There are tables in a covered area outside and a decent-sized yard area with artificial turf and multiple washer toss and cornhole games. I don't know what their seating capacity is, but I would guess they can easily handle over 300 people. We will definitely be going back often.
They also have a large wrap-around bar near the entrance with about 8 different draft beer options, wine, and full liquor selection. Lots of TVs over the bar and all around the dining areas. There are tables in a covered area outside and a decent-sized yard area with artificial turf and multiple washer toss and cornhole games. I don't know what their seating capacity is, but I would guess they can easily handle over 300 people. We will definitely be going back often.
Sounds like this will force the local BBQ places to up their game.
Let me preface with saying that the only Cooper's I have ever dined at was the original in Llano. I couldn't wait to try it out locally!
Just got back from lunch there.
Arrived at 10:50am. First impression is that there is plenty of parking! Next, I noticed that the order pit was not outside. I went on in and was maybe 3rd in line. As with every restaurant in B/CS, it is staffed with college kids trying to make a buck. Kid at the pit was very friendly but has a bit of learning to do. No worries; everybody has to have a first day. It is something we are accustomed to locally.
I ordered 1/4 of brisket, two big pork ribs, and jalapeno sausage. As the meat is being weighed and tagged, I snag a side of potato salad and the pecan cobbler. A sweet tea and 23 bucks later, I'm scooping out the "free" pintos.
First thing I tried was the sausage. It has a good flavor and a quick dip in the sauce pool enhances it but doesn't change it. Not sure where they source their sausage, but the slovacek sausage tastes about the same.
Next is the pork rib. I had it dipped at the pit because I know Cooper's to be a bit on the salty side. That trick either worked too well, or the ribs were not salted as much as I remember. My first bite against the bone was tender and had the right "pull" to it. It is a good rib. The flavor is not where I thought it should be, but decent. I have had a few better and a lot worse!
On to the brisket. The meat was moist and had a 1/4 fat cap, even on the lean end. There isn't much of a smoke ring, nor flavor, but Cooper's has always been that way. They cook different than a majority of BBQ joints. Alone, the brisket had a nice beef flavor. Just what you expect. A dunk in the sauce bucket again enhanced the flavor without changing it.
Conclusion, their prices are on par with local establishments and destroys ATKM. Their flavor is a good different and easily beats out the likes of C&J, Rudy's, and ATKM. That being said, there just wasn't anything special about the three meats I tried.
I will go back, and possibly tonight. Either way, the next visit will be a big chop. Here's to hoping it is still as good as the Llano chop!
Just got back from lunch there.
Arrived at 10:50am. First impression is that there is plenty of parking! Next, I noticed that the order pit was not outside. I went on in and was maybe 3rd in line. As with every restaurant in B/CS, it is staffed with college kids trying to make a buck. Kid at the pit was very friendly but has a bit of learning to do. No worries; everybody has to have a first day. It is something we are accustomed to locally.
I ordered 1/4 of brisket, two big pork ribs, and jalapeno sausage. As the meat is being weighed and tagged, I snag a side of potato salad and the pecan cobbler. A sweet tea and 23 bucks later, I'm scooping out the "free" pintos.
First thing I tried was the sausage. It has a good flavor and a quick dip in the sauce pool enhances it but doesn't change it. Not sure where they source their sausage, but the slovacek sausage tastes about the same.
Next is the pork rib. I had it dipped at the pit because I know Cooper's to be a bit on the salty side. That trick either worked too well, or the ribs were not salted as much as I remember. My first bite against the bone was tender and had the right "pull" to it. It is a good rib. The flavor is not where I thought it should be, but decent. I have had a few better and a lot worse!
On to the brisket. The meat was moist and had a 1/4 fat cap, even on the lean end. There isn't much of a smoke ring, nor flavor, but Cooper's has always been that way. They cook different than a majority of BBQ joints. Alone, the brisket had a nice beef flavor. Just what you expect. A dunk in the sauce bucket again enhanced the flavor without changing it.
Conclusion, their prices are on par with local establishments and destroys ATKM. Their flavor is a good different and easily beats out the likes of C&J, Rudy's, and ATKM. That being said, there just wasn't anything special about the three meats I tried.
I will go back, and possibly tonight. Either way, the next visit will be a big chop. Here's to hoping it is still as good as the Llano chop!
jja79 said:
Sounds like this will force the locaBBQ places to up their game.
In my opinion, I don't think it will. I feel that Cooper's flavor profiles are enough different that other joints in town won't need to change. Some will love it, some will not. I do think it will cut the market share that our not-so-favorite local places get. They could be in trouble soon.
if they can settle in as absolutely better than C&J/Rudy's, etc...that's all I'm looking for. I'll go to gourmet BBQ joints when I want something truly special. I just want a good atmosphere (which sounds like it has with that bar) and solid BBQ.
If the atmosphere is stays awesome like people are claiming i'll frequent there regularly. There isn't another BBQ place in town with a nice bar area to watch a game.
ATKM has a nice bar but they only play old westerns.
ATKM has a nice bar but they only play old westerns.
I'll edit since you edited...but I do want to say one thing...
Coming from the south you don't have to wait at a light. Exit 2818 and get on access road with plenty of time to move over before Cooper's.
Coming from the south you don't have to wait at a light. Exit 2818 and get on access road with plenty of time to move over before Cooper's.
You have not ventured out much, then.The Good Aggieboy19 said:
Cooper's is some of the best BBQ I've had.
It's just not good. There is much better bbq out there to be had. It's popular, but man that aint good bbq.
Hell, Rudy's in NB makes a killing, and that's even worse BBQ than Coopers.SARATOGA said:
If you've ever been to Coopers, you know they'll make it !
The one in New Braunfels does very well, and B/CS is a much larger market than NB, and we have gamedays.
CJs will suffer.
Rudy's will suffer.
Cooper's might not be the best in Texas, but it is easy Top 10, and some days maybe Top 5. I use their seasonings on my own BBQ for my smoking meats at home.
Hays County, right up the road. Much better BBQ than either and usually not a line. No way is Cooper's NB Top 10 on any competent list.
So what did you have when you went there today?relapse said:You have not ventured out much, then.The Good Aggieboy19 said:
Cooper's is some of the best BBQ I've had.
It's just not good. There is much better bbq out there to be had. It's popular, but man that aint good bbq.
Give us your review of this location, please.
Doubt he went. Food snobs crack me up.GiveEmHellBill said:So what did you have when you went there today?relapse said:You have not ventured out much, then.The Good Aggieboy19 said:
Cooper's is some of the best BBQ I've had.
It's just not good. There is much better bbq out there to be had. It's popular, but man that aint good bbq.
Give us your review of this location, please.
He talks a lot of sh*t about a location that's been open a few hours.........techno-ag said:Doubt he went. Food snobs crack me up.GiveEmHellBill said:So what did you have when you went there today?relapse said:You have not ventured out much, then.The Good Aggieboy19 said:
Cooper's is some of the best BBQ I've had.
It's just not good. There is much better bbq out there to be had. It's popular, but man that aint good bbq.
Give us your review of this location, please.
competitor?Quote:
He talks a lot of sh*t about a location that's been open a few hours.........
I rarely try going to a place the first day they open, but couldn't resist trying it out today. I was afraid it would be way crowded, but maybe the word hasn't gotten out to a widespread audience yet. I arrived a few minutes after 11:00, which is their posted opening time. There were a few people ahead of me in the line inside, not bad. They had a greeter inside the door, probably to help guide anyone that had not been to Cooper's before, a nice touch. Since the people in front of and behind me mentioned they had been to one before, he pretty much left us alone assuming we knew the drill there. There was a steady stream coming in the whole time I was there.
The bar is to the left of the initial serving line, and seems to be well stocked with plenty of seating area. No one was using it yet that I recall. I went there to get some surprise lunch for the people in my wife's office. My wife loves beef ribs, aka "pot roast on a stick", so I made sure to get some of that. Otherwise I got an assortment of brisket, pork ribs, and a couple of pork chops, my favorite from there.
The process was almost exactly like at their Llano location, except completely inside like at the one in New Braunfels we had been to before. The line moved reasonably quickly. While waiting for your meat selections to be sliced up for you, you choose what sides and/or dessert to take with you, except for the pinto beans. Once that is taken care of, time to choose a drink if you wish and then pay. After paying, it's time to grab some beans from the big pots and pick up bread, extra sauce, pickles, and onions if so desired. I got everything to go, and the meat was placed in a large foil pan, and then it and the sides were put inside a sturdy cardboard box they supplied. Easy peasy. If eating there, it goes on a tray that you carry to one of the many tables inside, or there are a few outside if you like.
The meat is generally not heavily seasoned, at least to me, but quite flavorful. Seems consistent with their other locations. Some may not find it to their liking but it seems to work well for the vast majority of the masses. I am one who does prefer some sauce with my BBQ, just the way I am. I know that is sacrilege to some, but I don't care. I like the sauce at Cooper's, a vinegar based fairly thin sauce. Not too heavy and syrupy like some others, just adds a bit more moisture and flavor. I got the old standby sides of potato salad and cole slaw, plus a cup of the jalapeno and bacon mac and cheese to sample. It was good, a bit of kick from the peppers and good flavor. The green beans looked very good as well, but I didn't get any.
Anyway, that is my initial impression of our new Cooper's BBQ. We will be visiting regularly I'm sure. I'm pretty sure they will do just fine here. Their reputation is well established, even in these parts. And rightfully so. I knew what to expect from their other locations, and we were not disappointed.
The bar is to the left of the initial serving line, and seems to be well stocked with plenty of seating area. No one was using it yet that I recall. I went there to get some surprise lunch for the people in my wife's office. My wife loves beef ribs, aka "pot roast on a stick", so I made sure to get some of that. Otherwise I got an assortment of brisket, pork ribs, and a couple of pork chops, my favorite from there.
The process was almost exactly like at their Llano location, except completely inside like at the one in New Braunfels we had been to before. The line moved reasonably quickly. While waiting for your meat selections to be sliced up for you, you choose what sides and/or dessert to take with you, except for the pinto beans. Once that is taken care of, time to choose a drink if you wish and then pay. After paying, it's time to grab some beans from the big pots and pick up bread, extra sauce, pickles, and onions if so desired. I got everything to go, and the meat was placed in a large foil pan, and then it and the sides were put inside a sturdy cardboard box they supplied. Easy peasy. If eating there, it goes on a tray that you carry to one of the many tables inside, or there are a few outside if you like.
The meat is generally not heavily seasoned, at least to me, but quite flavorful. Seems consistent with their other locations. Some may not find it to their liking but it seems to work well for the vast majority of the masses. I am one who does prefer some sauce with my BBQ, just the way I am. I know that is sacrilege to some, but I don't care. I like the sauce at Cooper's, a vinegar based fairly thin sauce. Not too heavy and syrupy like some others, just adds a bit more moisture and flavor. I got the old standby sides of potato salad and cole slaw, plus a cup of the jalapeno and bacon mac and cheese to sample. It was good, a bit of kick from the peppers and good flavor. The green beans looked very good as well, but I didn't get any.
Anyway, that is my initial impression of our new Cooper's BBQ. We will be visiting regularly I'm sure. I'm pretty sure they will do just fine here. Their reputation is well established, even in these parts. And rightfully so. I knew what to expect from their other locations, and we were not disappointed.
Great review.
relapse said:You have not ventured out much, then.The Good Aggieboy19 said:
Cooper's is some of the best BBQ I've had.
It's just not good. There is much better bbq out there to be had. It's popular, but man that aint good bbq.
BBQ is like church. What fits one, doesn't fit the other and you don't talk about either in polite company. Get over yourself.
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AG
Do they have beef ribs?
I think several reviewers have mentioned they had beef ribs
_________________________________________________________
Nothing is getting fixed in D.C. until we get term limits for both the House and the Senate
Nothing is getting fixed in D.C. until we get term limits for both the House and the Senate
Yes, they have beef ribs!
We were the first customers. It was just OK. Not great, not terrible.
I forgot to mention. $28 lunch. That part was terrible.
We had dinner tonight:
Pork Ribs
Brisket
Sirloin
We'll be back regularly.
Pork Ribs
Brisket
Sirloin
We'll be back regularly.
AggiePhil said:
I forgot to mention. $28 lunch. That part was terrible.
What does that include though?
We went today for lunch. Got there about 12:15 and took about 30 minutes to make it through the line. I get their whole "pick your meat from the pit" thing but that's honestly what slows the whole process down. Hopefully with time, they will get quicker on "helping" folks move through quicker. For the lunch crowd with a more limited window of time, it's definitely not a quick lunch.
The building itself is really neat. I like the atmosphere of the bar, TVs, outside sitting area, etc. I think it's a great addition to the area because it's different than anything else we have. It will definitely be a neat place to bring clients or out-of-state guests for something a little different. I don't think it's for your normal, every day lunch crowd because of the time + cost.
I thought the food was really good. Brisket was good (different style than any of the other places around here), jalapeno cheese sausage was great and the pork ribs had a lot of flavor. It's definitely the most expensive BBQ joint in town and that's okay. It was $42 for the wife & I. We got a serving of brisket (about 1/2lb), 4 pork ribs, quarter link of sausage, one side each (jalapeno and regular mac & cheese) and two drinks. The ribs were the most surprising cost...$15.62 for 4 ribs seemed really steep. That plus the ~$4 sides pushed it up quite a bit higher than the typical "lunch bbq plates" at the other places. Rib plate at C&Js (4 ribs, two sides) is $11-12 and the same would cost you well over $20 at Coopers.
It should do well. I actually think they have a better chance of making it in CS than if they were just like the other BBQ joints around (C&Js, Rudy's, J Cody's).
The building itself is really neat. I like the atmosphere of the bar, TVs, outside sitting area, etc. I think it's a great addition to the area because it's different than anything else we have. It will definitely be a neat place to bring clients or out-of-state guests for something a little different. I don't think it's for your normal, every day lunch crowd because of the time + cost.
I thought the food was really good. Brisket was good (different style than any of the other places around here), jalapeno cheese sausage was great and the pork ribs had a lot of flavor. It's definitely the most expensive BBQ joint in town and that's okay. It was $42 for the wife & I. We got a serving of brisket (about 1/2lb), 4 pork ribs, quarter link of sausage, one side each (jalapeno and regular mac & cheese) and two drinks. The ribs were the most surprising cost...$15.62 for 4 ribs seemed really steep. That plus the ~$4 sides pushed it up quite a bit higher than the typical "lunch bbq plates" at the other places. Rib plate at C&Js (4 ribs, two sides) is $11-12 and the same would cost you well over $20 at Coopers.
It should do well. I actually think they have a better chance of making it in CS than if they were just like the other BBQ joints around (C&Js, Rudy's, J Cody's).
I've lived here for about 16 years now. It's been about that long that I've been going to Cooper's out in Llano. I delivered windows for that big manufacturer on Carson St in Bryan. There would be 2-3 of us that would run loads out to Phoenix/Tucson/Kingman AZ and Vegas for Monday deliveries. We would leave out lunchtime on Saturday and would often run down 29 to stop out back of the Llano location and buy more than we could eat so we could wrap up some to go and put in our coolers in our trucks.
Fast forward to today. I grabbed a pound each of sausage, brisket and beef ribs and of course plenty of pinto beans. The 15 minute wait at 6:45 this evening was less than I expected. Still had time to down a Shiner Bock from the bar while waiting in line
.
I brought the meat candy home to a delighted family. Everything was great albeit maybe a little less stellar than all the times I loaded up in Llano. The pits are new and it will take time to get them "seasoned up".
I'm not sure C&J's or Rudy's need to be too concerned but I can certainly say Cooper's will be just about all I partake in when it comes to eating BBQ out here in town.
Fast forward to today. I grabbed a pound each of sausage, brisket and beef ribs and of course plenty of pinto beans. The 15 minute wait at 6:45 this evening was less than I expected. Still had time to down a Shiner Bock from the bar while waiting in line
.I brought the meat candy home to a delighted family. Everything was great albeit maybe a little less stellar than all the times I loaded up in Llano. The pits are new and it will take time to get them "seasoned up".
I'm not sure C&J's or Rudy's need to be too concerned but I can certainly say Cooper's will be just about all I partake in when it comes to eating BBQ out here in town.
relapse said:You have not ventured out much, then.The Good Aggieboy19 said:
Cooper's is some of the best BBQ I've had.
It's just not good. There is much better bbq out there to be had. It's popular, but man that aint good bbq.
Oh, Good Lord
Had it today. It was okay, kinda like a glorified Rudy's, but to each is own.
I'll stick with Blue Moon or 1775, thank you very much.
I'll stick with Blue Moon or 1775, thank you very much.