NATHAN’S BBQ FEATURED IN TEXAS MONTHLY

  

A popular barbecue restaurant in Brenham is featured in a new article by Texas Monthly.

Nathan’s BBQ was paid a visit by author Daniel Vaughn to review some of the restaurant’s offerings.

In the article, Vaughn writes that Nathan’s is one of the few barbecue restaurants to use direct heat with charcoal and pecan logs to cook the barbecue.

Vaughn also gives his approval of several items on the menu, writing that the half-chickens were “well seasoned and juicy” and the pork ribs were “tender” and “had a great bark.”  Meanwhile, he says he “loved the crunch of the broccoli salad and the depth of the dirty rice.”

The full article can be read through the link here.