Trying Out the NUMBER 1 BBQ JOINT in Texas- Burnt Bean Co.

Over the weekend, I got a chance to travel to Seguin for a baby’s first birthday party. I couldn’t pass up the chance to try out Burnt Bean Co., especially after Texas Monthly named the joint as the Number 1 joint in the state, and thus, the world! Trying out the full menu is a difficult task though. I decided to get there to try the breakfast items and at the early hour several sides- including their street corn- and meat options were unavailable. I was a bit sad since I wanted to try a beef rib, but I also knew that if I wanted to make sure to get some items before they sell out, I needed to get there at opening. Unfortunately, I wasn’t eating inside, because if I were, the owners would have come over to my table when the beef ribs were finished.

I did get to try some great food though. I decided to snag their Blue October sandwich- a unique croissant handheld with a generous slice of brisket, strawberry jam, jalapeno cream cheese, and an egg. Gotta say, this was a star item! The thick brisket slice was salty and smoky, giving a nice balance the buttery croissant and sweet jam. I cannot recommend it enough.

I also grabbed a barbacoa and mollejas taco as well. The barbacoa was velvety and slightly sweet, and the mollejas was rich with a nice flame-tinged flavor. They were both small, and were clearly meant to be ordered several at a time. These breakfast items were a nice unique offering at a BBQ joint, so I knew I had to include them in my order. The rest of my sampling included two links of sausage, pork ribs, brisket, and turkey. Because they were to-go, I didn’t snap nearly as many photos as I normally would. But the brisket obviously caught my eye first-

Peppery, not overly salty, and perfectly smoked, the brisket was great! I wouldn’t say it’s the best I’ve had in the state, but it is fine version of the Texas staple. It paired quite well with the mustard-based sauce. I’d say both sauces were good, and the traditional Texas tomato-based dip was a bit sweeter than one might expect but in no way overwhelmed the palette. My favorite combo was the poblano/cheese sausage and the mustard sauce with a bit of pickle and wrapped in potato bread. The sausages in general were among my favorite bites, with the jalapeno cheese sausage adding a nice bit of spice and pepper into the mix. However, by far the prettiest cut- the pork chop.

Bone-in, perfectly cooked, and incredibly tender, I could cut this meat with a plastic knife. The bark had a nice peppery rub on it, and each bite was moist pork heaven. If you go, DO NOT SKIP THIS CUT. It really sets the place apart from some of the others on the Texas Top 50. The ribs were the final pork offering I snagged, and each bone had a good amount of meat, although the rub wasn’t quite as set. Nevertheless, the ribs had a slightly sweet flavor to compliment the smoke. Perhaps most impressive- they were incredibly tender but not mushy, making for a satisfying bite. Lastly, I cannot recommend the turkey enough. The peppery bark, buttery texture, and light smoke equal a solid offering of the bird that so many joints get wrong.

For the sides, the potato salad and the dill pasta salad didn’t leave much of an impression, although both were good. The beans on the other hand were a standout, with plenty of meat chunks and heft to the dish. Not overly spicy, with plenty of pepper, the beans conveyed the Tex-Mex inspirations that made the place unique. This was also carried over to the two desserts we had. The first was a Tres Leches cake made with Big Red soda. It was different, and had a pleasant creamy flavor. BUT it was the bourbon peach cobbler taco that made my wife and I go “Ohhhh that’s why they have a Michelin Star.” The peaches were sweet, but not syrupy, and the taco shell was a fried bit of flour tortilla with cinnamon and sugar. Honestly, one of the best desserts I’ve ever had!

Burnt Bean Company is a great BBQ joint with lots of different items on the menu, and it’s nearly impossible to try everything on one go. I’d definitely go back! I couldn’t help but being a bit underwhelmed, but such is the curse of the Number One spot. The staff was uber friendly, and two hours in line was a solid wait time for the food. I’m not sure if I would wait 5+ hours like I might for some other joints, but I would try and come back to eat inside until the beef ribs were available. Still, my wife and I both preferred Leroy and Lewis Barbecue, and I thought that joint was quite a bit more elevated. Check this place, decide for yourself, and don’t forget dessert!