DINING FEATURE Bexar Barbecue Tomball barbecue joint goes from farmersmarket to brick andmortar B exar Barbecue’s process of hand trimming its brisket, dry rubbing it in a house seasoning blend and smoking it unwrapped for up to 22 hours is what makes its meats consistent for its guests, Owner Justin Haecker said. “You get a balance of the smoke with the season- ings, which go a little bit deeper in depth than just salt and pepper, as well as a crispy outer bark that adds a nice texture element,” Haecker said. Haecker had a passion for cooking ever since grow- ing up on a small family farm in Bexar County and watching his grandmother cook, he said. He always cooked for his friends, whether it was as simple as ramen noodles or more complicated like homemade tacos, Haecker said. After graduating from Texas A&M, Haecker moved to Houston to work at FMC Technologies. He started cooking barbecue in 2013 during annual charity cook-os, and that is when he said he knew he had a product he could sell. He and his wife moved to Tomball and started sell- ing barbecue at the Tomball Farmers Market in March 2016, Haecker said. A combination of a high demand for his product as well as a disconnect between what he was currently doing in his full-time job and what he could be doing led him to open a brick-and-mortar restaurant on Business 249 in June 2020. “I wanted to be my own boss; I wanted to establish my own culture. I wanted to have my own employees that felt like they were important people and that what we give to people is important,” Haecker said. Bexar Barbecue celebrated its one-year anniversary June 13. The barbecue joint is open Thursday through Sunday and, even though there is demand, Haecker said he does not foresee hours changing. “Money is not what makes our business go ‘round,” Haecker said. “It’s making sure that I’m taking care of my people inside these walls rst so those peo- ple can take care of the people that come into our restaurant.”
BY CHANDLER FRANCE
Meats are available by the pound.
Smoked turkey 1 Sliced brisket 2 Smoked sausage 3 Candied ends 4 Pickled onions, pickles and jalapenos 5
PHOTOS BY CHANDLER FRANCECOMMUNITY IMPACT NEWSPAPER
WHAT’S INANAME? According to Haecker, Bexar is pronounced “bex-er.” The name pays homage to where he grew up in Bexar County near San Antonio, which is pronounced “bear.” There, he had his rst job and attended numerous family reunions and weddings, Bexar Bowling Alley and Bexar Hall, both pronounced “bex-er,” he said. Originally called Bexar County Brisket, Haecker said he changed the name to not confuse guests.
Apart from sliced meats, Bexar Barbecue oers street tacos ($5) and sides at its Tomball eatery.
Bexar Barbecue 28301 Business 249, Ste. 800, Tomball 832-559-3655 www.bexarbarbecue.com Hours: Thu.-Sat. 11 a.m.-9 p.m., Sun. 11 a.m.-6 p.m., closed Mon.-Wed.
Owner Justin Haecker opened Bexar Berbecue’s brick- and-mortar location in June 2020.
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TOMBALL MAGNOLIA EDITION • JULY 2021
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