DINING FEATURE
BY CARSON GANONG
BARBECUE BY THE HALF POUND
Southside Market sells freshly smoked meats by weight or count alongside its other o erings. Here is a sampling of what is available: Sides: $3.25 each
Pork ribs: $10 per half- pound
Southside’s Hutto location, which opened in 2020, features one of the smokers used to prepare the meats.
Pork steak: $7.50 per half- pound
Brisket: $14.50 per half- pound
Southside has a robust meat market and o ers packaged products for sale within each of its four restaurants.
From left: General Manager CJ Crawford, owner Bryan Bracewell and Director of Marketing Kelly McLouth Staha lead Southside Market’s Hutto location.
PHOTOS BY CARSON GANONG COMMUNITY IMPACT
Southside Market & Barbeque Hutto location brings with it 140 years of tradition and know how S outhside Market & Barbeque got its start in 1882 just outside Elgin when founder since then, most recently being purchased by Bryan and Rachel Bracewell in 2010. The new generation of owner-
Turkey: $9.25 per half-pound
Original beef sausage: $7.50 per half-pound
Sausage Slammer: $4 each
Rock-based Goodstock by Nolan Ryan. Bryan added another factor comes into play when creating in-demand barbecue. “The details look like sausage and brisket, but the reality is we’re people serving people, and so our biggest asset that we have is our team,” Bryan said. Bryan said Southside is actively looking for another location and hopes to have a fth restaurant open by the end of 2023. “The great team that we’re building and have built—one of the reasons to grow is to continue to provide opportunities for our team to be promoted and excel. … So we plan on growing,” Bryan said.
Southside Market & Barbeque 106 Co-Op Blvd., Hutto 512-518-2117 www.southsidemarket.com Hours: Sun.-Thu. 10 a.m.-8 p.m., Fri.-Sat. 10 a.m.-9 p.m.
William Moon sold fresh meat door- to-door from a horse-drawn wagon. Four years later, Moon set- tled down, opening a butcher store in downtown Elgin called Southside Market. In the decades to follow, Southside Market moved to a few di erent locations around Elgin and changed ownership several times before coming under the ownership of the Bracewell family in 1968. Along the way, Southside also evolved from a simple butcher shop into a full restaurant. Southside Market has remained under the Bracewells’ ownership
ship quickly turned their sights to expansion, opening Southside’s second location in Bastrop in 2014, followed by two more locations in Austin and Hutto in 2019 and 2020, respectively. Southside’s menu now includes a variety of meats, including brisket, pork ribs, and the franchise’s signa- ture jalapeno- and cheese-stu ed sausage slammer. Bryan said a vital part of making good barbecue involves using high-quality meat, and Southside sources from a variety of suppliers across Texas, including Round
1660
79
N
19
PFLUGERVILLE HUTTO EDITION • DECEMBER 2022
Powered by FlippingBook