If you like eating barbecue and watching trains there may not be a better spot in Texas to do both at the same time than CorkScrew BBQ in Spring.
Located a short distance from Union Pacific’s Lloyd Yard, where freight trains are assembled, the tracks split within view of CorkScrew’s outdoor eating area. One set of tracks heads north and another turns west, running just across the street from the restaurant.
On a recent Saturday, while eating brisket, ribs and sausage, a long UP freight with two engines and more than 100 cars rolled by slowly.
“This place makes my top ten just because of the trains,” I told Posse co-founder Chris Wilkins. Last year, Texas Monthly ranked the joint No. 7 on its list of the Top 50 barbecue places in the state.
While I liked the trains, Wilkins was into the food. He raved about the sausage.
“I love the texture, the snap,” he said. “It’s a mix of pork and beef. Damn, I’m glad we got sausage.”
The pork ribs were cooked perfectly, he said, and the brisket was good, though it could have used a little more punch from seasonings.
At a table next to us, we met Josh and Mindy Williams who live in nearby Klein. They said CorkScrew is their go-to place and they eat there a couple times a month. They love the ribs.
The Posse first ate at CorkScrew several years ago when it was a trailer operation. Will and Nichole Buckman moved to this location, an old building on a half-acre lot in Old Town Spring, a couple years ago.
The place itself is one of the most family-friendly barbecue joints we’ve ever experienced. The large outdoor area offers a great place for the kids to play while you eat. Dogs on a leash are welcome outside. We also applaud CorkScrew BBQ’s line numbering system, which lets you pull a number (up to 26) and relax until the doors open at 11 a.m.
Customers without a number form a separate line that tags on after the initial group.
“I wish more places would use this system,” Wilkins said. “It’s a great idea.”
We arrived about 10:30 a.m. and got No. 23. The first person in line, with No. 1, said she arrived at 8 a.m. When the joint opened, there were about 100 people in line.
“Overall, I think the food at CorkScrew BBQ was very good,” Wilkins said. “Judging by the lines the people of the northern Houston suburbs agree.”
And don’t forget the trains.
Corkscrew BBQ, 26608 Keith St, Spring, (832) 592-1184, Open Tues-Sat 11am-6pm or when the meat runs out. Website: www.corkscrewbbq.com