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The Biggest Barbecue Shutters in Austin

Pour one out

Live Oak Barbecue
Live Oak Barbecue
Live Oak Barbecue/Facebook

For Barbecue Week, here's a look back at the biggest and saddest barbecue shutters that hit Austin. Longtime barbecue spot Mann’s Smokehouse BBQ wrapped things up last Thanksgiving, Blue Ox BBQ hasn’t reopened after a spat of bad luck, plus others. Sadly, almost half of the places that appear on Eater’s underrated barbecue list in 2014 don’t exist anymore.

Mann’s Smokehouse BBQ

[Photo: <A href="http://www.yelp.com/biz_photos/manns-smokehouse-bar-b-que-austin?select=oNCCMEEg-upBS_0oYUkdng">AllAboutTheBarq S./Yelp</a>]

Closed: November 2015
Pitmaster Kathleen Mann shuttered the underrated barbecue joint with a Georgian touch last Thanksgiving. Mann took over the smokehouse from her parents, who opened the pits in 1996 after moving from the Peach State. It was known for its porky goods, like the pulled pork done Southeastern-style.

Nutter Buster BBQ

Closed: June 2015
Another Southern-style departure, the barbecue trailer combined barbecue and grilled cheese sandwiches, all on Texas toast. Owners Lindsey Nutter and Brian Rauschuber decided to close because of permitting issues with its location in The Barn out in Sunset Valley.

Blue Ox BBQ

Closed: April 2015
Spring wasn’t too kind to the barbecue trailer. After leaving then-home The Buzz Mill for South Austin in April, someone stole its pit. While it was at the East Riverside bar and coffee shop, it offered a great meaty brunch option. The pit still hasn't been recovered, and the trailer never reopened.

Live Oak Barbecue

Closed: January 2015
East Side barbecue joint offering creative weekend specials like Mongolian beef and bourbon maple bacon pork chops closed up after running for nearly four years. This was alongside the usual cuts of meat. Austin entrepreneurs Randall and Donya Stockton (Rio Rita, Grackle, Aristocrat) teamed up with pitmaster Tom Spaulding.

Curly’s Carolina TX

Closed: September 2014
Up in Round Rock, Curly's Carolina TX got messy by mixing Carolina-style barbecue with the Lone Star's methods, resulting in pulled pork and brisket. The owners ran their own successful food trucks before the joint venture, but shuttered when the costs became too much.

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