La Barbecue’s former trailer spot at 1906 East Cesar Chavez has a new tenant serving smoked meats. Hal’s BBQ is run by Hal Engelhardt, who, according to claims on the Facebook page, has built pits for award-winning barbecue competitors.
Hal’s BBQ has only been open for a few months, but is already on its third name and second location. The trailer originally started in Hudson Bend as For Sale BBQ and then Ranch Road BBQ. During its first iteration, the trailer’s hot sauce earned an honorable mention at the Chronicle’s Hot Sauce festival earlier this summer.
Among the usual offerings of brisket, ribs, turkey, and sausages by the pound, Hal's menu includes American Wagyu beef sourced from Snake River Farm in Idaho (although, as Eater has explored, this labeling is somewhat problematic). Sides include cole slaw, potato salad, and chile melon salad. Hal's is open from 11 a.m. to 6 p.m. Wednesday through Sunday.
In other barbecue news, King’s BBQ and Soul has set up shop on West Campus. Pitmaster Malcolm King is making Mississippi-style barbecue, which he claims is not as peppery as Texas style, as well as soul food and sides like baked beans and mac and cheese. The Daily Texan’s Steven Acevedo was a fan, especially of the ribs, which King claims “you don’t need teeth to eat.”
King, a Mississippi native, operated his truck for two years with the dream to relocate near the UT campus — even painting his truck burnt orange. The trailer, which is still testing out offerings (and taking requests for soul food menu items) is open Monday through Thursday from 11 a.m. to 7 p.m., Friday and Saturday until 8 p.m., and Sunday from 12 to 5 p.m.