Craving the big, bold taste of Texas barbecue?
There’s only one place to go.
Not a chain. Not a slogan.
Texas Stockyards in Lady Lake.
The barbecue pit where the meat is smoked is impressive.
“We never introduce anything but wood to any of our meats. That means we don’t use gas, electric, and or wood chips. So the next time you have some good ole BBQ check to see if it was cooked the Texas way,” Don Rapp said.
The wood is harvested from the Ocala National Forest.
Rapp is a Villager. So are his parents.
He owned a little place in Needville, Texas before moving to Florida’s Friendliest Hometown.
Rapp saw an opportunity at the location at 360 S. Highway 27/441. He came in and renovated the building and gave it a real Texas flair. The friendly feeling and music are real honky tonk.
But it’s the food that takes centerstage at Texas Stockyards.
The pork loin is Boudin-stuffed with sausage and rice. The brisket is slow cooked for 18 to 20 hours. Prime rib is smoked at least four to five hours.
None of the meat is cut until it is ready to be served.
You can come in early and enjoy biscuits and gravy or a real Mexican breakfast.
The homemade bread or pecan pie are to die for.
Come in for the evening and take on a full rack of ribs with four sides and all the fixings for $20. It will easily feed two people.
And wash it down with beer in a frosted mug.
Mondays are made more fun with game night at Texas Stockyards and has attracted a large, loyal following. There’s roulette, bingo and trivia at 3 p.m. and again at 7 p.m.
Texas Stockyards is a short hop out of The Villages.
Once you taste the food and enjoy the fun, it’ll be burned into your routine like a good ol’ Texas branding iron.
Learn more about Texas Stockyards at:Â www.texasstockyards.com
