Outpost 36 BBQ — Restaurant in Keller

I don't know where the people who give this restaurant high reviews eat. They must have not eaten at any other BBQ places in the area. First off, we were excited that the restaurant was open. Chef Dwight has been marvelous at Horizon 76 and we love the food there. That is why we were shocked at how bad the food we received was. It was almost inedible. Everything was over cooked to the point of burned and was so salty that all you experienced was a taste like licking a slat block. Chef Dwight luckily came by and asked how it was. He was horrified at what we were given and said we had been served pan scrapings, not real brisket. He replaced all of the food and it was better, but still too salty to enjoy. The replaced okra and onion rings were better, but no where near as good as, say, the Feedstore's or even Riscky's. The brisket and pulled pork are just so so, although the buns were tasty. There is a heavy smoke flavor. Sauces are good. My pork sandwich was just put on a community tray with no plate or saucer and so it was a mess to pick up and left me with nowhere to put it down. At least it could have been on a napkin or SOMETHING. The people at the counter are not well trained, and it felt as I knew more than them even having never been there. Instead of guiding us or asking what we would like, they just stared at us. We are very sad as we had been looking fwd to this. I can't see going back unless major changes are made to menu. You can't even get a BBQ plate like everywhere else. I don't need a full side order for myself and that is all you can do here. If you want a little okra and mac and cheese it will cost you $8 extra. With Springcreek just up the road, I can't see how this will make it. The food, service and prices are so much better there and your mouth doesn't burn from salt for two hours.

Edit: Back for a second time and things are a little more organized this time. We ordered the 1/2 rack ribs. Comes with 6 bones and one side plus a slice of sourdough bread. The bread was amazing. The okra for my side was on part with other BBQ's in the area. My wife got the combo hushpuppys and slaw. When tge buzzer went off we were told that they only had hushpuppies, no slaw. We should have been told when we ordered. Instead of telling us, they just gave us hushpuppies and said that was it. No offer to change tge order or anything. A quality place would have made some offer like an extra piece of bread or at least an apology. Nope, just here is not what you ordered and be happy. The ribs were just OK. There are better ribs all over town. The price was $28 for a half rack. Go to Cheddars for the same half rack for $15 and the ribs are tremendously better. We find the prices here are much too high for mediocre food. It is good, but not better for BBQ elsewhere for substantially less. The section of things like pickles and sauces and such are just thrown in a corner. Feedstore is a good alternative as is Springcreek. Both seem to care about your total experience much more and just have a better feel. Here it is just, "here's some meat,...

Ive been wanting to visit and try the barbecue since they opened about a year ago, and I finally got to stop by for take-out for my family on the way home yesterday. The restaurant can be a little hard to see when you're heading North on HWY377, so I'd suggest slowing down a little before Google Maps says to turn; else you may miss it our get run over by the cars behind you ;) Parking is pretty good and I got a spot and went inside easily to place my order. I ordered a brisket plate and two two-meat plates with jalapeno sausage and brisket; all three plates had sides of pintos and potato salad. I waiting at the bar after placing my order and getting my digital "hockey puck" so they can buzz you when your order is ready. The bar is nice and central to the order counter, so I got a Marker's Mark Cask Reserve and had pleasant small-talk with the bartender until my order was ready. The bartender went and got my order for me and brought it over to my spot at the bar (very nice); so I finished my drink and checked the order before heading out. Be advised that if you order a few meals they may place all the meats (wrapped in foil) inside a single large Styrofoam container, and all the sides in a couple medium-sized Styrofoam bowls. At first this was kind of confusing, and looked like I only got one entree, but the staff at the order counter took time to inspect it with me and explained that the meats and sides were packed that way to reduce packaging and make it easier to carry home. Fair enough, but when I got home and started portioning everything out it did seem a little on the skimpy side on the brisket portions. Also; the guy running the counter did not ask how I wanted the brisket ...In Texas it's customary to ask if you want it "wet" (fatty) or "dry" (lean). the brisket was packed in two foils; one with a decent sized "wet" slice and the other with some rather small "dry" slices. The third foil was the two half-orders of jalapeno sausage, but the portions were pretty small once evenly divided. All three servings of sides (potato salad and beans) were in two 8-ounce bowls, and provided some reasonable portions once split up three ways. The "dry" brisket pieces were tender and had a little bark, but were a little on the bland side... The large "wet" piece was super tender with no bark and also a little light on flavor, but still good. The pintos had little pieces of white onion but no meats in them, and were reasonable tasty with good texture. The potato salad was mustard-based and had a good flavor and texture; though a wee bit on the mushy side for a country recipe. All-in-all a good meal; my family said they still like Angelo's in Ft. Worth and Texas Pit BBQ in...

Time for an honest review. I see a lot of 5star reviews and can't figure out why. The food was not that great at all. I had the ribs brisket and sausage. The ribs were so smokey they left a bad smokey taste in my mouth seems like they tried to smoke them hot and fast. Ribs should be low and slow you want the meat to fall off the bone when you bite the meat but you don't want it falling off the bone when you pick it up. I had to pull pretty hard to get the meat off the bone. The first bite told me everything I needed to know. You couldn't even taste the meat it was so smokey. The sausage wasn't even cut all the way through. Honestly looked liked they pre cut the meat. The brisket was okay you couldn't really taste the bark or really even see the bark. I like a little crunch from my bark. When I was ordering I could see that they pre cut all the meat. You should never pre cut the meat specially brisket because it Oxidizes the meat. I've been cooking BBQ for a long time and you should cut the meat when someone orders it like every other BBQ place.

Let's talk about the side I got the Mac and cheese. It wasn't bad definitely on the thick side tho. Not very creamy at all sadly. The taste was pretty good tho. But I've definitely had better at other BBQ joints.

So would I come back. Probably not. I was hoping for a slam dunk BBQ spot but that wasn't the case. Maybe they don't have a true pit master working the pits.

What could change The rib seasoning for one. Ribs should be cooked low and slow with not a lot of smoke. You should be able to taste the meat not the smoke. The bark on the brisket should have a little crunch foil boat method works the best or do what I do let it smoke till it's at temp and tender than wrap and let rest. Also don't pre cut the brisket or any of the meats. BBQ is all about the show people wanna watch that meat be sliced while they are ordering The sausage I didn't have an issue with beside it not being sliced all the way through. Also make sure the Portion sizes are even. Two slice of brisket two ribs and the rest...