Redbird BBQ — Restaurant in Port Neches

Bottom line up front: When I went to Redbird for the first time, I expected some of the best in the area, not some of the best in Texas, but that's exactly what I got. In the time it takes me to get to Redbird I could easily make it to any of the greats inside the triangle formed by Houston, Austin and DFW, but I've now chosen to drive out to Port Neches twice for it. My next BBQ excursion will also be to Redbird. I've tried it all and they are my new favorite. The food, the service, and the atmosphere are all top notch and it's one of the few places I've been to where I have no critiques, just hopeful anticipation for what the future holds for them.

After I've been disappointed by the consistency of some fairly well regarded names in Texas BBQ, I try not to leave reviews unless I've had the opportunity to go to a place at least twice. It's still only a sample size of two, but it's all I can do when some places are 6+ hour round trips. I've had very few plates of ‘cue worth two of those trips, and even less of them that left me wanting to go back a third time. Redbird is now solidly a member of those select few for me.

The staff has been wonderful both times I've been there, and even though it was over two and a half months between my first and second visit, they recognized me and thanked me for making it all the way back out there. They make you feel welcome, and maybe it slows down service a little, but it makes it feel very inviting and everyone seems to really enjoy the work they're doing.

The food itself is fantastic. They offer the standard fare of brisket, ribs, turkey, and sausage with beef ribs as a Saturday special. What sets them apart to me is while so many other places use the same or similar rub for everything, Redbird tailors it to the individual meats. The turkey has a Cajun blend with a nice kick, but not too spicy, the brisket is supremely tender with great smoke and a rub that is perfectly peppery with just enough salt to cut through the fat, while the pork ribs have a craveable sweetness to them that is not overpowering. The “regular” sausage is similar to a Central Texas style with a good spice blend and the spicy cheddar green onion that they have on special is a tried and true blend of flavors that Redbird executes perfectly. Neither of them are greasy like many sausages can be. The owner also let us sample a Persian inspired sausage they're working on that has a blend of herbs and spices to produce a link that tastes like the best parts of smoked meat and a well made falafel combined. It's something I've never had from a BBQ joint and I hope it makes it onto the menu full time, or at least as a rotating special.

The sides also leave nothing on the table. The scalloped potatoes are the best I've ever had, and I think I could eat a whole steam tray of them alone. The red beans and rice can hang with the best of the best and are a testament to the predominant cuisine of the region. I would be lying if I wasn't hesitant about the Caesar slaw, but it's an excellent take on a classic that provides a dash of freshness and a pleasant palette cleanser to the tray. The rolls are perfection, and while a dollar a piece plus a dollar for some of their beef tallow honey butter may seem steep, you can taste the love that they are made with and they're 100% worth it. That love translates to the chocolate chip bread pudding as well. The airiness of the rolls gives way to the bread pudding base and takes on a delectably dense texture with a sweetness that is well balanced with the somewhat bitter chocolate.

I'm really excited by the food they're producing, and the owner seems open to pushing the envelope while paying respect to the time honored traditions of Texas BBQ. They have a strong understanding of what flavors work with each other and how to balance them perfectly leading to a cohesive menu that has something...

Listen. I’ve done the rounds. I’ve eaten brisket in more Texas towns than Buc-ee’s has urinals. I’ve lined up at 6 a.m. outside Franklin, I’ve worshiped at the altar of Snow’s, I’ve gnawed ribs like a caveman in Lockhart, and I’ve tasted sausage that made me question my life’s purpose. I’ve brisket-hopped my way across Texas like a smoked meat pilgrim. Franklin, Snow’s, Pecan Lodge, you name it—I’ve stood in line behind 40 hipsters and a cowboy just to get ribs that made me say, “Yeah, that’s pretty good.” But Redbird BBQ in Port Neches didn’t just raise the bar—they slapped it with a slab of koobideh sausage and shot it into the mesquite-scented heavens.

Let’s get into it:

The Brisket

The brisket was the kind of perfect you usually only find in Hallmark movies and your dreams. Barked to perfection, smoky without being aggressive, and tender enough to make your teeth feel like they’re just along for the ride. I didn’t chew—I experienced.

The Ribs

If these ribs had a resume, it would say: “Skills include: falling off the bone with dignity, leaving fingers gloriously sticky, and converting vegetarians.” I ate them. I wept. I called my mom. I may or may not have licked my fingers so enthusiastically that a nearby table called their pastor.

Cheddar Jalapeño Sausage

Juicy, cheesy, spicy, and with a casing snap that could wake the dead. Honestly, if this sausage ran for public office, I’d vote twice. It’s that good.

Koobideh Sausage

Here’s where things get wild. This Persian-Texas fusion sausage came in hot and absolutely wrecked my palate (in a good way). Smoky, seasoned, herbaceous—it was like if Texas and Iran hugged it out over a flaming grill and then invited you to dinner.

The Sides • Slaw: Crunchy, creamy, and didn’t taste like regret (rare for slaw). • Scalloped Potatoes: Layers of buttery, cheesy sin. I’d write them into my will. • Red Beans & Rice: Brought that Gulf Coast swagger to the plate like it owned the joint. • Homemade Rolls: These were not your average breadbasket fillers. These were clouds of doughy love, served hot. But wait— • THE HONEY TALLOW BUTTER: Let’s stop pretending this is normal. Who even thinks of this? This butter tasted like it had been churned by angels wearing cowboy hats. I considered putting it in my coffee. I still might.

Dessert: Banana Pudding

Oh sweet mercy. This wasn’t some cup of instant pudding with a sad Nilla wafer tossed in. This was grandma-level, made-from-scratch, eat-it-with-your-eyes-closed banana pudding. Silky, creamy, and topped with a meringue (or possibly fairy dust?), it slapped every other dessert in the face and dropped the mic.

Amir – The BBQ Whisperer

Now let’s talk about the man behind the madness: Amir. He’s not just a pitmaster. He’s a flavor philosopher. A sausage scientist. A smoked meat messiah. Friendly, humble, and clearly not afraid to break the BBQ rules in all the right ways.

Final Verdict:

Redbird BBQ isn’t a restaurant. It’s a love letter to meat, culture, and culinary courage. It’s everything the big-name joints wish they still were—bold, soulful, and deeply, unapologetically delicious. Do not walk—RUN—to Port Neches and order everything on the menu. Twice. Bring a cooler. Bring stretchy pants. Bring a therapist, because this place will absolutely wreck your standards forever.

Amir, thank you for ruining every other BBQ joint for me. I’ll be back soon—with a bib, a bucket,...

I have my own rating system. 6 stars: Presidential Service 5 stars: Top Notch Service 4 stars: It was straight 3 stars: Ok 2 stars: 😶 1 stars: I need to bypass the manager and speak to the owner

"Exceptional BBQ and Service"

Redbird BBQ in Port Neches-Groves stands out as a top-tier destination for barbecue enthusiasts. As a seasoned reviewer with extensive travel experience across the country, my visit to Redbird BBQ was nothing short of outstanding.

⭐⭐⭐⭐⭐⭐ Attention to Detail One of the most impressive aspects of Redbird BBQ is the staff’s thorough knowledge of their products. During my visit, Amir Jalali informed me that the beef sausage contained a pork casing—a detail that is often overlooked in many establishments. This level of transparency and expertise is refreshing and greatly appreciated by discerning customers like myself who seek specific dietary information. Redbird BBQ commitment to clearly distinguishing between pork and non-pork products is commendable and sets a high standard for the industry. Redbird meticulous attention to detail is evident in every aspect of the dining experience. From knowledgeable insights about the sausage casing to the careful separation of pork and non-pork products, every effort is made to cater to the specific needs and preferences of their customers. This dedication to excellence is a hallmark of Redbird BBQ and sets it apart from other barbecue establishments.

⭐⭐⭐⭐⭐⭐ Offerings Redbird BBQ menu is a testament to their mastery of barbecue cuisine. The turkey and brisket were particularly noteworthy, both seasoned to perfection and impressively moist—avoiding the common pitfall of dryness that often plagues barbecue meats. Their innovative take on cornbread was equally delightful, offering a unique twist that complemented the meal beautifully.

⭐⭐⭐⭐⭐⭐ Service The service at Redbird BBQ is exceptional, largely thanks to the attentive and friendly staff. The two young ladies at the front desk ensured that we were well taken care of throughout our visit. Their proactive approach, combined with genuine warmth, made our dining experience even more enjoyable. Their attention to detail and willingness to go above and beyond—such as coming to our table to offer us generous servings of delicious bread pudding—exemplify the high level of customer service at Redbird BBQ.

⭐⭐⭐⭐⭐⭐ Final Impressions Redbird BBQ offers an exceptional barbecue experience, distinguished by its expertly prepared dishes, knowledgeable staff, and outstanding customer service. The turkey and brisket are standout items that showcase the restaurant’s culinary prowess. Redbird excels in delivering top-quality barbecue with a level of service and attention to detail that is unparalleled.

Overall Redbird knowledgeable staff, delicious food, and welcoming ambiance create an unforgettable dining experience that will undoubtedly have guests...