Ex-Kings Hwy Brew & Q space has a new BBQ tenant
The building is still being renovated, so pardon the dust, but the fire is burning and that’s good enough. Burnwood ’68 has opened for barbecue business at 1012 N. Flores St., inside the former space of King’s Hwy Brew & Q in the Five Points district just north of downtown.
Owner Margaret Limon is running the restaurant with her son, Lupe Limon, who works the pits and carves the meat in the kitchen. Based out of Victoria, the Limon family has been in the barbecue business since 1974, when Tomas Limon II opened a smokehouse inside his meat-processing plant.
Lupe said the name of the new restaurant comes from the wood fire combination of pecan, oak and mesquite logs on rotisserie Oyler pits — including one vintage model built in 1968 that will be transported to San Antonio.
“We’ll be cooking around the clock, and if we didn’t love what we were doing, it wouldn’t work,” Limon said. “But we are a family that truly loves the barbecue business.”
The Limons have temporarily closed their two Limon’s BBQ restaurants in Victoria to concentrate on the new restaurant, staffed by fourth-generation family members.
The Burnwood menu features all the Texas classics with choice brisket ($20 per pound), sausage ($7.50 per half pound), baby back pork ribs ($16 per pound), pulled pork ($5.50 per half pound) and half ($7) and whole smoked chickens ($13).
Sides (starting at $2.25) include German potatoes, coleslaw, potato salad, Spanish rice, pinto beans, creamed corn, green beans and cheesy potatoes. For patrons who want to sample a good chunk of the menu, order the Burnwood ’68 plate ($19.68), which includes your choice of three meats and three sides.
“Once I started doing this, I made a point to hit places all over Texas to gauge how we compare,” Limon said. “I think we hold our own.”
Limon said that there are also plans to add smoked steaks and beef ribs to the menu, and Burnwood is in talks with the landlord to acquire the property next door to make it a meat market with house-processed sausage and jerky.
Burnwood ’68, 1012 N. Flores St., no phone yet. Hours: 11 a.m. to 8 p.m. Tuesdays through Sundays. Facebook: burnwood68
Chuck Blount is a food writer and columnist covering all things grilled and smoked in the San Antonio area. Find his Chuck’s Food Shack columns on our subscriber site, ExpressNews.com, or read his other coverage on our free site, mySA.com. | email@example.com | Twitter: @chuck_blount | Instagram: @bbqdiver