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✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
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Hours
| Saturday | 12–10 PM |
| Sunday | 12–5 PM |
| Monday (Benito Juárez’s birth (Observed)) | Closed |
| Tuesday | Closed |
| Wednesday | Closed |
| Thursday | Closed |
| Friday | 12–10 PM |
Address and Contact Information
Address: C. Acueducto San Francisco 100, La Estanzuela, 64988 Monterrey, N.L., Mexico
Phone: +52 81 8097 8304
Website: http://instagram.com/oldJimmyBBQ
Menu Photos
Order and Reservations
Reservations: eventbrite.com
Order: Order online
Photo Gallery
Related Web Results
Old Jimmy’s BBQ: Home
TEXAS MAP old Jimmy’s BBQ white bkg.png. OPENING HOURS. Dine In or Take Away … #EstanzuelaTx #MtySouth. Fri: 12pm-10pm. Sat: 12pm-10pm. Sun: 12pm – 5pm.
Old Jimmy’s BBQ (@EstanzuelaTx) – Facebook
Old Jimmy’s BBQ. Central Texas BBQ. . Follow · . Details. . Page · Barbecue Restaurant. . instagram.com/oldJimmyBBQ. . 98% recommend (265 Reviews) …
Old Jimmy’s BBQ (@oldjimmybbq) • Instagram photos and videos
62K followers · 1.2K+ following · 1092 posts · @oldjimmybbq: “ #TampiquitoTx 8181723296 #EstanzuelaTx 8180978304 Family Owned and Operated”
Product
Reviews
A. Romo
Texan here. Been eating and cooking barbecue for 20+ years.
This is the second time I’ve visited this location and I must say, the food has certainly improved from the first visit.
The meat is good and the portions are so-so for the price. I firmly believe that the concept of barbecue has been skewed in recent years. Growing up in TX, the best barbecue wasn’t “fancy” food. A good barbecue place understands that less is more. There’s no pickled onions and macaroni in Texas barbecue. The best barbecue places had good meat, baked beans, and a good sauce, that’s it. Everything else is fluff. White bread, not honey butter bread, and if you’re gonna use coleslaw, you put it on the side, not in the sandwich, and definitely don’t go cheap on coleslaw. It’s cold slaw, for God’s sake!
People try to do too much with barbecue cause they wanna copy what they see online. Use local woods, instead of sourcing expensive woods.
Another misconception about Texas barbecue; Texas barbecue is not a specific type of wood, it’s the style in which you season and cook your meats. Try using local mesquite wood. It’s cheaper and would give you more depth of flavor (if used properly, wrap with butcher paper 6-7 hours into the smoke) and is a local flavor that people are familiar with in this region. There’s no point in using pecan or oak cause few people here have a reference to distinguish between them.
I understand why barbecue is so expensive these days, I know what is involved in making it, but there has to be value in those prices that make people return on the regular rather than just making it the occasional expensive meal.
Last thing I’ll say is, if you can’t source brisket cheap enough to be able to slice it traditionally, just take it off the menu. NO ONE likes chopped brisket. That’s what you do with leftovers. Respect the brisket or don’t sell it. Stick to the pulled pork.
Other than that, beautiful place, decent food, failry high prices, lots of road noise, and questionable bathrooms. Service could be better as well. You’re selling $10 (USD) pulled pork sandwiches. Try smiling and building rapport with your customers to make them feel welcome.
Lots of room to improve, but still miles ahead of most other barbecue joints in MTY.
… moreThis is the second time I’ve visited this location and I must say, the food has certainly improved from the first visit.
The meat is good and the portions are so-so for the price. I firmly believe that the concept of barbecue has been skewed in recent years. Growing up in TX, the best barbecue wasn’t “fancy” food. A good barbecue place understands that less is more. There’s no pickled onions and macaroni in Texas barbecue. The best barbecue places had good meat, baked beans, and a good sauce, that’s it. Everything else is fluff. White bread, not honey butter bread, and if you’re gonna use coleslaw, you put it on the side, not in the sandwich, and definitely don’t go cheap on coleslaw. It’s cold slaw, for God’s sake!
People try to do too much with barbecue cause they wanna copy what they see online. Use local woods, instead of sourcing expensive woods.
Another misconception about Texas barbecue; Texas barbecue is not a specific type of wood, it’s the style in which you season and cook your meats. Try using local mesquite wood. It’s cheaper and would give you more depth of flavor (if used properly, wrap with butcher paper 6-7 hours into the smoke) and is a local flavor that people are familiar with in this region. There’s no point in using pecan or oak cause few people here have a reference to distinguish between them.
I understand why barbecue is so expensive these days, I know what is involved in making it, but there has to be value in those prices that make people return on the regular rather than just making it the occasional expensive meal.
Last thing I’ll say is, if you can’t source brisket cheap enough to be able to slice it traditionally, just take it off the menu. NO ONE likes chopped brisket. That’s what you do with leftovers. Respect the brisket or don’t sell it. Stick to the pulled pork.
Other than that, beautiful place, decent food, failry high prices, lots of road noise, and questionable bathrooms. Service could be better as well. You’re selling $10 (USD) pulled pork sandwiches. Try smiling and building rapport with your customers to make them feel welcome.
Lots of room to improve, but still miles ahead of most other barbecue joints in MTY.
Alex Garcia
Best BBQ in town! Take your time to taste brisket, pulled pork & pork ribs… simply delicious
… moreMark Rockford
Good food, but a little pricey. All the BBQ in the area tends to be about the same $$$$. Would recommend them if you like BBQ!
… moreMaggy Davalos
Always delicious! Best place in town for brisket! Don’t miss the sweet corn! They are freaking delicious!
… moreHumberto Valenzuela
Very good food and great service.
The facilities are simple, but are part of the Texas style BBQ environment
… moreThe facilities are simple, but are part of the Texas style BBQ environment
Santiago Ramirez
Real deal Texan BBQ. Brisket takes the prize IMO!
… moreAntonio Longoria
Great ambience, great food. Excellent place for spending an afternoon with good weather
… moreTaewoo Shim
able to taste Texas BBQ. delicious and good place to be relaxed with texas music.
… more