KYLE — Since 1982, the Sherrill brothers have served up their family’s signature slow-smoked brisket at Railroad Bar-B-Que off of FM 1626 in Manchaca.
Beef brisket by the pound ($10.69)
- Meats are served by the pound with sides, family-style that serves three to six people, on plates or as a sandwich. Prices vary.
- Loaded baked potato available with chopped beef
- Slow-smoked with mesquite wood
Sherrill family creamy coleslaw
($3.49 per pint)
- Other sides include Texas-style beans, macaroni salad, Vidalia onion rings, french fries and cheddar-stuffed jalapeños.
Banana pudding, co-owner Dan Sherrill’s favorite dessert ($2.99)
- Daily pies by the slice and cobbler are also customer favorites.
In 1982, Dan and Paul Sherrill opened their first Railroad Bar-B-Que location in Manchaca in Southwest Travis County.
The restaurant features live bluegrass music on Thursday nights starting around 6 p.m.
Creekside Event Center in Driftwood hosts small- and large-scale events—including weddings. The facility is on the banks of Onion Creek.
Catering by Railroad Bar-B-Que is available. Packages can be customized by preference and budget.
In 1985, the family opened a second location down the rail line at 107 E. Center St. in Kyle.
Co-owner Dan Sherrill said the key to the family’s success has been its commitment to quality meat and consistent preparation.
“[Our family] loves barbecue, and it has always been a family favorite,” Sherrill said. “Different foods become trendy and leave, but barbecue over the years has remained tried and true. [Barbecue] is an icon, no matter where you go in the United States. It is that unique little piece of Americana that never changes.”
Sherrill and his brother, Paul, opened Railroad Bar-B-Que almost 30 years ago in Southwest Austin. The restaurant, named for the nearby tracks, quickly attracted loyal customers who regularly dine there to this day, Sherrill said.
The first two locations are relatively small—seating around 100 patrons—and have a homey, rustic atmosphere. Americana memorabilia graces the walls and the smell of mesquite wood fills the room.
The family uses a mesquite wood smoker to slow-cook the briskets, pork, sausage and other meats. The signature beef brisket rub is a secret family recipe that negates the need for any sauce.
Although Dan Sherrill said Railroad Bar-B-Que serves a great sauce, Texas-style barbecue is more focused on rubs and meat preparation and can stand alone. The coleslaw, however, is a must, he said.
In November 2010, the family opened a third location in Driftwood.
That location is much bigger and is becoming the restaurant’s flagship location, co-owner Paul Sherrill said.
“We tried to carry on the spirit of the original stores with upgrading to large- screen TVs, so people could watch sports while they are having a great Texas barbecue experience,” Paul said.
The Driftwood location is home to Railroad Bar-B-Que’s full-service catering business. It offers options for small events and large-scale weddings.
The Sherrills have expanded the catering menu beyond barbecue to a variety of other food genres with items including fajitas, spaghetti and bacon-wrapped scallops. The catering business serves Austin and the Hill Country area.
The task of running the three Railroad Bar-B-Que locations is still all in the family. Dan’s son, Nathan, and Dan’s nephew, Gerald, help manage the storefronts.
Dan said the restaurant has seen a number of regulars turn to Railroad Bar-B-Que as their neighborhood barbecue joint.
“This is something that has given us the longevity and will continue to always be true about barbecue—it is a really personal experience,” Dan said. “You really do develop a relationship with people, and it is a great journey.”
107 E. Center St., Kyle