Prause Market

The food is from this world what I notice is not much to season on the meat. You can taste the meat, do not need bbq sauce,

Thanks Gary for the history info and let me grab photos! I wish I had taken more sasuage because I think that was the best I ever had!

So BBQ is made in traditional Texas style: It is a family business for generations, it is not unusual and things are made here in an old fashion. The walls are filled with photos and vintage photos and articles. The family members/owners working here are very friendly. How it works. I recommend getting closer when they open at 11:00 to avoid the line that wraps around the counter. As you approach the end of the counter, they will tell you what is available (on the day we went, there were serving brisket, pork chop or sausage, three types of potato salad and cola), so do not expect a menu. If you do not specify how much you want from any article, they will judge a record for you, how you can look, how you can eat, and for our group of ten or so they were directly on target with all our records. They do not use electronic payment methods, so no credit cards (only cash) and nary a calculator. You tilt over your plate and add the sum with mathematics and a pencil. The dining room is behind you. Silverware and BBQ sauce are next to the back wall. Get a place and enjoy your delicious barbecue! Then take a look at the wood-fired brick pit in the room behind the dining room and breathe in a satisfying smokey aroma. The brisket was good, the tasteful sausage was above average and the pork rib (with bone) was excellent. Definitely the nativity! Skip the Koleslaw; if you want a page, go for a pimple or potato salad.

My family and I have been coming here for over 40 years my grandmother had been coming here long before that. The food is amazing, I love the sausage and the slice brisket. We're in Houston and make the drive often and buy sausage to bring home.

I wish we had markets like this back home. I like to take home some of their tender, moist brisket so juicy and full of flavor to top the baked potato that accompanies one of their steaks for a meaty meal. The next morning a couple of strips of their bacon (that was sliced to order and cooks with no splatter like real country bacon should) goes well with one of their sausage links.

This place is like stepping back 40 years in time to what a real deal butcher shop was! They cooked meat (BBQ) to keep meat supply fresh....and there are few better at it than the Prause family! I love the atmosphere and food! Service too! Taste is the bomb! And that sauce is something I crave!

Prause Meat Market is a functioning meat butchering and sales business. The pits are in the smokehouse in the back of the building. Great-grandfather Arnold Prause opened the first Prause Meat Market in 1904. They moved to this current location on the downtown square in 1953, now operated by the fourth generation of Prauses. We ended up with a sausage sample, which was all that was ready when we arrived. Crispy skin with a good snap, a juicy combination of beef and pork--very good. We will be back another day to try their brisket, ribs and pork roll. Kathy Prause asked us to follow her to the back, where we found Mark Prause busy tending the pits and giving one final mop to their other products. Mark was happy to show us around the smokehouse and share stories about the operation and the historic pits.