If you’re driving hungry on Highway 71 this weekend, consider skipping the burgers and kolaches at Hruska’s in Ellinger and visiting Gil Vrazel instead. Gil’s Bar-B-Que Shack is that little place just south of Hruska’s that’s only open on Saturday and Sunday. Gil and his wife work at the auction barn in Columbus on weekdays. They smoke their homemade Czech sausage, pork roast and brisket on the weekends only. The old smoker is tucked away in a screened-in shed behind the “main shack” which houses a couple of tables, a fridge for the drinks, and the cash register.
Like all shade tree barbecue operations, you have to appreciate Gil’s on its own terms. The pork was wonderful and so was the sausage on recent Sunday afternoon around 2 pm. But the brisket was all sold out. I guess I need to get there earlier to try the beef.
For a real treat, eat at the picnic table under a grove of live oaks out back.
Now that’s Texas barbecue at it’s best. What’s that on Gil’s fork–pork roast?
what a great state in which we live. Hruska’s i think is a stop because it is ultimately convenient. And there is gas and good restrooms and it doesn’t have the beaver thing going.
I think your review was about the event but not the food.
I’ll definitely make a stop here the next time I’m in town. Frankly, I didn’t know it was just sitting there, I’ve pass that road more than a couple times before. Anyway, I love barbecues and I’m so into barbecue joint no matter how shabby the place is. I always assume there’s a good barbecue cooking whenever there’s smoke somewhere!
great article, very much enjoyed……and yr mother’d be proud.
Hit Gil’s awhile back and grabbed a few pounds to take up to Kentucky.
The mountain folk loved the brisket and lost it over the sausage.
http://www.scrumptiouschef.com/food/index.cfm/2011/1/6/Austin-Daily-Photo-Gils-Barbecue-Shack-Friday-December-31st-2010
Rode there from Houston on motorcycles yesterday. The hot sliced beef sandwich made up for the cold air to get there.