Stanley’s BBQ has everything you’d expect: slow-smoked brisket, succulent ribs, and house-made sausages.
But, if you’re feeling adventurous (or just want to try something new), we can accommodate that, too.
We built our menu so that we can offer something for everybody, we’re able to offer a little something for everybody–from the staunchest BBQ purists to experimental gastronomes.
We even have vegetarian options for your meat-free friends!
(How many ETX BBQ joints can say that?)
The brain child of Nick Pencis, Jonathan Shaw, and Jordan Jackson, the Mother Clucker is perhaps our most famous dish.
It all starts with a spiked and smoked chicken thigh fillet. We top it with spicy BBQ mayo and a heap of cheddar cheese, then plant it on a toasted jalapeno cheese bun and top it with a fried egg.
Want to take it to the next level? Get it Cadillac Style and add our in-house candied bacon and a bit of guac.
Brisket is serious business in Texas. That’s why Stanley’s only uses the best.
We use only Certified Blank Angus briskets sourced from local Texas producers, often Prime graded! (the best grade for beef).
Order Stanley’s online and get it shipped anywhere in the lower 48. All the meat you love, none of the parking lot potholes you don’t.
