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Goode knew nothing about commercial pit barbecue. The beginning was a nightmare. “There were these big stoves, giant spoons, forks, and knives,” he recalls with visible discomfort. He burned up a lot of meat at first. But things began to change slowly. He and his uncle Joe, a cook in the Air Force, took turns sleeping in the kitchen with a shotgun for protection Kirby was not so chic a mere fifteen years ago and they kept a record of the fire and the meat. Jim began to get the hang of it. On Sundays he drove out to Burnet to load up on mesquite, which he stacked around the outside of the building to show people he used real wood. To find the best sausage, he traveled all over South Texas until he settled on a Czech sausagemaker in Weimar.
Burger Friday: Disappointment at Goode Company Hamburgers & Taqueria
Thank goodness for the A-plus French fries, restaurant critic Alison Cook writes about Goode Company Hamburgers & Taqueria in her weekly Burger Friday column.
Alison Cook December 11, 2020Updated: December 11, 2020, 8:15 pm
1/3 pound Mesquite Burger with cheddar at Goode Taqueria Photo: Alison Cook / Staff
These days I am always on the prowl for patio dining with social distance and if the gods allow a view, or at least a distinct sense of place.
So when a Twitter friend mentioned that he’d visited Goode Company Hamburgers and Taqueria on Westpark recently, and that he was the only guest on the patio at 6:30 p.m., I jumped at the chance to revisit the place.