The restaurant is open to the public; its regular summer hours are 5 p.m. to 10 p.m. Thursday and Friday, 4 p.m. to 10 p.m. Saturday, and 10 a.m. to 5 p.m. Sunday. It also is selling co-op memberships that bring member benefits.
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Texas Beef & Cattle Co. specializes in Texas-style mesquite-smoked brisket, pulled pork, sausage, chicken and more. A Sunday brunch will be served, including breakfast tacos with egg, cheese and brisket.
Founder James Nuñez, a Texas native, has been making barbecue for 30 years and uses mesquite wood that comes from his family’s ranch. Nunez cooks meat in a smoker which he built himself, and which holds 120 pounds at a time – beef and bison brisket, ribs, pulled pork, sausage and chicken. Sides include corn on the cob, beans, rice, slaw, Texas-style yellow potato salad, and green beans.
The restaurant seats about 40 inside and has an enclosed patio.
For more information, call (937) 344-4376 or check out the Texas Beef & Cattle Facebook page.
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