No one can resist the savory taste of Meyer’s Elgin Sausage. Not even our estranged vegan cousin Gerard Meyer (who, by the way, we recently caught on camera trying to use the smoker as a body spray). See, our famous restaurant is more than just an eatery. It’s an experience. A place where ‘Cuetopians slap on their bibs, roll up their sleeves and love up that sweet, sweet barbecue.
Of course, after four generations of lip-smackin’ know-how, it’s no wonder we have people coming back day after day. Some say it’s the high-quality meats, special blends of spices, natural casings and that hickory smoke flavor that make Meyer’s sausage so incredibly tempting. But most say the success of Meyer’s Sausage Company and Meyer’s Elgin Smokehouse is based on one not-so-secret ingredient: over 75 years of family pride and four generations of tradition.
Based off of Meyer's Original Barbecue Sauce, with a little mesquite flavor and real honey added to give a uniquely Texas flavor.
It's a little spicy, a little bit sweet and somewhat robust.
This is the seasoning used at Meyer’s Elgin Smokehouse on their Pulled Pork and Dinosaur (Beef) ribs.
The seasoning used at Meyer's Elgin Smokehouse on their award winning briskets.
