Nestled at 2000 E 12th St, Austin, TX, Sam’s BBQ stands as a testament to East Austin’s rich cultural heritage. Established in 1957 by Sam Campbell and now run by Brian Mays, this legendary barbecue joint has been serving up mouthwatering Texas barbecue for decades.
A Family Legacy of Barbecue
After Sam Campbell’s passing, the restaurant was acquired by Dan Mays Sr. in 1976, and his son, Brian Mays, has upheld the family tradition for nearly five decades. Through the years, Sam’s BBQ has become renowned for its authentic Texas barbecue techniques, offering brisket, pork ribs, sausage, chicken, and even mutton with the unforgettable motto “Don’t need no teeth to eat my beef.” The interior walls are lined with photos of family, friends, and notable figures like former President Bill Clinton and musician Stevie Ray Vaughan, showcasing the restaurant’s deep-rooted connection to the community.
Brian has been a fixture at Sam’s Bar-B-Que for many years. He has witnessed both challenging times, such as the infamous Operation Meat Locker that briefly closed the establishment nearly ten years ago due to the purchase of stolen meat, and remarkable moments, including acting alongside Nicolas Cage and Al Pacino just a few years later. This beloved East Austin spot has also welcomed notable figures like Richard Roundtree, the legendary Shaft; and Questlove from the Roots.
Despite the gentrification of East Austin, Mays has resisted numerous buyout offers, including a $5 million proposal in 2018, choosing instead to preserve the cultural and historical significance of Sam’s BBQ.
The Sam’s BBQ Experience
Sam’s serves meals family-reunion style—meats are piled onto styrofoam plates with classic sides like potato salad, macaroni and cheese, and baked beans. Guests grab their drinks from a nearby ice chest, adding to the homey, nostalgic feel. Mays believes this comfort-food experience is what keeps people coming back.
A Place of Resilience & History
East Austin was designated the “Negro District” in the city’s 1928 urban plan, forcing Black residents to relocate into a six-square-mile radius due to Jim Crow-era segregation policies. Despite this, the community flourished with Black-owned businesses, schools, and churches. However, by the late 1990s, the area saw significant displacement, including Mays himself, who sold his family’s home for $4.8 million in 2010 and now commutes from Manor.
But while the landscape of East Austin changes, Sam’s BBQ remains a pillar of stability and culture. Mays’ daughter has also continued the family’s entrepreneurial spirit, operating the Austin Daiquiri Factory right next door.
A Celebrity Favorite & Cultural Staple
Sam’s BBQ has garnered national attention, from viral social media features to statewide recognition. A viral interview with Nicolas Nuvan amassed 5.6 million views, shining a spotlight on Sam’s legacy.
Sam’s was a favorite of Stevie Ray Vaughan, who frequented the restaurant, took band photos there, and even had Sam’s barbecue shipped to him in New York while recording David Bowie’s Let’s Dance album. Vaughan once said in an interview, “Sam’s Bar-B-Que is the most incredible barbecue in the world,” further cementing its legendary status.
Vaughan’s support undoubtedly boosted Sam’s visibility, which was featured in a 1982 article in the Statesman and received a two-and-a-half star rating that same year from restaurant critic Mark Hanna. He noted that Sam’s “is not an establishment to visit before the symphony. It’s truly a slice of Americana that lacks contemporary embellishments but delivers a rich, nostalgic experience.”
A Landmark Worth Preserving
Sam’s Bar-B-Que employs a traditional brick pit to achieve perfect slow-cooked meats. This decades-old pit is excellent at retaining heat, allowing for precise temperature control. The brick walls, which are porous, absorb smoke and flavors over time, enriching every batch of barbecue. Meats are placed on grates within the pit and are cooked slowly over hardwood coals. This technique not only tenderizes tougher cuts but also infuses them with a rich smoky flavor. The design of the pit ensures that smoke circulates completely around the meat. The pit masters at Sam’s diligently manage the fire and keep a close watch on cooking times. They utilize a mix of oak and pecan wood to create the restaurant’s distinctive flavor. This combination delivers a clean, mild smoke that enhances, rather than masks, the natural taste of the meat.
While the quality of the food has been debated in recent years, it’s important to remember that any long-standing establishment has its good and bad days. I’ve personally visited several times with my mom and have had zero complaints—and of course, we always head to Austin Daiquiri Factory afterward for a refreshing drink!
A Piece of Austin’s History
Sam’s has faced two major fires, gentrification pressures, and controversies, yet it continues to stand strong. Mays himself acknowledges the challenges, once stating in an interview, “I don’t mind keeping and saving it, but you ain’t bought a sausage wrap from me. You’re sitting here talking to me about turning down $5 million, and you ain’t spent no money with me?” His words serve as a reminder to support the businesses we want to keep around!
Whatever the future holds, Sam’s Bar-B-Que is a living piece of Austin history—one that I hope remains for many years to come. If you’ve never been, now is the perfect time to visit, grab a plate, and experience the legacy for yourself.
Have you been to Sam’s BBQ? Share your experience in the comments!
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