We never get tired of making Elgin sausage. Hopefully you never get tired of seeing it. (Or eating it.)

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You can’t rush good Texas barbeque.

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When you make it right, the flavor is spot on. Every. Single. Time.

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Sweet service & oak-smoked meats. That’s the Southside way.

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We have a tender side. It’s called “pork ribs,” and they come by the half-pound.

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Post oak wood. Aged just long enough to make Texas BBQ that’s just right.

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Some say pork ain’t Texas BBQ. To those people we say, “Pull up a chair...and bring a napkin.”

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If you haven’t tried our smoked sausage slammers (bacon-wrapped pork sausage stuffed with jalapeños ’n cheese), well...you should.

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We got a lot of history over at Southside.

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When it comes to great brisket, the proof is in the smoke ring. (And the bark. And the burnt ends...)

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From 1886 ’til about 1992, Southside Market & Barbeque’s world headquarters were right over on Central Ave in downtown Elgin. It even had knives chained to the tables. You know, for convenience.

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Back in ’95, Elgin was named the Sausage Capital of Texas by the state legislature. Needless to say, this was an issue that didn’t require much lobbying.

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Our goal with dry rub? Enhance the natural flavors of the meat, not cover ’em up.

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Pick up a sandwich that’ll make anyone look like a BBQ hand model.

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Believe it or not, we were around before sliced bread. (Go ahead: fact check us.)

We’re still thankful for that culinary innovation every time we bite into a chopped brisket sandwich.

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We’ll keep the pits fired up for ya.

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Is our brisket sandwich really a sandwich? Yes. (Well, it’s more than that, but it’s also a sandwich.)

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There’s only one way to make authentic Central Texas BBQ: low & slow.

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If we got any closer to these smoked sausage slammers, we’d be cleaning grease off a camera.

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Know what goes good with sausage? More sausage.

(Oh, and ice cold beer, too.)

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You can take pictures of authentic central Texas BBQ from lots of angles. All that matters is that you eat it after.

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A great Texas BBQ meal doesn’t have to be complicated.

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BBQ sandwiches come in all shapes and sizes. Any one of ’em could be your lunch.

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You’ll only find one thing in the pits at Southside: post oak.

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Beef brisket & Elgin sausage. Does Texas get any tastier than this?

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Sausage & saltines: a match made in Elgin.

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You couldn’t fit any more slow-smoked Texas flavor in this picture if you tried.

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We use a salt & pepper-based dry rub, just like the old days.

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Few years back, we took some of the spice out of our original Elgin Hot Sausage and bottled it. Enjoy.

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They say everything looks better during the “golden hour.” Not sure when this picture was taken, but it looks plenty good to us.

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There’s no place like Elgin, Texas.

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Seasoning Central Texas BBQ is a lot of fun. Eatin’ it is even better.

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Our house-made sides may play second fiddle...but they sure are tasty fiddles. #TexasBBQ #SouthsideMarket

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Know what fuels our fire? Post oak. (Literally and metaphorically.)

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The stuff of legend.

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Looking for a sign of authentic Central Texas BBQ? Look no further.

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Throwback to the Statesman article covering our move from Central Ave in downtown Elgin over to the old bank on 290.

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When it comes to making authentic Central Texas BBQ, the pit is the backbone and wood is the life blood.

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Our sides are house-made, every day. (As if authentic Central Texas BBQ wasn’t reason enough to stop on by.)

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If you’da swung through Southside any time between 1895 and 1971, you might have run into this fella. His name was Bud Frazier, and he was one-of-a-kind.

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These were the original tools of the trade at Southside Market & Barbeque. (Don’t worry, they’re retired.)

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