Biographical information courtesy of the Austin Chronicle.
See below for Austin Chronicle BBQ Links.

Ben's Long Branch BBQ

photo by Kenny Braun

900 E. 11th, 477-2516

Mon-Thu, 10:30am-7pm; Fri-Sat, 10:30am-11pm

"Older people tend to like mutton more than the young folks," is what Ben's Long Branch manager Eugene Tumbs told me when I asked him about their mutton. As I am a youngster who also happens to be a big fan of barbecued mutton, I am grateful that there are still a few places left in Austin willing to sacrifice the lamb to propitiate the gods of the smoker. If you go to Ben's Long Branch, don't miss this old-time delicacy. Crispy bits of mutton rib meat are coated with Ben's special spice rub. Like all mutton, though, you've got to pick around the fat -- it's definitely not for the diet-conscious (although Mr. Tumbs insisted that mutton was actually healthier than beef). For those who prefer a less fatty meat, the brisket Ben's serves is some of the leanest in town. And people who have a hard time choosing their meats will find the best of two worlds in the Big Ben's Sandwich, which contains both brisket and sausage. The cafeteria-style service and simple no-frills decor inside the restaurant bespeaks the restaurant's lasting attention to one thing only: the meat. The smoke patina covering the walls attests to the fact that Ben's Long Branch has been in the business of serving smoked meat for 18 years now. Like most barbecue places in town, it serves the standard array of smoked meats: chicken, beef, beef and pork ribs, and, to please the old-timers, mutton. Don't forget to save room for dessert because at Ben's they make it fresh every day. They offer an excellent spiced peach cobbler and a creamy banana pudding good enough to make Southern Culture on the Skids singer, Rick Miller stand up and sing for more Banana Puddin'....! --R.F.