*All photos on this site are owned by CorkScrew BBQ and cannot be used without written consent.

 

UPCOMING EVENTS: 

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What time do you typically sell out?

        CorkScrew:  You read every where get there early they sell out by 2 everyday.  That is not the daily norm.  We do sell out early on Sat and have long lines on that day.  Tue and Wed we are usually open till 530-6pm, Thur-Fri ranges any where from 3-5p, Saturdays avg 3-4pm.  Now by later in the day we may be sold out of some items, so if you want something specific get here by no later then noon Tue-Fri and 10am Sat.  Unlike the trailer the line moves pretty fast, we have a very streamlined set up most people state that even in a long line they usually only wait 15-20 minutes.  We post daily on Facebook and twitter when we do sell out.

 

What time does the line usually start forming on Saturdays?!?

        CorkScrew: Usually around 930-10am.  We have numbers set out for the first 26 daily.  If you get a number you must stay and wait.  If there are no more numbers start forming a line.

        Customer: People are serious about their BBQ!!

 

Can someone explain why they don't cook more food? Seems bizarre. 

        CorkScrew:  We cook to our restaurants capacity and the pitmasters mental capacity. We cook daily, always fresh, red Oak wood, no propane, no help.

        Customer:  It's not bizarre, it's awesome! And, when they sell out before you get there, it's just extra motivation to get your a** there earlier the next day!

 

 

Do you cater, if not do you make exceptions?

        CorkScrew:  We do not cater, we do however offer WHOLE UNCUT meats Tue-Sat with 2-3 days notice and Buffet style pre orders Tue-Thur with 2-3 days notice.  The pre order menus are located under the menu tab.  We do not make exceptions for catering because we do not have a dedicated catering team, we have those that work at the restaurant and are not able to leave to make a delivery.  

 

Do you take Credit cards? 

        CorkScrew: Yes we take all credit cards and cash, NO checks, cashier checks, etc....You must have ID for you Credit card

 

When are your hours going to be like a "REAL" restaurant?

        CorkScrew: We are a "REAL" restaurant according to Webster Dictionary

res·tau·rant noun: a place where you can buy and eat a meal

Our food is made from scratch daily, all of it including our BBQ sauce, Pulled Pork Sauce, Green Chile Ranch, Brines, rubs, etc.   We only use real cheddar cheese, real sour cream, real butter, real ingredients in all of our foods.  We use the absolute best meats you can get, Prime and all natural.  We strive to make sure our food meets and EXCEEDS your expectations.....Any restaurant can order frozen pre made food they pop in the oven or can reheat their BBQ from the day before and then be able to set exact times to be open and closed, we on the other hand cook to capacaity for that day, sell it all and then close insuring everyday you get the freshest food, no preservatives, never frozen and always delicious!  We are not about making a fancy restaurant with cushy seats and black tie waiters, we are all about AWESOME BBQ.                    

Our Focus is on the Food and Customer Service, period.   

 

$18 a lb for brisket seems high?

           CorkScrew:  First consider that we offer Prime all natural meat, have you priced that at the grocery store lately?  Second we trim our briskets losing about 2 lbs per brisket, then cooking them you loose around 2-3 lbs.  You go from a 10lb brisket to 5-6lb brisket which can double the cost of it.  Meat in general is not cheap, especially once you get to prime all natural meats.

 

Cost comparison:

Tex-Mex restaurant (Pricing from 2 reputable Woodlands Restaurant)  $28-38 for 1-1.5lbs of skirt steak, takes a day to marinate and 10 minutes to cook, no trimming and very little weight loss comes with rice, beans, lettuce, tortillas

CorkScrew BBQ $18-27 for 1-1.5lbs of Prime all Natural Brisket, takes 30 minutes to trim, 1 day to marinate and 14 hours to cook, total loss 4-5lbs per brisket comes with pickles, onions, jalapenos, sauce and bread.  

 

 Any Expected Days you'll be closed

        CorkScrew: At this time we will be closed:  

                  November 24-28th, Reopen Tue Nov 29th @ 11am

                 December 24th - January 2nd, Reopen Tue Jan 3rd 11am