Burnt Bean Company
Barbecue restaurant · Seguin ·
Smoked brisket, ribs, unique sides, and creative desserts
Smoked brisket, ribs, unique sides, and creative desserts
"Prior to the opening of Burnt Bean in 2020, Seguin’s biggest claim to fame was being home to the “world’s largest pecan”—a slightly underwhelming roadside attraction more worthy of a quick stop than a dedicated trip. Burnt Bean changed all that, drawing barbecue seekers hours before its 11am opening, lined along sidewalks with more anticipation than shade. Classics like brisket and ribs are textbook Central Texas, but it’s the extras—smoked chicken drumsticks with a peppery crust, or thick-cut turkey that eats like a steak—that makes this spot destination-worthy. Add in some Big Red tres leches or a side of creamy mac and cheese topped with crushed up Flamin’ Hot Cheetos and you’ll see how Burnt Bean layers classic comforts with a little creativity." - nicolai mccrary, kevin gray, nick rallo
"Prior to the opening of Burnt Bean in 2020, Seguin’s biggest claim to fame was being home to the “world’s largest pecan”—a slightly underwhelming roadside attraction more worthy of a quick stop than a dedicated trip. Burnt Bean changed all that, drawing barbecue seekers hours before its 11am opening, lined along sidewalks with more anticipation than shade. Classics like brisket and ribs are textbook Central Texas, but it’s the extras—smoked chicken drumsticks with a peppery crust, or thick-cut turkey that eats like a steak—that makes this spot destination-worthy. Add in some Big Red tres leches or a side of creamy mac and cheese topped with crushed up Flamin’ Hot Cheetos and you’ll see how Burnt Bean layers classic comforts with a little creativity." - Nicolai McCrary
"Speaking of barbecue-fueled road trips, this is the year to make the trip to Seguin and Burnt Bean Co., which is quite possibly the most lauded barbecue spot in Texas right now. The barbecue joint, which is James Beard-recognized for the fourth year in a row (this time as a finalist) and a Michelin-designated Bib Gourmand, offers up tender pork ribs, luscious pork steaks, fatty smoked brisket, and homemade tortillas — all of which are home run bites. Don’t skip the queso mac and cheese with Hot Cheetos. Expect a line of at least an hour — arrive and queue up before you’re hungry, because smelling all this meat cooking while standing around is pure torture." - Courtney E. Smith
"While many of Texas’ most lauded pitmasters have restaurant backgrounds, this Seguin joint’s founders took a different path. Ernest Servantes and Dave Kirkland met as barbecue competition rivals before teaming up and catching the attention of the culinary glitterati. The pair takes their smoked meats seriously but gets more playful with sides, including street corn pudding and Hot Cheetos queso mac. As with most lauded barbecue joints in Texas, this one draws long lines on weekends." - Brandon Watson
"Two chefs from this Seguin restaurant, David Kirkland and Ernest Servantes, were named semifinalists for Outstanding Chef in the 2025 James Beard Awards (semifinalists announced Jan. 22, 2024); the program will move to finalist announcements on April 2 and winners on June 16 in Chicago." - Courtney E. Smith