ARCHIVE: Holiday Grub Hub (Rudy’s Bar-B-Que)

Iconic Leon Springs restaurant gears up for Thanksgiving

Story by Pamela Price

This story originally appeared in the October 2010 issue of Leon Springs Community News.

We’ve yet to greet the first trick-or-treaters here in Leon Springs, but the folks at the original Rudy’s Country Store and Bar-B-Q are already gearing up for the hectic Thanksgiving and Christmas holidays. This means, of course, that it won’t be too long before a familiar autumn scene appears on the IH-10 frontage road: a line of cheerful, patient adults wrapping around the historic eatery’s bright red exterior waiting for their holiday goodies.

Although Rudolph Aue’s family didn’t start serving up barbecue at their erstwhile stage stop turned gas station until 1989, Rudy’s smoked meats and trimmings have come to play a starring role in many Central Texas holiday spreads.

In fact, the upcoming holidays are among the few times each year that the Rudy’s crew departs from the restaurant’s standard menu, offering up an assortment of traditional vittles (gravy, dressing, ham, whole smoked turkeys, ham, and pie) alongside their standard and abundant creamed corn, beans, brisket, turkey, chicken, and sausage.

“It’s a family tradition, for us and our customers, to have the holiday items,” said Shannon Walsh, director of marketing. “At Thanksgiving, our most popular items are the turkeys. For Christmas, it’s the hams.”

Walsh added that although the restaurant began taking holiday orders weeks ago informally, the official start date for holiday orders was October 11. That’s a full 45 days before Turkey Day. Continue reading “ARCHIVE: Holiday Grub Hub (Rudy’s Bar-B-Que)”

My Take on Chicken Parmesan


Skinny Chicken Parm on Spinach and Pasta


 Ah, last night’s supper. It looks scrumptious, doesn’t it? This is my riff on Clean Eating magazine’s Chicken Parmesan with Pasta (March/April 2010). I plan to post about my local source for the fresh spinach next week over on my San Antonio Express-News blog, but here’s the recipe for the chicken.

1/2 cup Panko bread crumbs
1 tsp. dried thyme
1 Tbsp. parmesan cheese, grated
4 boneless, skinless chicken breasts
2 Tbsp. Dijon mustard
Juice from 1/2 lemon
Prepared tomato sauce (I’m partial to Rao’s Vodka Sauce, personally)
1/2 cup shredded cheese blend (or 1/4 a slice of provolone cheese)

Preheat oven to 400. Coat large baking sheet with either cooking spray or a sheet of parchment paper. Mix parmesan, thyme and bread crumbs. In separate container, mix mustard and lemon juice. Brush mustard/lemon mixture over each breast, immediately dredging each piece in the crumb mixture. Press gently to help crumbs adhere well. Place chicken on prepared pan and place in oven. Cook for 20 minutes. Remove. Top each breast with sauce and cheese. Return to oven for 10 more minutes. Remove and serve.

You can serve the breasts over beds of sauteed spinach and whole wheat spaghettini, as illustrated above, or with penne pasta and sauce. Enjoy!

Pie Junction


Pipe Creek Junction Cafe
Pipe Creek Junction Cafe


This is a roadside eatery we spied recently on a trip to Bandera, The Cowboy Capital of the World. As soon as I spotted the converted gas station covered with white stones and the neon “Open” sign, I knew I wanted to try some of their pie. So on the way back to S.A., I popped inside for  a second, plopped down $10, and took home a apple pie. 

It was worth the stop, I tell ya. 

From what I’ve read, the catfish is pretty good, too. No word yet on the quail.

Pipe Creek Junction Cafe9878 Highway 16 South Pipe Creek, TX, 830-535-6767