When I asked Matt Moon what he would tell new pitmasters, with a laugh, he said, “Bless your heart,’ in that Texas tone that we all know what it means.
Rick and Toni Moon opened Blue Moon BBQ in 2007 on OSR, between Wheelock and Normangee, Texas. They’ve got a Hearne address, but they’re, “not on the way to anywhere,” so if someone shows up there, that’s where they were trying to go said Matt, their son, and Blue Moon’s pit master.
Birds singing in the background, butterflies floating across the nearby flowers, I asked Matt what he would tell new pitmasters, and with a laugh, he said, “Bless your heart,’ in that Texas tone that we all know what it means. I know how hard the restaurant business is, so I asked why he keeps doing this after all these years; turns out he loves feeding people and to him it doesn’t feel like work. Not to mention, their family settled in that area in the 1850s, and many of them are still there. Matt’s family ties run so deep in that area, that the nearby creek is named after his grandma.
And that's just the vibe of this place; you feel like you’re sitting at your kin’s backyard barbeque when you’re at one of these picnic tables.
Blue Moon BBQ was my first full feature on Takin’ the Backroads, and it was fun to sit down with Matt and hear how things have changed over the past year. April 2024 was their busiest month since opening. They’re open Thursday through Sunday, but much of their "closed" time is filled with catering, and the days they are open, usually sell out before closing time. They’ve been recognized by many as having some of the best BBQ in Texas, including Texas Monthly’s Top 50 BBQ joints, and I’d have to agree.
Many of their recipes have been passed down through the generations of their family. And over the years, Matt has studied some of the best pit masters in the US, then put a fresh twist on Blue Moon’s timeless recipes.
The sun glistened off the juice welling up on the brisket as Matt brought out the enormous platter.
Brisket, baby back ribs, chicken drumstick, and slices of pork loin piled up; all some of the most delicious and flavorful BBQ around.
The warm brisket collapsed as I picked it up, too tender to hold up to any pressure; juices dripping out of it. With a rich Post Oak flavor throughout the meat, a buttery texture that melted in my mouth, and a smoke ring that bbqer's dream of, it was perfection.
The baby back ribs pulled away from the bone with just a slight tug but still had a dense, meaty texture with every bite.
It’s not typical for me to thoroughly enjoy a chicken drumstick, just usually not my thing, but Boog and I argued over this one, and eventually consented to sharing it. Perfectly smoked and subtly basted with, what I think was their mustard sauces.
The pork loin had a rich pork flavor combined with the same mustard sauce baste. It maintained the trend of a juicy and tender that all the other meats had.
You won't find a dry piece of BBQ in this joint.
I’m not sure what they did to the corn on the cob to make it taste that good, but I’m glad I got a bite before Boog got ahold of it; after her first bite, she didn’t put it down until it was gone.
The potato salad was cool and creamy, with a touch of mustard and a hint of sweetness, and the crunch of pickles and onions.
The macaroni salad was my favorite side, creamy with diced red and green bell peppers and onions for a pop of color and flavor. Barely sweeter than the potato salad, it was a great compliment to savory meats.
Another traditional side, with their personal touch, was the pinto beans. The beans were perfectly cooked; tender but not mush; with a chili flavor, very mild spice, and a bit of sweet. These beans were like the love child of baked beans and chili beans.
This ain’t your Granny’s cornbread. They serve Cowboy cornbread, another family recipe. A layer of fresh chopped brisket, topped with cornbread with a sprinkling of red bell peppers and onions inside, then all topped with gooey, melty cheese. If you’re looking for a filling BBQ meal, but want something a little different, this is the way to go!
The cilantro jalapeno dip was a smooth, cool dip with a kick to the pants. On my heat scale, I considered it a high-ish medium, not too hot for me, but I preferred it with more than just a chip - like drizzled on the cowboy cornbread to cut the heat a bit and the flavors were very complimentary.
The mustard and BBQ sauce are house-crafted, but everything was so juicy that I didn’t even think to try them. And you know I’m a saucy girl, so I regret not trying them, I just got carried away.
Then, of course, was the classic BBQ finisher, the banana pudding. Boog’s favorite of the day. It was silky with a rich banana flavor, and plenty of nilla wafers. If you’re looking for a pan of something amazing to take to a family get-together, make sure you give them a call and take this banana pudding!
If you’re looking for a beautiful drive out to some of the best brisket in the state, you need to take the backroads on over to Blue Moon BBQ in Hearne, Texas. When you get there, tell Matt and the crew we said hi, then come back here and let me know what you got!
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18746 E OSR Hearne, TX 77859
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