“It gives them a sense of community and a place to gather.”
Terri Kimball and her husband Corey own Field Store Pit BBQ, in Field Store, Texas. Terri believes that people gather around food; in kitchens, around tables, and she believes their restaurant gives people a place to gather and have a sense of community.
Terri grew up in Field Store, a community within Waller, Texas. Now, her restaurant is set on the same family land that she grew up on. Her first job was as a short-order cook right across the street from where we sat talking at the picnic table that serves as part dining area. She loves to cook; she comes from a long line of cooks. Her grandparents had a cafe on that same land many years ago, and her family has published two cookbooks. So she understands what goes into the business.
In 2020, Corey came to her and said that he wanted to open a restaurant. As a full-time nurse at the Medical Center, Terri already had her hands full, and knowing what the restaurant business was like, she said she tried to steer him away from it, but it was his dream. So she knew if they were going to do it, they had to do it right.
They opened in November of 2020 and have been growing since. They now have an indoor dining room in the cute little house upfront, so if you don’t want to sit out in the weather, you can sit inside. It was too beautiful of a day for me though, and I chose a picnic table under the awning.
They brought out a platter of meats and one of the sidedishes for me to try. Everything is freshly made and family recipes, nothing out of a can here.
The meat platter was piled up with smoked turkey and ham, lean and marbled brisket, chopped brisket, and ribs that Terri had just taken off the pit.
Everything had a deep smokey smell and flavor. The turkey had a pepper coating, and the ham was sliced thin, perfect for a hearty sandwich. The brisket is slow-smoked on the pit for 10-12 hours. Both the lean and moist brisket were juicy and flavorful, with a perfect bark, and fell to pieces when I picked it up because it was so tender. The chopped beef was a ratio of lean meat with enough marbling to maintain its moisture. The ribs were coated in their house-crafted seasoning mix, with a little brown sugar mixed in. The brown sugar created a sort of glaze, a delightful surprise. It was so tender that the meat slid off the bone as I bit into it.
The BBQ sauce is Terri’s dad’s recipe, and y’all already know I’m a saucy kind of gal. It had just the right amount of sweet, tangy, and spicy; it was absolutely incredible.
There were a variety of sides; some warm comfort foods, some cool and refreshing; all homemade.
The coleslaw was bright and crisp, a change from the traditional coleslaw, with toasted almonds and a light vinaigrette.
I was excited to see that the pasta salad was very similar to how I make my own, with colored bell peppers, black olives, tomatoes, and Italian dressing. This was a nice balance for the rich meats.
You know how every family has that dish that’s requested for every gathering? In my family, that was my Aunt Linda’s potato salad; and eating this was a blast to the past. Just enough mustard to have a little tang, but still creamy. Chunks of potatoes nestled down in the smooth potatoes for texture, crisp onions and pickles mixed in.
The pinto beans ranked high on the scale of delicious too. They were tender, perfectly seasoned, not too salty, and full of hunks of smoked rib meat. I could make a meal out of a big ‘ole bowl of these and some cornbread!
Oh lawd, you had me at smoked Gouda! I have made it one of my life’s goals to find the best mac and cheese, and I have to admit this is pretty high up there. Pillowy noodles coated in a thick and gooey smoked gouda cheese sauce. It was rich and savory, and pure perfection.
I managed to hold out the whole time. Finally, it was time for dessert - banana pudding. Definitely not instant pudding; it was thick, creamy, and rich. It wasn’t overcompensating with a bunch of Cool-Whip, to try to convince someone that it’s a stellar dessert; it is stellar. So fresh that the cookies on top still had a bit of crunch to them.
While you’re out riding around this week, make sure you take the backroads over to Field Store Pit BBQ! You’ll be glad you did!
Tell ‘em I said hi, and then come back here and let me know how much you loved it!
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30598 Farm-to-Market Road 1488, Waller, Texas 77484
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