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Hoegemeyer's Barbeque Barn
Nutrition Facts & Calorie Information
711 Concrete St, Corpus Christi, TX 78401
- PawPo'Boy
This is the king of sammiches. We pile our slow-smoked brisket, chopped brisket, and V&V sausage onto a buttered & griddled hoagie roll. It’s big, bold, and packed with flavor - a South Texas twist on the classic Po’Boy that’ll leave you full and happy.
Pork Baby Back Ribs
Trust us – our baby back ribs will have you singing a different song. We use our spare rib rub for these babys, but before they’re done smoking, we give them a nice glaze using our own barbeque sawse. These are also cooked until tender (but still put a little fight up) and served up by the pound.
Texas Cheesesteak
hoagie bun with rough chop brisket seared on the griddle with some butter and onions, smothered in nacho cheese
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Po'Boy
hoagie bun topped with brisket, sausage, and chopped brisket
Texas Dip
hoagie bun with thin sliced brisket served with a side of au jus
Chicken Fried Steak
Get your Chi-Fri as a plate or a sammich. Plates come with cream gravy, roll, and fries or 1 side. Sammiches come with lettuce, tomato, and fries or 1 side
Smoked Burger
A half pound angus patty smoked on the pit and then finished on the griddle. Finish it off with your choice of ruffage
Fajitas
Super tender beef skirt steak marinated and smoked on two flour tortillas, served with grilled onions, guac, and pico
One / Two / Three Meat Plates
your choice of meat plus sides; Brisket & Half Chicken 75¢ extra, Baby Back Ribs 1.00 extra
Chicken Fried Steak
Get your Chi-Fri as a plate or a sammich. Plates come with cream gravy, roll, and fries or 1 side. Sammiches come with lettuce, tomato, and fries or 1 side
Texas Reuben
lean brisket, house-made sauerkraut, Russian dressing and swiss on griddled rye bread
Smoked Burger
A half pound angus patty smoked on the pit and then finished on the griddle. Stack it up with your choice of ruffage
Texas Cheesesteak
hoagie bun with rough chop brisket seared on the griddle with some butter and onions, smothered in nacho cheese
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Download MacrosMap →Beef Ribs
The latest addition to our barbeque lineup – our barbeque beef ribs are manageable and meaty! Treated similarly to our baby backs, these get cooked till they’re almost done when they receive a light glazing with our homemade barbecue sawse. These are another limited item – so come in early to get you some.
One / Two / Three Meat Plates
your choice of meat plus sides
Cubano
Our slow roasted pulled pork and sliced ham served up on our hoagie bun with some sweet mustard, Swiss cheese, and pickles
Texas Reuben
lean brisket, house-made sauerkraut, Russian dressing and swiss on griddled rye bread
Chopped Brisket
We slow smoke our brisket until it’s fall apart tender, then we chop and simmer it in our made-from-scratch barbecue sauce until it’s just right. You’re not getting the brisket scraps and throwaways – you’re getting full cuts of Angus brisket sliced and diced.
Fajitas
Super tender beef skirt steak marinated and smoked on two tacos, served with grilled onions, guac, and pico
Traditional Sammich
house made-from-scratch hamburger bun with choice of meat: brisket, chopped brisket, pulled pork, turkey, sausage
Beef Ribs
The latest addition to our barbeque lineup – our barbeque beef ribs are manageable and meaty! Treated similarly to our baby backs, these get cooked till they’re almost done when they receive a light glazing with our homemade barbecue sawse. These are another limited item – so come in early to get you some.
Texas Dip
hoagie bun with thin sliced brisket served with a side of au jus
Pulled Pork
We take our favorite stringy cut of pork and slow smoke it overnight. When it’s ready, we pull the pork apart and lightly toss with our own barbecue sauce. Pair our pulled pork with some cole slaw for a little east coast bbq tradition.
Pork Spare Ribs
Our pork spare ribs just can’t be beat! This is usually the second meat we sell out of daily. We use a simple dry rub and cook our ribs until they’re tender (but still put up a little fight against letting go of the bone.)
Sides Plate
Your choice of 5 sides, no meat
Traditional Sammich
house made-from-scratch hamburger bun with choice of meat: brisket, chopped brisket, pulled pork, turkey, sausage
Pork Spare Ribs
Our pork spare ribs just can’t be beat! This is usually the second meat we sell out of daily. We use a simple dry rub and cook our ribs until they’re tender (but still put up a little fight against letting go of the bone.)
Chopped Brisket
We slow smoke our brisket until it’s fall apart tender, then we chop and simmer it in our made-from-scratch barbecue sauce until it’s just right. You’re not getting the brisket scraps and throwaways – you’re getting full cuts of Angus brisket sliced and diced.
Sides Plate
Your choice of 5 sides, no meat
Baked Beans
A northern tradition, these sweet baked pork-n-beans are hearty and delicious
Pulled Pork
We take our favorite stringy cut of pork and slow smoke it overnight. Pair our pulled pork with some cole slaw for a little east coast bbq tradition.
Chicken
We’ve been told this is the best barbeque chicken in south Texas. Our chicken history goes way back to the time of owning and operating a fried chicken joint – we’ve applied some of our learned knowledge to the way we prepare our birds for their last flight. If you want chicken, show up early because this is typically the first thing we sell out of daily. Available as a half chicken and as a leg quarter
Pork Baby Back Ribs
Trust us – our baby back ribs will have you singing a different song. We use our spare rib rub for these babys, but before they’re done smoking, we give them a nice glaze using our own barbeque sawse. These are also cooked until tender (but still put a little fight up) and served up by the pound.
Chicken
We’ve been told this is the best barbeque chicken in south Texas. Our chicken history goes way back to the time of owning and operating a fried chicken joint – we’ve applied some of our learned knowledge to the way we prepare our birds for their last flight. If you want chicken, show up early because this is typically the first thing we sell out of daily. Available as a half chicken and as a leg quarter
Texas Tater Salad
The traditional barbeque side, Idaho potatoes chopped and smothered with a mustard-mayo blend featuring dill pickles, hardboiled egg, and pimentos
Spanish Rice
Our barbeque version of a South Texas favorite
Angus Brisket
For our sliced beef, we use only Certified Angus Brisket that we smoke overnight. We don’t rely on gimmicks or injections or crazy rubs. We use simple spices and our time-tested smoking technique to give you tender brisket with the right amount of smoke. We’ll also cut it any way you want it (without charging extra!) Lean, marbled, fatty, crown, burnt ends, stringy, etc. Just make sure to let us know when you order how you want it.
Spanish Rice
Our barbeque version of a South Texas favorite
Baked Tater Salad
Some people like to call this our German potato salad, but this is more like a chopped-up baked potato. Red potatoes tossed with a sour cream-mayo blend featuring chives and bacon bits
Sausage
Sometimes you just don’t need to reinvent the wheel – that’s why we’ve chosen to serve V&V Sausage in our restaurant. We offer two choices – regular or jalapeño. Sold by the 1/5 lb short link.
Texas Tater Salad
The traditional barbeque side, Idaho potatoes chopped and smothered with a mustard-mayo blend featuring dill pickles, hardboiled egg, and pimentos
Angus Brisket
For our sliced beef, we use Angus Brisket that we smoke overnight. We use simple spices and our time-tested smoking technique to give you tender brisket with the right amount of smoke. We’ll also cut it any way you want it (without charging extra!) Lean, marbled, fatty, crown, burnt ends, stringy, etc. Just make sure to let us know when you order how you want it.
Sausage
Sometimes you just don’t need to reinvent the wheel – that’s why we’ve chosen to serve V&V Sausage in our restaurant. We offer two choices – regular or jalapeño. Sold by the 1/5 lb short link.
Baked Tater Salad
Some people like to call this our German potato salad, but this is more like a chopped-up baked potato. Red potatoes tossed with a sour cream-mayo blend featuring chives and bacon bits
Baked Beans
A northern tradition, these sweet baked pork-n-beans are hearty and delicious
Turkey
Just like our smoked chicken, our turkey breast is slow smoked for several hours and comes out super juicy and tender.
Cole Slaw
Another staple that every bbq place must have - ours is a shredded cabbage and carrot blend with a not-too-sweet & not-too-tart dressing.
Black Eyed Peas
A little bit spicy with just the right flavor, we think black-eyed peas are the most underrated bbq side out there.
Niblet Corn
All of the flavor of corn-on-the-cob with much less mess
Cole Slaw
Another staple that every bbq place must have - ours is a shredded cabbage and carrot blend with a not-too-sweet & not-too-tart dressing.
Turkey
Just like our smoked chicken, our turkey breast is slow smoked for several hours and comes out super juicy and tender.
Pinto Beans
A staple of South Texas barbeque, our pinto beans are vegetarian friendly while still keeping the flavor you know and love
Pinto Beans
A staple of South Texas barbeque, our pinto beans are vegetarian friendly while still keeping the flavor you know and love
Black Eyed Peas
A little bit spicy with just the right flavor, we think black-eyed peas are the most underrated bbq side out there.
Niblet Corn
All of the flavor of corn-on-the-cob with much less mess
Green Beans
Keeping things simple, our green beans are perfectly seasoned
Green Beans
Keeping things simple, our green beans are perfectly seasoned
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About Hoegemeyer's Barbeque Barn Nutrition Information
Discover the nutritional content of menu items at Hoegemeyer's Barbeque Barn in Corpus Christi, TX. Our comprehensive nutrition database provides detailed calorie counts and macronutrient breakdowns (protein, carbohydrates, and fat) for each menu item.
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