Nestled in the little town of Kemah, Texas, just south of Houston and nearly brushing shoulders with Galveston, lies a gem of a restaurant called T-Bone Tom’s. Known for its family-style ambiance and a menu that has stayed true to its roots since 1973, T-Bone Tom’s has become a staple for locals and visitors alike. In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri takes us on a mouthwatering journey exploring some of the standout dishes that have made this place a beloved institution.
T-Bone Tom’s: A Legacy of Flavor
When General Manager Anna Kennedy first started working at T-Bone Tom’s, the restaurant was just transitioning from a meat market to a full-fledged eatery. “We always sold barbecue,” she recalls, “but in 1983, we became a restaurant.” And while the restaurant has evolved over the years, one thing has remained constant: the quality of its hand-cut steaks, which have been a cornerstone for over 35 years. Barry Terrell, who bought the joint more than a decade ago, wisely chose not to mess with the old menu but added to it, creating a rich tapestry of flavors that keep patrons coming back.
The Legend of Tom’s Choice
One of the top sellers at T-Bone Tom’s is the ribeye steak, affectionately known as Tom’s Choice. Marinated in a flavorful concoction for a day before hitting the hot charbroiler, this steak has earned rave reviews. “That’s a nice quick, simple, easy marinade,” Guy notes as he tastes the steak. The marinade consists of a blend of canola and corn oil, soy sauce, pineapple juice, granulated garlic, black pepper, and dry mustard. “You can’t identify just one of the flavors. Wow, that’s a nice piece of meat since the marinade. It’s awesome,” Guy enthuses.
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Crafting the Perfect Polish Sausage
T-Bone Tom’s doesn’t just excel at steaks; their homemade Polish sausage is another local favorite. Made from a 50/50 blend of beef and pork, the sausage is mixed with seasoned salt, curing salt, mustard seed, and water to help blend everything together. “It’s the snap and the crackle that just gets it for me,” Guy notes as he watches the sausage being ground and stuffed into natural casings. The sausages are then smoked for an hour and a half, resulting in a juicy, flavorful product. “That is about as tender a sausage as I’ve ever tried,” Guy exclaims.
Armadillo Eggs: A Texas Treat
One of the more unique items on the menu is the Armadillo Eggs, a Texas-sized treat that has become a must-try for anyone visiting T-Bone Tom’s. These deep-fried jalapeños are stuffed with smoked brisket, homemade barbecue sauce, and then rolled in a buttermilk-panko coating. “When we get back, I’ll pick up one of these hot molten nuggets,” Guy says, clearly excited. The sight of the crispy, golden-brown armadillo eggs is enough to make anyone’s mouth water. “Barbecue is great, but the jalapeño being a pickled jalapeño really makes it. That’s an added little flavor that you wouldn’t expect,” Guy says, giving his seal of approval.
The Brisket: Slow-Cooked Perfection
No visit to T-Bone Tom’s would be complete without trying their slow-cooked brisket. Rubbed with a blend of salt, granulated onion, granulated garlic, cracked black pepper, paprika, and red pepper, the brisket is smoked for 16 hours at a low temperature. “Look at how the fat on top of this has almost turned into liquid, basting the meat while it cooked,” Guy marvels. The result is a tender, flavorful brisket that melts in your mouth. “It doesn’t get any more tender than that,” Guy says, clearly impressed.