County Line Bar B Q

111 W. Crockett Street, #104, San Antonio, TX 78205

icon-phone210-229-1941

icon-welcomeWelcome

Since 1975 the County Line has been serving up the biggest, leanest, most consistent barbeque in San Antonio. But that's just the half of it. Whether it's out on the patio of I-10 or right down on the Riverwalk, Our relaxed Texas settings are as unique and legendary as the food We serve! In fact it's barbeque so good you'll want to "GET IT ALL OVER YA!"

icon-locationLocation

111 W. Crockett Street, #104, San Antonio, TX 78205

Get Directions

icon-dining-amenitiesDining Amenitiesicon-chevron-down

icon-cuisine-typeCuisine Type
Barbeque
icon-meals-servedMeals Served
Lunch
Dinner
icon-hoursHours
7 Days a Week
icon-attireAttire
Casual
icon-dining-informationDining Information
Children's Menu
Take Out Meals
Terrace/Patio Dining
icon-musicLive Music
On the Patio
Spring - Fall
icon-additional-servicesAdditional Services
Banquet Facilities
Meeting Facilities
Private Parties
Private Rooms
icon-payment-detailsPayment Details
American Express
Visa
Master Card
Discover Card
Diners Club Card

icon-chef-infoChef Info

Chef Tibor Dombi

Each day, Tibor Dombi barbecues more than 1,400 pounds of meat at his job. Yet, he still finds time to grill on his days off - and he enjoys it.

"I love it," says the tall head cook and manager for The County Line on Interstate 10 near Huebner Road.

"I've always loved to barbecue. It makes people happy when they eat my food."

Tuesday through Saturday, Dombi is the person who fires up the pit in the morning at the restaurant, where he's responsible for preparing and cooking all the meat.

In the 10 years he's been working for the company, Dombi has worked his way up the ladder, from busboy to dishwasher to line cook and now head cook.

"In every position he's worked, Tibor has outperformed everybody." said Randy Goss, part owner of The County Line. "He's never been late for a shift. He never gets sick. In fact, I think the flu is afraid of him.

"A lot of people think the barbecue guy is a ho-hum position. But, for us, it's our heart and soul. We live and die by Tibor."

Eventually, Dombi said, he'd like to go back to school to become a physical therapist.

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County Line Bar B Q

10101 I-10 West, San Antonio, TX 78230

icon-phone210-641-1998

icon-welcomeWelcome

Since 1975 the County Line has been serving up the biggest, leanest, most consistent barbeque in San Antonio. But that's just the half of it. Whether it's out on the patio of I-10 or right down on the Riverwalk, Our relaxed Texas settings are as unique and legendary as the food We serve! In fact it's barbeque so good you'll want to "GET IT ALL OVER YA!"

icon-locationLocation

10101 I-10 West, San Antonio, TX 78230

Get Directions

icon-dining-amenitiesDining Amenitiesicon-chevron-down

icon-cuisine-typeCuisine Type
Barbeque
icon-meals-servedMeals Served
Lunch
Dinner
icon-hoursHours
7 Days a Week
icon-attireAttire
Casual
icon-dining-informationDining Information
Children's Menu
Take Out Meals
Terrace/Patio Dining
icon-musicLive Music
On the Patio
Spring - Fall
icon-additional-servicesAdditional Services
Banquet Facilities
Meeting Facilities
Private Parties
Private Rooms
icon-payment-detailsPayment Details
American Express
Visa
Master Card
Discover Card
Diners Club Card

icon-chef-infoChef Info

Chef Tibor Dombi

Each day, Tibor Dombi barbecues more than 1,400 pounds of meat at his job. Yet, he still finds time to grill on his days off - and he enjoys it.

"I love it," says the tall head cook and manager for The County Line on Interstate 10 near Huebner Road.

"I've always loved to barbecue. It makes people happy when they eat my food."

Tuesday through Saturday, Dombi is the person who fires up the pit in the morning at the restaurant, where he's responsible for preparing and cooking all the meat.

In the 10 years he's been working for the company, Dombi has worked his way up the ladder, from busboy to dishwasher to line cook and now head cook.

"In every position he's worked, Tibor has outperformed everybody." said Randy Goss, part owner of The County Line. "He's never been late for a shift. He never gets sick. In fact, I think the flu is afraid of him.

"A lot of people think the barbecue guy is a ho-hum position. But, for us, it's our heart and soul. We live and die by Tibor."

Eventually, Dombi said, he'd like to go back to school to become a physical therapist.

icon-recipeRecipes

icon-megaphoneSocial Media

icon-websiteWebsite

Visit Now >

icon-facebook-outlineFacebook

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