Get in Line for Jay’s BBQ Shack

Five minutes before closing time is way too late to get to Jay’s BBQ Shack.

A big sign right out front says, “Wednesday-Saturday: 11 a.m.-2 p.m. or Sell Out.” And it means it–1:55 p.m. is too late if you hope to chow down on Jay and Diana Stearns’ creations that were included in Texas Monthly’s “The 50 Best BBQ Joints in Texas” for 2025.

Jay’s was already popular, but inclusion in Texas Monthly put it over the top. In fact, Jay and Diana added a stationary food trailer just to serve sandwiches to people who don’t have time to stand in the line, which often stretches out to S. 11th St.

The couple bought the current location at 602 S. 11th St. in 2018 after starting their business as a catering service, then moving up to a food trailer, “a big box on wheels” that Jay built.

Wherever Jay has served his barbecue, it’s been a favorite for locals for years, but the Texas Monthly listing added new customers.

“We’re getting more and more out-of-town visitors for sure,” Diana said. Those out-of-towners are finding out what Abilenians have known since 2015 when Jay started his catering business, which he continues today. He’s always been interested in cooking, especially after high school when Mom wasn’t there to fix him something good to eat. Neither Jay nor Diana had any food service experience when they started. Jay liked trying new recipes, which he now serves to the public. “I’m a good taste-tester,” Diana added.

Both Jay and Diana were born and raised in Abilene. He graduated from Cooper High School in 1992, and Diana in 1995. They didn’t know each other at Cooper but met later, married and lived in Austin for 10 years. He worked for Dell computers and she worked for Dell financing.

When they found out that they would have to relocate to Tennessee, they moved back to Abilene instead in 2007. Even with a full-time job, Jay always had a barbecue business in the back of his mind.

“We just started with an idea,” he said. “There’s a lot of trial and error.”

There are no errors now—just homeruns. Jay’s menu includes traditional barbecue meats and sides, with brisket being the favorite meat. All the meats are cooked over a mesquite fire in barbecue pits that Jay built. Every item on the menu is either an original recipe, including homemade sausage, or an old favorite with a twist. Besides the usuals, daily specials are offered, such as homemade McRib and Quirky Turkey sandwiches. A favorite side dish is the Hatch Chile Mac’n Cheese, which sells out fast.

“When we announce we’re out of it,” Diana said, “you can just hear the sighs.”

Anyone driving by Jay’s BBQ Shack during cooking time (starts at 3:30 a.m.) will be drawn to the aroma of mesquite-fired barbecue. The unique setting is always visible, whether Jay’s is open or not. The single 500-squarefoot building, originally a beauty shop, now houses equipment and is where orders are placed and picked up.

To the west are covered picnic tables that Jay built and Diana and employees painted in bright colors. Spaced throughout are works of art and hand painted signs. A green alien holding a beer sits on a bench with a sign behind it, “Tag Us in Your Alien Selfies.”

A mural on the side of a shed spells out “Abilene.” Each letter is in box form and contains a painting of a Texas icon. The mural was designed and painted by Lyric Kennedy, daughter of longtime customers, Felix and Celeste Alvarado.

Felix travels for a living and often takes samples to his clients. It’s a practice he started back when Jay’s was a food trailer. Now, his customers have come to expect a treat from Jay’s.

“I have had clients who will literally rearrange their schedule when they know I’m bringing Jay’s,” Felix said. His favorite menu item is “everything,” but no matter what the order, it always includes brisket. When Felix is in town, he plans at least one meal at Jay’s BBQ Shack.

He and his family don’t even mind the wait because of the family atmosphere and shared passion for great food.

“We’ve met people from all across the country while in line,” he said.

The whole team at Jay’s works hard at maintaining that atmosphere, with great food cooked fresh daily and first-rate customer service. The team includes seven employees, plus Jay and Diana and sometimes their 17-year-old son, Jett, a junior at Wylie High School.

“We’ve been really blessed on our employees,” Diana said.

Scotty Smith gets the meats started every day, arriving around 3 or 3:30 a.m. Josiah Flores is the meat cutter and preps for the next day. Yenny Irvin gets there about 6:30 a.m. to make the side dishes, work the line and prepare the sauces. She’s been with Jay’s for about two and half years and has found a home.

“It’s just a great place to work,” she said, plus the customer feedback is always positive.

Stop by at any time—even when Jay’s is closed—and you’re likely to see Brooke Callaway. He does a little everything, primarily tending to the fire in the barbecue pits and being the main sausage maker.

“He’s a busy guy,” Jay said.

The Texas Monthly article noted that their “tasters” drove thousands of miles across Texas in 2024 to compile the 2025 list. Each restaurant selected came with information about the location and serving hours, plus a couple of plugs. For Jay’s, they wrote, “There aren’t many pork ribs west of here better than these meaty and tender St. Louis cuts with a savory bark. Perfectly plump New Mexico Christmas sausage (served year-round) is made red and green by a duo of chiles and tastier by pepper jack cheese.”

Jay and Diana are thrilled with the attention their business has attracted. They were featured on “The Texas Bucket List” TV show before being listed in Texas Monthly. But it’s repeat customers and what they have to say that’s most important. When Felix Alvarado heard that Jay’s BBQ Shack had made the Texas Monthly Top 50 list, his first thought was, “It’s about time!” He was excited for his friends, knowing how hard they have worked—and continue to work—to make Jay’s No. 1 on everybody’s list.

“It’s heartwarming to celebrate the Stearns for reaching such astronomical heights in this great state,” he said, “while keeping their feet firmly planted and their hearts humble.”