This Texas Spot Serves Potato Salad Worth Rearranging Your Route For

I wasn’t planning to stop in Tye, Texas. But when a friend mentioned potato salad so good it’s worth a detour, I got curious.

That’s how I found myself pulling off Interstate 20 into the gravel parking lot of Crane’s Craft BBQ at the Wagon Wheel, a little barbecue joint that’s been quietly building a serious reputation.

The place sits in a converted dance hall with a weathered sign and a steady stream of locals who clearly know something the rest of us are just figuring out.

What I discovered inside was more than just great potato salad, though that alone would’ve justified the trip. This is the kind of spot that reminds you why Texas barbecue culture runs so deep.

Brisket That Respects the Craft

The brisket here doesn’t try to reinvent anything, and that’s exactly why it works. Crane’s follows the traditional Central Texas approach with a simple salt and pepper rub, letting the meat and smoke do the talking.

When I ordered a few slices, they came on plain butcher paper, glistening slightly with that telltale moisture you want to see.

The bark had a deep mahogany color with just enough crunch to contrast the tender meat underneath. Each slice pulled apart easily, and the smoke ring ran deep, evidence of hours in the pit.

The flavor was clean and beefy, with oak smoke coming through without overpowering the natural richness of the meat.

What impressed me most was the consistency. Both the lean and fatty sections were cooked properly, neither dry nor greasy.

Some places nail one or the other, but getting both right takes attention and experience.

I watched the pitmaster working behind the counter, and you could tell this wasn’t someone just going through motions. The care shows in every slice.

It’s not the kind of brisket that needs sauce to taste good, though they have some available if that’s your preference.

Ribs with a Peppery Punch

I almost skipped the ribs since I was focused on the brisket and that famous potato salad, but the person ahead of me ordered a half rack and they looked too good to ignore. The ribs at Crane’s come with a generous pepper crust that gives them a bold, straightforward flavor profile.

When you pick one up, the meat doesn’t fall off the bone completely, which is actually a good sign. That fall-off-the-bone texture people talk about often means overcooked ribs.

These had the right amount of pull, tender enough to bite through cleanly but with enough structure to show they were cooked with precision rather than just steamed into submission.

The seasoning penetrates deep into the meat, and you get that satisfying contrast between the crispy exterior and the juicy interior. Oak smoke comes through clearly, complementing rather than masking the pork flavor.

There’s a slight sweetness from the meat itself that plays well against the peppery bark.

For someone who prefers their barbecue on the savory side rather than sweet and sticky, these ribs hit perfectly. They’re substantial enough to satisfy without feeling heavy, and they pair beautifully with that potato salad.

The Wagon Wheel Setting

Crane’s operates out of the Wagon Wheel Dance Hall, and the space carries that history in every corner. The building has the high ceilings and open layout of a place built for gathering, though now it’s filled with picnic tables and the smell of wood smoke instead of music and dancers.

There’s something charming about eating barbecue in a space with this much character.

The decor keeps things simple with a few nods to the building’s past. Wooden walls show their age in the best way, and natural light filters through windows that have probably looked out on this stretch of Texas highway for decades.

It’s not trying to be anything other than what it is, a working barbecue joint that happens to occupy a piece of local history.

During my visit, the place had a steady flow of customers but never felt crowded. People seemed to know each other, exchanging greetings and recommendations while waiting in line.

That small-town atmosphere adds to the experience in a way that’s hard to replicate in bigger cities.

The casual setup means you order at the counter, grab your tray, and find a spot. No fuss, no wait staff, just good food in an honest setting.

Sides That Support the Stars

Beyond the famous potato salad, Crane’s offers a solid lineup of sides that do exactly what they should, complement the meat without trying to compete. The pinto beans come seasoned simply with onion and a hint of smokiness, probably from the same pits cooking the meat.

They’re creamy without being mushy, and they add a comforting element to the plate.

The coleslaw takes a different approach than the potato salad, going for a vinegar-based dressing instead of creamy. It’s crisp and tangy, cutting through the richness of the barbecue in a way that makes you want to alternate bites.

The cabbage is shredded finely and stays crunchy, which means it’s made fresh rather than sitting around getting soggy.

Mac and cheese rounds out the options with a straightforward, home-style version. It’s not trying to be gourmet with fancy cheese blends or breadcrumb toppings.

Just elbow macaroni in a creamy cheese sauce that tastes like someone’s grandmother made it. Sometimes that’s exactly what you want.

The portions are generous enough that one or two sides will easily feed you alongside your meat selection. Everything tastes like it was made that day, which matters more than people realize when it comes to barbecue sides.

Sausage Links Done Right

Sausage often gets overlooked at barbecue spots, treated as an afterthought to the brisket and ribs. But at Crane’s, the sausage deserves its own attention.

They use links with a good snap to the casing, which is the first sign you’re dealing with quality product. When you bite through, there’s that satisfying pop before you get to the juicy, well-seasoned meat inside.

The flavor leans savory with noticeable black pepper and garlic, balanced so neither dominates. Some barbecue sausages taste more like hot dogs, but these have real character and a coarse grind that gives them texture.

The smoke from the pit adds another layer without overwhelming the spice blend already working in the meat.

What I appreciated was how the sausage held up alongside the other meats without getting lost. It’s substantial enough to stand on its own but also works great in combination with the brisket and ribs if you’re building a plate with variety.

The fat content is just right, keeping everything moist without being greasy.

For anyone putting together a full barbecue spread here, don’t sleep on the sausage. It rounds out the experience and shows the same attention to quality that goes into everything else coming out of that kitchen.

The Potato Salad That Started the Buzz

Walking up to the counter, I could see why people talk about this potato salad. It’s not fancy, but it doesn’t need to be.

The potatoes are cut into generous chunks that hold their shape without falling apart, coated in a tangy mustard-based dressing that balances creamy and sharp in just the right way.

What makes it special is the texture. Some potato salads turn mushy or dry, but this one hits that perfect middle ground where each bite has substance.

You can taste the care in the seasoning, a blend that includes celery seed, a touch of sweetness, and enough black pepper to keep things interesting without overwhelming the palate.

I’ve tried potato salad all over Texas, and most versions lean too heavy on mayo or under-season the potatoes themselves. Here, every element works together.

The potatoes are cooked just right, the dressing clings without drowning, and there’s a freshness that suggests they’re making it in small batches throughout the day.

It’s the kind of side dish that could easily steal the show from the meat, which says a lot at a barbecue spot. People drive out of their way specifically for this, and after one forkful, I understood why.

The Thursday Through Saturday Schedule

One thing to know before you plan your visit is that Crane’s only operates Thursday through Saturday, with Wednesday added to the schedule as well. They open at 11 in the morning and serve until 4 in the afternoon, or until they sell out, which apparently happens more often than you’d think.

This limited schedule might seem inconvenient at first, but it’s actually part of what makes the food so good.

Running a barbecue operation this way means they’re cooking fresh batches for each service rather than trying to maintain quality across seven days a week. The pitmasters can focus their energy on smaller, more manageable quantities, which translates to better consistency and attention to detail.

When you show up, you’re getting meat that was prepared specifically for that day’s service.

The early closing time also means you want to arrive with some buffer before 4 PM, especially on Saturdays when the local crowd knows to come early. I’ve heard stories of people showing up at 3:30 only to find they’ve sold out of brisket or ribs.

That’s both frustrating and reassuring, it means everything is made in limited quantities and nothing sits around getting dried out.

If you’re traveling through the area, check their hours before you go.

Location Off Interstate 20

Crane’s sits right off the Interstate 20 access road in Tye, which puts it in prime position for travelers passing through West Texas between Abilene and points east or west.

The location might not look like much when you first pull off the highway, just a building with a gravel lot and some pickup trucks parked out front. But that unassuming appearance is part of the charm.

Tye itself is a small community, the kind of place you’d drive past without thinking twice if you didn’t know about the barbecue. But being just outside Abilene means it’s accessible enough for both locals and travelers without the crowds you might find at more famous spots closer to bigger cities.

The drive from Abilene takes about ten minutes, making it an easy destination for anyone in the area.

For road trippers, this is exactly the kind of stop that makes a journey memorable. You can stretch your legs, eat some genuinely good barbecue, and be back on the highway within an hour.

The location also means they’re serving a mix of regulars who know the menu by heart and first-timers who stumbled across it online or through word of mouth.

Address: 1023 S Access Rd, Tye, TX 79563