Two Goose
Texas Monthly's barbecue editor calls the $4.50 sausage, egg and cheese one of the finest breakfast sandwiches he can remember.3
Why go
Pitmaster Justin Abercrombie builds the breakfast out of trim. He grinds and seasons the scraps off pork ribs, butts and bellies, flattens the mix onto sheet pans, smokes it, then cuts patties out of it for the buns and chops the rest into tacos and burritos.3 Daniel Vaughn ate the result on a buttered and griddled potato bun with an egg fried to order and two slices of cheddar, and called it one of the finest breakfast sandwiches he can remember.3 The pit is an Oyler rotisserie running post oak, and it lives inside a forty-foot 1956 Spartan Royal Mansion trailer that owner Aaron Aday found sitting in someone's backyard and retrofitted.3 The counter opens at eight and closes at three, Wednesday to Saturday, at 7th and Lamar, which puts a smoker in the part of the city that usually sends you east for one.3
Order this / avoid
- Breakfast, 8 to 11: the sausage, egg and cheese at $4.50, or the Big Honkin burrito of chopped brisket, crisp potato, scrambled egg and cheese, which is the bestseller and gets griddled on the flattop.3
- Lunch: the $15 Blue Collar Combo, a third of a pound of meat with bread, pickles, onions and sauce, a side and a drink. Vaughn took the chopped brisket heavy on bark with the Creole-style potato salad, which is Aday's grandmother's recipe with turmeric added.3
- Or the built sandwiches: the Texas Philly at $18, brisket slices under smoked queso, or the 512 Banh Mi at $17, pork belly with a pepper-jelly glaze. Both come on Amoroso rolls from Philadelphia.3
- Saturday: this is when the house sausage links, spareribs, smoked tri-tip and pork belly burnt ends come out, along with more sides and desserts. Vaughn recommends the day and says plainly he has not eaten those cuts yet.3
- Avoid: the chicken thigh. Boldly seasoned and dry on his visit.3
What locals & experts say
- Daniel Vaughn, barbecue editor, Texas Monthly, dated 2 February 2026: the sausage, egg and cheese is
one of the finest breakfast sandwiches I can remember,
and he liked the rough texture of the well-seasoned sausage with its visible chunks of smoky pork.3 - The same visit on the tray: juicy smoked turkey and impressive fatty brisket, and a chicken thigh that was
sadly dry.
He also notes the loaded tray was the exception in a room where most people were eating sandwiches.3 - Aaron Aday on what he is running (operator testimony, not a verdict):
I think there's a market for people who want approachable, honest barbecue.
He quit construction two years ago, could not get hired by an Austin joint, and drove an hour each way to learn commercial-scale cooking under pitmaster Trey Felton at Thorndale Meat Market.3 - The Infatuation Austin lists it without a rating. Their write-up, dated 15 December 2025, ends with the line that they have not been yet and want you to know the spot exists. That is a listing, not a verdict.1
- The Infatuation Austin, Nicolai McCrary, verbatim:
We haven't been here yet, but want you to know this spot exists.
4
Good to know
- Hygiene: Austin Public Health has no inspection on file for this counter yet.2
- Two other Geese in Austin, neither of them this one. The Golden Goose on South Lamar and Goose and Gander on El Mirando Street are separate businesses, and their inspection scores are not this counter's.2
- Hours and contact: Wednesday to Saturday, 8 to 3, with breakfast served 8 to 11. The phone is 512-631-4665. Sunday service is stated as coming, not as running.3
- Parking is the real constraint. The lot is small, nearby street parking is scant, and the operator warns customers off the garage across the street because it tows.3
- The name. It is not a grammar mistake. Aday and his wife Savannah count their daughters
one goose, two goose,
and the joint got a one-star review over the name before it had opened.3
Verdict
should-visit — A barbecue counter at 7th and Lamar that opens at eight and shuts at three, cooking post oak in an Oyler rotisserie inside a 1956 Spartan trailer. Texas Monthly's barbecue editor went at least twice and the sentence he came away with is about the $4.50 sausage, egg and cheese, which he calls one of the finest breakfast sandwiches he can remember. The sausage is ground in-house from rib, butt and belly trim and smoked flat before it is cut into patties, which is a lot of work for a breakfast bun. He liked the fatty brisket, found the chicken thigh dry, and had not yet eaten the Saturday cuts that most people will drive for. It is a should-visit rather than a must because the tray service is the untested half and the place is barely a year old.