San Antonio

(From June 2011)

Oh, those pulled pork sliders—tender and smoky, with a sweet-sour grain mustard sauce and Southern-style tang. We’re addicted to them, though we vary our routine occasionally by ordering brisket, with Texas red sauce. Sides are good too, as long as you’re open to a few twists on the traditional. Potato salad is skin-on, warm, and dilly; the vinegary slaw includes chunks of feta. Running a barbecue catering business during the week, fellow travelers and Ole Miss grads Chris and Kate Conger park their wood-paneled truck at the Pearl Brewery Complex on Saturdays as part of the oh-so-popular farmers market. The rest of the week the truck hangs out on the southwest corner of Nacogdoches and Loop 410 at lunchtime, so you won’t miss your fix.

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(From March 2012)

Much more amiable and well lit than some barbecue joints (and with a playground for the kiddies too), this place serves up remarkable meat: moist, gently smoky pulled pork; richly, densely flavorful “cherry-glazed” baby back ribs; and, natch, smoked brisket. But the sauces are just as captivating; they include a dark sauce containing molasses, Shiner Bock, and coffee and a pleasantly astringent “house tangy” with plenty of vinegar. The coleslaw, though, tasted as if its dressing was mostly vinegar. The atmosphere is basic: food served on paper, twangy music in the background, and lots of old-timey magazine ads on the walls. Beer & wine.

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