Locals were in cheerful abundance: law enforcement, men in blue jumpsuits, kids lingering by the cooler of sweet tea. One taste of the juicy mesquite-and-post-oak-smoked brisket and ribs and we understood why. The potato salad and coleslaw each set the gold standard, and the red sauce was so rich and smoky that one diner committed his entire ration of white bread to it.
Sign up for our BBQ Newsletter
A biweekly dispatch of BBQ news, our new favorite joints, and everything else you need to know about ‘cue in Texas.
- How King Ranch Casserole Has Ruled During the Pandemic
- How the Pandemic Turned Brené Brown Into America’s Therapist
- The West Texas Basketball Tournament at the Center of a Coronavirus Outbreak
- At Zoli’s, Smoked Brisket Lasagna Is a Revelation
- Aaron Franklin Will Be the Next Texan to Join the Barbecue Hall of Fame