Thorndale Meat Market is not your typical barbecue joint. Pitmaster Trey Felton’s method of cold smoking dry-aged meat is both classic and highly scientific. Thorndale is currently the only joint in the state practicing this ancient preservation method, and the results speak for themselves. Watch as barbecue editor Daniel Vaughn learns the ins and outs of Felton’s unique style.
’Cue Course: Cold-Smoked, Dry-aged Ribeyes at Thorndale Meat Market
Trey Felton’s ancestors have been cold smoking meat for hundreds of years, but keeping the tradition alive has made Thorndale Meat Market a unicorn in Texas barbecue.
Comments