The secret? “Love,” says Louis McMillan, the owner of this six-table outpost in this tiny town, just west of Victoria. Corny, sure, but that love—along with sixteen-plus hours over an oak-pecan-mesquite mix—turns out moist, tender brisket and fat little baby back ribs that are nicely charred on the outside and…
Get Texas Monthly. Daily.
Khalid’s 2018 Guest Appearances Could Make an Entire Album
July 13, 2018 — By Dan Solomon
The Racist GroupMe Messages at Texas Tech Demonstrate the Dangers of Online Offensiveness
July 16, 2018 — By Doyin Oyeniyi
Mad Jack’s Mountaintop Barbecue Offers Texas-Style Brisket in New Mexico
July 16, 2018 — By Daniel Vaughn