<a href="http://1.bp.blogspot.com/_CleRr46Nh1w/SNmadMtBlqI/AAAAAAAAAEc/f6_mfX2useM/s1600-h/del+rio+001.jpg"><img border="0" alt="" src="http://1.bp.blogspot.com/_CleRr46Nh1w/SNmadMtBlqI/AAAAAAAAAEc/f6_mfX2useM/s200/del+rio+001.jpg"></a><br><br><p><span></span></p><span><span>WAXAHACHIE: The BBQ Pit </span><span><br>106 Water St</span>.<br><span>Waxahachie, TX 75165 </span><span><br>972-938-3677 </span><span><br>Open M-W 11-2, Thur-Sat 11-7</span></span><br><br>Update: This joint is<span> CLOSED</span>.<br><br>2008: This little joint in downtown was packed at 1:00 on a Friday. It has a real down-home feel, not only in the clientele, but also in the community ice bucket for drinks and the crusty ladle in a steaming crock-pot of BBQ sauce. Orders are placed at a window inside, so I could not get a look at the meat, but the scent of smoke hung in the air. I sat a table in this small dining room waiting for my order. A plate of brisket, ribs and sausage arrived quickly. The St. Louis style ribs were sauced after cooking, so any crust that had formed was now soggy. There was a thick band of unrendered fat just below the would-be crust. The remaining meat was tender with good flavor, but with little smoke. The sliced brisket was mostly gray with a slight smoke line. There was little crust to speak of and little smoke flavor. The fat remaining in the meat was well rendered, but it didn't contribute much to the mediocre, roast-beefy flavor. The sausage had decent snap with heavy black pepper seasoning and a medium grind. There was just the right amount of grease, and a great flavor. I could see myself as a regular at this joint if I lived in this area, but I don't think I'd drive very far to try it again.<br><br>Rating **<br><br><p><span><p></p></span></p><br><a href="http://www.urbanspoon.com/r/13/886769/restaurant/Barbecue-Pit-Waxahachie"><img alt="Barbecue Pit on Urbanspoon" src="http://www.urbanspoon.com/b/logo/886769/minilogo.gif"></a>

Today marks the official start of summer! We Texans understand, though, that Mother Nature likes to give us a nice hot summer preview (complete with humidity!), which is why today I present to you . . . A juicy, sweet, sumptuous, refreshing, hallmark of the season: the watermelon. You may have seen one lately, ripening on a vine near you. As summer begins, I come to think that this world is made up of two kinds of folks: those who salt their summer melons, and those who wrinkle their nose at the thought. It seems I go through this discussion every summer, when melons in every variety hit the shelves and beckon us toward them. (No? They don’t call out to you? Hmm.) A friend recounts hot summer days when it was customary to walk into her family’s kitchen, only to find half of a watermelon in the double-sided sink, the other half of the sink of course operating as a seed spittoon. And on the counter, a salt shaker. As for my own fond memories of watermelon, well, I ate too much at my sixth birthday party and it gave me a stomach ache. Not to mention, in my watermelon-induced haze, I broke my brand-new My Little Pony sunglasses to pieces. Not until I was in my mid-twenties did I realize that the key to enjoying watermelon safely was to eat fewer than five pounds of it in one sitting. As usual, I digress. I’ll admit, I have never actually tried salting any type of fruit, so I really can’t (and won’t) pass judgment here. I’m just saying, hey. It’s not for me. A few years back at an Italian-themed party, I had a piece of cantaloupe wrapped in prociutto. It was alright, but not anything to write home about. Knowing I needed to branch out more in the name of food writing, I tried this spin on watermelon. This far-too-simple recipe capitalizes on the sweetness and then brings in two secret superpowers: Tart-n-Tangy Lime, and her trusty sidekick Fresh Minty Zing. If a mojito isn’t in the cards for a sweltering summer evening because you’re fresh out of booze, try this oh-so-satisfying, all-ages-appropriate salad. But be careful: you’ll be expected to bring it to every backyard BBQ you attend this season. Watermelon – Mint – Lime Salad This is as easy as it gets. 1 watermelon, cut into 1-inch cubes 1 handful fresh mint, finely chopped (plus two or three sprigs for garnish) juice of 2-3 limes, or to taste Cube the watermelon and toss it in a large bowl (alternately, scoop it out with a melon baller). Finely chop the mint and add it to the watermelon. Squeeze a couple of limes over the top, give it a good stir, and taste. Chill in the refrigerator about 30 minutes before serving. Repeat.