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Dining Guide

Clark’s Outpost

Sadly, the smoked trout that was a fixture on Warren Clark’s menu is gone, but there’s plenty more to choose from.  The lamb fries on a previous visit were mild, and fried in a crisp batter. Coupled with cocktail sauce they could have passed for tail-less shrimp. Another appetizer is a plate full of rib ends. These aren’t rib tips from a spare rib, but rather the end bones from either end of a rack of St. Louis ribs. The smoke and spice is more intense, but they also get pretty dry. Some were revived with just a dunk into the sauce, but others needed to marinate a while.

City: Tioga


Method: Hickory in a gas-fired rotisserie

Pitmaster: James Hilliard and Steve Gressett

Price: $$

Rating: ★★★

Address: 101 U.S. 377, Tioga, TX, 76271

Hours: W-Thur 11-9, F-Sat 11-9:30, Sun 11-8:30

Phone: (940) 437-2414

Website: clarksoutpost.com

Year Opened: 1974

Last updated: July 8, 2014