Honky Tonk Kid BBQ
Every month the barbecue truck marries a different culinary tradition to traditional Texas-style barbecue methods. This is Texas, so Gorham always keeps brisket on the menu, but the seasoning and the wood will change based on the theme. For his Hawaiian version, Gorham had ordered black lava salt and sea salt from the island state for the rub, which helped form a jet black bark. The trailer-mounted smoker was filled with mesquite and hickory. Mesquite, the cousin of Hawaiian kiawe wood, seemed appropriate, and the smoke flavor was great. This was excellent smoked brisket, a rarity in Waco, although the prime beef could have been a touch more tender. The only items that don’t change on the menu are the baby back ribs and the smoked sausage.
Last updated: October 9, 2017