Tejas Chocolate & Barbecue
Scott Moore and Michelle Holland decided to start serving barbecue shortly after opening up the first bean-to-bar chocolate factory in Texas. The result is proof that great Texas barbecue can happen anywhere, even in a chocolate factory. The duo’s brisket is tender, moist and smoky. The flavors are clean and a dip into their house mole barbecue sauce (made with Tejas Chocolate, of course) makes you wonder why they bother with a tomato-based version. The other beef option is the mini-beef rib. The smaller strip gives you the option to get a taste of the rib without committing to a whole one. It also affords more of that perfectly formed bark. With exemplary texture and juiciness, it was my favorite item on the menu. Of course there are plenty of dessert options: carrot soufflé, chocolate bars, chocolate truffles, a creamy drinking chocolate, chocolate panna cotta and chocolate bread pudding.
Method: Oak in an indirect heat pit
Pitmaster: Greg and Scott Moore
Scott Moore wanted to make tequila, but you can only call it “tequila” if it’s made in Mexico, and there is already plenty of competition on the store shelves. So he settled for chocolate. The availability of good chocolate was a different …