The Dallas barbecue institution will serve its last chopped-brisket sandwich sometime next week. Proprietor Billy McDonald couldn’t be happier about it.
You’d think finding good barbecued goat in the Texas Hill Country wouldn’t be so difficult. This area has been the U.S. epicenter of sheep and goat ranching since the nineteenth century when wool and mohair (wool from goats) production took a foothold. Herds expanded greatly in the twentieth century, and while numbers have fallen in this