At Prause Meat Market in La Grange, there is a green paper sign right next to the barbecue counter. It reads “Sorry We Do NOT Make Sandwiches.” It’s a reminder to customers that this is a meat market where meat—smoked or raw—is sold by the pound. If you want a
A newspaper clipping on the wall at Prine’s BBQ of Allen Prine and his late father, Harry Prine Jr.Owner/Pitmaster: Prine’s Barbecue, opened 1925Age: 61Smoker: Wood-fired brick pitWood: OakLike many third generation pitmasters, Allen Prine was a reluctant one. He had grander plans than working for dad, but now he
I cursed the Dallas traffic as I tried to get out of town on a rainy Tuesday morning. Secluded fields and old river crossings were my destination, and I was eager to leave the city behind me. I wanted to find the best barbecue along North Texas’s historic cattle trails.