The legacy of Smith McArthur Jr., the man who built the joint from the ground up, is carried on by his children.
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
Italian sausages and charcuterie are the meat of the matter at the new restaurant from the owners of Lucia.
A Plano couple is feuding over what kind of bread product should encase a hot link.
Move over, fruitcake. Turn sausage into the hallmark of your next holiday party.
Southeast Texas’s garlic bombs are still going strong.
Welcome to the golden age of Texas barbecue.
Karl Kuby Jr. (left) and Karl Kuby Sr. (right) outside of Kuby’s Owner: Kuby’s Sausage House; Opened 1961 Age: 84 If you’ve had breakfast at Kuby’s Sausage House in Dallas’s Snider Plaza, chances are you’ve seen Karl Kuby Sr. canvassing the dining room looking for kids so he can…
Gary Vincek seems to do it all. He doesn’t run a just a barbecue joint, a sausage factory, a meat market, a processing facility, or a bakery. As owner and pitmaster at Vincek’s Smokehouse, he and his crew provide the Southeast Texas town of East Bernard with all of those things.
Owner: Mikeska Brands Texas Bar-B-Q; Founded 2008 Age: 56 Smoker: Brick Smokehouse Wood: Oak wood with oak and hickory sawdust Tim Mikeska has had enough with running restaurants. He’s traded it in for the wholesale sausage business, and now his family’s Czech sausage recipe can be enjoyed in Texas, New York,…