The first bite of one of Trey Felton’s cold-smoked, dry-aged ribeyes made our barbecue editor laugh with joy.
Central Texas was once known for its meat market-style barbecue joints, i.e. meat markets that had a barbecue business on the side. Many of those places are gone, or they have converted into barbecue-only businesses. A few holdouts remain, including one shining example: the Thorndale Meat Market. About an hour northeast of Austin, out on