<div><a href="http://2.bp.blogspot.com/-LXN5Me0S110/UOphp2rwvUI/AAAAAAAAKM8/1GohRB7D9to/s1600/Polak%27s+01.JPG"><img border="0" height="149" src="http://2.bp.blogspot.com/-LXN5Me0S110/UOphp2rwvUI/AAAAAAAAKM8/1GohRB7D9to/s200/Polak%27s+01.JPG" width="200"></a></div><br><span><span>KARNES CITY: Polak's Sawsage Farm<br>2835 S Highway 181<br>Karnes City, TX 78118<br>830-583-2113<br>Open M-Tues 8:30-8:30, Thur 8:30-8:30, F-Sat 8:30-9, Sun 8:30-3<br><a href="http://www.polaksausagefarm.com/">www.polaksausagefarm.com/</a></span></span><br><br><span>If <span>I could ju<span>dge this joint on sides and <span>items on the menu besides the barbecue, then it might get a more so<span>lid endo<span>rsement, but the barbecue at <span>Polak's Sawsage Farm isn't worth stopping for.</span></span></span></span></span></span></span><br><br><div><a href="http://3.bp.blogspot.com/-o9JJHrwuuB4/UOphtB0ghoI/AAAAAAAAKNE/9Oq9T8Iqr9o/s1600/Polak%2527s+02.JPG"><img border="0" height="298" src="http://3.bp.blogspot.com/-o9JJHrwuuB4/UOphtB0ghoI/AAAAAAAAKNE/9Oq9T8Iqr9o/s400/Polak%2527s+02.JPG" width="400"></a></div><br>A side of sauerkraut flecked with bits of smoked meat was well seasoned with just the right amount of crispness. A German potato salad was richer than expected in a good way. I finished them both. The homemade sausage links was decent, but the casings hadn't crisped up at all and there was little evidence of smoke. It made me wonder if maybe the sausage wasn't smoked. The brisket on the other hand was inexcusable. It had been sliced then rewarmed on a flat top back in the kitchen. The surfaces of the slice (singular) were browned and the edges were crispy. I cringed as I took a bite knowing that it wouldn't be pleasant. It wasn't. <br><br><span><span>Rating * </span> </span>

If you’ve already picked up your copy of Texas Monthly‘s September issue, you’ve noticed that the magazine has undergone a top-to-bottom redesign. In the new Touts section, you’ll find the debut of my Texas travel column, the Wanderer (or, as my colleagues like to call it: Breal’s On Wheels), which will be a chronicle of my three-day trip to a different Texas town or city each month. Since joining Texas Monthly in 2005, I’ve had the pleasure of writing about everything from barbecue and camping to fine art and six-man football, and I’ve probably spent more time on Texas’s highways and back roads than in my Austin office. As TM‘s head honcho, Jake Silverstein, points out in his detailed rundown of the magazine’s new look, mine is an enviable job.

As a native Texan (born and raised in Fort Worth), I couldn’t agree more. Just as the aim of every page (and web page) of Texas Monthlyis “to deepen a reader’s understanding and enjoyment of Texas,” as Jake puts it, it is my aim as “the Wanderer” to share with you some of the best places to go and things to do in this great state of ours. I hope that my adventures will incite you to throw your overnight bag in the car and take off to explore a part of the state you’ve never been to before or one you’d like to rediscover. Luckily for us, Texas is so vast that experiencing all it has to offer will be a lifelong pursuit.

– Jordan

p.s. You can also keep up with my wanderings via Twitter and Instagram.