Texas BBQ - Part 2 of 2

The blog entry below is a follow up from our last write up on Texas BBQ.  Our Part 1 gave the rankings from the Texas Monthly magazine.  Check out "Texas BBQ - Part 1 of 2"

The entry below is from a Tumbleweed TexStyles' loyal fan that took the ultimate man's trip around Texas.   He along with a group of buddies were able to try some of the best BBQ hot spots.  He wanted to share his experience and opinions.  Enjoy his write up!

Experiencing Texas Barbeque Greatness

One pound of moist brisket, one large beef rib, a link of sausage, and an RC cola.  Enough for any man, or woman, this order slammed our taste buds time after time on our trip.  Our barbeque journey began in Cowtown and trickled down I-35 making stops in Waco and Taylor until finally reaching what most consider the barbeque capital of Texas, Lockhart. 
In Waco, Vitek’s wetted our barbeque appetites with their famous Gut Pak, a masterful compilation of brisket, sausage, fritos, beans, and sauce.  A favorite among Baylor Bears, Vitek’s will probably never crack the top ten, but it is well worth your time.  However, the next places we visited are undoubtedly among the best in the state.  In fact, we pounded through four of the top five rated places in three days.  We rolled into Taylor’s Louie Mueller’s after the lunch crowd to find this smoky ole gem right off the main drag.  The inside was as if you stepped into an antique photo with walls so covered in soot; you could barely make out the signs on the walls.  We missed the boat for their award winning sausage and beef ribs, so we “settled” for their brisket and pork ribs.  As expected, the meat fell off the bone of the ribs and the brisket had a nice crust to bite into.  As good as the food was at Mueller’s, we pressed onto what I knew would give my taste buds the ride of a lifetime.
We traveled on down the Texas highways town by town, each one reminding us why we love the Lone Star State.   We arrived in Gonzales late that night and got settled at our buddy’s family home that had been in his family since before the depression.  A lot of this trip was about the simple things in life that are often raced by in our busy lifestyles.  This was a weekend to enjoy friends, barbeque and Texas. 
The next morning we headed to Lockhart to try and beat the crowds to Kreuz Market.  Not to our surprise, the line was already backed up to the door.  With the smell of smoky goodness and the smiles of satisfied patrons, we were ready for everything this renowned establishment had to offer.  As we finally made it into the pit room, we placed our order and they lifted the pit doors to unveil all that was hiding inside.  From there they moved it to the butcher’s block and made our cuts.  From there, the meat was slapped on a sheet of plain ole butcher paper.  The meat was just the first stopping point in this long line.  After the meat, you get to the market where you can request a number of sides to accompany your meat.  I went with a couple slices of cheddar cheese, an avocado, crackers, and a nice RC cola.  After our order, we saddled up at a picnic bench and ate like we were getting the chair in the morning.  Each bite was enjoyed to its fullest leaving nothing but the greasy piece of butcher paper as evidence.
After a well-deserved rest in town, we made our way to Luling City Market.  Again we took our place in line, waiting to enter the smoke room and make our well thought out selection.  I decided to go with my customary order and was not disappointed.  As I snapped into the smoked sausage, my shirt was baptized in the greasy juices of barbeque heaven.  There was a reason City Market was labeled as a top barbeque joint in Texas, and we just experienced why.  From the people to the food, each of these places represents all that is good in the state of Texas.
On our last day, we saved what we still believe to be our favorite barbeque place in our lovely state.  The smell of smoked meat filled our truck as we drove up to Smitty’s Market.   The old brick building is simple but filled to the brim in character.  As we walked into pit room, we were greeted with an open fire to the side of our feet that was slowly breathing into the seasoned smoke pits.  The red brick walls were covered with aged soot, each layer representing the brilliant history of this market.  My order was placed and my stomach had been primed.  We sat down at the family style benches and began to work our way through our piles of meat.  Smitty’s and Kreuz enforce the simple culture of no forks and no sauce.  So with our hands as our utensils, we completed the job set before us and loved every minute of it.
This was a trip not meant for sissy’s or lite weight eaters.  Your goal when visiting these barbeque gems is eat to your fullest and then eat some more, or I promise you will have food left on the table.  If you haven’t tried these legendary Texas barbeque joints, go out and experience it for yourself.  I can only attest for what tickles my barbeque fancy, but there is a story waiting to be told from each of you.  So travel down those Texas highways and taste God’s goodness through the medium of barbeque.  Enjoy!

Chase sporting a "Texas Cities - I've Been Everywhere" shirt.

Chase sporting a "Texas Cities - I've Been Everywhere" shirt.

1 comment:

Bethany Walter said...

The Texans borrowed a lot of their cooking techniques from their Mexican neighbors when it comes to making a good barbecue. Most folks use a smoker-cooker to slowly cook that good Texas beef until it's so tender, it'll almost melt in your mouth.

Related Posts Plugin for WordPress, Blogger...