so...me and a friend went on a BBQ odyssey yesterday. in the most recent issue of Texas Monthly, a bunch of writers ranked all the top bbq joints across the state. 3 out of the top 5 places were within a 14-mile radius of each other, so we decided it was high time to check them out. full disclosure: i did make this trip earlier in the summer, but with a food companion, it was much more fun and entertaining.
on the way to luling, tx:
upon entering luling city market, you go towards the back and enter a very dark and smoky room:
the luling city market pitmaster:
the sausage rings:
as you can see, i was really nervous while snapping this pic. when the large man working at the counter asked me if i wanted to go behind the pit and get a better shot, i thought i had died. :lol
the 1st score:
we got the trinity of texas bbq: fatty brisket, sausage link, and pork ribs. white bread is served on the side. as you can see, no sauce. luling city market DOES provide their own bbq sauce (not pictured), but i won't get into the philosophical discussions of sauce vs. non-sauce bbq.
when my friend bit into the sausage, her eyes went wide open. she looked around, and told me later, she was just making sure that no one was catching her in such a sinful act. when she tasted the brisket, she felt like she was cheating on her husband and needed to go to confession! the picture does not give it justice. it was dripping, oozing, and so unctuous. and i quote, "it's like...knowing the difference between bad sex and good sex. i know now!"
14 miles away in lockhart, tx...smitty's market:
upon entering, you instantly feel high heat. that's because there is a firepit right next to the backdoor -- no guardrails or warning signs...so watch out!
the 2nd score:
i have friends who swear by smitty's, but i think today was an off-day. the pitmaster did not look to be in a good mood, and even though we asked for extra-moist brisket, the meat dried out very fast. sausage and ribs were tasty, though.
the texture of a smitty's sausage link:
yes, yes...make your jokes now about that. moving on...
next stop, kreuz just down the street:
long story short, kreuz used to occupy the building that smitty's is in right now, but according to legend (or truth), the family got into some sort of fight -- and kreuz was born. when you walk into kreuz, you immediately notice the size of the building. it seemed like a religious experience -- the high wood-beamed ceilings, the silence, the severity of the pitmasters.
the 3rd score:
at this point of our odyssey, we were quite full -- so we packed up most of the kreuz. from what i've discovered -- on that day, i would rank it luling > smitty's = kreuz. i have learned from personal experience that cooking meat is such a fickle process, taking into account the type of meat, age of meat, time to cook, temperature, etc. there are so many variables in the process, so i don't blame one place from having an off-day.
thanks for letting me share -- and more food odysseys soon!
, My next post will be some Gumbo even though your not suppose to make it in the Summer :lol
