It’s allowed me to dive deep into my barbecue reading while I’ve been waiting (yes I’m still waiting) for my XL Big Green Egg to arrive. I have no idea where it is. Somewhere on the high seas according to the BBQ place I bought it from, and who are no happier than me. My XL table for nesting my XL Egg inside is taking up space in their store while we all wait for late stage capitalism to get with the wish fulfilment.
But, as I said, there is one upside. I’ve read a heap of barbecue content, including a bunch of cook books from cover to cover. And I’ve discovered the joys of Texas Monthly. It’s like The New Yorker for cowboys and oilmen and they have a barbecue editor. Repeat. A editor whose only beat is barbecue.
I get my copy through my Apple News+ subscription, but I think y’all can probably get in through the website anyways.
It’s all friendly, as friendly as friendly gets—as much as you’d hope for and want at a North Texas gas station and healthy-food store that once featured a fro-yo toppings bar (endless sprinkles and the fresh-made salsa bar went away when COVID-19 arrived). There’s Noble Coyote espresso from a local Dallas roastery, strong enough to raise the double-dead (that’s zombies after they’ve been beheaded). On a recent visit, Noble Coyote’s co-owner Kevin Sprague popped behind the coffee counter, clacking his espresso beans and tamping them down himself. A curtain of roasted-chocolate and dark-wood aromas drops over the space….
How about a cheeseburger and fries? Green Spot has a simple and reliable heart-warmer (they will do a true medium rare if you ask) with cheddar or pepper jack. The beef patty is flat-grilled and seasoned with just a little salt and pepper. The juices are locked in behind the seared crust. That good, greasy juice runneth over onion, lettuce, and tomato between the soft bun. This cheeseburger works best as a dine-in meal, first bite enjoyed seconds after it’s been on that searing griddle.
Texas Monthly was a great magazine 40 years ago, now they are just okay. The annual barbecue issue is pretty good. No one agrees with the results. Discussing Barbecue in Texas is like talking about theology in Rome.
Rudy’s is the best, no waiting for designer que plus you can buy gas and beer there also.
I would like to triple up-tick this. What sort of business thinks that they can use brioche buns, and proudly state it too, to workably contain a hot meal?
Should not have read this at lunch time. Sigh. Off to make myself a salad.
Texas Monthly was a great magazine 40 years ago, now they are just okay. The annual barbecue issue is pretty good. No one agrees with the results. Discussing Barbecue in Texas is like talking about theology in Rome.
Rudy’s is the best, no waiting for designer que plus you can buy gas and beer there also.
Fun Fact: Mr Sanders started his fried chicken business out of a gas station he owned.
Wait... a magazine editor whose beat is just BBQ? Are you not having paroxysms of journalistic envy at the existence of this dream job?
My arteries are entirely clogged with envy
Kevin might be ok at this, but you wouldn't Bananaby "clacking his espresso beans" anywhere.
I had this very experience with a breakfast sandwich last week. I’m still grieving.
I would like to triple up-tick this. What sort of business thinks that they can use brioche buns, and proudly state it too, to workably contain a hot meal?
Couldn't agree more about brioche. Pure slop...and not the good kind.