Quote for Today: The Constitution guarantees you the right to pursue happiness; the question is whether you can find it. TJ
Today’s post is by Paula Londe who responded to us on Twitter about being a guest blogger. She claims her food writing is not great, but we beg to differ. Here is her take on BBQ from Luling, Texas that Local Eats gave a good review. B&W photos courtesy of Flickr
Thank You, G-d, for Texas BBQ by Paula Londe, Guest Blogger
This is a feast for the eyes, not just for the tummy. Look at the colors. The effects of the smoke. The basics of eating on paper–not paper plates but paper. This is Texas BBQ. And it’s divine. Add root beer and there’s really nothing else to be done.
City Market BBQ in Luling Texas is unassuming in an unassuming town. There’s no need for decor when you get to see the smoke pit.
Keep the door closed to keep the smoke in. But you go in, and smell, and smile, and place your order with assembly line efficiency.
Order your meat with these fine men: brisket, ribs, or sausage. Outside, at another line, you can order your drink and sides from the women–evidently the pit is men’s work. I don’t know why pickles are in the meat section.
There’s no time to stockpile already-cut-meat–everything is sliced to-order. The line is out the door and people patiently wait their turn; it’s not much of a wait though. They’ve got this down pat.
The sauce is so good that once I was done with the brisket, I dipped remaining white bread in it just to have more. White bread. When do I ever eat white bread other than with BBQ? I searched both my palette and vocabulary to describe the sauce and I will be woefully inadequate. It’s not spicy, but it has power. It’s not vinegary, but it has tang. It’s not mustardy, but it’s headed in that direction. It’s smooth, thin, the spices visible, and it drips out of the bottle cautiously.
This is an entirely different dining experience than Arthur Bryant’s BBQ. AB in KC was messy and delectably painful. City Market was mellow and mighty. The smoke flavor of the meat was a treat all its own. The edges are crisp and yummy. The brisket cuts easily with plastic “silverware”–really, it almost cuts if you look at it long enough. Paula Londe’s Review
You talk with neighbors at boardinghouse length tables; and even if you don’t, you say goodbye when you leave. This is Texas, after all. What’s your favorite BBQ memory?
We hope you enjoyed Paula’s post. We are hoping to have more soon. If you enjoy writing about your travel adventures including food and music, we hope you will contact us about a guest blog post. We look forward to hearing from you soon. CJ & TJ
