Barbecuing Around Texas by Richard K. Troxell

By Richard K. Troxell

For the 1st time, a finished consultant to the most sensible fish fry locations in Texas! Others have tried it, yet no one has met the exacting criteria of the writer and his fictional sidekick Willie Joe. a number of the so much ballyhooed locations did not arise to the mark. All barbeque locations needed to stand as much as the challenging ribbon, fork, and squeeze assessments, with no regard to surroundings, great proprietors, exposure, or closeness to Austin. Troxell persuaded dynasties to half with precious recipes and secrets and techniques together with sauces, mops, and rubs. No city or urban escaped Troxell's made up our minds scrutiny. the writer lined the territory in under six months, occasionally trying out as many as six areas in an afternoon. And he swears he nonetheless loves barbeque.

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Hwy 277, San Angelo, Texas 76903-8707 Phone 915-655-2771 Cafeteria style, take-out, catering. Beer served. 49 per pound. M. M. M. Friday and Saturday. Closed Sunday. Accepts credit cards. At first glance, it looked like a mosquito fogger loomed ahead. Smoke poured out onto the street. Then I realized the smoke came from a charcoal furnace at Old Time Pit Bar-B-Que. All that mesquite smoke going up into the heavens without touching a piece of meat.

But rotisserie barbecue will never be the best. That's sad. As far as pits go, I found that the best barbecue comes from the old-fashioned brick or metal pit, firebox on one end and smokestack on the other. Barbecuers blow a lot of smoke. I don't know if I believe some of them when they tell me how many hours they smoke a brisket and at what temperature. Not all the equations add up. You have Kreuz Market 'cuing brisket six hours and Clark's Outpost 'cuing fifty-two hours. One wrangler barbecued at 170 degrees and another at 300.

My junior and senior high school friend Charlie Tighe told me about it. Charlie was an All-Conference guard on the Rice Institute basketball team, got a law degree from the University of Texas, and started his practice in Midland about the same time Mosetta Price started practicing barbecue at Price's . . in the early fifties. M. M. Tuesday through Friday. Closed Sunday and Monday. Accepts company checks. Mosetta served me samples of her barbecue, and I got down to business. The brisket had a disappointing 1/16-inch pink ribbon.

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