The marvel that left a lasting impression was a weekend special of smoked lamb neck. The thought of "neck" may be daunting, but slow cooking tames the meat into soft, pot-roasty strands. Daha fazlasını oku.
Among the breadth of menu items — including a construct called "the Fatty," essentially sausage meatloaf surrounded by a lattice of bacon — the smoked bologna is exemplary. Daha fazlasını oku.
The sausage casings pop; black and red peppers kindle the flavors in the ground meats, a mixture that’s 95 percent beef and five percent pork. The ratios of leanness and fat have no equal. Daha fazlasını oku.
Lifelong pitmaster Tootsie Tomanetz's pork steak is resolutely meaty, with the upfront brashness of a rib steak, but tempered with a sweeter flavor and smoky finish. Daha fazlasını oku.
The short rib — near-molten meat contained by a crust of black pepper and still attached to an imposing bone — still sets the standard for Lone Star barbecue every single day. Daha fazlasını oku.
The brisket deserves the queue. It’s a feat of meat uncanny in its poise between salt and smoke and in its utter, irrefutable pleasure. Daha fazlasını oku.
When ordering the coarse-chopped BBQ tray, it’s vital to request plenty of "outside brown," the burnished, perfumed crust that forms on the shoulders’ exterior during smoking. Daha fazlasını oku.
