Since the late 19th century, the town of Elgin (say it with a hard G, as in gut) has been famous for all-beef links that are pit-cooked, smoky, and succulent. Their potency is such that they rarely are eaten alone on a plate, but more commonly as a companion to beef brisket or other meats from the smoke pit. Even if sauce is available, the link is so overwhelmingly juicy that sauce seems extraneous. Its robust flavor—peppery enough to leave an afterglow but not so hot that it numbs your tongue—wants no condiment whatever.
A road trip west from Houston, starting with burgers and bbq towards serious smoked meat country and pie paradise
It seems logical that the Lone Star State's favorite comfort food, chicken-fried steak, traces its heritage back to central European immigrant cooks who found themselves in Texas but without...
The barbecue belt of central Texas: east of I-35 and north of I-10 where brisket, prime rib, and beef sausage are cooked in the haze of oak smoke slow...
