Stephen Rushmore Jr.
Day 10: San Antonio to Dallas with side trips
Roadfood: Round Rock Donuts, Southside Market, Crosstown Barbecue, Royer s Round Top Caf�
Today I left San Antonio and returned to Dallas. Sharon has been working while I was in San Antonio, but we are attempting to get down to Austin for the weekend. I thoroughly enjoyed San Antonio and will definitely return.
I started my Roadfood day by visiting Round Rock Donuts.
This is a popular place. I arrived at about 9:00 AM and there was still a huge morning crowd. There was a line of at least 10 vehicles that snaked from the drive up window, through the parking lot, and into the street. I parked in the church parking lot across the street and walked inside for my donut fix.
The first thing that strikes you about a "Round Rock" (that is the name of the plain donut) is the unusual yellowish orange color. The next striking thing is that it is still warm.
Texas size cinnamon roll, cherry bimarck, and a Round Rock
As you pick up this light and fluffy creation you start to realize that you have a sticky mess on your hands, literally. My hands were so sticky and messy from just lining up the donuts for the photo that I had to clean my hands three times before I picked up the camera. But what a wonderful sticky mess you have all over everything.
How do you describe such a light, fluffy, sugary, crusty creation? Unfortunately most of my donut eating has been at commercial donut outlets. I was not prepared for such a unique treat. I had to try the cherry bismarck. The cherry filling was sweet but a little sour and is a wonderful compliment to the sugary coating. Also, as I broke the donut open I did not think that a donut could be so flaky.
I also tried the Texas size sticky bun. I was disappointed because it was cold, somewhat hard and did not have a discernable strong cinnamon flavor.
My next target was Elgin for some sausage and barbecue.
The Southside Market is a large barbecue. It is attached to an even larger commercial sausage and smoking operation. I had a small second breakfast of barbecue brisket and sausage at Southside.
The first thing that struck me about the brisket was the thick red line caused by the smoke as it permeated the meat. The brisket is very good, on a par with the other brisket I have been eating. Southside provides a thin sauce for flavoring the meat. I tried it but found that I did not need it at all. Southside is also a fingers only barbecue.
I found the hot sausage at Southside to be the best I have had so far. The diameter of the sausage was slightly larger than the others. The snap was not as pronounced as some of the sausage I enjoyed in Lockhart, but the snap was much more evident than you find with most sausages. The sausage was very juicy with a slightly different spiciness than the others. At first I did not think it was very spicy, but as I sat there I noticed that the spice and heat from the sausage lingered in my mouth. I found this to be a very pleasant taste. I just may have to order some of this sausage on the net when I get home.
Next I sought out a very unassuming place called Crosstown Barbecue, also in Elgin. This is a bare bones, no frills kind of place.
Crosstown is known for their pork ribs. I wanted to order one rib, but I ordered two. Round Top Caf� was next and I wanted to have some room for pie. What amazed my about these ribs was how well the rub and the smoke combined for an outstanding flavor.
Ribs expose much more surface area to the smoke during cooking than a slice ,21,203894.062,1,7586,22.214.171.124
203955,203894,203894,2006-05-25 22:48:08,RE: NJ to TX In Search of TX BBQ”