By Jane and Michael Stern Originally Published 2008 Gourmet Magazine Texas is brisket territory, but it is no lone-meat state. Pit-cooked sausage is also required eating, especially in the barbecue shrines south and east of Austin. Peppered, coarse-ground beef is packed into pork gut that is porous enough to suck in flavor from woodsmoke as … Continue reading Cue the Smoke
Cue the Smoke
August 19th, 2019 by Lorelai Dunn