Posts Tagged ‘Lockhart’

Cue the Smoke

August 19th, 2019 by Lorelai Dunn

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


Connect with us #Roadfood