Barbecue, Texas-Style

For those planning a summer trip to Texas, Texas Monthly just produced an all-barbecue issue. Included:

• A look at Texas’ best barbecue restaurant.

• How a small town in Texas’ “German Belt” has become home to two competing barbecue meccas.

• Barbecue’s “holy of holies.”

• A barbecue joint that specializes in forearm-sized beef ribs.

• Texas’ top fifty barbecue restaurants, including one that specializes in “hog wings.” As they put it, “the delectable hickory-smoked wing—actually a pork shank—looked like a juicy meat lollipop.”

• Lyle Lovett’s ode to barbecue sauce.

• A loving guide to barbecue pits.

• Texas style barbecue… in Manhattan?

Barbecue ‘08 [Texas Monthly]

Barbecue, Texas-Style