Unless otherwise noted, all places take credit cards.ABILENE: Harold’s Pit Bar-B-Q We didn’t catch pitmaster Harold Christian singing gospel songs to his customers, but we’re told that isn’t an unusual occurrence. This cozy little room, packed with nine picnic tables, seven booths, and a congregation of athletic trophies, is where
An East Texas hot links meat-and-greet.
Don’t miss your ’cue: We pick the top joints in Texas for brisket, ribs, sausage, and all the sides. Plus, the godfather of barbacoa, the biggest free feast in the state, and more.
Welcome to Llano, the real barbecue capital of Central Texas. The proof is in the pit.
The six Mikeska boys may share the same family name, but each has his own ideas about the nuances of Texas barbeque.
Jim’s rub, one of many being used all over the country today, enriches not only beef but also pork and lamb.
Although Jim Goode uses his BBQ Mop for basting smoked meat, it’s flavorful enough to use as a sauce for cooking brisket, and you’ll barely miss the smoky flavor.
This could be the most sensational baste ever.
Houston restaurateur Jim Goode took the three Texas food groups—barbecue, Tex-Mex, and burgers—and built an empire.
