The marvel that left a lasting impression was a weekend special of smoked lamb neck. The thought of "neck" may be daunting, but slow cooking tames the meat into soft, pot-roasty strands. En savoir plus .
Among the breadth of menu items — including a construct called "the Fatty," essentially sausage meatloaf surrounded by a lattice of bacon — the smoked bologna is exemplary. En savoir plus .
The sausage casings pop; black and red peppers kindle the flavors in the ground meats, a mixture that’s 95 percent beef and five percent pork. The ratios of leanness and fat have no equal. En savoir plus .
Lifelong pitmaster Tootsie Tomanetz's pork steak is resolutely meaty, with the upfront brashness of a rib steak, but tempered with a sweeter flavor and smoky finish. En savoir plus .
The short rib — near-molten meat contained by a crust of black pepper and still attached to an imposing bone — still sets the standard for Lone Star barbecue every single day. En savoir plus .
The brisket deserves the queue. It’s a feat of meat uncanny in its poise between salt and smoke and in its utter, irrefutable pleasure. En savoir plus .
When ordering the coarse-chopped BBQ tray, it’s vital to request plenty of "outside brown," the burnished, perfumed crust that forms on the shoulders’ exterior during smoking. En savoir plus .
