It’s no secret Texas makes the world of barbecue go round. Texans don’t need a reason to celebrate great ribs, brisket or potato salad. The BBQ belt extends across Texas into cities such as Lockhart, Dallas, and Austin- and each one has its own style and distinct flavors. Within the last decade, Texas barbecue has become a major attraction for both locals and tourists. The best advice I can give to a visiting BBQ lover? Show up early. Expect to wait in lines that often extend out the door, and down the block. And finally:Every chef, cook and pit master tells a different story through Texas barbecue. You won’t understand the story from one restaurant or a single visit. Eat. Pace Yourself. Enjoy!
I shot photographs during Austin BBQ week (Yes, a whole week of Austin restaurants competing to create the best plates) for Austin Foodstyle Magazine, and it proved to be one of my most satisfying and savory assignments yet.
La Barbecue Cuisine Texicana is a small food trailer with incredible taste. Located on South 1st, the trailer would be easy to miss if it weren’t for the long lines of customers weaving throughout the parking lot.
John Lewis worked in the pits at Franklin’s Barbecue before he became pit master at La Barbecue in 2013. Lewis may seem young in comparison to his contemporaries, but the man is a barbecue genius. He altered the BBQ pits himself to create the smoky flavors and textures he wanted. On this particular day, the special was a beautiful duck confit, browned and fried to perfection, served with a side delicious kimchi. I tried just about everything, and I couldn’t note one fault in the menu.
I may not be Daniel Vaughn, but I have to say La Barbecue is the best barbecue I’ve eaten yet, particularly the brisket. I searched the area for knives, then resigned myself to cutting with a fork. However, the brisket was so tender that it fell apart once the fork touched it. I knew what this meant: I’m coming back for seconds.