Posted by admin | Posted in BBQ stuff, Food, News and Events, Resturants | Posted on 12-07-2012
Central Texas: Austin & Surrounding Hill Country
Here, it’s all about the supremacy of the meat, seasoned simply with salt and pepper and smoked over oak wood. Sauce is discouraged for slow-cooked beef brisket, black and crackled like bark on top and pink-tender within; spicy hand-cranked sausages (known locally as “hot guts”); and hulking slabs of pork ribs, heaped onto plastic trays with pickles and white bread. In Austin, buzzy Franklin BBQ’s Aaron Franklin spends 14 hours smoking his salt-and-pepper-rubbed brisket, which usually sells out in less than three. A classic institution built in 1924, Smitty’s in Lockhart is cavernous and dark, with smoke pits turning out remarkable fatty brisket and leaner shoulder clod, all served sans silverware.