Lambert's in Fort Worth has been on my radar since I tried their original location in Austin. This location does not describe themselves as a BBQ joint, but they did have ribs on the menu, and I was fascinated. Boar ribs to be exact, with plum barbecue sauce. This may sound a bit fancy, but I was intrigued since this was the same sauce Lou Lambert prepared for quail in a Central Market cooking class that I recently attended. When the plate arrived it was obvious that well enough had not been left alone when an additional horseradish based sauce had been drizzled overtop of these beautiful ribs.
The second sauce overpowered every bite that it appeared in, so i dove for a lower rib that was unsoiled. This was tender falling off the bone meat with little flavor from its cooking method (most likely braised), but a punch of flavor from the sweet and tangy plum glaze. These weren't Texas BBQ, but they were good eatin' once the horsey sauce was out of the picture.
- BBQ Snob
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