On this first day of fall, I recall some of the tastes of the past summer. My in-laws have a place on the Oklahoma side of Lake Texoma, and up until this year there were few options for BBQ in the area. The first trip this year I noticed a BBQ trailer in the gas station parking lot on the corner of highway 70 and Texoma Park Road. It took several trips to finally get some free time on a Saturday to make it over there. Ribs were only available by the full rack, so I opted for some sliced brisket.
The meat was well seasoned with plenty of salt, but they needed more smoke. Nothing was emanating from the trailer, so I asked where the smoking was done. After cooking in a Durant commissary, the meat is placed in warmers and driven to the site. This trip in the warmer may explain why the meat was overcooked and falling apart. Maybe next summer I can try the ribs.
For ribs, I headed to Texoma Meats at the corner of A Street and 3rd at Soldier Creek. The meat market is our normal supplier for bacon, ribeyes, and bacon wrapped filets, and they also smoke meat on Saturdays.
The day I visited it was black pepper crusted ribs on the menu. They use a Cookshack smoker for these big racks of spare ribs, and the meat they put out was perfectly cooked. The texture and moisture level were great, and the smoke was better than expected from a Cookshack. For $20, I'd pick up a full rack of these beautiful and tender ribs again. No word yet if the pitmaster here will recover from a sudden illness, so there's no telling if the smoked meat of the "Quick Pig" will be available next summer. Here's hoping.
- BBQ Snob
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