Thursday, February 24, 2011

Meat Juice Drippage

About a month ago I sat down with Rachel Stone of Advocate Magazine at Mac's BBQ to talk, well, barbecue. She wrote a quick account for the meal shortly after, and I knew a full story would be coming out soon in the print version. Today that new story went up on the Advocate website along with a video of me eating at the new Lockhart Smokehouse in Dallas. I was as uncomfortable having it filmed, as my wife is watching it. Enjoy.

The review of that trip will be up tomorrow.

- BBQ Snob

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Each joint is judged on the essence of Texas 'cue...sliced brisket and pork ribs. Sausage is only considered if house made. Sauce is good, but good meat needs no adornment to satisfy. Each review can only be based on specific cuts of meat on that particular day. Finally, if the place fries up catfish or serves a caesar salad, then chances are they aren't paying enough attention to the pits, so we mostly steered clear.