Friday, October 11, 2019

Looks like my kind of place


2 comments:

  1. I remember, as a little kid in the late 60's early 70's, all these open pit BBQ places along the road in South Texas. Go into one and some old black guy standing there with a mop in one hand and a hook in the other, swabbing sauce and flipping meat. Ask him for 2 lbs of links and 3 lbs of brisket and, with no scales, cut you off the right amount and package it. Still remember the heat, smoke, and taste of that. Had some that was close since then but nothing as unique or savory.

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