Reviews

Meshack’s Bar-B-Que

Travis Mayes, the pitmaster at Meshack’s, poked his head out through the side door to ask when he’d get his fifth star. He knows the power that his barbecue has over the locals, and he was feeling his oats today. No wonder with all of the accolades, long lines, and calls from the Food Network, who are planning a shoot in the near future. Even with that success in this far corner of Garland, the…

Lockhart Smokehouse

It’s good people, and it’s $15-per-pound good too. Three visits over the last three weeks have confirmed it. Brisket has morphed from very good to nearly perfect over those past three visits since my last review. The sausage just keeps getting better too, although it’s not quite to the level of making an all-beef convert out of me. My affection for the clod here is well documented, and the pork chop has always been top…

Kreuz Market

Two years ago, I took a road trip with two friends and stopped at ten joints in a single day. Our final stop was Kreuz, and it did not disappoint. I was hoping to strike gold on this trip where Kreuz was again the tenth stop on a epic day of barbecue’ing. Roy Perez is the pitmaster here, and he was tending a tasty pit on this day. We opted for a link, an end…

Prause Meat Market

A pork roll sounds like a school cafeteria main course that’s been chopped, pressed, and processed. It’s much better than that when executed by the pitmaster at Prause Meat Market. A whole pork shoulder is deboned then wrapped and tied in a roll before smoking. On this visit I tried the pork roll alongside an end cut from the pork chop. The only brisket available was yesterday’s, and the lady taking our order was quick to…

City Meat Market

You may remember from the first review that City Meat Market, in Giddings, makes their own sausage for the market as well as providing it to Snow’s. After trying it at Snow’,s we wanted a good comparison of not only the sausage but the brisket as well. I enjoyed my first trip here enough to give it four stars, and they were kind enough to display the certificate I sent right next to their mention…

Pecan Lodge

After a nearly two-month hiatus (that felt like years to some barbecue fanatics) Pecan Lodge is back up and running. Justin and Diane Fourton have a wide menu of Southern food favorites so they weren’t exactly closed, but there’s no doubt that a celebration was warranted. A banner exclaiming “BBQ is Back” was hoisted over the counter, and two new items were chalked up on the menu. While I was there to try the new…

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