Tell us about the most unusual Texas BBQ you’ve ever eaten

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Tell us about the most unusual Texas BBQ you’ve ever eaten

Brisket caramel corn at Loro in Austin. (Photo ©Sherry Jacobson/Texas BBQ Posse)

Over the years, the Posse has eaten some unique Texas barbecue dishes. The Toddfather sandwich from Cattleack Barbeque in Dallas. Brisket with mole sauce from the Tejas Chocolate Craftory in Tomball.

More recently, Sherry Jacobson and I had lunch with author Sam Gwynne at Loro, the Aaron Franklin-Tyson Cole collaboration in Austin. Sam made sure we got the candied kettle corn with brisket.

“This is possibly the most unique combination that includes brisket. . .carmel corn and burnt ends,” Sherry said. “Delicious but a little greasy for finger food.”

The three of us ate it all.

Just last week, Daniel Vaughn over at Texas Monthly wrote about the garlic parmesan ribs at Smoke Sessions Barbecue in Royse City. “I’ve never eaten a bite of Texas barbecue so strange and unexpected,” Daniel wrote.

So, the Posse says it’s your turn to tell us about the most unusual, unique Texas barbecue items that you’ve ever eaten. Write in the comments section here or email me directly: gary@texasbbqposse.com.

Tell us about the item and why you think it’s so unusual. We look forward to seeing — and publishing — your responses.

David Williams

5 years ago

I'm rather a purist when it comes to Texas BarBQ ... I like the places where you buy your sausage and brisket by the pound with the cash register next to the smoker ... delivered to you on a sheet of butcher paper with you choice of onion and/or pickles with white sandwich bread or crackers ... eg Smitty's in Lockhart and Luling City Market in Luling ... my most memorable BarBQ was circa 1972 when 3 other law students and I from U of Arkansas went to what was then Kreuz Market in Lockhart (now Smittys) ... we sat at a grease stained wooden picnic table just a few feet from the smoker ... eating our sausage and brisket we watched an old black gentleman with a peg leg dipping in to a barrel of pig intestines stripping them inside out and transferrring them to another receptacle ... the only thing missing was the butcher knife chained to the table which I suppose the health department thought was a no no after many many years in place ...