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