Why does the biggest and best city in the biggest and best state in the US not have the best barbecue?
While opinions will vary, there are wrong answers here...
Why are the sides served with barbecue typically second rate at best? I have a theory..
While our emphasis is on Texas barbecue we also in the future be featuring favorites from the other great nations of BBQ. We use oak wood in our pit because we prefer its mild flavor to other hard woods and because of its locally availability. Most of our food is gluten free and all the sides are vegetarian.