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In Texas, my friends thought nothing of pulling off to the side of the road at a BBQ pit and eating beef off of Styrofoam plates in a rickety shack where we bro
by itmag 15y ago
In Texas, my friends thought nothing of pulling off to the side of the road at a BBQ pit and eating beef off of Styrofoam plates in a rickety shack where we brought our own beer. I couldn't imagine doing that anywhere north of D.C.
That sounds awesome. What's that kind of eatery called? :)
- bane 15y agoI'm not sure. I still haven't quite figured out what a Honkey Tonk is. The locals seemed to know what I meant when I called it a Bar-B-Que pit. Oh, and it was all smoked brisket. Which we don't really have as such here on the East Coast, we tend to do pork or chicken, in a sweeter sauce. Some of the places have grown up a bit over the decades and have other meats and pies and biscuits and things now. http://www.saltlickbbq.com/ http://www.saltlickbbq.com/ is one that started as a pit and apparantely hung on to become slightly more established. "But in 1967, Thurman, who was known for his delicious barbeque at family reunions, decided he would cook meat for paying customers. Thurman and his two sons built a huge barbeque pit. Thurman would go to the pit on Thursday night and start cooking. He stayed for the weekend, sleeping on a cot, until all the meat sold. He kept coming home earlier and earlier. After a few months, the boys and Thurman built a little screen porch around the pit. The Salt Lick has grown from there. The Roberts family now serves mouthwatering barbeque to thousands of folks each week."