[Sca-cooks] NY Times article on Texas BBQ (OOP)

[Mark S. Harris]

Mari said:
> http://www.nytimes.com/2002/07/24/dining/24TEXA.html
>
> Rather a good article on Texas BBQ :-p


Yes, a pretty good article. Thanks. The Salt Lick, one of the two

places shown in photographs is the one I usually take out of town
guests to. I'm on the southwest side of Austin, but it still
another 20 or 30 minutes out to the Salt Lick. It has grown quite
a lot since I moved to southwest Austin in 85. At that time it
was only open Thurs, Fri. and the weekend. Now they've tremendously
enlarged the seating and they are open seven days a week. I see big
over-the-road buses pulling in there on the weekends. And yes, I
had previously identified the sauce as something more akin to the
southern BBQ sauces mentioned here previously. This article backs
that up. Their lunch prices are much better than the evening ones
with the all-you-can eat running about $12 at lunch. But the
sandwich plate, a small loaf of homemade type bread sliced
horizontally and filled with sausage or chopped or sliced
beef with the the two sides (for me, beans and beans) can
fill you up. I've seen it about double though since I first
went there.


The other one, the Kreuz Market is supposed to be real good. We've

tried to stop by there coming back from several SCA events out
southeast of town. But unfortunately, they seem to be closed on
Sundays. There are at least two other BBQ places in Lochart
though and they are open on Sundays.


Stefan
--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****