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Am coming to the last of the Texas posts–that little 3-day-check-out-of-my-life trip (see previous posts). SO, on our last day after checking out of our really beautiful, comfortable and hip hotel the St. Cecelia http://www.hotelsaintcecilia.com/ (more on that later), there was one last place that needed visiting. Lockhart Texas is the self titled heart of Texas BBQ. A little, central casting Texas town, it boasts about 5 major BBQ joints, all similar but still with different flavor angles too. I wanted to try 4 places but made it to 2.

Chisholm Trail.
Clearly Kruez’s is mad popular with the locals, sporting about 9 smoking pits and rows upon rows of picnic tables. (Btw, don’t ask for BBQ sauce lest you embarrass yourself.) The scene is the same at all–you walk up and order by the pound: fat (brisket), lean (shoulder), links (sausage). They hack and pack at a circular table then sides and drinks etc are had in a separate room. All those have similar choices (if a little random)–cheese, beans, pickled jalapeno, onion etc. And, truthfully Kruez’s wasn’t my favorite but Smitty’s (pictured in last shot) WAS. You take a bite of the ice cold water/vinegar soaked onion with a bite of fatty seasoned brisket blanketed in the smushy white cotton bread and it is utter bliss. WE loved it so much that we went back, bought 4 pounds more of brisket, packed it up, stuffed it in the suitcase and headed to the airport. Quinn boys were suitably impressed as all was eaten by midnight.

Furthermore, they were shocked when no more could be produced on Monday morning in NYC.
More TX stuff to share: salsas, st ceclia, cowboy boots, citrus then back to the ordinary MH daily activities–still nothing to shake a stick at!
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  • mcs3000 January 22, 2010 at 12:53 am

    I think you've outdone yourself on the madness scale. Must. Visit. Texas. Soon. Thanks, LSQ!

  • LUCINDA SCALA QUINN January 22, 2010 at 8:08 am

    yes mcs3000– maaadd madness!

  • elissa January 22, 2010 at 9:49 pm

    I LOVE your book! I made about 8 dishes the first weekend I had the book (and many more since). Your writing gave me the confidence to try some new things (like roasting a chicken) and gave me a technique to make basics better (plain white rice- adding salt- yummy!). Your chocolate cake recipe that involves dirtying just the pan it bakes in is brilliant and delicious! I have two young sons, and reading your book was like getting sage advice from a veteran. Thank you so much for providing so much inspiration!

  • LUCINDA SCALA QUINN January 23, 2010 at 10:19 am

    Ah Elissa,–They say most folks only make a couple recipes for any given cookbook so this makes me very pleased to hear of your successes.As a recipe developer AND home cook this is my fondest dream that recipes work well, are clear and simple and ones you go back to time and again! keep me posted and thanks for your kind words.Best,LSQ

  • K. Rekmel January 31, 2011 at 1:35 pm

    I am not a big cook, I don’t have much time in the day. Between work an going back to school, I find it easier to make things, that I can reheat. So the weekend’s are my cooking days, for most of the main meats. I put them in the fridge, then reheat.
    Always giving my husband, a hot meal! Even on my tight schedule. I love your book, also having the chance to watch you cook ( thanks to DVR) I never miss a show.
    Before you, my dinners was not so tempting ( so I have been told )!!! Thanks for the help, Just wishing you would make a BBQ sauce at some point. I try to make my own, its ciaos. Never coming out the same way twice. Even if I write down my additives it still seems to taste different.
    From a loving kitchen table!
    K. Rekmel

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