...minus ribs (out) and turkey. 2lbs of brisket, 1lb sausage, 1lb pulled pork and a Tipsy Texan. Absolutely perfect in every way. Somehow, when I approach something hailed as the best, I get a bit apprehensive, afraid that on order to obtain such high praise, chefs have to not only DO what's expected perfectly, they need to give it an artistic twist. No worries here. Perfectly done, perfectly old-school. Probably no special secret, other than the years and dedication it took to figure out JUST how to do it right, that is JUST how all barbecue ought to be. Each of the items. Everything was juicy, not just moist, tender, fat fully rendered, smoky, barked and perfectly simply seasoned. Sauces were just as they should be...even though I mixed the espresso and the pork vinaigrette sauces. Didn't need 'en though.
