As the brisket settles onto the cutting board it jiggles like a young Jayne Mansfield. This is the red velvet cake of steer muscle. Perfectly seasoned beefy butter.
Turkey is something we eat once per annum on Thanksgiving but in the interest of a full report....it's fine. The all white meat hunk is juicy and well salted; we'll leave it at that.
A monster beef chuck rib, the battleaxe of the Texas barbecue world, is superb. A pound or so of voluptuous, tender flesh, barely clings to a bone that could double as a weapon.
The pork ribs come with a light, sweet glaze needing just a glance in their direction for the meat to tumble off the bone.
Finally, the star of the show: The infamous Texas Hot Guts sausage. Out of this world. John Lewis is to be congratulated for putting the time, energy and effort into making his own sausage via the time honored grinder/extruder method. We don't know a single place in town {correct us if we're wrong} that's got the heart and desire it takes to make the stuff from scratch. It's tedious, time-consuming work that only the most serious craftsman is willing to take the time to do. The medium grind meat exhibits a good ratio of lean to fat needing only a heftier dose of cayenne to take it to world-beater status.
that was the meat, wordier version right this way
http://www.scrumptiousche...-Stage-At--LA-Barbecue
