Robert F. Moss

One more from Austin, and it’s a doozy: the (relatively) new digs of @leroyandlewis and, boy, is it an upgrade. For starters, open late (till 10 pm on Fridays), with a sleek, midcentury modern style. All the old favorites are still there—whole hog, kimchi, frito pie, L&L burger—along with a parade of even more intriguing things, like beef tallow-fried chips with a great crunch upfront and smooth on the tongue plus a fantastic whole grain salad spiked with herbs and pickled grapes.

For me, the rosy medium rare tri-tip stole the show: smoky, tender, and delicious. Add in a slate of vermouth and sake cocktails and an intriguing list of Texas-made wines (you read that right) and you have a major new Texas BBQ destination.

Standout bite: tri-tip.

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I really liked @craftmeats in the old trailer, and it’s even better in its new digs. A little late in arriving, but there still left we're thin-sliced brisket, meaty pork ribs, and a very flavorful and not-at-all-ordinary spiced lamb sausage. That bowl of green chile grits—thick, stoneground grains enrobed in cheese sauce and speckled with red pepper and bits of green chile—couldn’t be any better.

With a big backyard, shady umbrellas, and local beer on tap, it’s a fine new BBQ oasis.

Standout bite: spoonful of cheese grits chased by a bite of brisket.

Amen.

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Next up on the Texas tour: an acclaimed Austin joint that I’ve been meaning to get to for a while now: @interstellarbbq. Definitely a strong Austin vibe. On the platter: ribs, turkey and peach tea-glazed pork belly cubes, plus smoked scalloped potatoes (yum!) and something called “South Texas Pork Hash” over jasmine rice. (Described as “Carolina-style,” but we definitely don’t put ancho, guajillo + pasilla peppers in ours.)

The coup de grace, though, was the rich, dark BBQ duck leg confit with a honey-like sorghum glaze.

Standout bite: that duck.

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A few highlights from my latest Texas BBQ swing. First up: @burntbeanco in downtown Seguin, TX, which I hear has gotten a few positive reviews lately. Line only down the block and around the corner, but thankfully they opened the doors early at 10:30 am..

Thick, pepper-laced slices of fatty brisket, meaty pork rib with a sweet glaze, “El Cinco” link (poblano + pepper jack), and smoked chicken drumsticks plus savory (and not burnt) cowboy beans, “pickle pasta” and delicious pickled okra on the side. Standout bite: El Cinco.

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Had to make a return visit to @eastonbarbecueco to sample The Colonel (chopped brisket edition), brisket smashburger, and another serving of that splendid hash 'n rice. Chilled and rub-finished watermelon (daily side special) is perfect for a hot summer day, and gooey, sweet bread pudding with vanilla bourbon cream the perfect capper.

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Carolina BBQ tour rolling on. For my most recent stop, I headed up the road to turn the tables on Lewis at @sweetlewsbbq and check out a little Charlotte ‘cue.

Meaty ribs, a unique smoked-then-fried chicken (with white Alabama-style sauce, to boot), plus fine tangy collards and a rich lima bean stew. And the headline story: any one who says good BBQ doesn’t need sauce has never drowned @sweetlewsbbq chopped (not pulled!) pork with apple-laced Pork Sauce and transformed it into a tender, juicy delicacy.

Plus a great decor in a refurbished gas station, great service, and two hushpuppies on every plate.

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Sitting in my high-backed stool at the bar at @lewisbarbecue, enjoying a Shiner draft while waiting for my "El Sancho" sandwich to arrive, I wrote the following note on my phone: "To visit Lewis Barbecue is to witness a well-oiled operation in motion." And the barbecue's pretty good, too!

The El Sancho piles Lewis's top two specialties - prime brisket and housemade hot guts - on a single bun. No plane ticket to Texas required.

(Did I mention the curly fries are fried in beef tallow?)

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Stop #2 on the Charleston and Parts West BBQ Tour: @palmirabbq

Board highlights this time around: pernil (generously seasoned/spiced pork shoulder pit smoked and pulled into long shreds), beef cheeks (required), and spicy Italian sausage in a curiously long, skinny casing (but meaty, smoky and savory inside.) Plus the Puerto Rican beans and a big tub of that mysteriously flavored hash and rice, of course . . .

Pretty sure the "Line Starts Here" sign is new. As is the line out the front door onto the sidewalk even at the 3:00 pm . . . #wordisout

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First visit to @eastonbarbecueco today, and it did *not* disappoint. Among the standouts: big meaty spareribs, savory/sweet hash and rice (@elliottmoss would be proud), and something you don’t see at too many BBQ spots: smoky and spicy backbone rice.

The real showstopper, though, was the day’s sandwich special: shaved pork loin and belly, superb tangy collards, gooey melted provolone, and red pepper relish piled on a soft, smooshy roll, plus “hog jus” for dipping. Bonus points for fragrant house made pickles and red onions on the side.

Way out in Hollywood, SC, but just a five mile net detour if you’re heading to Savannah/Florida down US-17 . . .

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