Waltz Across Texas: Post Oak Memories
A few years ago, a fella that goes by the name of "Woodburner" posted a narrative of his eating tour of Texas, Little Rock, Memphis, and Kansas City on the Cookshack Forum. He included some absolutely wonderful pictures of the joints he visited along the way. It helps capture some of the atmosphere of these places that more and more seem out of time. Included in this post are just a few of his pictures and a sample of the storytelling-- the pictures and text aren't all from the same pieces from his report....Thanks for sharing your experience with us, Woodburner.
"Ordered the pulled pork sandwich and a rib. The pulled pork was very good, shredded with some good chunks; moist with a nice KC red sauce on it. The rib was tender, tuggable, flavorful, and not drowned in sauce. Plus? pickle slices! The menu said the slaw was 'ho'made' but I did not ask any questions about the 'ho.' Slaw was nice, but average. Besides the seeded bun the sandwich came with, the rib came with a slice of white bread.
They use a wood pit, with offset heat. They've been in that location for some 20 years, but more in another building (took pic of the pic on the wall). This is the place with the 'eat it an beat it' pig out front. They use pink trim color on the building and it works well. This is a fun little place and worth a visit in KC."
"I drove through the small town of Llano, out in the hill country, about 60 miles NW of Austin. Driving up, they told me you'll probably see the smoke when you turn the corner, but it was still shocking to see the smoke filling the street, the two open drums - each big enough for three people to stand in - stoked with mesquite bonfires. The coals are literally shoveled into the six big metal pits. About 3x3x10, my guess. All of this under a huge corrugated tin roof."