Dallas - July 03, 2007

Meat Market

Texas Barbecue Roundup

Scorching hot coals, unstable propane tanks, calling 911.

Not-so-fond memories of the Fourth? Celebrate your independence (if only from the fire extinguisher) at some of our favorite barbecue joints across the state.

Sink your teeth into brisket, smoked pork, and sausage rings at Harmon’s BBQ (100 South Main Street; 210-658-8889). Located in Cibolo, a tiny town not far from San Antonio, the restaurant’s picnic table-style seating lets you go back to a messier, er, simpler time.

Big Al’s Smokehouse (3125 Inwood Road; 214-350-2649) has been around since 1973. And dishes like the pork rib sandwich served on Texas toast and hot cobbler (peach, apple, or cherry) remain timeless favorites.

Right outside of Austin, in Driftwood, you’ll find The Salt Lick (18300 FM 1826; 512-858-4959). Just remember to BYOB, leave your credit cards at home (it’s cash only), and no matter what cut of meat you order — beef, sausage, or turkey — the secret’s in the sauce.

The beloved, family-run Leon’s In & Out Barbecue House (5427 Broadway Street; 409-744-0070) has been a Galveston staple for years. Known for its sauce and dry rubs (made exclusively by either Leon or his son), locals also love its boudin links (creole stuffed sausages) and old-fashioned tea cakes.

Head to Sammie’s Bar-B-Que (3801 East Belknap; 817-834-1822) in Fort Worth for bologna (yes, bologna) plates, fish platters, and, of course, real pit barbecue cooked the same way since 1946.

Because you can never have enough meat on your bones.