Hey folks, the NY Times food section has a long piece on the "new generation" of BBQers in Texas who are making their mark. I haven't read it all in detail yet but am using the "gift this article" tool to get it out from under the paywall for y'all.
Thank you. Enjoyable article on new generation (and takes) on Texas BBQ. My only nitpick is that while all the restaurants have proven themselves locally in that they have survived for at least 5 years or more why did the authors also included Babs?
Babs has only been open for about a month, and we have all seen so many restaurants open with a splash and then fade away quickly. Is it because of the fact that the owners are young women and that two of them are ‘former vegans?’ To be the ‘Best’ of anything you also have to ‘Last’ and they haven’t proven that yet.
Good article but a few I would not necessarily consider as “next gen”, just new. I am excited about Blood Brothers, Burnt Bean and Leroy and Lewis. Those three in particular are breaking with tradition and exploring all different food avenues while combining with old school bbq techniques. Excited to see where it will run it’s course. Slice of brisket with a side of potato salad just ain’t getting it anymore.
Comment