Page 38 - CSANews 85

Basic HTML Version

Texans take their food as seriously as they do
their football.
If you slander their vittles, they’re apt to
defend their deep-fried passion as though
you personally launched another attack on
the Alamo.
Necessity has frequently mothered our
creations, and early Texans had to make do
with meagre supplies, which is how they
wound up with such frugal favourites as
chicken-fried steak and fried pies. Such
resourcefulness produced foods that bring
us endless gratification today.
Many Winter Texans and other visitors to
the Lone Star State have the good sense to
agree with them – that Texan food is that of
the gods.
Why I Love
Little-known & Great Places to Eat
Sure, there are thousands of great places to eat scattered throughout cities and towns all
across Texas, and a Main Street Cafe on just about every corner of every berg fromWink
to Brownsville. But there are also those really special places that qualify as the Best of the
Best – the unique and extraordinary – the unusual, and just plain great places to eat. They
shouldn’t be missed when travelling down the highways and byways of Texas.
Take a tour of some of our personal favourites and schedule lunch or dinner the next time
you’re in the neighbourhood. These are spots you can’t afford to miss. Bon appétit!
Texas Barbecue
The meat that’s most often used in Texas BBQ is beef. And, among the
various beef cuts, brisket is hands-down the most popular. There’s
something about taking a tough piece of meat such as a beef brisket
and turning it into a tender and delicious masterpiece. Another
difference is the barbeque sauce. Every Texas barbeque lover knows that
there is nothing like the original Texas BBQ sauce. This famous sauce has
a sweet and spicy, tomato-based flavour that is thick and delicious.
Brick pits that
smoke the meats
at Lockhart’s
Smitty’s Market
– brisket, pork
ribs, and chops,
shoulder clod,
sausage, and
prime rib.
Chicken-fried Steak
Born on the cattle-driving trail, this
Texas staple was poor folks’ food, as
the cowboys ate pretty much what
their coosies (chuck-wagon cooks)
could scare up. Longhorn was a
tough beef, so the coosie pounded
it until tender with whatever tools
he could find, then dredged it in
flour and fried it up in a Dutch oven.
Texans by the thousands now savour
it on a daily basis.
Vogel Talks RVing website
Feel free to e-mail me at
with your comments, issues
and topics that you’d like to
see addressed on this page.
Story and photos by
Rex Vogel
I am not a
glutton – I am an
explorer of food.
— Erma Bombeck