bbq and cinnamon buns

Steve took us to Lockhart, TX, home to many of the best bbq joints in Texas. The bbq pit he took us to was very inconspicuous.

When you first walk through the rundown, wood screen doors, it doesn't look like an entrance to a restaurant. You enter a hot, dark hall and find your way through the door of a large mess hall type of dining room and then walk through the back entrance to the pit (it was so hot and smokey I had a hard time breathing normally) where you order your brisket, sausage, ribs and are offered white sliced bread or crackers to go with your meat. All of your food is wrapped up in paper "plates" and a plastic knife. You get a spoon if you get beans. Your hands are your fork. Lots of napkins are required.

Steve prepared us for the routine of the place since it seems they don't take too kindly to city folk or at least they had that aura. The process kind of reminded me of the Seinfeld's 'Soup Nazi' episode. They don't have bbq sauce and it is not necessary. All of it was so good. My favorite were the ribs. I want to go back.

Another special treat was when Steve took us to San Marcos' hot spot, Gil's Broiler afterwards to get a Manske Roll a la mode. It is a hot cinammon bun, no icing, soaked in butter topped with Bluebell vanilla ice cream shaped into a heart. You can also get a Manske roll with a chocolate Hershey bar on top, but that is for another time.