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CorkScrew BBQ is a Michelin-starred restaurant in Spring, Texas. [2] [3] See also. List of barbecue restaurants; List of Michelin-starred restaurants in Texas;
Dickey's Barbecue Pit is a fast-casual restaurant that serves beef brisket, pulled pork, pork ribs, Polish sausage, spicy cheddar sausage, hot link, and chicken. [10] [30] The restaurant chain smokes its meat on-site over wood-burning hickory pits. [31]
In May 2008, Texas Monthly rated Snow's BBQ as the number-one BBQ joint in Texas. [1] In May 2013, Snow's was ranked number 2 on the magazine's Top 50 list of the best barbecue in Texas. [ 3 ] The 2017 list saw Snow's trade places with Austin's Franklin Barbecue to retake the number 1 position. [ 4 ]
The restaurant smokes its meats in large rectangular pits, using fast-burning mesquite wood to provide a more subtle smoky flavor than slow-smoked barbecue. [2] [3] Cooper's barbecue sauce, served on the side, [4] is a pit-smoked concoction that includes ketchup, vinegar, black pepper, Louisiana hot sauce, lard and brisket drippings. [3]
Rudy's Country Store and Bar-B-Q is a barbecue restaurant established in Leon Springs, a district of San Antonio in the U.S. state of Texas in 1989. [1] The company operates restaurants in Texas, Arizona, Oklahoma, New Mexico, Colorado, and Florida and sells products online.
Hisako's Hawaiian heritage inspired the sweet barbecue sauce used in the restaurant. [citation needed] Thurman died in 1981, leaving Hisako in charge of The Salt Lick until 1985, when she passed control of the restaurant to its current owners, Scott Roberts (son of Thurman and Hisako) and Scott's wife Susan. [1] [2]
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Various meat markets operated out of the location around the turn of the 20th century, beginning with the Palace Market which was in operation as early as 1899 when barbecue chef Jim Fletcher worked there. Fletcher went on to operate several meat markets in Elgin, including one out of the former Moon property.