Botello himself has also been featured at the New York City Wine & Food Fest, on Food Network's " Chopped," and more (via Truth BBQ). His dedication paid off, and Truth BBQ quickly received recognition as a top barbecue destination in Texas, and its reputation has only grown since. He started out sleeping next to his smoker and waking up to immediately start cutting meat for the day's crowd. Botella spent years honing his skills, inspired by the methods of Austin greats like Aaron Franklin and John Lewis (via Houston Press). Truth was founded in 2015 by a young, hardworking pitmaster with a vision named Leonardo Botello IV. Representing the newer class of pitmasters looking to take Texas barbecue to the next level, Truth BBQ in Houston is quickly rising in the ranks among notable smoked meat mainstays in The Lone Star State. It's only open on Saturdays until the meat runs out, and to have a chance at it you'll need to drive an hour outside Austin and be prepared to arrive early for the good stuff (via Eater). Snow's BBQ is another spot that is hard to get your hands on. And the word has spread like a wildfire ever since. Five short years later they were crowned the best barbecue in Texas (via Texas Monthly). Tomanetz agreed to team up with Lexington local Kerry Bexley in 2003. She's affectionately known as "The First Lady of Texas Barbecue” (you've even seen her on Netflix's " Chef's Table") and she's got 50 years of barbecue experience under her belt (via Food & Wine Magazine). ![]() The meat at Snow's is smoked to perfection under the supervision of world-famous, Barbecue Hall of Fame-inducted, not to mention James Beard Award-nominated pitmaster, Tootsie Tomanetz. To make the trip out to Lexington, Texas to eat at Snow's BBQ is to gaze on the face of legendary barbecue history, and one of the most badass grandmas out there. Added bonus – the family connection means that Lockhart sells Kreuz Market sausage at its restaurants. The brisket and burnt ends at Lockhart are hard to beat, as are the homemade sides, like burnt ends baked beans, jalapeño mac and cheese, and creamy potato salad loaded with chunks of brisket. ![]() Lockhart feels like stepping into a Texas Hill Country smokehouse, complete with butcher paper in place of plates, a buffet of pickles, onions, and sauce to help yourself to, and a huge open meat counter behind the cash registers, so customers can see their barbecue cut to order. The granddaughter of Kreuz's founder opened up Lockhart Smokehouse with her husband only a decade ago, and already the restaurant has landed itself among the ranks of longtime barbecue giants. The restaurant traces its roots back to Kreuz Market, still a barbecue stalwart in the city of Lockhart itself. You can find it in barbecue outposts like Lockhart Smokehouse in Dallas. While Lockhart is undoubtedly the barbecue mecca of Texas, its influence is way too big to be contained in such a tiny town. You may even happen to catch some live music when you make a visit. While you're inevitably waiting in line to get your hands on the storied barbecue, you can take in the serene landscape surrounding The Salt Lick's cozy, tree-draped locale (via Texas Living). The heaping, Texas-sized plates of finger-licking barbecue, served with potato salad, coleslaw, and baked beans, plus all the trimmings, has landed The Salt Lick in the spotlight on Food Network several times. The Salt Lick says it serves thousands of customers daily, smoking up more than 1.3 million pounds of brisket and pork ribs every year. It's a time-tested method and one that clearly works. The Salt Lick uses a unique recipe – with no tomatoes, but lots of sugar – to create their signature, caramelized meat, smoked over an open fire pit. ![]() ![]() And so does the loyalty of the thousands of fans who flock to the small town to get their hands on the "world-renowned Texas barbecue" made from recipes dating back more than 150 years (with a "Texified" treatment over the years). The roots behind the barbecue at The Salt Lick BBQ in Driftwood run deep.
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