This spot out in the country, 10 miles east of Temple, was recommended by long-time friends Karen and Jay. One of those places you say, “one of these days we’re gonna visit” and we finally did. It was larger than I expected, about 15-20 tables or booths, and through a doorway, a butcher shop selling all sorts of beef, chicken, pork, etc. All of their meats are cut, prepared, and cooked on site)
We shared two fried Boudin pieces, which for you non-cajun types, is a sort of mixture of chicken, sausage, rice and spices then rolled up and deep fried. Hot and tasty. There are a million ways to make Boudin, frequently with seafood or crawfish. We then shared their famous “sausage burger” which is a large pork sausage patty on a thin hamburger bun with mustard, pickles and onions. Very different, but pretty good. We also shared a sliced brisket sandwich. The beef was tender, flavorful and had a delicious, but unusual sauce on it. BBQ sauces generally run in one of two types, ketchup/molasses based, which is typically thicker, heavier and robust, and vinegar based which is thinner and not as strong, but can have a kick. This sauce was a mash-up of the two, with the tang of the vinegar mixing with the ketchup/molasses. It was very well done. The sides were a vinegar based cole slaw, crispy and fresh, and onion rings hot out of the fryer. The wait staff was friendly but busy.
We then wandered into the next room to peruse the market. We bought some pepper bacon, sliced thick while we watched, along with some chicken breakfast sausages, a loaf of home made wheat bread, a half-dozen kolaches (very good) and some salsa made there. Next visit we will get some steaks for the grill, and some local cheeses, along with a bottle of their BBQ sauce.
Boudin, sausage and brisket: B+
……The BBQ road goes ever on!
–The BBQ (and stuff) Guy