BBQ Wars

It’s a photo essay, in camera phone images. Suitable for websites, not really suitable for framing. What’s most important, is how the name ties to previous images of a similar ilk.

Pull in off the Interstate, I-10, Ozona, Sonora, one of them small towns south and west. Think it was Sonora, but I could easily be mistaken. Clear blue sky, made a perfect Sky Friday image.

Hardware: iPhone
Software: Camera+

That sky shot was done on my way back from Odessa, TX. But the tales doesn’t stop there, although, that lettering indicates there’s much more inside.

“YES… we have Cabrito.”

No cell phones in serving line.

After so many years sampling, what might be some of the finest BBQ in the world, I’m a bit of an aesthete in regards to BBQ. Good isn’t good enough. There has to be something, a quality, a flavor, a pit master’s secret, a food styling, something, that sets BBQ apart from just plain, commonplace BBQ.

The very presence of Cabrito was an excellent sign. While standing – alone – the serving line, I asked about it, and the little girl working turned over the cabrito, “Back strap, ribs, ham…” Looked good, but right next to it was BBQ smoked Pork Chops. Tender, flavored right, crispy outside, “pork chops, the other white meat,” and good enough to eat without any BBQ sauce.

Ultimate test. The story about the BBQ wars and franchises? Another topic, entirely. That place on I-10, west of Austin? Really good.

Title: Two-Meat Tuesday
ISBN-13: 978-1411638723