One of these days they'll get me.  They'll make me change my way of cooking, and when they do, that'll hurt my product. The style of barbecue we have here in Lexington is very unique. I think it will start to fade away.

— Wayne Monk

Owner, Lexington Barbecue as quoted in Smokestack Lightning

San Antonio Tour


2003 Barbecue CrewThis tour took us in a wide circle out and around San Antonio.  We visited 18 BBQ joints, 2 brewpubs, 2 private residences, 1 brewery, 1 bar, and 1 low water crossing in 58.5 hours while covering over 650 miles.

The Barbecue Crew celebrated the end of the BBQ trail at a private residence directly on the Comal river.  And for the grand finale the "Fab4" bought 3 suitcases of beer, donned 2 mullets, rafted the Guadalupe, and then visited several other miscellaneous bars (including the brewpub inside our hotel).  We encountered primarily oak and
mesquite-smoked barbecue cooked using indirect heat.  This year we found several places using gas-fired ovens,
electric smokers, and even one place that cooked directly over charcoal.


2003 BBQ Scores.pdf10.91 KB


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