Yesterday, we went down to Lockhart. First stop was Kreuz’s where we met Roy, the pitmaster, among others. Roy is an Elvis fan(see picture) and a great guy. We then went to Smitty’s and hung out with John, the owner, who was a great guy in an incredible establishment. Finally, we stopped by Black’s where we met 3 generations of the Black family.
Day 5 is off to a good start. We stopped by two of the larger establishments we are visiting. Both Southside and Meyer’s make great sausage in the town of Elgin and they both have a large factory and produce sausage for grocery stores across Texas and beyond.
It was interesting to see this larger version of Texas BBQ and we had a good time meeting these guys, it adds a new dimension to this film. We are currently sitting in a great little bar in Giddings waiting to go visit the City Meat Market.
Southside Market Factory
Laird’s BBQ in Llano is a very different place than Cooper’s. Run out of the main floor of a house, its old school and family like. Kenneth Laird and his wife were great hosts and their brisket was my favorite so far on the trip. After we stopped at a local bar to charge batteries and backup footage. Ask us when you see us how that night at the bar ended up. Oh and Wallis hit his head on the bottom of the llano river.
Early start here in Llano, got some great footage and talked to some interesting folks. The story of Cooper’s across Central Texas is coming together. Had the best pork loin I have ever tasted.
We are full of delicious meat and getting ready to visit joint #2, Laird’s.
Our first day is done, and we have eaten some amazing foods. Stopped at Coopers in Junction and Mason, both great folks with amazing food. The goat in both places was the standout meat (in Mason it was goat sausage) It was a long day and we have very full stomachs but it was amazing. We are very, very tired and maybe a little (meat) drunk.
Goodnight, more posts tomorrow.
Wallis getting the shot for the Kickstarter video
Stopped by Rudy’s today for lunch to get a couple shots for our Kickstarter page which will be up shortly.
Leaving for the trip in just a few days, everything is looking great.
Ribs and White Bread
Aaron Franklin stepped up and let us join him for his early morning ritual, at Franklin BBQ in Austin, TX. Here’s a small, tasty sample.
When the rest of the neighborhood is asleep, Aaron has already been working for a few hours. This is at about 5am.
When it's gone... it's gone. Get there early.