Brandon’s travelogue
- Everything
- Favorite Places
- Photos
- Articles
Rightfield Roof Deck at Fenway Park
It used to be just a roof over the grandstands at an old ball park. Now it's one of the most exciting places to watch baseball anywhere.
- Comments (0)
Pride Without Pretense - The Texas BBQ Trail
Story written 14 May 2008
What is Texas barbecue? It's doing something well and allowing that work to speak for itself, an increasingly rare commodity in these gourmet times.
Taylor Cafe - Taylor, TX
The corrugated tin and wire mesh door let you know that the Taylor Cafe is first and foremost a Texas honkytonk that also serves some of the best BBQ in the state.
Octogenarian owner and pit boss Vencil Mares opened the Cafe in 1948 right alongside the railroad tracks and still shows up for work daily, smoking and serving the traditional Texas fare of brisket, sausage (beef and turkey), chicken and limited sides.
- Comments (0)
Combo Plate at The Salt Lick
Located just outside of Austin in Driftwood, TX the Salt Lick may have served the best pork rib I've ever tasted.
If you want a beer to go with the best pork rib around you'll have to bring your own but they will provide the ice and once you get there you'll know that there are few ways to better spend an afternoon than with a six pack of Shiner next to the screened in windows at the Salt Lick.
- Comments (1)
100 Years of Smoke
The huge brick pits at Smitty's Market in Lockhart, TX have been in use since 1900. The entire place smells of oak and when you go to order your sausage or brisket (by the pound, of course) you'll walk right by the fires on the floor.
- Comments (0)
Smitty's Market in the Morning
Originally the home of Texas BBQ stalwart Kreuz Market, Smitty's has called this dark, soot-stained building home since 1999.
Word is they used to chain the knives to the table back in the cotton farmer days, both to prevent theft and knife-fights. Now they just give you plastic as your lone utensil.
- Comments (1)
Black's BBQ - Lockhart, TX
A BBQ belt staple since 1932, Black's serves it up meat market style: on butcher paper, order by the pound. There's a scale at the register to keep everything on the level and the sauce is over there underneath the deer heads if you need it.
- Comments (1)
- Page 2 of 2
- « Previous
- 1
- 2
Brandon Vogel has been a member since 12 May 2008 and goes by BrandonLVogel.
Currently in Boston.
I am a lover of the Chicago Cubs and old country music allowing me to make two unsubstantiated claims as: 1) The saddest person alive at any given moment, and 2) The only living sportswriter with a tattoo of Johnny Cash on his arm.
My writing has appeared on FOXSports.com and MSN.com among other various web venues.
Originally from Nebraska, I now live outside of Boston in Somerville, Mass.
You can also find Brandon at www.hiplainsdrifter.com.
