The Barbecue Sandwich Is Bigger Than Ever

Digital subscribers can listen to this article. Subscribe today for unlimited access to Texas Monthly. Already a subscriber? Log in. A century ago, Texas barbecue meant sandwiches. Unless they doubled as meat markets, the state’s first joints didn’t primarily sell beef and pork by the pound. The most common offering was chopped beef navel with a ladle of thin sauce over the top, served on a plain white bun, like it was done at Dallas’s Shoemaker’s Barbecue, which opened in 1926 and served customers for nearly fifty years. There, sandwiches could be livened up at a cold bar replete with gratis toppings, such as pickle chips, raw onions, pickled jalapeños, and relish. As meat plates became the standard around the state, the sandwich lost its prominence on menus.…

The post The Barbecue Sandwich Is Bigger Than Ever appeared first on Texas Monthly.