HOME > Chowhound > Texas >

Discussion

Saveur's Texas Issue

The current issue of Saveur Magazine is all about Texas. Saw some great recommendations, but am puzzled why both Smitty's and Kreuz in Lockhart got a mention, but not City Market in Luling. Has anyone else looked over this issue? Any thoughts on the recommendations listed vs the ones left out?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. And they didn't mention my favorite, Mueller's in Taylor. Guess they couldn't list all our favorites, but agree with you that if you are going to mention Kreuz you have to mention City Market and, I contend, Mueller's. I was also a little bit offended by their assertion that "As for sauce, regional variations, like the vinegar-spiked pepper sauce traditional to Central Texas's German-style joints, are vanishing. Nowadays, you find the same thick, sweet-tart sauce no matter where you go." They just haven't gone to enough places. Really good barbecue doesn't need sauce. I stopped by Mueller's a couple of weeks ago and had some brisket, jalapeno sausage and pork ribs and didn't have a drop of sauce. By the way, Mueller's sauces (they offer two kinds) are vinegar-spiked, thin and unsweet.

    1 Reply
    1. re: ddavis

      Pierson's in Houston has the vinegary, spicy sauce. I really like it - on the side! And I totally agree that good barbecue does not need sauce. To me adding sauce is close to making a sloppy joe. I like to taste the meat, and dip a touch in the sauce, if I'm in the mood.

    2. ddavis, you're a person after my own heart. I love Louie Mueller's BBQ. It's, the best BBQ in the world! It would have to be my, "last meal". And, I also noticed their exclusion from Saveur's Texas edition. A glaring omission if you ask me.
      And, I agree about the sauce. Never use it, myself. My son lives in Austin and I'm always looking for an excuse to visit. Just so I can visit Louie Mueller's incredible BBQ. I always bring some back to Dallas.

      2 Replies
      1. re: twinwillow

        I also noticed that silly statement about the sauce "vanishing." I very much doubt the day will ever come when any of the BBQ temples of Central Texas serve that sweet crap that folks serve elsewhere, like Kansas City Masterpiece - in my view, one of the worst products to ever hit the market. It's so cloyingly sweet that they should more correctly call it "BBQ Syrup."

        If I were Kansas City, I'd be insulted by the claim that's my "Masterpiece."

        1. re: Jaymes

          Hey James, Im from K.C. and I am insulted by K.C. Masterfece. I shudder at the mention of the name. It is my opinion the culprit for many people thinking K.C. barbecue is about the sauce. They are to barbecue what golden corral is to steak!

      2. Instead of sweet sauce, how about savory and blazing hot? I love BBQ with a killer burn, and I've had some delightful habañero BBQ sauces in my time. Serrano, cayenne (real not powdered), jalapeño, it's all good. Surely there are places serving sauces like that somewhere in Texas?

        1 Reply
        1. re: aynrandgirl

          A clipping from an article in the texas edition that caught my fancy, as I am sure it will yours...

          "Stephan Pyles the restaurant is still going strong, but Stephan Pyles the chef is restless again. He told me recently that he thinks he's strayed too far from his roots. "We're not utilizing a lot of the ingredients I love," he said. So, later this year, if all goes as planned, he'll channel his more globally inclined impulses into a new restaurant called Samar, where he intends to create small plates reflecting the cuisines of India, the eastern Mediterranean, and Spain. That way, he can rededicate the menu at Stephan Pyles to what he calls "more refined Southwestern": a pared-down, elegant cuisine that's shorn of some of the genre's more over-the-top traits—a return to the fundamentals." -- Michael Bauer for Saveur

          His ADHD is our gain.

        2. The issue was so beautiful and because Texas has so much to offer the editors probably could have written forever about restaurants, styles of barbecue, sauces, etc..the problem when you are putting a magazine together is to pick and choose and you can never make everyone happy. For the most part I think the issue did an amazing job of representing the state as one of the most unique and special in all of the United States and what an honor that they chose the entire state vs. just a city like they did 2 years ago with that amazing Chicago issue...can't have it all.

          1. I really enjoyed the Texas issue, especially the article about chili by Lisa Fain aka The Homesick Texan. The one glaring omission I saw is the entire city of Ft. Worth.

            1 Reply
            1. re: ranchand23

              OMG this reminded me of Fearing's album Blis and Blisters. He needs to keep his day job, to be sure. http://cdbaby.com/cd/barbwires