We’ve seen barbecue offerings across Texas expand significantly from the Texas trinity of meats (brisket, sausage, and ribs) and sides (potato salad, slaw, and beans). Dishes like pork belly burnt ends, green spaghetti, and Texas porchetta are helping to bolster lunch and dinner menus, so it’s not surprising that breakfast would be next. Biscuit sandwiches and breakfast tacos have been easy enough to come by, but more recent items—like baby back bacon ribs with cinnamon roll pancakes and chilaquiles with smoked brisket—are pushing the boundaries of barbecue. They also allow pitmasters to show off their creativity while making their meat supplies stretch a little further.Fort Worth joints in particular have been jumping on the brunch bandwagon. I was there on a recent weekend to try…
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