Everybody’s something-free these days: gluten-free, dairy-free, tree nut-free and more. We know so much more about how our marvelous bodies work than ever before, and we know what fuel they need to function optimally.
Now that it’s rodeo time, let’s remember that it’s ok to be fried-twinkie free, or cotton-candy-free, but some foods are sacred traditions that must be respected. To function optimally during these early spring days of mutton-busting, barrel-racing and steer-roping, barbecue must be administered. A little or a lot. Eaten at a cook-off, a booth at Reliant Arena or in your own backyard.
Don’t know which way to turn for that ultimate taste of Texas? We’ve got two good suggestions: for the D-I-Y type, there’s Barbecue, Biscuits and Beans: Chuck Wagon Cooking by the guys who took the chuck wagon off the Goodnight-Loving Trail and brought it into popular reach; and for those of you more partial to eating out, you can find your new favorite restaurant in Follow the Smoke: 14,783 Miles of Great Texas Barbecue.
Eat it in; eat it out. Remember, it’s protein! And it’s one protein that’s as good for your soul as it is for your body.
Call us salad-free. This month we’re fueling up on sliced beef with extra pickles and sauce.
What’s your pleasure?
Bright Sky Press: Where Texas Meets Books Barbecue