Brisket, Beer and Morphine

Pork brisket at Sonny Bryan's 

Community Beer Co.'s Mosaic IPA 

I went to Texas for the first time last week. Though I was in the Lone Star State for a mere three days for a work conference, I had big dreams of using every spare moment exploring the Texas food scene, especially barbecue. I had researched restaurants, sought out bars, and planned my desserts. I wanted an authentic Texan food experience. And if I’m being totally honest, I had my heart set on finding myself in an establishment so old-school that I would be called a “Yankee”. 

Instead, I got food poisoning. Or something of the sorts, since the good folks in the Baylor Emergency Room couldn’t quite pinpoint the origins of my Exorcist-like symptoms. Nothing says, “Welcome to Texas” like having an ER nurse ask if you’ve recently been to West Africa.

Thankfully, I did get to do some food adventuring before Armageddon struck, enjoying a brisket, a beer and a buffalo filet. The brisket was of the pork variety from Sonny Bryan’s in Dallas’ West End. Served with a pile of cole slaw, it was the perfect start to what I thought was going to be a three-day barbecue bonanza.

The beer was the Mosaic IPA from Dallas’ Community Beer Co. Now, I love hoppy beers - Lagunitas IPA is my go-to - but the Mosaic IPA was light on the hops, a touch sweet, and totally amazing. I had every intention of finding more Community Beer Co. brews to taste during my stay, but we already know how this story ends.

The buffalo filet mignon was from Y.O. Steakhouse, a family-owned and run ranch and restaurant. Simply seasoned with Y.O’s “special spice blend”, the buffalo was amazing. If you are presented with an opportunity try buffalo, go for it. 

So there you have it, folks. Not quite the adventure I had imagined, but an adventure nonetheless. Stay tuned for the next post, which after this week will probably extol the virtues of clear liquids and white rice.  

YO Steakhouse's buffalo filet mignon