Post by Smokey on Mar 26, 2009 21:49:09 GMT -5
Well this past weekend my buddy Richard and I took a little road trip down to Taylor Texas to a little BBQ joint called the Taylor Cafe. After reading that Pit Boss Vencil Mares' brisket was rated 5th in the nation, we didn't mind the trip. Situated right on the railroad tracks in Taylor sits a red painted, tin shack of a building. I wondered at first why there were two screen doors and later found out that they were situated this way from the days of segregation. Once inside a U shaped bar sits right in the middle with tables on either side, and what looked like a 30 year old pool table. The food was great. The sausage got my attention more than the brisket. Now the brisket was good, don't get me wrong but I have no idea how it was rated so high among all of these cookbooks and magazines. Then again I guess I'm more of a cook than a
connoisseur. The highlight of the trip wasn't the food but meeting the man himself, Vencil Mares. Just as we finished our food he comes staggering down the isle with his walker. His hands totally useless from arthritis. I stopped him to say hello and he pulled up a chair. He sat there for about 30 minutes talking BBQ with us. Kinda cool meeting somebody who's in damn near ever BBQ cookbook I've never seen. That's a legend in my book. I told him I BBQ a little and he said "Fat side up, don't ever turn it...season it with salt, pepper, garlic, and chili powder, and wrap it in butcher paper when you're done....put it in an ice chest and it will be great". That's basically how I do my briskets anyway but I didn't tell him that. So anyway, if you're ever in Taylor,TX looking for something to eat...check out the Taylor Cafe...and ask for Vencil.
connoisseur. The highlight of the trip wasn't the food but meeting the man himself, Vencil Mares. Just as we finished our food he comes staggering down the isle with his walker. His hands totally useless from arthritis. I stopped him to say hello and he pulled up a chair. He sat there for about 30 minutes talking BBQ with us. Kinda cool meeting somebody who's in damn near ever BBQ cookbook I've never seen. That's a legend in my book. I told him I BBQ a little and he said "Fat side up, don't ever turn it...season it with salt, pepper, garlic, and chili powder, and wrap it in butcher paper when you're done....put it in an ice chest and it will be great". That's basically how I do my briskets anyway but I didn't tell him that. So anyway, if you're ever in Taylor,TX looking for something to eat...check out the Taylor Cafe...and ask for Vencil.