TBBQ takes a Central Texas line on Brunswick Street: minimal dry rub, high-marble cuts, and smoke doing the rest, with the meat left to carry the plate. The scratch-cooking runs deeper than most, though. The kitchen makes its own tomato sauce, mustard and mayonnaise, and grinds its own cornmeal from whole kernels for the cornbread. Brisket, beef ribs, pork ribs, pulled pork and sausages come off the smoker on site, with beef short rib and pork belly burnt ends among the heavier add-ons.
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