The slogan of many a Texas barbecue joint (sub BBQ, Bar-B-Cue, barbeque − I’m not trying to upset any of the barbecue factions here) is this: “You don’t need teeth to eat our meat.” And right they are. Proper barbecue should be melt-in-the-mouth, tender, moist pieces or, more appropriately, hunks of meat served up in large portions with delicious and plentiful sides. And I expected no less from Texas Joe’s BBQ.
It’s the time of the month where I start rooting around in the freezer, pushing aside heels of year-old bread and tupperware dishes full of indistinguishable leftovers, searching for something to stretch our month’s food budget a bit further. During one of these excavations I discovered a couple packs of diced pork leg obviously bought from the corner of the supermarket where food goes to die, as evidenced from the yellow ‘reduced’ sticker clinging desperately to the side of the package – the scarlet letter of the nearly binned.