always taste like."
After 5 years as a Texas resident, I have found that Rudy's is not, by any stretch, unique. Smitty's, in Lockhart, has been smoking meat so long that the walls in the pit room are soot black. Maurice's, a local place for a brisket fix, has been in business over 50 years. Clem Mikeska's is a familiar sight on our drive to church. A friend's 4 year old daughter calls Clem's "the flame place" (referencing the logo on the front of the building) and it's her choice every time they ask where she'd like to eat. Yesterday, we ate at Schoepf's in Belton. Sausage is usually my choice, but last night I had a turkey sandwich, Hubby had the brisket plate, and the Boy had pinto beans and dinner rolls (as usual). When the college-age man behind the first counter, in front of the open pit, handed me a tray lined with butcher paper, I smiled to myself. There was my sandwich: a nondescript hamburger bun with sizable chunks of smoked turkey breast. No plate, of course.
If it's not served on butcher paper, is it really barbecue?
My Hidden San Antonio has a post about the Rudy's in Leon Springs, if you're interested in details about the unique atmosphere of this local chain.