Guest Post: Mama Visits San Antone

A Note from the Meatetarian: Being from the good ole Augusta, Georgia, area, you know three things to be unavoidable -- death, taxes and an influx of tourists the first full week in April as the Masters golf tournament descends on the Garden City. That means the rest of us fly outta there like bats outta Hell. This year, Mama and her sister Aunt Robbie flew (like, actually flew on a plane) to San Antonio, Texas. I asked Mama to share her thoughts on a favorite meal. Here y'all go.

Starting off a San Antonio evening with
bread and a brew. Photo by Terri Duncan

As a child of the South, I was practically birthed into the world of barbecue. Fresh out of the womb, I was raised to understand that those north and even west of the Mason-Dixon line were dead wrong when they referred to this Southern delicacy. They were even grammatically incorrect since they referred to grilling as "barbecuing," bless their hearts! Everyone in the South knows that real, genuine barbecue is a noun defined as a hunk of pork that is smoked low and slow and smothered in a vinegary, tomato or perhaps mustard-based sauce. Until recently, I would have argued that no region outside the South was capable of competing with the mouthwatering barbecue that has always been a staple in my diet. Then I went to Texas and discovered that maybe I have been misled for almost 50 years.

I should have suspected that Texas barbecue would give my Georgia meat some stiff competition because as soon as I hit the Lone Star State, the surprises started slapping me upside the head. For instance, that delightful little river walk area in San Antonio actually stretches for some 13 miles, and one of the greatest cultural influences in that area is not about cowboys and Indians like I was brought up to believe. Imagine my surprise to discover that the Germans brought their own unique styles and customs across two continents to Texas! Then, there was the discovery that this state is one of the largest producers of wine in the country! Lord have mercy! What other surprises would this state hold?

A warm welcome to San Antonio's Pearl area. Photo by Terri
Duncan

During my stay in this Western nirvana, I definitely expected some fine Tex-Mex cuisine as well as tequila-enhanced refreshments, and I was not disappointed. What I did not expect was some of the best barbecue ever to pass through my innards! We were visiting the Pearl area, a former brewery and cannery that has been transformed into a retail and dining mecca. Our goal that evening was actually not barbecue, but local brews, so our final destination was to be The Granary ‘Cue and Brew. The establishment featured selections from craft breweries around the state and appeared to be the perfect destination for our purpose.

As soon as we walked in the door, we felt right at home in the restaurant’s interior. I felt as if I was fixing to embark on an upscale picnic. As we perused the extensive drink menu, we asked the server for her recommendation for our entrée. I was skeptical of her suggestion, which was the barbecue board. Obviously, she did not realize that our discriminating palates were accustomed to the “real” stuff originating from pork, not the beef brisket and ribs she described. Nevertheless, we were feeling brave and took the plunge. I am so glad we did.

The sign beckoned us -- not to mention the
smoky, meaty aroma wafting toward us!
Photo by Terri Duncan

When the food arrived, the brisket and ribs were literally served on a board along with a selection of traditional side dishes: baked beans, potato salad and homemade bread and butter pickles. The sauce was also served on the side. My intention was to stick to the side dishes, but the  smoky aroma was simply too enticing. I took my fork and knife expecting to have to saw through the beef, but I could have used a spoon. That brisket fell apart as soon as I touched it. I lifted a forkful drizzled in sauce to my mouth, and Lord have mercy on my soul! I swear I heard the angels singing! That brisket was the best stuff I have ever put in my mouth. The sauce was tangy, but not overpowering, and that smoky goodness almost melted it was so tender. You barely needed to chew. The ribs, which were more reminiscent of that to which I am accustomed, practically fell off the bones. The sides did not disappoint either; I could have eaten a quart jar of the sweet, paper-thin pickles. I also devoured the flavorful baked beans. Why, there were as many chunks of meat in that bowl as there were beans, and the potato salad was perfectly seasoned; lots of real flavor and not swimming in mayonnaise.


As a Southerner, I am proud of my heritage, but y’all, I am now a barbecue convert. Beef is indeed intended to be the primary ingredient in this delicacy. The South may have met its match with Texas-style barbecue!

Terri Kaye Duncan is a published author and songwriter. Her works have been featured in a number of anthologies, including Chicken Soup for the Soul and Not Your Mother's Book On ... Her most recent book, Camping Reservations: Body of Lies, a murder mystery geared toward middle school readers, is available in print and for the Nook.