Need a good excuse to gorge yourself with some succulent brisket and ribs? This is the week to invest in a pair of pants with an elastic waistband. Texas Monthly devotes a large amount of coverage to the best barbecue joints in the state, and now the publication is spreading the love of slow-cooked meats all across Texas with Texas Barbecue Week.
All of the restaurants on Texas Monthly's 2013 list of the "Top 50 Best BBQ Joints" will take part in the event, which runs July 15 - 19. From Austin’s BBQ in Eagle Lake to Zimmerhanzel’s in Smithville, each joint will offer a unique barbecue plate for the next five days. (You can see all of the special plates on TMBBQ.com.)
Tickets are also available for exclusive meals hosted by Texas Monthly barbecue editor Daniel Vaughn. These Behind the Pit Dinners take place at the top four barbecue joints in the state, including Austin’s own Franklin Barbecue and the nearby Louie Mueller Barbecue in Taylor.
Even if you can’t make it to the exclusive dinners, Austin boasts six participating barbecue joints: Franklin, Blue Ox, La Barbecue, Lamberts, Micklethwait Craft Meats and Stiles Switch. Along with some joints right outside the city limits, this week could keep you busy checking out some of the best brisket and ‘cue in the state. Just stock up on some wet naps before you do so.
A portion of each Texas Barbecue Week plate sold will benefit Foodways Texas, a nonprofit organization dedicated to preserving and promoting the unique Texas food culture. Texas Monthly will make an additional donation to Foodways Texas at the end of the week.