If you find yourself in a long line for barbecue at a central Texas joint, try this for entertainment. Tell the two guys in front of you that you overheard someone in back saying they were going to douse their brisket in sauce, and causally point behind you. Aspersions will be cast, pejoratives slung, and lineages will be questioned. You, quiet instigator, slip from the melee and load up on smoked meats while the two camps duke it out. A debate on using barbecue sauce in Texas ranks just below Ford/Chevy or Aggies/Longhorns for intensity.
Chris Wolfgang Marshalls' meat, BS. (Before sauce).
If you're on the saucing side of the fence, Marshall's Bar-B-Q in Farmers Branch is on your side, too. Tucked in a strip mall near Josey and Valley View Lane, Marshall's has been smoking meats since 1965. There's a catering office to handle off-site events, and there is a second location in north Carrollton.More »