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| Pecan Lodge pitmaster Justin Fourton and his infamous "Slim Pickins" sign. (Photo ©Daniel Goncalves) |
As Posse member Jim Rossman and I ate at Pecan Lunch Thursday, we talked about how to characterize what's happening now in Texas barbecue. Something big is going on and it needs a name.
We had just heard BBQ Snob and new Texas Monthly barbecue editor Daniel Vaughn call it a "resurgence." He referred to young pitmasters, like Justin Fourton at Pecan Lodge, adopting the old school ways and using only wood to cook for a new generation of barbecue fans.
(Note: To hold our place, Rossman arrived at 10:45 a.m., 15 minutes before opening, and was about 40th in line. Vaughn, by coincidence, was about 10 people ahead. So, we chatted.)
Previously, in Posse circles, we've talked about the new "young guns" of barbecue redefining how we eat the national food of Texas. Nice term. Good for headlines. But does it really describe what's happening?
Then Rossman said: "Hipster pitmasters."
