The Texas Trinity
The history: It's never blasphemous to idolize meat around these parts, especially The Texas Trinity that is brisket, sausage, and ribs. The sausage is typically beef but may be pork, while the ribs are either full spareribs or giant beef ribs. That’s what’s going on with the holy trinity today, but things all got started in the mid-19th century, when Czech and German immigrants made Central Texas their home. In doing so, they brought the meat party with them, or more specifically, the smoked meat and sausage party. See in the days before refrigeration, those guys were known for getting the most out of leftover meat by smoking it in enclosed brick smokers and grinding it up to stuff their own smoked sausages, Old World-style.
German meat markets began opening up in towns like Lockhart, Luling, Taylor, Elgin, and Bastrop, and it didn’t take long for spots like Kreuz (open since 1900) and Louie Mueller (opened in 1949) to carve their way into Texans’ hearts. Today, the focus of the Texas Trinity remains on the meat, a fact that is the cause of much local pride and dissent for who dare ask for barbecue sauce.
Where to get it: Central Texas remains a hotbed for the trinity, with spots like Louie Mueller, Kreuz Market, Black’s Barbecue, Snow’s BBQ, and La Barbecue, being among some of the most highly regarded (though we also think these other Austin, Dallas, and Houston spots deserve a shout, too).