The Denmark family has been making sausages in East Austin for over 50 years, but it wasn't until recently that they started dishing out some of the best non-cased meats in a notoriously fiercely competitive barbecue city. Under the watchful eye of another sausage master, Keenan Goldis, they've developed a pitch perfect fatty brisket, Georgia red bark chicken, and mojo-marinated pork shoulder drenched in Carolina vinegar that would stand-out in any of their respective regions. The meat is worth the trip alone, but where many Texas joints consider sides an afterthought, Smokey Denmark takes them dead-seriously, as evidenced by their hot bacon-laced German potato salad.
Helmed by a dream team of a lawyer-turned-pitmaster, heritage hog farmer, and veteran chef, Picnic brought Carolina pig-picking tradition to the outskirts of Durham in early 2016 and has been garnering rave reviews for 24-hour-oak-smoked hogs so tender there's no trimming knife necessary. The old school hands-on technique is on display via an open kitchen and hog is certainly the main event, but a full menu featuring smoked buttermilk fried chicken and even a veggie sandwich (Zuck!) sets Picnic apart from your average pig-pickers.