Reserve your spot now for next month's tasty trek through cuisines indigenous to the Lone Star State (complete w/ sides, desserts, spiked sweet tea & Miller High Life), from apple-brined hickory smoked pulled pork that's the pride of east Texas, to dry-rubbed, mesquite smoked brisket from the central plains, to border-inspired barbecued goat tacos, which'll solve the question, where the hell is Jim Breuer these days?
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