Texas weather is unpredictable, we had 90-degree weather days earlier and waiting in line with 200+ new friends with a drop in 40 degrees plus strong winds rewarded us with amazing BBQ.  What a great way to spend a Saturday morning.   A new friend standing in line with us shared he snagged the last the blue label Lone Star beer lite since he calls it a morning beer before switching over to the red label real afternoon beer, which is why that's all that was left when we got near the front of the line.  Learn something new every day.  

I was a bit chilly and saw the smoker with the fire door open and warmed up there.  I ended up striking a conversation with the guest Pitmaster from London who made the Sichuan Beef Rib.  He was friendly and shared he did a stage and learned a lot from the owners at InterStellar.   Love seeing the enthusiasm for Texas BBQ is a global community where everyone works together.  When in London, will have to check out his place, Uncle Hons BBQ.  Those beef ribs sold out fast and happy to have experienced the tender spiciness of a different flavor of beef.  I'm inspired to add that flavor to my next brisket.  

We ordered and loved the special menu items - both the beef and pork ribs, both of the Sausage Sensei's sausages.  The chorizo grits is a regular item but hadn't tried it before, definitely will order that again along with the Mexican chocolate tapioca pudding.  Our neighbors were just in front of us and said the smoked fish dip was sold out, hopefully we can try it another time.  So much good food, company and atmosphere to leave with a happy belly and afternoon nap.  There is something about BBQ that brings such joy to people from the folks who do it to those who eat it.