Texas Gluttony in Texas: Dining Posted May 1, 2004 · Edited May 1, 2004 by nessa (log) Step three. Forget the car and walk :P Unless you have the metabolism of a hummingbird.....In any case, I've been *Dying* for some good 'cue since reading and drooling over this topic. I'm new to Dallas so I'm not real sure where the good stuff is, and I HATE HATE HATE to be dissapointed when it comes to barbecue. I think its time to teach myself to *really* cook barbecue well, and to develop my own sauce. In my mind's eye, and stomach for that matter, the best barbecue ever was from this place in Roan's Prairie, on the left side of the road if you were headin' from Bryan to Huntsville. It was housed in a little gas station that changed hands and went downhill. We wept. Their sauce was what I grew up thinking that barbecue sauce was supposed to be like. It was thin, but not runny, spicy, vinigary and a touch sweet. Ambrosia. Grandma always wanted the sausage, Papa John always wanted brisket, but especially the beef tip end thingies. I'd love to be able to re-create that flavor and wallow in the nostalgia again. Over the hill to Grandmother's house we go... But we HAVE to stop in Roan's Prairie on the way!Chef Rodrigo, you will bring smiles to all the southern folk who have been missing some really good barbecue. And you will introduce the rest of them to a whole new world of goodness and obsession. I'm not knocking other regions' 'cue, but you tend to fixate on what you grow up with, and its reallllllly hard to beat good Texas 'cue. Lord knows I didn't have it in me to appreciate what they called barbecue up in Chicago. But then, I don't appreciate what they call pizza down here, either.