I am saying a prayer of thanks to Cruz Barbeque for bringing this incredible taco with them all the way from Maypearl, Texas. Who has even heard of Maypearl anyway? Well, if you haven’t, now you have. And now we’ll all have to take a road trip 100 miles north to cure the craving for this perfectly Texan BBQ taco. I don’t know if it was the green sauce or the impeccably seasoned meat or the way it had that perfect taco drip, but damn, Cruz Barbeque. I thank you.

Move over potato salad, there’s a new BBQ side in town! Elotes. How do I love thee? Let me count the ways. I love you on the cob, I love you in a bowl, but, most of all, I love you when Schoepf’s BBQ makes you. Guys, look at how gorgeous it is! They’ve somehow perfected that delicate balance of roasted corn, cotija, cilantro, peppers, and seasoning so that each bite is heaven. My mouth is watering even as I type this. My praise for the elotes in no way detracts from their classic sliced brisket, pulled from the smoker with its deep ebony color, looking more like a meteorite than a meal. But it is not burnt, it’s perfectly smoked. And beneath that perfect salty, peppery delicious crust is the most tender and juicy melt-in-your-mouth meat. Classicly divine, as usual, Schoepf’s!

Y’all. It’s Porkstrami!! This creation from Wright On in Harelton, Texas combines pork shoulder brined like brisket with pastrami smoked like pulled pork on a bed of house cabbage slaw, topped with pickled red onions, fresh jalapeño, and honey mustard bbq sauce. The explosion of flavors is a far cry from traditional Texas BBQ, and that’s exactly why I loved it so much. In the heat of the day, the crunch and coolness of the veggies mixed with the surprising porkstrami was enough to make it a standout. Maybe even enough to entice me to take the quick 4-hour trip (235 mi) to Harelton to see what else Wright On is up to. Their menu of creative eats sure makes it seem worth it