Tales From The Pits, A Texas Bbq Podcast

Before large scale meat packers and fast transport allowed for meat products to be cut offsite and sold by the case, towns were served by local meat markets and butchers who broke down entire animals and large cuts, called primal cuts, into portions that the end customer purchased. Unsold meats and the left over trimmings weren't tossed away, they were utilized in sausage. The art of sausage making came to Texas via Czech and German immigrants and you can still experience these meat markets, homemade sausages, and hot barbecue on the weekends across Texas. Many open early and they are a great first stop on a Texas barbecue road trip. After deciding the big city life wasn't for him, Lukas Smrkovsky returned to his hometown of Schulenburg, Texas and is carrying on his family's meat market and sausage making legacy into their third generation. City Market in Schulenburg has been part of the Smrkovsky family legacy since 1944 starting with brothers Rudy and Tony. Rudy bought out his brother in the early 1960s a