We rolled into Austin in the late afternoon and found Lambert’s, a refined, hip barbecue spot downtown. The restaurant was empty and gearing up for dinner, but still had an afternoon bar menu so we settled in for some whiskey and some Texas barbecue.
Okay, so we started fancy. If you’ve never put black caviar on a deviled egg before, well, you should give it a try. The extra bite of fishy and salty takes this back porch classic to a whole other level - as elegant as white trash finger food gets.
So as you know, Texas is brisket country. The beef at Lambert’s may not have ultimately matched Franklin’s, but what could? It was still DELICIOUS, with a really crispy bark and the most tender meat. I was always a pork man until I got to Texas, but have since devoted myself to the brilliant pursuit of perfect brisket.
Like many of these joints, they make their own sauces in house.
Nothing pairs with barbecue quite like a glass of whiskey on ice. The fatty richness of the food needs a crisp foil, and smoky, sweet bourbon cuts right in with just the right touch. I don’t know if there’s a better combo on earth. (I didn’t drive after lunch.)