Fort Worth Food & Wine Festival: Day 4 (Pitmasters Picnic)
It seems like I missed the worst January weather of this weekend when Anna Caplan went to the burger event, but I still appreciated the two fire pits that went when I went to the Pitmasters picnic that ended the festival.
I feared too many grilled dishes would all look the same, but I found enough variety to snap my little camera, like the corn relish in the picture above that Reata and Magdalena brought out at their joint booth. Buffalo Bros.’s grilled chicken wings were also a welcome change from the brisket. Dallas’ Cattleack BBQ also hit the market with this “sweet cake” that combines the flavor of Texas with the look of a British meat pie with a deep earthy flavor:
Lots of flavor in a small package
Of course, the title had to go to the Nicest Dish at Kreuz Market of Lockhart, where this vibrant tableau of beef shoulder was served with a side of pickled red onions. If you are at a food fair like our festival, presentation is a long way:
Ooh, pink! So beautiful!
The biggest line was for the show stopper of the event and maybe for the entire festival. Black’s Barbecue’s, also from Lockhart, brought this sausage cooked in maple syrup and served it between two glazed donut holes. The resulting bomb of sweet and savory flavors made me feel sorry for the fact that Lockhart is 219 miles away. It was worth the wait and may be worth the drive.
The brisket was good too, but grilled sausage donuts have to be a thing.
For the desserts, Stillwater Barbeque of Abilene contributed an excellent banana pudding with a firm crumb under the creamy sauce. As you can imagine, Melt Ice Creams took pride in our own town with a bread pudding ice cream infused with whiskey butterscotch and whiskey-soaked pecans. As Anna noted yesterday, Heim Barbecue was still noticeably absent from this event, but there is always Shindig next year.