RL Reeves Jr Mexican Green Spaghetti Method

In the late 19th century, Texas hot guts sausage took the Lone Star state by storm. Ground up bull meat seasoned with hot red pepper, garlic and salt – then submitted to mesquite or post oak smoke suddenly became de rigueur on meat shop menus.

A hundred years later, brisket, a long-running warhorse in the Texas barbecue game, took on added verve when Bobby Mueller and his son John strapped a rocket to a steer’s ass and redefined what we thought of the old menu staple.

Yeah, we’d all been eating brisket since the FDR era but we’d never had it like this. Bobby and John are both deceased but before their passing Bobby told me that the barbecue he was serving would’ve been declared ‘over-cooked’ when he was on the come up.

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