According to Bill Dumas, head pitmaster at Smokey Denmark’s, “Barbecue is the most bastardized word in the English language.” And it’s true. When most people hear the word barbecue, they imagine the Fourth of July with burgers, hotdogs and pool parties. But if you live in Texas, you know better – or at least you should.
You might not be totally familiar with the name Smokey Denmark’s, but I’m certain you’re familiar with their product. They’ve been smoking sausages and other meats since 1964. Their smoked sausages are served in several restaurants around town, such as Banger’s Sausage House on Rainey Street, where you can get Smokey Denmark’s andouille sausage.
After smoking meats for 50 plus years, they’ve decided to venture into the food truck world, taking their meats to the open road. Or in this case, right next to their meat shop at 3505 E 5th St. [Read more…]