Sometimes, when I can't sleep, I end up surfing the web in search of great food writing that will allow me to vicariously enjoy the food being written about in a way that is both soothing and satisfying. Around 3 this morning, I found myself seeking out the best of barbecue musings of the Houston Press's Robb Walsh, who writes about 'cue with more heart and soul than just about anybody I know. Writing about Burns Bar B Q he says, "His brisket falls apart on the way to your mouth." Makes me want some right now. On Thelma's Bar-B-Que, Walsh opines, "You judge a barbecue joint by its smoked meat. And the best comes from a real pit....
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