In Beef-Loving Texas, This Okie Pitmaster Dares to Stick to Pork

The bone-in tomahawk ribeye steak.“Smoky Spicy Pig Parts” is the motto painted on the door of the Crimson Creek Smokehouse food truck. It’s an invitation to come and enjoy a wealth of pork prepared in various ways, including pulled pork shoulder, pork belly burnt ends, and three different types of pork ribs. What you won’t find is beef, unless you plan ahead. Co-owner Jamie Dickens said she and her pitmaster husband, Marcus McNac, wanted to provide something different to the folks in far West Austin. “There is a lot of brisket down here,” she said, so the couple leaned into the pork barbecue McNac grew up eating in Lawton, Oklahoma.McNac is a proud Oklahoma native. The handle for his personal Instagram account is @austinsooner. The trailer’s opening day was…

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