Houston Chronicle by J.C. Reid Sep. 25, 2020
Texas barbecue has evolved wildly in the past 10 years by combining both traditional and innovative ingredients and techniques. Certainly, the Texas trinity of brisket, pork ribs and sausage still rules the roost for menu items that will be found on essentially every barbecue-joint menu.
Beyond that, menu items can spin off in many different directions. For instance, beef and pork burnt ends — a traditional dish of Kansas City barbecue — have become creative outlets for Texas pitmasters.
One of the more enduring and head-scratching menu items is the brisket-doughnut sandwich. At its most basic, this is a glazed doughnut cut in half so that the two slices act as a bun, which is then filled with chopped brisket and sauce. Pickles, jalapeños or onions add acidity to the flood of fat, sugar and salt.
It’s a Texas-barbecue take on the recent food trend of blending sweet and savory ingredients. Perhaps the earliest and most famous example of this trend is the McDonald’s McGriddle sandwich that combines eggs and bacon in maple-syrup-soaked pancake buns.
More:
https://www.houstonchronicle.com/entertainment/restaurants-bars/bbq/article/The-enduring-popularity-of-the-brisket-doughnut-15596882.php
Apple fritter slider (left) and brisket doughnut (right) at Pizzitola’s Bar-B-Cue
