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Central-Texas barbecue has a rich history. In the 1800’s, many German and Czech immigrants settled in the vast hill country region of Texas, bringing with them generational traditions of meat curing, smoking, and sausage making. As livestock was abundant in the West, they applied their well-honed skills to use and slow-smoke the toughest cuts of meat, seasoning it with the barest of dry rubs (primarily just salt and pepper) to produce flavorful and tender results. At the same time, those of Mexican heritage applied similar techniques to create barbacoa dishes that rivaled the fire-pits and smokehouses of the European settlers..
SmokeWood carries on the traditions of those early Texans, dedicating ourselves to the task of creating “real-deal” barbecue by applying simple rubs, long hours, real wood smoke, and low temperatures to produce food that truly deserves to be called “Texas Craft Barbecue.”
Tex-Mex cuisine is the result of a happy border marriage of flavors, techniques, and traditions that sprung up and flourished in and around the Rio Grande Valley region of Texas. While the occasional culinary purist may deride the use of some “gringo” ingredients in classic Mexican dishes, the popularity of authentic ‘Tex-Mex” is proof enough that a blending of cultures and tastes can produce a cuisine worthy of its own title and praise. We view the term ”Tex-Mex” as an honorific, not as an insult, and hope that once you taste our offerings, you will agree.