| This weekend, Goodtaste heads all the way to the Panhandle to visit a little smokehouse making big waves with its amazing Smoked Brisket and Ribs, inventive Jalapeño Cream Corn, and Mac and Cheese with Bacon. Then Black’s Barbecue shows us how to make the most out of lamb shanks, the much more affordable cousin to rack of lamb. Plus, Sysco teaches Tanji how to work with strip loin, which is great for cooks who need to feed crowds on a budget. Finally, we try bites of succulent Mediterranean Sea Bass, sweet Strawberry Soup, and dreamy French Raclette from San Antonio’s premier French brasserie.
Bring your appetite to this mighty Lone Star road trip! Tanji | 
