Chomp! Visit to Barbecue Station brings senses to life
By by jessica email@example.com
Sept. 21, 2011 at 4:21 a.m.
I'm no sadist, but I have to admit that the best thing for me when I walk into a restaurant is the assault on my senses. That's what I was imagining as I stepped into the entrance of the Barbecue Station in Cuero.
First, I was hit with the aroma of food being prepared and served in the kitchen, and the clamoring sounds of silverware scraping dishes clean. Then there's that peaceful silence that blankets a table when the food arrives. Next is the taste of the food that kicks you in the tastebuds, and lastly, the sense of lethargy that ensues when you eat a great meal.
As soon as you arrive at the counter, the smells come to you head-on as you order your meal. The smokey aroma and salt is nearly palpable. I ordered the two-meat combo plate with brisket and sausage, which came with two sides, pickles, onions - if you want them - and sliced bread. My mouth watered as I watched him cut the meat for my plate. I asked another server which two sides are his favorites and he told me his usual picks are carrots and potato salad. I wouldn't typically choose cooked carrots, but I was feeling adventurous, so I followed suit.
Cooked carrots need to have the right texture for me. No baby food, please. My adult teeth have grown in completely and I try to use them as much as possible, eating and checking to see whether gold coins are truly gold, but the latter almost never happens, though I would try it if I found some pirate's booty, or is it pirate booty... I digress.
The sausage was smoked and salty, and the brisket soft and juicy. Barbecue Station's sauce is just viscous enough to sop up with bread and coat my meat evenly. The fatty pieces are my favorite and each bite was succulent and melted in my mouth. After my first bite of the cooked baby carrots, I told my friend who sat across the table from me, "It's like Thanksgiving in my mouth." They were treated just as sweet potatoes might be and were lightly sweetened and cooked just beyond al dente - just hard enough to withstand a stab from my plastic cutlery, but soft enough to where there was no crunch. I was ready for my nap after the meal. I wanted to sleep the rest of the way back to Victoria.