Crosstown BBQ [CLOSED]

Ribs Texas


Located off Highway 290, across town from Elgin’s other barbecue big guns, this relatively small particle board and metal building has plenty of character. According to pitman Traco Fowler, Carroll Grady and Laron Morgan opened Crosstown in 1988, down the street, “behind a Spanish bar. Twenty people and the place was full.” Sadly, Mr. Morgan passed away in the fall of 2004, but Crosstown was still going strong when we visited.

2007may168.jpg
As all the taxidermied critters in Texas barbecue parlors can attest, it’s not healthy to be an animal in Texas. You’re liable to either get stuffed or eaten. Or both. To demonstrate how rugged Crosstown BBQ is, one five-foot patch of wall featured a mounted wild boar head, incisors bared, plus framed photos of two of the toughest-acting movie stars in history: John Wayne and Clint Eastwood. Fittingly, an old Western was playing on Crosstown’s TV, where Richard Widmark was in a knife-fight with a Comanche.

2007may184.jpg
There were also multiple deer heads mounted with rifles. My favorite twisted touch: the deer’s hooves were used to prop up the rifle that killed the animal. Other colorful design elements included football memorabilia like a Dallas Cowboys helmet and a cartoon version of Bevo, the University of Texas steer mascot.

2007may166_edited.jpg
When we stepped up to the counter to order from the wall-mounted menu, pitman Traco Fowler lifted the metal lid on the bin of sausage links, each about a yard long. He asked my father, “How much do you want?” My father held his hands about a foot-and-a-half apart. Traco just shook his head. My father said, “What? How am I supposed to say it?” In his easy Texas drawl, Traco said, “You can say it however you want, but I can tell you’re green.” For a barbecue connoisseur like my father, this was clearly a slap in the face. My father pointed out, “Well, at least I’m here.” Traco laughed it off, conceding my father’s point.

2007may171_edited.jpg
We got that foot-and-a-half of sausage, which was gritty and greasy, with a taut, pepper-flecked skin. The sausage links are all stuffed in-house, then smoked over oak for 20 minutes.

2007may181_edited.jpg
Since Elgin sausages are so legendary, I can justify this link close-up.

2007may173_edited.jpg
The ribs were rubbed with a spice mixture and smoked for about two hours, until bronzed and caramelized, with a tremendous chew.

2007may174_edited.jpg
We also got several slices of brisket, over half a pound, plus a couple slices of the ultra-smoky, chewy, smoked-until-black burnt ends. The brisket was smoked for about six hours over oak.

2007may180_edited.jpg
Here’s a close-up of those succulent, caramelized burnt ends.

2007may178_edited.jpg
This container of house sauce was served hot, orange, spicy and vinegary.

Crosstown BBQ might not be as old or storied as fellow Elgin smokehouses Southside Market and Meyer’s, but it still proved to be our favorite of the three. Southside Market and Meyer’s are massive operations that ship nationwide. Crosstown is a smaller operation, with more personal attention devoted to the meat that’s served in-house. My brother, father and I unanimously preferred Crosstown, and on our next trip to Elgin, it will be our first stop.

Tags:

Joshua Lurie

Joshua Lurie founded FoodGPS in 2005. Read about him here.

Blog Comments

[…] 16 miles separated our fourth meal from our first. Sitting at a picnic table inside the now closed Crosstown BBQ in Elgin, Texas, we split a half-slab of spare ribs and a plate of sliced brisket. Our comments on […]

Leave a Comment