Need to add Vera's Backyard Bar-B-Que to the TX JSON file.
Vera's Backyard Bar-B-Que
Address: 2404 Southmost Rd, Brownsville, TX 78521
Phone: (956) 546-4159
From the Texas Eater website, ‘Vera’s Backyard Bar-B-Que Named an American Classic by James Beard Foundation. The 65-year-old Brownsville restaurant specializes in traditional underground pit-smoked cows’ heads. Although the Vera’s Backyard name suggests classic Texas barbecue, its tasty specialty is “barbacoa de Cabeza” (barbecued cow’s head) prepared the historic way: the meat buried underground in a brick-lined pit and smoked over wood coals for up to twelve hours. (Modern Texas barbecue is cooked in an above-ground pit or a smoker, and the barbacoa typically sold in taquerias and restaurants is cooked on a stove.) Vera’s is the only restaurant in the state still permitted by health authorities to use the underground method. Many of the local customers order to go, and the most popular order is cachete—cheek meat. But Vera’s cooks all parts of the cow head, including in-demand tongue and, for the brave, eyeballs. Its operating hours are limited to weekends—Friday 6 a.m.–2 p.m., Saturday and Sunday 5 a.m.–2 p.m.—but like any good Texas barbecue joint, Vera’s closes early if it runs out of meat. Given this new national recognition, that might start happening more often.’ Matt recommends picking up barbacoa meat from the cow's head and some tortillas from Capistran Tortillas.
Need to add Vera's Backyard Bar-B-Que to the TX JSON file.
Vera's Backyard Bar-B-Que
Address: 2404 Southmost Rd, Brownsville, TX 78521
Phone: (956) 546-4159
From the Texas Eater website, ‘Vera’s Backyard Bar-B-Que Named an American Classic by James Beard Foundation. The 65-year-old Brownsville restaurant specializes in traditional underground pit-smoked cows’ heads. Although the Vera’s Backyard name suggests classic Texas barbecue, its tasty specialty is “barbacoa de Cabeza” (barbecued cow’s head) prepared the historic way: the meat buried underground in a brick-lined pit and smoked over wood coals for up to twelve hours. (Modern Texas barbecue is cooked in an above-ground pit or a smoker, and the barbacoa typically sold in taquerias and restaurants is cooked on a stove.) Vera’s is the only restaurant in the state still permitted by health authorities to use the underground method. Many of the local customers order to go, and the most popular order is cachete—cheek meat. But Vera’s cooks all parts of the cow head, including in-demand tongue and, for the brave, eyeballs. Its operating hours are limited to weekends—Friday 6 a.m.–2 p.m., Saturday and Sunday 5 a.m.–2 p.m.—but like any good Texas barbecue joint, Vera’s closes early if it runs out of meat. Given this new national recognition, that might start happening more often.’ Matt recommends picking up barbacoa meat from the cow's head and some tortillas from Capistran Tortillas.
A Cook Named Matt (YouTube)