The following recipe is adapted from Forty Years Behind the Lid with permission from Mrs. Richard Bolt. Richard wrote that the recipe will feed an "average family" and "may be used in a home kitchen or outside using a fire pit." Richard wrote, "Of course we all know black coffee helps an early morning headache and for some reason cowboys are prone to have Sunday Morning Headaches. Never figured this out unless it is because their Saturday night tea is a little strong for them at times."
Dallas' Riviera Restaurant, a European-style kitchen, Chef David Holben.
This is one of the old Czech barbecue joints where cold canned peaches are a favorite side dish. The menu has been updated by third-generation owners Nathan and Laura Novosad. Unusual cuts like lamb ribs and pork steaks are popular here. They’ve also brought house-made beans, cole slaw, cucumber salad, fresh-baked bread, and other pleasant (though untraditional) touches to the old meat market.
The old barbecue pit on Dowling in Houston that is now called Drexler’s has a remarkable pedigree. The pit was built by Harry Green in 1952. Green sold the place to one of his cooks, an old-timer named Tom Prevost. Prevost passed it on to his nephew, James Drexler (brother of former college and professional basketball star Clyde Drexler). Don’t miss the falling-off-the-bone East Texas ribs. James has been smoking ribs on the old pit on Dowling Street now for 27 years. Here’s his recipe for smoking pork ribs at home. Serves 2 to 4.
Dallas' Riviera Restaurant, a European-style kitchen, Chef David Holben
Chez Eddy Restaurant; Serves 6 - 8, two piece each.