BBQ on the Brazos
"Our company philosophy is quite simple. We blow smoke, one piece of hardwood at a time. The "ART" of Texas barbecuing is mastering the indirect heat method of smoking meats and we have done that through many years of experience. We use only the best raw products money can buy, the freshest ingredients and hand selected hardwoods to produce our finished products .We stand behind the fact that our smoked meats will create a memory -- one bite at a time."
- http://www.bbqonthebrazos.com"About 20 miles south of Fort Worth in Cresson, Texas, a new restaurant has been opened up in a Texaco gas station by a pair of veteran pitmasters, John Sanford and Michael Warren, and John's wife Kathryn. It's called BBQ on the Brazos, and people are coming from all over the state to eat here. The popularity of this place is soaring because of the variety of incredible smoked meats and homemade sides. For me today, it's the Texas trinity of brisket, ribs, sausage, and a special treat from John, burnt ends - my favorite. I've got Kathryn's cornbread salad and Mike's slaw. Time to get my taste on."