Sarah McIntosh's small Rosedale cafe Epicerie packs a surprising smokey punch, according to Texas Monthly's Daniel Vaughn. The barbecue critic praises McIntoshes deft hand with smoke on ingredients from tomatoes to goat:
The goat was smoked, braised, and pulled before being mixed with the sauce. It was then pressed in a roll with some avocado slices. The smoke flavor was bold, and the meat was tender. This truly unique barbecue sandwich was a welcome departure from the standard chopped brisket or pulled pork.