Smokin'-good, Central Texas-style ‘cue may be what Pappa Charlie’s Barbeque in Houston is known for, but that's not all the restaurant has to offer.
Photo courtesy of txag86 Instagram
If the alluring maple-syrup-glazed pork spare ribs, beef rib burnt ends coated in sweet barbecue sauce, tender hot-and-fast brisket and colossal Saturday-only, bone-in beef ribs don’t get your attention, the Elkins sandwich surely will.
Photo by Nick Scurfield
Pitmaster Wesley Jurena, who cut his teeth on the competitive barbecue circuit and started Pappa Charlie’s out of a small trailer, gets creative with the hearty meatloaf sandwich, so good it rivals the brisket and ribs. But while meatloaf often gets a bad rap for being hum-drum, this isn’t your middle-school cafeteria recipe.
Jurena ups the ante with a bacon-wrapped version, smoked and served between two slices of crunchy toasted bread. And that's not all. Tuck a napkin into your collar and get ready to drool: The slab of meatloaf, drizzled with tangy barbecue sauce, is served atop a mound of housemade mac ‘n cheese that combines five cheeses: cheddar, mozzarella, provolone, Asiago and fontina. In short, this is the mother of all meatloaf sandwiches.
Let's be honest: There's no need to settle for just meatloaf, or just mac ‘n cheese, when you can have both. At the same time.
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