Overcast, 22 degrees
5:30 p.m.

Tony has planned to go to a Texas style BBQ since he began planning our trip. Mike and Cathy were on board with it and after some research it was decided we would head into Dallas and have our lunch/dinner at Pecan Lodge. Run by a young couple the name Pecan Lodge originated from the ancestral ranch where they both learned the art of barbecuing from grandparents. Their beginnings were at Shed #2 at the Dallas Farmer's Market on weekends. Working in offset pits they stay true to family recipes and do not follow latest trends.

They decided to ditch corporate jobs and weekly travel so they could spend quality time with family. Not wanting to set the world on fire they were shocked when they quickly became one of the top four BBQ joints in the world.

Using mesquite wood, and a little bit of oak and a lot of passion the pits burn 24 hours a day. Offering pork ribs, chicken, beef ribs, pulled pork, sausage and brisket with simple sides of fried okra, coleslaw, Mac 'n Cheese and beans, we ordered as suggested "The Trough" enough to feed 3 - 4. If you wanted BBQ sauce two types were on the table, secret recipes. Needless to say everything was lip smacking delicious, fall off the bone tender, slight smoke flavour, the outside crispy bits from Pecan's spice rub, extra good. When we picked up our order there was enough for 6 - 8 people. The pickles and onions served on the tray were a necessary addition, just cutting the richness of the meat with a little bite. Take home box for sure.

The winner of many rewards and accolades, if you are in Dallas go. We had a blast. This was our first stop of the day. When we arrived at 11:30 the line up had begun, when we left at 1:10 it was around the block. Highly organized, the line moves quickly outside and inside the simple space. There is no jumping ahead to tables before ordering. Somehow, someone leaves by the time you have your food. They are open until 3:00 but if they run out of food, the doors are closed.

The photos are of "The Trough", two beef ribs to share, pork ribs, 3 sausages, four brisket strips, pulled pork, our sides were fried okra, coleslaw and pinto beans that we also shared. We truly could have shared with any of the people that stopped to say hello and ask us "What y'all havin?". They were going to get the same thing, we should have said, pull up a chair.

Totally satisfied we waddled out to the car then headed to our next stop, Jimmy's. Another must "go to" place in Dallas, it reminded me of La Bottega in Ottawa, an Italian Food store specializing in all things Italian. Tony and Cathy had an Espresso, I bought some dry pasta I have not seen in Canada, and Mike picked up some of their homemade Italian sausage to throw in the freezer.

Time to head to the Sixth Floor Museum at Dealey Plaza, formerly the Texas School Book Depository. It is located at the very spot from which Lee Harvey Oswald, according to four government investigations, shot and killed President Kennedy on November 22, 1963. To be continued.