The Texas Highways staff searched the state to find the elements that most consistently resonate as representative of the quintessential Texas town. We’ve named that collective community “True, Texas.”
Fire fan Lou Lambert honed his chops at Reata in Fort Worth before wowing Texans with his sophisticated take on barbecue at Lamberts Downtown Barbecue in Austin.
While his fame may have come in the city, his heritage is traced to West Texas, where his ancestors established cattle ranches soon after the Republic of Texas was founded. Family members still run those ranches, and the many cousins still gather every holiday season at the family’s grand Victorian home in Fort Davis or on a ranch between Marfa and Fort Davis. Watch below to discover the story behind Lou Lambert's passion for cooking and his "Big Ranch, Big City Cookbook".
Tables groaning under the weight of the giant potluck feature everything from turkey and oyster dressing to giant casseroles of potato gratin, green beans, carrots, and braised onions, along with Lou’s Caesar salad and lots of pies.
The centerpiece, however, is usually beef tenderloin, crusted in black pepper, fresh thyme, and coarse salt, and served with a creamy horseradish sauce and pickled jalapeños.
A foolproof crowd-pleaser, it cooks quickly and is guaranteed to steal the show.