Saturday Night Lights: Texas Barbecue with Spinal Tapas

Book your tickets now, cowboys and gals, for Spinal Tapas' second gastronomic orgy at Philly Kitchen Share. Chefs and Philadelphia Weekly food writers Tim McGinnis and Brian McManus themed their first Spinal Tapas event around the Philadelphia Weekly package Must Eats they coauthored with yours truly. This one, happening January 16th with seatings for 16 at 6pm and 9pm, will take carnivores on a tour McManus's home state, Texas, from eastern (apple-brined hickory smoked pulled pork barbecue) to central (dry-rubbed 12 hour mesquite smoked brisket) and down to the border (barbecued goat tacos). Additionally, expect chili con carne, the national dish, frijoles a la charra (stewed pinto beans with chiles and the burnt tips of the brisket), collard greens with ham hocks, jalapeño corn bread, and fruit kolaches, a cobbler like dessert of central Texas. McGinnis and McManus will keep you hydrated with plenty of spiked sweet tea and the always-classy Miller High Life. Tickets are only $40 per person, and reservations can be made at the Kitchen Share's website.

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