Thursday
April 25, 2024 
Tom Peters rounded a corner in Austin, Texas, was hit by the aroma of roasting meat and fell in love.
“I asked, ‘What’s that smell?’” he recalled, and was told it was authentic Texas barbecue.
He quickly became a devoted fan, and went on to spend a year mastering the craft.
“It’s about the wood, the meat and the salt and pepper,” he said. Making true Texas barbecue, which doesn’t rely on sauces for flavor, is about the technique. “Each meat is cooked 12 to 16 hours,” he said.
Peters left his career in real estate behind him and last November he returned to his family’s restaurant-owning roots by opening Holy Que Smokehouse in Lahaska at the former site of Chive Café & Catering, which has moved to Lambertville, N.J.
At Holy Que he cooks beef brisket, turkey, pork spare ribs, brats and pulled pork for platters, sandwiches and for sale by the pound. “Texas Joe” is his version of a sloppy joe and the only meat that gets its own sauce. Barbecue sauce is available at the restaurant for those who want it, Peters said, but more often than not his customers say the meats don’t need it.
Sides are baked beans, mac and cheese, cider slaw, creamed corn, green beans and honey cornbread. He is offering family packs on Sundays during football season.
Everything is made fresh daily, Peters said. “Good quality barbecue is about making it fresh, not reheated.”
Fans of Texas barbecue have found their way to Lahaska, with some customers coming from as far away as Long Island, N.Y.
“We see a lot of Texas transplants,” Peters said. They are amazed that they can find traditional Texas barbecue here in Bucks County.
The menu at Holy Que is fairly short, but will be growing soon. Peters is adding a brisket cheesesteak, tacos and chicken thighs. Sometime in the future he will be making fried chicken with biscuits and gravy and red beans and rice.
Holy Que has thrived during the pandemic with a huge takeout business. There also is indoor dining as well as 80 seats outside with fire pits and heaters.
Most of us can’t make Texas barbecue at home, but we can make your own cornbread. This recipe comes from allrecipes.com.
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup white sugar
1 tablespoon baking powder
1 cup heavy cream
¼ cup vegetable oil
¼ cup honey
2 eggs, lightly beaten
Step 1. Preheat oven to 400°F. Lightly grease a 9x9 inch baking pan.
Step 2. In a large bowl, stir together flour, cornmeal, sugar and baking powder. Make a well in the center of the dry ingredients. Add the cream, oil, honey and eggs; stir to combine. Pour batter into prepared baking pan.
Step 3. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of pan comes out clean.
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