Rusty Star earns plug; one of galaxy's best
Sunday, June 08, 2008
If I were too old to rock, if I shuffled along like Ozzy and other stoned, over-the-hill rockers, I suppose one could call me a "rusty star."
You know, a star that has lost its glisten and shine, a guitar player relegated to country licks. God forbid.
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Based on the sheer terror and high-energy, animal-like sweaty dancing erupting on my stage each and every night throughout the summer for my 50th year, this star shines so bright you best put on your cheap sunglasses, baby. Ain't no rust here.
But there is a rusty star that really shines on. It just so happens to be not only one of the finest barbecue joints to be found anywhere in America, but is right here in our backyard.
Waco, we have smoked meat liftoff.
The Rusty Star is on Highway 185 just east of Highway 6, officially in Speegleville (848-7827).
I'll be in line
Owner, chief cook and BBQ god-wrangler Rodney Ludwig opened the doors on this little slice of his American Dream just a few years ago, and the lines queuing up for his legendary brisket are still growing each week. It's a good bet you'll find me in that line.
I crave killer BBQ. I've enjoyed a lifetime exploring the famous eateries of Memphis, Atlanta, Jackson, Lubbock, Kansas City and beyond. I will tell you right here and right now, nobody out-BBQs Rodney when it comes to brisket.
In fact, when I bring in the TV production crew of the very popular "Anthony Bourdain: No Reservations" on the Travel Channel, the first stop will be the Rusty Star. Master Chef Anthony Bourdain wants to sample the essence of central Texas cuisine. Voila. We give you the Rusty Star brisket.
Ably assisted by courteous professionals Roger, Devon, Aaron and Kayla, patrons celebrate the delicious brisket, smoked sausage, turkey, ham, pulled ham and, of course, the BBQ mainstay: ribs.
These are meaty, tasty Texas ribs to die for.
With yummy side dishes of beans, coleslaw and potato salad, we are talking a great meal at great prices and the epicenter for the ultimate family picnic.
Competition
Rodney knew he was up against some hard-core entrenched competition in the area when he contemplated his Rusty Star, and rightly so, as we have what appears to be an unlimited choice around these parts when it comes to world-class barbecue.
Great barbecue starts with great, fresh, perfectly handled meat, and the sweet aroma permeating in and around the Rusty Star is enough to turn a vegetarian into a killer of innocent protein.
Though I'm just a Yankee guitar player from Detroit, a relative newcomer to this Great Republic, with my taste buds still on a Lewis & Clark palette adventure, it is a rare day when you can find the grill at the Nugent ranch not still warm from a recent sacred flesh celebration.
In other words, I fancy myself a bit of a BBQ competitor myself. All I can say is we love the Rusty Star.
I haven't tried every barbecue joint in Texas yet, but I'm young, and I shall persevere.
Meanwhile, when the BBQ bug bites, it's the Rusty Star for this not-yet-rusty star.
Ted Nugent is a Waco-based musician and television-show host. Contact him directly at tednugent.com.
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