Well, we got all the cattle, by which we mean brisket.
But if you wanna really tie what should be Texas’ state meat (chile con crane, please) up in pretty lone star state colors, you’ll pair it with a whole ear of smoked corn, which we sprinkle with cotija and Jaconsen’s sea salt after rolling it chipotle and Hatch green chile butter.
But why stop there? Crack open a can of straight outta southeast Texas Shiner Bock and you can practically hear the jangling of your imaginary spurs.
See? Big hat and all the cattle, and all the beer.