Elisheva:

I know there used to be BBQ in Dallas because my Bro-in-law ate there. I know there used to be at least BBQ brisket in Houston at the chicken restaurant, though the quality was neot there, because I’d eaten it. Jon says there used to be an East Texas location that provided true Q. But I think all these places are defunct.

Unfortunately, you’re gonna need to hit the coasts. Why? Probably because more foodies live on the coasts, and they’re influenced positively by the food mags and the Food Channel, and maybe TX is a bit of a down-home place that just values home and other indigenous cooking, which includes Q in the nonkosher world there,erhaps is a bit more Eastern European in the Jewish world. For whatever reason, TX is not currently supplying the Jewishworld with Q.

I’ve read this blog for ages and it’s really awesome and helpful!

I’m traveling to Texas soon and I am the world’s biggest kosher carnivore, and I am in a state of despair because I can’t seem to find one kosher BBQ restaurant in all of Texas! The internet yielded the usual cafeteria style (mostly dairy) places, but what I am looking for is BBQ’d beef ribs and authentic Texas fare — with a hechsher! I know it might be impossible, but I was wondering if you or any of your readers might be familiar with a place that I’ve overlooked. I don’t care where in the state it is. I am willing to drive to the ends of the Earth!

Hard cheese, not sharp cheese. Many hold that any pressed cheese produced with rennet is treated as time consuming to digest, and therefore requires 6 hours (or 3 or 1 depending upon shita) between it and meat. Others hold that a minimum of aging is required. I know that Rav Avraham Hayim Lapin held that almost no modern cheeses were hard enough to require such time constraints. But in any case, it never requires more time than a meat to milk transition.

In general, meat products can be consumed shortly after dairy products but not the reverse (customs on exact wait time for both directions do vary).

One exception to the general dairy-then-meat rule is for sharp cheeses (but not all cheses) where it is customary to have a lengthy wait before consuming meat. This is what SWeinberger referred to in his post above.