Digital subscribers can listen to this article. Subscribe today for unlimited access to Texas Monthly. Already a subscriber? Log in. Have you ever had napalm sausage with a side of tomato-cracker salad and a glass of buttermilk to wash it all down with? How about rye bread fortified with bacon fat and a thick wedge of multicolored Jell-O cake for dessert? I’ve eaten at more than 2,700 barbecue joints, and my initial experience at Beef Lounge was the first time I’d tried any of that.The barbecue pop-up is run by Jonny Butch, a pitmaster at Goldee’s Barbecue, near Fort Worth. I’ve written before about Butch’s quest to visit as many old-school barbecue joints across the country as he could manage. The Beef Lounge menu has been…
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