SAN ANTONIO – In Texas, barbecue is more than a meal — it’s a cultural institution. But as brisket prices continue to rise, barbecue businesses across the state are feeling the squeeze and finding new ways to stay profitable.
For Richard Rackley, owner and pitmaster of Left Field BBQ, the challenge is becoming increasingly familiar.
“It’s very tough,” Rackley said. “We are in a state where the cost of beef is rising. So we have to find other alternatives to offer customers, such as pork, chicken, or we have to be creative with our menu.”…