In Luling, Wayne Baker grew up on the basics of barbecue. Brisket, ribs, and beef sausage came wrapped up in butcher paper at City Market, the favored barbecue joint of his youth. “I didn’t really know a barbecue plate existed,” he told me at his barbecue joint, Baker Boys BBQ in Gonzales. The Baker boys are a little less orthodox than City Market, but then Wayne and his father Phil, who opened the place together in 2015, brought in a lot of their competition barbecue knowledge to the pit room. Wayne Baker with his Stump’s Smoker You won’t find a stack of wood or an offset smoker at Baker Boys. They cook with oak lump charcoal in an insulted cabinet smoker by Stump’s. Their menu is also…View Original PostThe post Stuffed Chicken Legs at Baker Boys BBQ appeared first on Texas Monthly.