“It always bothered me that we weren’t making our own sausage at Smoke Shack,” Chris Conger, the owner of the San Antonio barbecue joint, told me. He didn’t have the room in his food truck or in the small kitchen of the brick-and-mortar he opened at the corner of Broadway and Pershing in 2014. When they took over the building next door for the Pigpen neighborhood bar a couple of years later, the stresses on the pit room only mounted. Then, in mid-2018, it all changed when Conger added the third component of his mini barbecue empire: the Smoke Shack Meat Market. Conger admits he took over the lease of the empty building just south of the restaurant for the parking spaces. “We didn’t want…View Original PostThe post Making Sausages In-House Is a Game Changer for Smoke Shack appeared first on Texas Monthly.