FLINT, Texas — There’s a brand-new barbecue restaurant in Flint, and what makes them different is their unique craft sausage -- each named after one of the owner’s children.
Tracy Ebarb’s journey to becoming a master salumist, also known as someone who makes high-end charcuterie and sausage, began in the late 70s.
“My dad taught me how to make sausage in his meat market in Wills Point, Texas," Ebarb said.
And now, he's opened his first restaurant, Ebarb's Craft Sausage and Smokehouse, using those skills he learned from his father. The new eatery, located at 19785 State Highway 155, started up in August and he said business is booming.
Looking forward to present day, he has seven different sausages, Jordan, Addison, Anna, Grayson, Nate, Alex and Gabrielle.
Jordan is the original smoked kielbasa, Addison is the smoked jalapeno, Anna is the sweet Italian, Grayson is the green chili cheddar, Alex is the German sausage, Nate is the breakfast sausage and the Teresa is named after Gabrielle.
Ebarb said he couldn't name his favorite because that would cause chaos at home.
“Well, the bestselling sausages are the are the two primary staples, and that's the Jordan and the Addison, the just original smoked kielbasa and smoked jalapeno," he said. "As far as which one is my favorite, I can't say because that would cause you know, chaos in the family. but I will say it's, they're all very, very good."
As he adds more sausages to the menu, he plans to name them after his two grandchildren.
"Both of them are wanting to know what's the next sausage coming up because we want something named after us," Ebarb said.