Texas is dry rub country, and as far as that goes pulled pork is a recent innovation. Still at least below brisket, ribs, and sausage in popularity and local authenticity; but catching on quickly. You are in my opinion very correct that in Texas sauce is something to be added by the diner and not pre-slathered. It still might be enough to get them brought up in chef's court on culinary heresy charges.

I agree with you the tomato bisque really is of a good quality and will appeal to many. Just not me, and it does not lend itself to being reassembled with other ingredients into on-the-spot self-help soup upgrade. (Or maybe I could throw in some barbacoa and convince myself its well-seasoned shepherds pie).

I hope the macaroons work their way west. The ones I ate in the Pittsburg Admiral's Club were bakery quality and maybe the best I ever had.