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There are few areas of old-growth post oak trees left in Texas.

She was the one who taught Bludso how to tend fires, season meat and prepare Texas-style barbecue, low and slow with smoldering splits of post oak.

He smokes the ribs over post oak and pecan woods; the final texture emerges a bit ropier than the lush, almost custardy Central Texas barbecue exemplars.

His burial site, behind his presidential museum in College Station, Texas, is near a pond and across a footbridge over a creek where three large post oaks form a semicircle.

It’s prime beef, seasoned only with salt, pepper and the scent of post oak and mesquite.