Posted on 06/24/2021 6:50:54 AM PDT by mylife
Don’t expect Texas to have a single style of barbecue. That would be like French winemakers hawking a single grape varietal. Like Champagne, Central Texas brisket might be our most recognized brand and most popular export, but we’ve got plenty more to offer.
Barbecue changes pretty significantly across the state. It is 857 miles from Orange to El Paso, after all. .
For your Lone Star barbecue tour, bring along cash, just in case. There are still plenty of rural joints that don’t take kindly to plastic, and no decent barbecue hound would pull out a credit card for a $2.50 sausage wrap, anyway. Weekend barbecue tours are popular for obvious reasons but keep in mind that Sunday is still a day of rest for many Texas barbecue joints. More recently, Mondays are creeping in as the most popular day to take off, so plan accordingly.
Before we dive further into the modern definition of Texas barbecue, let’s look back to the 19th century when all American barbecue was essentially the same. From South Carolina to Texas, whole animals were doused with a mop sauce while cooking directly over a trench filled with hot coals, and the labor was usually done by the enslaved. The only things that varied were the type of wood and the selection of animals that were immediately available for cooking. These events were for large groups to celebrate momentous occasions, local accomplishments, or lure politicians to town, and the food was usually free. There were no identifiable regional styles until a decade or so after the Civil War, when barbecue was first made available for sale. Once it became restaurant food, the preferred proteins, methods of cooking, and the seasoning and sauces diverged depending on the region.
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with salsa verde?
that is what I get. love the green baby!!!
Carnitas, with a squeeze of lime, salsa verde, diced white onion and some cilantro is da bomb!!
Right. Because everyone owned slaves. What a fricken maroon.
that works for me. invite us over for breakfast/bunch!
I’m in Ohio now
:(
and Tejanos know nothing of bbq /s
When I was stationed in Montgomery in the early 2000s, Dreamland moved in, then quickly out.
They were nothing compared to local places.
The one in Tuscaloosa was good, but I’m not surprised there are better places.
I always look for BBQ joints in the black part of town period.
It ain’t cheap but there is none better.
I tend to agree
You had me right up until the cilantro.
The one in Tuscaloosa was good, but I’m not surprised there are better places.
Looking at your link, I see they are back, but on the east side.
Arlington, TX. Hurtado BBQ. ‘Mexicue.’ Best brisket and beef ribs.
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