[jagusafr]

Watched “High on the Hog”, a Netflix documentary mini-series on the influence of African American cooking on American food. The last segment pushed this narrative as well: Central Texas BBQ is held up as the standard “because it was developed by European descendants”, but Houston and East Texas BBQ was first (and, of course, developed by black pitmasters). I absolutely agree that there are at least 4 different BBQ styles that are native Texan (and I love ‘em all!). Why is it necessary to racialize even BBQ?

[Trot]

My wife and I lived in TX a few years and NEVER tasted any pork barbecue there as good as what's found in the South.

The best here we've ever eaten is at a place called Crossroads Rib Shack in Corinth, MS, in the state's northeast section, just a little south of the Tennessee line.

TX has good brisket, however.