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Posted on 07/16/2025 5:18:52 PM PDT by nickcarraway
From whole hogs to smoked fish and brisket, this all-American smoke-infused cooking style is as diverse as the US itself – and just as rich in history.
In the US, "barbecue" is both noun and verb – a familiar siren, calling from a squat cinder block building with its smoky aroma of meat and char. Depending where it's prepared, it could be a multi-napkin pulled pork sandwich, a tray of hand-sliced brisket or smoked chicken wings tangy with mayonnaise, accompanied by a litany of rib-sticking sides.
The country's wildly diverse barbecue canon evolved from a single style born during the 17th-Century colonial period in slaveholding states. "Barbecue required the hands and minds of enslaved Americans," said Dr Howard Conyers, a South Carolina-based aerospace engineer, pitmaster and barbecue historian. "They took Indigenous, European and African techniques and, through trial and error, put them all together."
While fire and meat are a global phenomenon, it was the enslaved workers in the US South who turned barbecue into something distinct. They dug trenches, filled them with hot coals and slow-cooked whole animals for plantation feasts, basting – or "mopping" – the meat with vinegar sauce.
As is so often the case, their innovation was born of necessity. "You could feed 50 people to 10,000 people in a day at a time when you didn't have refrigeration," said Conyers.
(Excerpt) Read more at bbc.com ...
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Nothing turns a population into snobby sneering critical regional Karens faster than a dead animal on a grill.
All sounds so yummy. Excited to have these food frontiers still left to explore! Thanks for all the recs! 🇺🇸🥘🔥
BTTT!!!
Thanks!
Now THAT'S how you do it!
Just went to Fat Daddy’s Smokehouse in Eastpoint, FLA (Apalachicola, Florida) for the first time. One of the best briskets I have ever had. Well cooked, very moist, and extremely tender. *yum*
No sauce, just meat. Rub was very light but tasty. All the sides, including the fried okra, was done to perfection.
Right on the bay, and view too.
“It has long been known that if you want to get Southerners fighting each other instead of outsiders, the two time honored subjects for this are college football and barbecue. :^)”
I don’t know, but if you get a Southerner trying to push his BBQ on another there will be an invite to produce said BBQ for tasting!
Tell your son to try Roadside BBQ in San Rafael. My brother in law and I stayed nearby to go see some family a year ago. We found this place and tried their sampler which was brisket, sausage, chicken and ribs. I have been smoking meats in Texas for over 30 years and my BIL has been smoking meats in Kansas for the same amount of time. We ate all of it. Good stuff.
I will! Thank you! (I wouldn’t be surprised if he’s already had it. BBQ is one of his favorite foods.)
Matt Mitchell has some great youtube vids.
One of the places he showed was Southside Market in Elgin Tx. east of Austin. It is a meat market, restraunt and wild game processing place. Great brisket and sausage.
One of the best BBQ joints I have ever found is City Market in Luling TX. The smoker is inside of it’s own room inside the place. The customers range from linemen to lawyers. Great smoked meat.
Beef ribs the big kind, Franklin’s rub rock salt & 30 mesh black pepper with Lawry’s season salt that he admits to using. Sous vide for 8 hours at 175. Fire up electric R2D2 30 year old Brinkman at 275 and double 12” pellet tubs one full of post oak chips not pellets and the other with either Apple or Pecan chips. Both tubes will put out ripping smoke for exactly an hour if you pack them right. The ribs are fully cooked after the sous vide so you only need the hard fast blast of smoke to set the crust and get a wicked smoke ring. If the bark is not fully set fire up the handy dandy 1lb bottle and 200,000btu propane torch for 30 seconds per side. I have people swear I smoked them for 12+ hours nope the sous vide is the magic.
There is a Southside in Hutto now much closer than Elgin and every bit as good same people same pitmasters.
Than there is Louie Muller in Taylor just past Hutto that’s BBQ royalty.
Saltlick finally got their Round Rock location with its own pecan wood open pit they were bringing in meat from driftwood every morning not anymore it’s live fire as you walk in. That’s across from Kalahari on 79.
Coppers of Llano has a downtown location on Congress ave they smoke in house and it’s almost as good as the original in Llano which the original location should be a bucket list stop.
Blacks of Lockhart BBQ royalty has a Guadalupe location it’s good but they admit to smoking off site since their location is space restricted it is right off campus on the drag after all. HOOK’EM!
Oh Interstellar BBQ in Anderson mill top notch
Stiles Switch BBQ on Lamar is the go to place for the mixed meat sandwich huge and epic win.
Leroy and Lewis Barbecue one of my absolute favorites, their beef cheek barbacoa is out of this world good, so is the lamb BBQ if they have any left they sell out in less than an hour.
I spend months at a time in Austun that’s how us locals pronounce it. Can’t be in the ATX full time any more so a month here a month or two there is best I can do.
Big D has some fine BBQ as well.
Cattleack Barbeque in farmer’s branch puts Franklin’s to shame. It’s the best brisket in the state hands down and many a BBQ judge agrees with that.
Panther City BBQ in cowtown also does beef cheek barbacoa and beef ribs that are some of the best anywhere.
Hurtado Barbecue Dallas or Arlington is mexicue at its finest south Texas mesquite style they also do barbacoa which is the original BBQ and the origin of the word barbeque.
Of course my wife’s friends place Pecan Lodge in Deep Ellm is great parking is my gripe but most of the time we park in the staff parking in the back and come though the pits since she knows them.
That looks great is that in Hotlanta? I have had Louisiana, Mississippi, Alabama and Florida cracker BBQ which is salt crusted and cooked while in the coals themselves.
I have had La, Mississippi, Alabama and Fla “cracker BBQ”
which is salt crusted and cooked while in the coals themselves.
Wowser.......watta great bbq dish.
My dad after he retired in his early 50s decided to become a BBQ judge he was KC and Mid Atlantic certified and also Texas. We would do trips to the competitions as father son get aways from our SO’s he would always say the quickest way to fighting words is proclaiming one regional barbeque as real barbeque. Much like chili and beans in Texas Red, we also did chilli cookoffs too.
Some of the best BBQ I have had was in midtown Manhattan at Hill Country Barbecue Market I was sent there by the owner from the D.C. Location after making friends with him and getting to play around in the pit room in D.C. Again benefits for having a dad who was known on the circuit. These are Texas boys in the north east it made me home sick for Central Texas immediately having been for 3 weeks at the time in D.C. And NYC.
I would highly recommend either location the D.C. Or the Manhattan one they bring the wood in from the Hill country ,and it’s Texas beef too, and you can get a dang Shiner Bock in NYC which is the only acceptable beer for brisket over post oak.
Yes it’s a rural Florida thing, the local cowboys call themselves crackers after the cracking of the bullwhips used to drive the cows around. It’s like a tri tip of beef, packed solid in a crust of Rock salt and wrapped in brown butcher paper the whole thing is dropped into oak coals and the paper burns off and the crust hardenes once it’s good a charred it’s pulled out and the salt knocked off it’s super tender and smoky with just a hint of salt... perfection. We has frog legs and gator too that day.
I am a fan of Alabama BBQ having lived in Tuscaloosa for a hot min, of course anything smoked and Cajun in my adoptive home of Breaux Bridge LA where my step mother and brothers are from and they helped raise me in the rural while my parents couldn’t being overseas. The Cajun’s have a way with meat fire and smoke. When nutria turns out not just edible but good you know they are serious about the craft.
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