This month ill be giving my opinion of the best BBQ places in Texas
i will begin this series with the different types and regions of BBQ and then move on to the absolute best places that i have personally eaten at
I hope my the end of this month i will inform and educate everyone on BBQ
What is special about Texas barbecue?The variety of Texas barbecue is what I love about it. Of course there’s brisket, the undisputed king of Texas barbecue, but the pork ribs, sausages, smoked turkey and even pulled pork are coming on these days.
The giant beef short ribs that have become popular across the country originated here. They’re like the poster-child for our love of beef barbecue. There’s something very Texan about skipping a rack of puny pork ribs and instead ordering a pound of beef on a bone the size of your forearm.
What are the different kinds of Texas barbecue?There are four distinct regions of Texas barbecue, but a fifth is emerging.
Big city barbecue, also called craft barbecue, is becoming its own style with a focus on high-quality brisket served by the pound. The fattier slices from the point of the brisket are especially adored. The big city places also tend to have better sides and more meat options than some of their small town counterparts.The more traditionally recognized regions are
East Texas with its saucy ribs and ultra-tender brisket usually served chopped on a bun.In the
Hill Country, they cook directly over the coals, so meats are done more quickly and get a unique flavor from fat dripping down into the fire. This is where you’ll find items like mutton and cabrito (goat) on the menu
.South Texas is known for barbacoa de cabeza, or beef head barbacoa. Beef heads are cooked in the ground until tender. The meat is then pulled from the head, chopped and served on tortillas with salsas, cilantro and onion.
Central Texas is the most popular and is a reflection of its meat market roots. The style began in old meat markets that smoked their leftover raw meat and served it as barbecue. The meat was all sliced in front of the customer and sold strictly by the pound. Butcher paper serves as plates, eating with your hands is encouraged, and sauce is always served on the side.
Stay tuned for more information on Texas BBQ next week
HAVE A BLESSED OLD SCHOOL SOUL FOOD DAY
CHEF JEFFERY WILLIAMS