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Im continuing to share my advice on bbq places to visit in texas

this week im sharing my tips on what to do when you go to your favorite BBQ joint

1. Go only to a place that specializes in barbecue.
The only barbecue worth eating is cooked fresh, kept warm in the pit, and carved to order. Rapid turnover is the key. If a restaurant has a general menu, chances are that the barbecue was prepared in advance and perhaps even (God forbid) stored in the refrigerator and reheated. Your best rule of thumb is to look for a pile of wood outside and smoke coming from the pit. If everybody in the room isn’t eating barbecue, you shouldn’t be, either.

2. Pick the right time.
Go for lunch. Most good barbecue places close by 7, and some of the best shut down by 5:30. The choice cuts are gone well before then. Fridays and Saturdays draw the largest crowds, but the only day you should usually avoid (other than Sunday) is Monday. Since the cooking process is such a lengthy one, the meat must be in the pit before the suppliers commence their weekly rounds; in consequence, the Monday selection is often more limited—sometimes containing weekend leftovers.

3. Try to get acquainted with the carver.
Easier said than done in a city restaurant, but not very difficult in the rural places. Barbecue cuts vary widely—some are too dry, some too fatty, some not as good a grade of meat. The carvers rule their domain with as much discretion as federal judges have in their courtrooms, and preference regularly goes to the steady customer or the visitor who knows what he wants. The best-tasting barbecue always has some fat on it, so don’t fall into the trap of demanding only lean. Ask the carver’s advice; he’ll usually give it.

4. Order by the pound whenever possible.
At most of the Central Texas places, you’ll have no other choice. Don’t be intimidated; even if they do make sandwiches you’ll find it’s better and cheaper to make your own. Policies on this will differ from town to town, however, so be prepared to play it by ear. In sandwich-oriented East Texas they may refuse to let you eat on the premises if you buy it by the pound; west of Austin, in places like Mason and Junction, they won’t carve or cut a chunk in two for you, and you simply have to rummage around in their pit until you find the size piece you want—or do without. But then again, if you’re tired of the standardized hamburger and the ten-piece Thrift Box, you may appreciate the fact that barbecuers represent a last stronghold of stubborn individuality in marketing.

Every barbecue buff has his own list of four-star places; the surprising thing is how often these lists overlap. My own preference is for the old-fashioned Central Texas type, with the emphasis on sliced beef rather than sausage or ribs. It’s hard to find all the good barbecue in a state of 250,000 square miles, and the following recommendations make no pretense of being inclusive. But they certainly rank near the top offerings in their locality, and you could seldom go wrong at any time

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

1.Hold on to whole grains.

Fill your pantry with whole grain pasta, brown rice, barley, rolled oats, and other whole grain favorites. Stock up when you find a good sale. Or, buy in bulk. Bulk bins often have better unit prices than packaged grains.

2. Bet on beans.

Canned or dried beans add bulk to soups, salads, and pastas. Swap in beans in place of half the meat in tacos or other dishes. They are less expensive and lower in saturated fats. Look for low-sodium or no-salt-added when buying canned.

3. Don’t forget fruits and veggies.

Canned produce was picked at its peak, so it’s full of great nutrients. Serve canned fruits or applesauce (no sugar added or canned in their own juice) as quick snacks for kids. Canned corn or green beans make quick and easy side dishes. Canned tomatoes can be used in pastas, soups, casseroles, and many other meals.

4. Feature fish.

Another item you may not think of buying canned is fish. But canned fish is a great secret for getting more heart-healthy fish into your diet in an affordable way. Use canned tuna salmon to add protein to salads, casseroles, and pasta.

5. Nosh on nuts.

Nuts and dried fruit make great pantry items. Throw into homemade trail mix for an easy snack. Add to hot cereals, baked goods, or yogurt to pack a punch. Throw onto salad or sautéed greens to add sweetness and crunch.

6. Think outside the cereal bowl.

Stock up on whole grain, low-sugar cereals when you find a good sale. Add to trail mix for a healthy snack. Or, crush and use as a crispy coating for meat, poultry, and fish.

7. Fill your pantry with flavor.

Vinegars and other condiments, like Dijon mustard, are great for quick, homemade salad dressings. Or use them to make a flavorful marinade for proteins or vegetables. Apple cider, red wine, rice, and balsamic vinegars are all good options.

8. Spice things up.

Speaking of flavor, keep the dried herbs and spices you use often on hand. Use to add taste in place of extra salt or fat.

9. Invest in healthy fats.

Oils made with healthy fats are great for sautéing, baking, roasting vegetables, making salad dressings, and more. Canola oil is a lower-cost healthy choice best used for cooking. Olive oil may be worth the extra cost when making dressings or vinaigrettes.

10. Buy basic baking items.

Keep basic ingredients like flour, baking soda, and baking powder stored properly in your pantry. Use them to transform one ingredient into a complete dish. Got overripe apples or bananas? make banana bread or cake

HAVE A BLESSED OLD SCHOOL SOUL FOOD DAY

CHEF JEFFERY WILLIAMS