"You know it when you see it. A cafeteria tray lined with butcher paper and piled high with an artful arrangement of smoked meats... It's a familiar American tableau, one worthy of contemplation and celebration."
"Pitmasters from coast to coast are going rogue and giving Texan tradition a personal spin by incorporating spices and dishes from Asia, the Middle East, and Latin America."
"The history of Texas-style barbecue can be traced back to the late 1800s and early 1900s, when the state saw an influx of immigrants from countries like Poland and Germany... That’s really the genesis of Texas barbecue."
"Texas-style barbecue generally comes down to a few tenets: the meat (the Lone Star Texas Trinity of brisket, ribs, and sausage) and the cooking methods that enhance the flavor."
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