United States
Photo: Zach Garner, GFDL, croppedTexas barbecue
/ˈtɛksəs ˈbɑɹbɪkjuː/TEK-sus BAR-beh-kyoo
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- Taste
- SmokySavory
- Made with
- Beef
History
Texas barbecue means beef. Central Texas style was shaped by German and Czech immigrants who opened butcher shops in the late 19th century and smoked unsold meat and sausages. Their customers, often cotton pickers, ate it on butcher paper with bread, pickles and onions, and it is still served that way. The king is brisket, rubbed with only salt and black pepper and smoked for 12 hours or more over post oak until a black bark forms. Other regions of Texas have their own styles: mesquite-grilled in the west, sauced and chopped in the east. Towns such as Lockhart and Taylor have smoked meat for over a century.
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