- December 16, 2015
- 0 Comments
When people say “Texas-style,” they mean “Central Texas-style”
Another article on the beautify of Texas-style BBQ, which seems to have claimed the BBQ crown in recent years.
They say everything’s bigger in Texas and barbecue is no exception. Barbecue tradition runs deep in the Lone Star State, but it’s only been in the past decade that the region’s signature style has stolen the national smoked meat spotlight from the pork-minded pitmasters of Tennessee and the Carolinas. It’s hard to understand what makes the state’s barbecue unique if you haven’t spent time in Central Texas, so here’s everything you need to know to eat barbecue like a true Texan.
I find nothing to disagree with in this paragraph or the rest of the article. When the sign over the door says “no plates, no sauce, no forks” you know you’re in a Texas BBQ joint. Eat up.
As a process guy, one of the things I love about the BBQ pit masters and the best places to eat is how process driven they are. We all like to think of cooking as a creative endeavor – and there’s a place for that. But when you’re serving food at volume, you have to scale from the original creativity and small batch production to scale production and service. And if you have to smoke the meat overnight you definitely want it down to a science and a process to produce the best product every single day. BBQ pits don’t make money throwing away good product.