On our frequent trips to Texas, bar-b-cue is a must have for my husband. I enjoy the trip and the ambiance, but I am not a fan of great piles of smoked meat. However, I have critiqued quite a few.
Nothing is done small in Texas as the multiple "pits" in the second photo demonstrate. The meat is usually slow cooked over native woods---oak and mesquite --the flavor is unique and distinctive to the area. Whenever I smell wood fires now--I think of Texas bar-b-cue!
Meat is served by the pound, usually on sheets of butcher paper and eaten without utensils. "Sides" are served buffet style--most often pinto beans and coleslaw.
There are many bar-b-cue places across Texas, all claiming to be the best--there are subtle differences amongst them. I find this one to be too salty.
It's been fun to taste and rate them--still miles to go and more to savor.
Not my food of choice either. Interesting to see such a large-scale undertaking just to cook meat in a primitive fashion!
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