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RECIPES FOR YOUR STAINLESS STEEL GRILL
ABOUT TEXAS BARBEQUE RECIPES AND YOUR HYBRID GRILL
There are probably some regional preferences on how to spell BBQ. BBQ, barbecue and barbeque are all correct in Texas. For something that is taken so serious, nobody really worries about how you spell it.
Sliced brisket, sausage, and pork ribs are the most popular meats in Texas barbecue. Chicken, beef ribs, and chopped beef are also often found. Even more exotic variants such as turkey, pork loin, pork chops, prime rib, mutton, and cabrito (baby goat) are sometimes available. If it walks, runs or crawls, chances are a Texan has barbecued it.
In Texas, barbecuing refers to what others call "hot smoking"—cooking
with both smoke and low heat for hours over woods such as oak, mesquite,
or pecan. Cooking with direct heat, such as a propane-fueled flame, is
not referred to as barbecuing, but is instead known as grilling. Curing
meat without heat is known as smoking. Meat prepared by Texas barbecue
often has a red tinge even when fully cooked, and a pink smoke ring
around the edges of the meat.
If used, traditional sauce consists of tomatoes with a vinegar base. It
can be sweet or spicy and thick or thin, depending on the chef. At
barbecue cook-offs in Texas, however, meat is generally judged without
sauce, as sauce can cover up for poor-quality meats and cooking.
Commercially available sauces usually bear little resemblance to
traditional barbecue sauce, and are frequently made from tomatoes and
corn syrup.
Slight regional variations in Texas barbecue exist. In Central Texas
barbecue is more likely to consist of leaner meats, while East Texans
prefer more fatty cuts. It is possible, however, to find both kinds of
meats all over the state.
BARBEQUE SAUCE RECIPES - Click Here!
BARBEQUE BEEF RECIPES - Click Here!
BARBEQUE RIB RECIPES - Click Here!
BARBECUE PORK RECIPES - Click Here!
BARBEQUE CHICKEN RECIPES - Click Here!
