@ Bob-Texas style barbecue

[_Darkstream_]

Bob,

In another thread you mentioned the "Texas style barbecue".

How would you characterise that style?

And can you say how it would differ from a barbecue in the rest of the States or say an Australian barbecue?

Regards,

[hoodoobluesman]

YO,
I AM NOT A EXPERT,
the first thing i noticed about texas barbeque is--
they mainly use beef.

i lived in texas 17 yrs.
during this time i had to Q any pork i was hungry for.

southern usa style smoked sausage, mexican chorizo sausage,
and pan fried american style breakfast sausage
was the only pork
that was consumed in any quantity by the locals.

beef brisket was KING of bbq in texas.

they also use split hardwood logs for smoke.
and charcoal for heat in most good Q.

[Wohoki]

I think that what is known in the US as BBQ is known in the UK as hot smoking (big, sealed kettle and long cooking), and what we know as BBQ is grilling/griddling in the US (hot coals, no smoke and an open grill). Texas-style is just wearing a big hat while you cook

I'd be happy to be corrected, but this is my understanding.

[hoodoobluesman]

I think that what is known in the US as BBQ is known in the UK as hot smoking (big, sealed kettle and long cooking), and what we know as BBQ is grilling/griddling in the US (hot coals, no smoke and an open grill). Texas-style is just wearing a big hat while you cook

I'd be happy to be corrected, but this is my understanding.

yo wohoki,
even among americans there is some disagreement.
i have lived in the deep south- mid south and mid west.

it is my understanding what most in this country call bbq is-
grilled over hot charcoals or gas. cooks fast not slow.
most home bbq pits have a cover,but it isnt neccesary to use cover.

the slow and lo heat with hard wood for flavoring is
called Smoking.
cold smoking goes to 100 degrees farenheit. [cheese and such]
hot and cooked meat smoking goes to about 225 degrees farenheit.

there is many variations.

becoming very popular here is wood chips or compressed wood pellets
wrapped in aluminum foil with holes punched in foil to allow smoke .

these are put onto flames on home bbq pits.
the pits then use there cover.
so they get a small amount of wood smoke from the packets


i have started a few arguements with my statement.
i am not a expert but,
its not bar-b-que until you put the bbq sauce on the meat.
until then its either grilled or smoked meat.

these opinions are not shared by ALL my counrtymen.