Tuesday, March 8, 2005

Texas Eat ‘Em

Wow! The Washington Post must be reading my mind. I'm gearing up to eat lots of BBQ during SXSW and the Post has an article on BBQ in Austin and the surrounding areas: (via A Full Belly)

In other barbecue hot spots, like Memphis and North Carolina, barbecue is pork. A person will find pork -- and chicken and mutton and even cabrito (baby goat) -- on Texas pits. But what defines Texas barbecue is beef. And the king of the plate is smoked brisket -- usually unsauced. That's a characteristic specific to central Texas barbecue -- its aversion to sauce. They'll serve it (usually). But invariably on the side. Sauce, the pitman will tell you, is just used to cover up inferior barbecue.

A Texas barbecue excursion, though, isn't solely about food. It's also about history and, oddly for that most primitive of foods, change.

Sounds delicious to me.