Since childhood I love eating Barbecue. Even on my birthday the menu starts with barbecue and ends with barbecue. In fact, this is the story of every Texan; we have grown up eating this dish and with many different styles. Texas Barbecue is a true obsession, not only for the people living in Texas but in all over the America.
Whichever way you may like sliced thick onto butcher paper, slapped on picnic plates, doused with a tangy sauce or eaten naturally flavorful right out of the smokehouse barbecue pit and be sure to enjoy it.
Texas barbecue is generally divided into four styles East Texas, Central Texas, South Texas and West Texas. The Central and East Texas varieties are most well known. Most folks would agree on slow cooking over a low-heat wood fire. The cooking time is up to 12 or 16 hours and anything less can spoil your dish and all your efforts will go sour. It allows meat to be infused with a rich smoky flavor.
In the Eastern Texas style the beef is cooked slowly to the point that it is falling off the bone, and marinated in a sweet tomato-based sauce. In the central Texas the meat is rubbed with the spices and cooked over indirect heat from pecan or oak wood and in the west the meat is cooked over direct heat from mesquite wood giving it a bitter and smoky taste. There are two types of rubs which are used in seasoning and they are wet and dry rubs. Wet rub is the mixture of salt, pepper, herbs and spices sprinkled over and rubbed onto the meat before cooking. Wet rub is created by adding liquid (i.e. oil, vinegar, lemon juice or even mustard. It is applied like a paste before cooking.
The barbecue sauces vary from region to region and joint to joint. You can also have a barbecue without the sauce in some places and they are naturally so juicy and tender that you will agree that it is not required. But the sauce heavy barbecue is divine as well.
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