texas regional bbq variants. central texas roots: german and czech meat smoking traditions animals:...
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Texas Regional BBQ Variants
Central Texas
Roots: German and Czech meat smoking traditions
Animals: Beef, Pork, Turkey, Chicken, Goat, etc.
Sauce: Thin, Bland, minimally usedRub: Savory/PepperySides: White Bread, Onions, Pickled Veggies,
Pinto Beans, minimal.Signature Dish: Beef Brisket (sliced)Base: Lockhart, TX
East Texas
Roots: African-American/Southern BBQAnimals: Beef or PorkSauce: Sweet, Tomato-Based, lots used.Rub: Savory/Sweet, tenderizer.Sides: Served on Bun, Potato Salad, Beans,
NO coleslaw. Signature Dish: Chopped Beef SandwichBase: Tyler, TX
South Central
Roots: Mix of German/Czech and MexicanAnimals: Beef, Pork, Turkey, Chicken, Goat, etc.Sauce: Thick, Peppery, FlavorfulRub: Savory/SpicySides: White Bread, Onions, BBQ Beans, Potato
Salad, Squash Casserole, sides just as important as meat.
Signature Dish: Brisket Sandwich, Sausage Plate
Base: New Braunfels/San Antonio, TX
South Texas
Roots: Mexican, New Mexican, and Caribbean barbacoa
Animals: Beef, Chicken, Upland Bird, Goat, Pork, etc.
Sauce: Non-extantRub: Spicy/Peppery, tenderize meatSides: Spanish Rice, Refritos, Guacamole,
Pico de GalloSignature Dish: Fajitas, Shredded BeefBase: Rio Grande Valley, TX