What Makes The Texas Style Barbecue So Special?
By Chris McCarthy
‘Luscious’, ‘yummy’, ‘delicious’, … people just fall short of
praises when speaking of Texas style barbecue. In fact, each
time I put a tender slice of Texas style barbecue into my
mouth, the juicy and flavorful piece of meat convinces me that
the Texans where the only ones to perfect the BBQ art.
Nonetheless, it is not just the taste factor, the Texas
bar-b-qs enjoy equal acceptance as health food.
Like everyone else, if you are wondering what makes the Texas
barbecues so special, I will tell you that it is almost
everything. If you go on to make a list, the whole lot will
feature in it – right from seasoning to cooking and smoking to
presentation. Above all, you will require patience! If you
falter there, you will spoil the barbecue.
To start with, we will be mentioning the cooking process. Texas
style barbecue is not cooked in the standard grilling process.
While BBQs in general are cooked over searing heat, the secret
to grilling (rather smoking) melting soft and succulent Texan
barbecues is to cook them slowly over low temperature and
indirect heat. The lower the temperature (say, between 200-250
degree F) of the pit/grill, the lesser will be the
moisture-loss and so the piece of meat will not get dry.
Moreover, the steady and low heat will thoroughly cure the
brisket, causing the collagen as well as connective tissues to
break down and add to the tenderness of the meat. In fact, it
is this prolonged process of cooking (around 6/7 hours) which
renders even unusual and more difficult cuts like a brisket,
shoulder or ribs utterly delicious.
Adding to this lusciousness, this deliciousness of the Texan
style barbecues is the frequent use of mop sauce. After the
meat has been smoke treated, say for the initial 2/3 hours, it
is basted with a mop sauce containing bacon, beef broth, lemon,
pepper, onions, etc. and turned every 30 minutes for another 3
to 4 hours.
The flavor is the other specialty, the ‘tang’ factor of a Texas
style barbecue. Both seasoning and hardwood smoke contribute to
the unusual flavor of Texan barbecues. Texans prefer dry rubs
containing black pepper, cumin, garlic, red pepper, salt,
sugar, etc. in powered form. People even use Marinades. There
are lots of good dry rubs and marinades available in the
market, which penetrates into the meat-cut when left overnight,
tenderizing it and making it flavorsome.
Smoke from the hardwoods such as mesquite, pecan, hickory and
fruitwoods give the Texan bar-b-qs a typical sweet flavor. Used
with charcoal, they increase the food value of Texan BBQs. The
much talked-about reddish colored smoke-ring that forms around
the internal edge of the meat as a result of a chemical
reaction between smoke and air (nitrogen) is another specialty
of Texan style barbeques; it is usually considered that the
bigger the ring, the greater is its penetrating power and
consequently stronger favorable effects on health.
This speaks for the taste and health benefits of the Texan
style barbecue, but what about its looks! Well, you can give an
appetizing look to your Texas style barbecue by slicing each
piece across the grain of the meat. Now, when you serve the
Texas barbecues, your guests will be eager to enjoy the
well-cooked aroma of the steaming barbeque cuts and will gather
around the dining table to bite into the savory, succulent Texas
BBQ.
About The Author:
Chris McCarthy is the owner of
www.insanechicken.com and BBQ Sauce Catalog. If you are
looking to for unique BBQ Sauce check out InsaneChicken's
selection.
