History of Texas BBQ

Throughout much of the world, Texas and barbecue are closely associated. Texas barbecue is often assumed to be primarily beef. This assumption, along with the inclusive term "Texas Barbecue", is an oversimplification. Texas has four main regional styles of barbecue, all with different flavors, different cooking methods, different ingredients, and different cultural origins.

East Texas barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick. This is also the most common urban barbecue in Texas, spread by African-Americans when they settled in big cities like Houston and Dallas.

Central Texas was settled by German and Czech settlers in the mid 1800s, and they brought with them European-style meat markets, which would smoke leftover cuts of pork and beef, often with high heat, using primarily native oak and pecan. The European settlers did not think of this meat as barbecue, but the Anglo farm workers who bought it started calling it such, and the name stuck. Traditionally this barbecue is served without sauce, and with no sides other than saltine crackers, pickles, and onions. This area also produces sausages derived from German influences, such as Elgin hot links. This style is found in the Barbecue Belt southeast of Austin, with Lockhart as its capital. .

The border between the South Texas Plains and Northern Mexico has always been blurry, and this area of Texas, as well as its barbecue style, are mostly influenced by Mexican tastes. The area was the birthplace of the Texas ranching tradition, and the Mexican farmhands were often partially paid for their work in less desirable cuts of meat, such as the diaphragm, from which fajitas are made, and the cow's head. They would wrap the head in wet maguey leaves and bury it in a pit with hot coals for several hours, and then pull off the meat for barbacoa tacos . The tongue is also used to make lengua tacos. Today, barbacoa is mostly cooked in an oven in a bain-marie.

The last style of Texas Barbecue also originated from Texas ranching traditions, but was developed in the western third of the state by Anglo ranchers. This style of "Cowboy" barbecue, cooked over an open pit using direct heat from mesquite, is the style most closely associated with Texas barbecue in popular imagination. The meat is primarily beef, shoulder clods and brisket being favorite cuts, but mutton and goat are also often found in this barbecue style.

This trailer will be instrumental in raising money for the club by catering future events for charitable organizations, social groups, businesses, family gatherings, etc. in and around the Lago Vista area.

The trailer is 23' long tandem axel, 7' steel pit w/5 temperature gauges, stainless firebox w/oven, electrical outlets, light fixtures, utility sink, water heater, dual propane gas burners, 2 wood storage bins & 2 folding serving shelves.

Our experienced cooks are ready to provide your organization, group, family, or other activities with a delicious BBQ meal at a reasonable price.

A letter to the North Lake Travis LOG editor from a satisfied customer

For more information e mail or phone
512-267-3393 or 512-215-2002