There are 1 blog entries for August 2013.
Saturday, August 31st, 2013 at 8:55am. 774 Views, 1 Comments.
It's just one of those things – Texas should be so large a state as to have not one, but several different regional variants in barbeque stylings. Yes, in less-blessed climes, barbeque is done by just throwing your choice of animal flesh on the grill on the back porch and allowing it to char slowly over the coals or (byte ones tongue) propane flame. I have even run across *shudder* recipes for marinated and grilled slabs of tofu.
Sorry – barbeque here means mainly beef, although pork, turkey, chicken, sausages, and even cabrito – or goat and mutton – makes an appearance in the borderland Hispanic variant of barbecoa. There is the east Texas variant; marinated beef cooked slowly over hickory wood until the meat falls from the bone and…