Wednesday, November 19, 2008
Barbequed meats are the life blood of American culture and whether you prefer traditional sweet southern pork, the beefs of Central Texas' German and Czech traditions, Mexican influenced barbacoas and fajitas, or Cowboy styled muttons, Texas is ground zero. The King of Cue.
With apologies to neither vegetarians nor other regional pretenders, Calvin Trillin's piece in The New Yorker on Texas BBQ is worth ducking into, especially if the idea of beans and smoked brisket for breakfast tickles your fancy. Please tell me it tickles your fancy?
For the record here are the 50 best barbecue joints in the world.