Do You Agree with this list of 4 ‘Supposed’ Texas BBQ Styles?

Recently, TastingTable.com tried to explain the 4 different styles of Texas BBQ, but I'm calling BS.

Being a born and bred Texan I'm genetically predisposed to love barbecue of all types, I'm looking at YOU Korean barbecue.

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I'm going to assume most people reading this are Texans as well, so I don't have to go into the long and storied history of barbecue in Texas, although I could.

For a brief recap, Texas barbecue involves smoking meat, such as beef brisket, pork ribs, and sausage, over low heat for several hours using wood fires or smoke.

The meat is then typically seasoned with a dry rub or marinade and served with sides such as coleslaw, potato salad, and baked beans.

Texas barbecue also tends to have a heavy emphasis on beef, whereas other states have a stronger emphasis on pork

But this isn't the story of Texas BBQ, it's a story about other people's judgment and whether they've judged correctly or not.

The website tastingtable.com attempted to explain the four regional styles of Texas BBQ, and I say "attempted" because I'm not sure they're entirely right.

I'll acknowledge that Texas has MANY regional and cultural differences throughout its vast land, but I'm not sure it's big enough to have completely different barbecue styles.

The BEST barbecue joints I've been to, in this great state, all service items listed in each of the regions they described.

Like I said before, I'm a big fan of cooked meats, so, either way, we all win.

But let me know if you agree with tastingtable.com or not.

1. CENTRAL TEXAS

"Central Texas Style is all about slow-smoked brisket and sausage"

I'm sorry but every good Texas BBQ restaurant should have amazing smoked brisket AND sausage. NO EXCEPTIONS. North, South, West, OR East.

2. EAST TEXAS

"East Texas Style serves slow-cooked meats in sandwiches with numerous sides"

When they say "slow-cooked" meats they usually mean slow-cooked brisket, which is exactly the same thing they said about Central Texas BBQ.

What's the point of making delicious slow-cooked brisket if you don't eventually put it on a sandwich?

3. SOUTH TEXAS

"South Texas barbecue takes on Mexican influences"

Just because South Texas BORDERS Mexico doesn't mean they're adding jalapenos chips to their smoker.

If you want to call it Mexican-influenced just because you can cut up some meat and put it between a tortilla then sure, whatever, it's still BBQ b****.

4. WEST TEXAS

"West Texas barbecue cooks many various types of meat over an open flame"

... I don't even know where to start with this description of regional food.

All barbecue that is good is cooked near or ON an open flame. Even if it's smoked, you needed a flame to light the wood chips.

What are they even talking about?! Steak?

Barbecue historically comes from outdoor cooking where, guess what, all they had was the fire.

I believe this entire exercise was just somebody trying to hit their daily word count and decided to come up with this b*** s***.

Let me know what you think nico@klaq.com