Texas BBQ

Texas BBQ vår favoritt!

Ekte Texas style BBQ:

Langtids-smoked brisket. 24-30 timer.

Texas rubbed spare ribs med Mama`s hot BBQ sauce.

Chicken wings. Marinerte kyllingklubber.

Sjefens world famous chicken satay.

Vår egen jegerpølse.

Maisstuing.

Bakte potetbåter.

Bønnesalat.

Pickles.

Texas BBQ traditions differ geographically and culturally:

East Texas, Central Texas, South Texas, and West Texas each have their own unique barbecue styles. Of these various styles, the Central and East Texas varieties are considered to be the most well-known.

The different kinds of Texas BBQ can be distinguished as follows:

• East Texas style: The meat is slowly cooked to the point that it is «falling off the bone.» It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.
• Central Texas style: The meat is typically rubbed with only salt and black pepper (though some restaurants have been known to use other spices as well), then cooked over indirect heat from pecan, oak, or mesquite wood. Sauce is typically considered unnecessary, but it may be served on the side to complement the meat.
• West Texas style: The meat is cooked over direct heat from mesquite wood in a method very similar to grilling.
• South Texas style: The meat is marinated in thick, molasses-like sauces that keep the meat moist after cooking.

Another style of Texas BBQ, barbacoa, is characteristic of South Texas and the Rio Grande valley near the Mexico–United States border. Barbacoa is a traditional Mexican form of barbecue that typically uses goat, lamb, or sheep meat, although beef is also sometimes used.^[7] In its most authentic form, barbacoa is prepared in a hole dug in the ground and covered in maguey (Agave americana) leaves.

Husk å bestille smoker.