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nsj's blog
qotd: texas bbq edition
Published Jun 3, 2008Views: 202
Hi. My name is Nate. I'm a BBQ-aholic.
"Hi, Nate."
I must confess to having a serious weekness for 'cue. Just about any kind will do, really: Lexington, Eastern, Texas, Memphis, KC, whatever. (As my profile says, it pains me that people argue. Seriously -- this is all good stuff!)
So, I read with great interest the special issue of Texas Monthly concerning "The Top 50 BBQ Joints in Texas". Here are some quotes...
Concerning the commercial gas-burning smoker: "[It] has also enabled giant, mediocre chains ... to proliferate like houseflies. With so many children cutting their teeth on institutional barbecue, one fears for the future."
Concerning the task of assessing the best BBQ joints in the Republic: "And so we issue this call to arms: Perfect pit-smoked meats rank with the finest expressions of culinary art anywhere, and we must not allow them to disappear. It is incumbent upon all Texans to celebrate and support our state's uniquely sooty, fat-besotted heritage. The cost will be a measly $7.95 or so a plate, including sides, a small price for the satisfaction of not only preserving our history but of ingesting a masterpiece."
One reviewer, on being asked to review a previously-unknown joint: "Anybody who knows barbecue knows that on a given day any idiot can get lucky. So I was dispatched to Snow's to find out of this little pissant wood-frame building with four hours' worth of business per week could reliably produce. ... Our verdict was not long in coming. The experience was otherworldly."
So, in case you were wondering: Texans do take their 'cue every bit as seriously as North Carolinians do.
Note to my pants: Texas trip coming, end of this month. Make room.
Filed under: Personal
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June 3, 2008 11:05 a.m.
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June 3, 2008 11:10 a.m.
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June 3, 2008 11:11 a.m.
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June 3, 2008 11:11 a.m.
June 3, 2008 11:11 a.m.
June 3, 2008 11:11 a.m.
Please note - when I first moved to Texas, I hated their bbq. I had never had anyting except eastern style chopped pork (which I do dearly love when it's good) - but I quickly learned to appreciate and then love Texas brisket.
One more thing - Barbeque IS a verb, bot a noun, and Honey, if it ain't smoked, it ain't bbq. Sorry, gas fired NC cookers.... hee hee hee.
June 3, 2008 11:12 a.m.
June 3, 2008 11:13 a.m.
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June 3, 2008 11:13 a.m.
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June 3, 2008 11:15 a.m.
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