The more I think about barbecue, the more I start thinking that it’s one of our most important road food traditions.  The reason that it remains vital, besides the fact it’s good, is that it cannot be tamed.  It can’t be gotten out of a can; it can’t be frozen ahead.  BBQ doesn’t negotiate, and it suffers fools badly.  Barbecue requires time, smoke, and above all, skill.  Which is why attempts to corporatize it ultimately fail.

— Alton Brown

Feasting on Asphalt, Episode 2 - I Smell Pork

Northeast Texas Tour


2001 BBQ CrewOur 3rd annual tour covered North Texas from Glen Rose all the way to Shreveport, LA.  We hit 18 BBQ joints, 1 casino, and 1 pub in 59 hours -- while covering approximately 650 miles.

We encountered three styles of barbecue this year, roughly delineated by DFW.  East Texas barbecue was smoked over indirect heat using hickory.  We encountered sweet rubs, sweet sauce, sweet beans, sweet slaw, sweet tea, and donuts all throughout East Texas (Ask us about our sugar theory).  A majority of the DFW metroplex is split between oak and hickory with a variety of styles and methods represented.  We also encountered some pecan-smoked barbecue southwest of Fort Worth.  What we've learned over the past few years is that Texas is full of its own regional variations, and comparing these different styles of barbecue is tough.  People generally have a preference, and many times it is rooted in memories of their youth.  




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