The very word ‘barbeque’ commands great respect and effect that it leaves most stomachs growling, and mouths watering when their thoughts fly off to a sight of hot, steamy, juicy, and sauce-laden, meaty goodness…broiled perfectly in slow-charcoal heat and browned to perfection. Texas has extensive knowledge with barbeques, after all, the Lone Star state is known for its love of anything meat.

Barbeque has a big differencefrom grilling or broiling. It is the unique way of cooking over fire by indirect heat (either coal or wood). Because it is indirectly cooked, the flavor and aroma tends to develop and contributes to the overall taste of the meat.

Texas barbeques are much different from other barbeques, and can be easily recognized by several of its traits. Firstly, meat often used wouldn’t be chicken or pork, but beef; since the state is less hostile to the growth of cows. That and beef is a manly meat. Although there’s not much of the sexual discrimination there, the tougher the meat is, the more exciting it is for the Texan foodie.

Meat used in Texan barbeque is heavily spicy and heavily flavored. No herb, rub, marinade and juice is spared to help contribute to the deep and smoky taste of Texan barbequeing. You could just imagine the very herbs popping and sizzling on top of the oils of the thick slab of beef.

The sauce is the pride of Texan cooking. There’s the Texan barbeque sauce, a unique blend of herbs and oils, something hinting to a tomato scent (ketchup maybe?); all sweet, spicy, thick and filling. Heavily scented and finger-licking goodness. Be careful not to eat your finger.

Barbeque is immensely popular in Texas, and every family, every clan, every restaurant has a secret recipe of their own. Barbeque is a legacy, most tasty, in the Lone Star state.