Travel Reference
In-Depth Information
Carnivores seeking a more toothy challenge can indulge in beef ribs - huge meaty racks
that would do Fred Flintstone proud - or relax with a saucy chopped-beef sandwich. Word
to the wise: if you need to stay presentable, think twice about the ribs, which tend to be a
full-contact eating experience (even as part of a three-meat sampler plate).
Lone Star State cattle worship stops short of excluding other meats from the pit. The
noble pig makes appearances in the form of succulent ribs, thick buttery chops and perfect
slices of loin so tender they melt on the tongue. In recent years chicken has shown up on
the menu boards, mainly to provide beginners with a non-hoofed barnyard option. Tradi-
tionalists, however, stick with the good stuff - red meat and plenty of it.
Every self-respecting barbecue joint will also serve sausage. Texas hot links, the pep-
pery sausage of regional renown, is created with ground pork and beef combined with
pungent spices. Although it's not technically in the barbecue family, sausage is cooked
over the same fire so has the same smoky flavor. If nothing else it makes an excellent
meat side dish to go alongside your meaty main dish.
The Rub
Everyone knows that the word 'barbecue' is usually followed by the word 'sauce.' But not
so fast, there. Good barbecue is more than just meat and sauce. The other key component
is the rub, which is how the meat is seasoned before it's cooked. There are wet rubs and
dry rubs. A dry rub is a mixture of salt, pepper, herbs and spices sprinkled over or
painstakingly rubbed into the meat before cooking. A wet rub is created by adding liquid,
which usually means oil, but also possibly vinegar, lemon juice or even mustard. Applied
like a paste, a wet rub seals in the meat's natural juices before cooking. This key step is
just as important as the slow cooking in getting the flavor just right.
The Sauce
Wisdom about barbecue sauce varies widely from region to region and sometimes joint to
joint. There's huge debate over what kind, how much or whether you need it at all. In
Lockhart, Kreuz Market's meat is served without any sauce at all, and it's so naturally
juicy and tender you'll agree it's not necessary. But excellent sauce-heavy barbecue is di-
vine as well. We'll leave it up to you to make up your own mind.
Texas barbecue sauce has a different flavor from other types - that's why it's Texas bar-
becue, y'all. It's not as sweet as the kind you'll find gracing the tables of barbecue joints
in Kansas City and Memphis - more a blend of spicy and slightly sweet. There are thou-
