Friday, January 23, 2009

Texas Barbeque is the Best

Texas barbeque is different than the barbeque almost anywhere else. When eating barbeque in Tennessee, Arkansas, Mississippi, Alabama, Georgia, Louisiana, and Florida, I found that most of the time, folks meant pork when they talked about barbeque. In Texas, pork is an option, but beef, chicken, and sausage are the mainstays! Especially brisket.

The barbeque sop, or sauce, that is our Texas family favorite is made of white vinegar, butter, lemon juice, salt, and pepper. Melt one stick of butter and add a capful of white vinegar, a tablespoon of pepper, salt to taste, and a tablespoon of lemon juice.

Buy a trimmed brisket, or trim most of the fat off a brisket--leave some, though, or it will dry out and get tough. Prepare the barbeque barrel or pit. Use a brush to cover the brisket with the sop, and place in the pit. Keep the sop warm so it will brush well. Every 30 minutes to hour, brush the brisket again. The best beef brisket will cook at least 6 hours--for tender, melt-in-your-mouth barbeque, twelve hours is even better. If it starts browning too quickly or burning, lower the heat by moving the brisket away from over the coals. Add charcoal as necessary to continue cooking until the brisket is done to your satisfaction.

Texas barbeque is best served with brown beans (pinto beans), potato salad, and coleslaw.


Linda Sue

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