Interesting essay that discusses the changing, and more affluent, trends in Texas BBQ.
by john_oldcastle
5 Comments
1VBSkye
Paywalled.
CaryWhit
I don’t want Brussel Sprouts or other fancy foods in my bbq joint!
There is a difference between a bbq joint and a bbq restaurant
the_p0ssum
>*I don’t eat meat, so I recently took an acquaintance with an educated palate…*
Not sure how much sense it makes to assign a BBQ-related article to a vegetarian?
Mordoci
The outsize influence of Texas craft bbq (or big city bbq as the article calls it) has certainly made it easier than ever to get into the hobby. Every pitmaster and their brother now has a YouTube channel showing you how to build a fire and trim a brisket.
It has also homogenized bbq in America. Everyone now thinks brisket must be 16 mesh black pepper and diamond crystal kosher salt over post oak with no sauce, but traditionally thats a very central Texas style of cooking. Far west Texas is hot and fast over mesquite. Deep South Texas border is thin sliced with sauce.
Even taking a trip back to my homeland in the Deep South the mom and pop traditional bbq joints are being replaced by Texas craft style bbq. And don’t get me wrong, it’s good bbq and I enjoy it, but it’s not native regional bbq, which was also good.
I expect this bbq craze will eventually die down. Everyday Americans can’t afford $40 a lbs brisket. I understand the economics of producing it, but folks just can’t afford those prices forever. Eventually the craft places will see their clientele be nearly exclusively affluent or people with business expense accounts, and some pit masters will return to cheaper briskets not from premium farms that they can feed the average person with for a reasonable price.
High_Speed_Chase
Have you *BEEN* to Texas? The “small-town” is everywhere.
5 Comments
Paywalled.
I don’t want Brussel Sprouts or other fancy foods in my bbq joint!
There is a difference between a bbq joint and a bbq restaurant
>*I don’t eat meat, so I recently took an acquaintance with an educated palate…*
Not sure how much sense it makes to assign a BBQ-related article to a vegetarian?
The outsize influence of Texas craft bbq (or big city bbq as the article calls it) has certainly made it easier than ever to get into the hobby. Every pitmaster and their brother now has a YouTube channel showing you how to build a fire and trim a brisket.
It has also homogenized bbq in America. Everyone now thinks brisket must be 16 mesh black pepper and diamond crystal kosher salt over post oak with no sauce, but traditionally thats a very central Texas style of cooking. Far west Texas is hot and fast over mesquite. Deep South Texas border is thin sliced with sauce.
Even taking a trip back to my homeland in the Deep South the mom and pop traditional bbq joints are being replaced by Texas craft style bbq. And don’t get me wrong, it’s good bbq and I enjoy it, but it’s not native regional bbq, which was also good.
I expect this bbq craze will eventually die down. Everyday Americans can’t afford $40 a lbs brisket. I understand the economics of producing it, but folks just can’t afford those prices forever. Eventually the craft places will see their clientele be nearly exclusively affluent or people with business expense accounts, and some pit masters will return to cheaper briskets not from premium farms that they can feed the average person with for a reasonable price.
Have you *BEEN* to Texas? The “small-town” is everywhere.