Barbecue
Barbecue, sometimes referred to as BBQ, is a staple of the true Texan's menu. It is so famous here in the Lone Star State, you simply can't visit us without trying it. It began in the back rooms of meat markets in Central Texas at the turn of the century, and has grown into a global phenomenon. Today, it's treated as a serious source of pride. With cookoffs held annually all over the state, you can get your share of amateur and professionally prepared barbecue ribs, brisket, sausage, chicken and a lot more. The International Barbecue Cookoff, held in Taylor, brings in cooks from all over the world. But don't worry; Texans usually keep the honors here at home.
You can find barbecue joints all over the state. Kreuz Market in Lockhart is one of the oldest around, and patrons are treated to choice cuts cooked the way they've done it for generations. There are no side orders, except a slice or two of bread. And with the juiciest sausage and the most tender beef ever cooked over Post Oak wood, there's no need for sauce. So they don't serve any. Plus, it's still served on a big sheet of butcher paper.
At Cooper's Old Time Pit Bar-B-Q in Llano, barbecue is cooked cowboy style, that is, directly over the smoldering hardwood coals. There's usually a line, and you'll want to get in it twice. And at Louie Mueller's in Taylor, the only seasonings they use are salt, pepper and smoke; which is how they've done it for almost 60 years.
You also can try the hundreds of other places in Texas, each with their own secrets and processes. In fact, you could eat barbecue every day all year and never eat at the same place twice. But you'll want to.
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