Best BBQ Tour In Texas
5 Things To Know About Texas BBQ
Get a Texan talking about barbecue and you could be there for days, maybe even years. But please don’t suggest that you’re a fan of some other type of BBQ because you will quickly get an “Oh, honey… bless your heart.” Which in Texan means: you have no idea what you are talking about.
1. BBQ Origin Story: The term barbecue most likely came from the translated Spanish word barbacoa. This traditional Spanish cooking involves burying meat (beef, but also goat or sheep) in the ground over hot coals, wrapped in leaves. While this might be the origin of the term, in Texas they are never interchangeable. Texas BBQ is unique and its own beast that needs to be experienced to be understood. But before we go any further, here’s some things to keep in mind as you chow down on the best smoked meats around:
2. Czech, please! Although many other cultures have their style of BBQ, Texas owes its personal style to the German and Czech immigrants of the mid-1800s. These hard-working settlers opened grocery stores and meat markets throughout Central Texas. Butchers smoked leftover meat to keep it from spoiling…and before long, that smoked meat was what everyone was after! For the best BBQ kolaches in Austin today, look no further than Kerlaches!
3. Remains of the Day Believe or not, barbecue was originally a poor man’s dish since it started with the “leftovers” of the animal. The slow cooking process made the meat quality inconsequential. Because of this, the less-desired meat cuts were even given to day workers as part of their pay. And while today you likely won’t find a BBQ joint that will let you work off your bill, you can still get some incredible food that won’t break the bank at Rollin’ Smoke and Big Vinny’s.
4. Paperback Eater These original barbecue lovers started the tradition of eating barbecue on a piece of butcher paper (since there weren’t traditional plates and utensils available!), along with whatever they could find on the grocery store shelves. Typically this consisted of crackers, pickles, onion, or jalapenos. And these are still the preferred condiments today. In fact, super traditional BBQ joints still don’t have plates or silverware available! Don’t believe us? Check it out on our Wild About Texas BBQ tour–Lockhart edition to see for yourself!
5. Farmer’s Markets Migrant cotton farmers unintentionally spurred the barbecue industry. As they traveled to follow the cotton, more dining options were needed for the temporary growth in population. Field workers weren’t usually welcomed in restaurants, but meat markets serving barbecue were a casual affair and anyone was welcome, regardless of what you did for a living. Temporary smokers would set up shop when workers came to town, serving from dawn until dusk. In a way, they were the original “food trucks” of Central Texas. For an excellent option to savor that meat in a food truck setting, check out Brown’s BBQ in South Austin.
And finally, a list of some of our favorite places to go in Austin
Cooper’s Old Time Pit Bar-B-Que
PS: we know the pitmasters at these locations…not to brag or anything!
