|A father & son wait on their order at Gonzales Food Market. (Photo ©Chris Wilkins/Texas BBQ Posse)|
(Note: This item was written as a guest post for the blog at FoodyDirect, a Posse advertiser, and is being republished here.)
As the popularity of Texas-style smoked meat spreads across the country, one of the great philosophical questions of our time is emerging. What makes Texas barbecue different from other barbecue?
The answers are many and can lead to intense debates: Beef vs. pork. Dry rubs vs. sauce. Wood vs. charcoal. Indirect heat vs. direct. Austin vs. Memphis or Kansas City or Carolina.
At the Posse, obviously, we’re partial to Texas-style, though we occasionally stray. A pulled pork sandwich sprinkled lightly with vinegar sauce and topped with coleslaw. Yum. Chicken coated with an Alabama white sauce. Tasty and memorable.
Because this is such an important question, I asked some Posse members for help in answering.