![]() And sure, our other slow-roasted meats are just as worthy, but for me and many other Texas natives, we hold dear our own traditions.Īs a child growing up in Sherman, Texas, a few miles to the north of Collin County, I have vivid recollections of my mother barbecuing at least once a week. ![]() And, although some purists would argue only pork roasted over indirect heat is the “official” barbecue and, thus, the only one to stake a claim to the title, Texas is rooted in the fact that cattle has always been king. We can, however, take full accountability for placing beef barbecue on the map. It is folk food of feudal scope and magnificence.” - The Dallas Morning News, March 26, 1937.Īlthough the proverbial marketing machine has succeeded at branding the Lone Star State as the cultural mecca of barbecue, Texas has little to do with its origins. But men cook barbecue by the ton, for thousands to feast on. Its process of preparation is too arduous and primitive. It is robust provender, as inherent to the history and traditions of this State as the Alamo. “The Texan of today considers barbecue native food. Browse the July/August edition of Local Profile now! ![]() While you sip on your glass learn all there is to know about the authentic Texas barbecue, where to get the best ramen Collin County has to offer and where to dine if you have food restrictions. Saddle up and let’s take a trip through Texas’ whiskey trail. This article originally appeared in our July/August 2023 edition of Local Profile. ![]()
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