Central Texas:“The meat is rubbed with only salt and black pepper or in some restaurants with spices and cooked over indirect heat from pecan or oak wood or mesquite wood or a combination of woods. Sauce is typically considered unneeded but may be served on the side.”
East Texas: “The meat is slowly cooked to the point that it is “falling off the bone.” It is typically cooked over hickory wood and marinated in a sweet, tomato-based sauce.”
West Texas: “The meat is cooked over direct heat from mesquite wood.”
South Texas: “Features thick, molasses-like sauces that keep the meat very moist.”
Kansas City:“no meat is off-limits (owing to the city’s status as a meatpacking hub), and it’s all cooked super-slow and super-low, preferably over hickory wood. The sauce is most commonly a thick, sweet molasses-and-tomato concoction that sticks to ribs of both animal and man.” (Thrillist)
The styles vary based on the meats used, the preferred sauces and rubs, how they are served and what dishes are served alongside them.
Choosing the region to go with is the yummy part of menu creation. Once you have your style of barbeque chosen, it is time get your truck or trailer decked out with a custom wrap to show off to folks near your truck just what you are serving by sight.
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