Web Extra: Follow the Smoke
By John Demers
In the course of this project, I got to meet some terrific Texas people. There is no single theme, other than the willingness to work incredibly hard for incredibly modest rewards, that connects all the makers of Texas barbecue. They certainly aren’t all the same race, color or creed, the major subsets being African-American, Hispanic, Middle European and cowboy. They don’t all belong to the same socioeconomic level, as some still run tiny shacks on forgotten highways while others have grown into multiunit operators, sometimes fielding concepts removed from their barbecue roots. Because of space limitations, some information on the barbecue hotspots we featured had to be edited out of the print edition of Texas Highways magazine. You can find that additional information in the links below. Want to become a king/queen of barbecue? These recipes will help you out.
From the June 2012 issue.
Subscribe Order back issues
|
Add comment
