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The Real Texas Beef--Barbecued
| Article
# : |
11312 |
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Section : |
LIFE
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| Issue
Date : |
5 / 1986 |
2,060 Words |
| Author
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Dotty Griffith
Dotty Griffith is the food editor for the Dallas Morning
News. |
Authenticity, like beauty, often is in the eye of the beholder. So it is with barbecue. To me, a native Texan, the style of barbecue practiced in the Lone Star State is the yardstick by which I measure others.
That means barbecue is beef. The sauce is savory not sweet. The meat is sliced, not chopped. That's it. That's all you need to know.
I don't pretend that Texans are quite as passionate about their barbecue as they are about chili. I've been party to some vigorous discussions between Texas barbecue cooks about the finer points of barbecue--such as the merits of hickory versus mesquite--but I've never seen the kind of passion that can be aroused when a couple of "chiliheads" clash over the advisability of adding a teaspoon of sugar to a bubbling pot of red.
That, my friends, is high drama.
In Texas, barbecue is regarded with a bit more distance than chili--the difference being the perspective of a critic and that of an artist. Whereas most every Texan thinks he or she can produce "that best" bowl of chili, most every Texan knows good barbecue and also knows that it is almost impossible for the home cook to achieve it. That's because most barbecue cooked at home over a small grill is only a pretense, a nod to real barbecue which requires large grills and ponderous cuts of meat to achieve the perfections which can be reached after twenty-four hours over smoking coals.
Every Texan is a chili cook; every Texan is a discriminating connoisseur
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