Texan Chargrill & Mex | Catering & Food Services

Any BBQ pitmaster will tell you that there isn't one single style of Texas barbecue. Texans from all over the state have their own distinctive preferences, which is why a barbecue joint or smokehouse might serve something very different from a BBQ stand. As a general rule, there are four main styles of Texas barbecue: Central Texas barbecue The meat is smoked for many hours at low temperatures, typically over mesquite, pecan, or oak wood. The meat rarely comes on sandwiches—it's usually presented on a plate or on a piece of butcher paper—although white bread may be served as a side dish. East Texas barbecue Like Central Texas BBQ, East Texas BBQ involves slow smoking via indirect heat. However, East Texas BBQ is known for its "falling off the bone" quality, which means very long cooking times,  almost always over hickory wood , which grows readily in the state. It tends to come marinated in a sweet tomato-based sauce. Beef and Lamb are equally popular in East Texas—wh...

Texas barbecue refers to the segment of Texan cuisine that specializes in grilled and smoked meats, as well as the many side dishes that traditionally accompany them. Beef brisket and various lamb products are considered the state specialty. In some instances, Texas-style barbecue has merged with another state mainstay, Tex-Mex cuisine. It's quite plausible to find a barbecue restaurant that offers tacos alongside beef ribs and brisket sandwiches. Texas BBQ traces its origins to German and Czech immigrants who settled in the state in the mid-nineteenth century. German and Czech communities took hold in central Texas in the region between Austin and San Antonio. In fact, some Texas towns like Fredericksburg maintain a heavy German character to this day. The central European traditions of these immigrants placed a heavy emphasis on meats and sausages. These were sold fresh in markets, but the merchants were aware that meat could be preserved far longer if it was smoked. They began sm...