I love BBQ, Texas BBQ. Why? Because Texas BBQ is about the meat. Tender, smokey goodness.
Sauce is a bad word in Texas BBQ and most locals don't use sauce. Speculation is that sauce was introduced when the northerners came. Those who like sauce have to ask themselves, do they like the sauce or the BBQ? Can you taste smokiness and quality of the meat?
For friends unfamiliar with America, BBQ here means smoking the meat. Cooking on an open flame is called grilling.
Tony Roma's has a sign in at its restaurant in Singapore that says "Best Ribs in America". That's bullshit.
Spring Creek has 28 restaurants in Texas. Dickey's has 81. Tony Roma only has 5. I don't like any of them.
I prefer small operations to chain restaurants. The heart and soul of the food gets lost when small yet great restaurants overextend themselves. I love the small guys.
In my quest for truly orgasmic Texas BBQ, I have travel many 100s of miles.
Texas Monthly published their 2008 top 50 BBQ list last June. My goal is to try the top 5. I have already tried 3 and will finish out the list next Saturday.
Stay tune for my report ;)
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