When you want to plan a dinner party that offers good, simple food that getsyou out of the kitchen quickly soyou cankick back with your guests, there's no better way to do it than with some down home Texas barbecue.
To get the complete lowdown on the origins of this cuisine I turned to an expert on the subject of Texas barbecue, David Carr, President of TexasinaBox.com. Carr's company ships ready-to-heat-and-eat Texas barbecue to states outside of Texas. Mr. Carr was kind enough to share with me the origin and nature of Texas barbecue, along with suggestions for a Texas theme dinner party.
Where's the Beef?
Entertaining Guide: David, can you tell us what exactly is Texas barbecue?
David Carr: Texas barbecue is piles of sliced beef brisket, German-style sausage, and meaty ribs with tangy, tomato-based sauce carefully spooned over the meat or placed on the side. Many of the finer establishments here focus entirely on the food - so much that many respected BBQ joints in small-town Texas will serve their food on butcher paper with paper towels and plastic utensils. We've even seen restaurants use old school desks in lieu of tables. But the result is tremendous - Texas barbecue is delicious!
EG: Where did this food originate?
DC: However you spell it, BBQ, Barbecue, or Barbeque is a staple in the Texan diet. Its origin is hard to pinpoint, but there are certainly influences from the large numbers of German and Czech immigrants who came to Texas in the late 1800s. Spanish influence is also apparent from the Spanish and Mexican heritage that Texans have - in fact, the word barbecue comes from the Spanish word barbacoa. And of course, the cowboy chuck wagon had its influence, as well, in choices of side dishes and desserts.
EG: Besides all that rib-sticking meat, what else would you serve at a Texas barbecue theme dinner?
DC: Side dishes typically include pinto beans, macaroni and cheese, potato salad, fried okra, sweet potato casserole. Barbecue should be served with savory condiments like pickled jalapeno peppers, pickled okra, cherry peppers, sliced onions, and dilled pickles. The bread of choice is plain white Mrs. Baird's sandwich bread. Dessert is traditionally cobbler - this is where the chuck wagon influence came in, as cobblers can be cooked over hot coals in a cast-iron Dutch oven. Favorite flavors are peach, cherry and blackberry. If you can get Bluebell Ice Cream (vanilla, of course!) from the Bluebell Dairy in Bremen, Texas, then that is the best topping for your juicy cobbler.
How Dry I Am...
EG: After all of that good eating, what would you serve to wash it down?
DC: There's almost as much argument over what to drink with barbecue as there is about the barbecue itself. If you're teetotal, as many in the Panhandle of Texas are, the best bet is iced tea (sugar optional and usually added by the drinker) or lemonade. Some folks love a sugary soft drink called Big Red, although it's not available everywhere.
If you're not opposed to the moderate consumption of alcoholic beverages, then you can't go wrong with a good Texas beer. One of our favorites is Shiner Bock, from the tiny Spoetzl brewery in Shiner, Texas. Shiner isn't distributed everywhere yet, although they are expanding rapidly. Another favorite is Lone Star beer, which should be available at your local beverage center. We also like wine with our barbecue, especially on a warm, summer evening. Why not try a Texas wine? Llano Estacado Winery and Caprock Winery are both winemakers from the Panhandle of Texas that have won numerous awards. We recommend a hearty red wine with barbecue such as a Cabernet Sauvignon, Merlot or Red Table wine. We've also enjoyed French Beaujolais with our beef brisket.
