How to make GOOD Texas style BBQ

This lens used to be about my cutting boards. Didn't make sense to have two lenses with the same information. So, since this lens is called smokedbbqmeat (my pseudonym in another life) maybe I ought to make this lens into a BBQ lens.

I spent six years in the heart of Texas BBQ country, Austin. During that time I learned everything I could about Texas style BBQ and what made it different from other styles.

There is the Santa Maria style of smoked meat with just a rub, a deep south/eastern sea board style with a vinegar/mustard based sauce, a California style with Tofu (not my favorite) and then there is TEXAS STYLE.

We will explore each of these styles and I will give you recopies to make your own rubs and sauces and will go into great depth as to the process required to convert a hunk of meat into a delectable, moist, tender taste sensory delight.

You will also see featured some of my favorite BBQ "machine" manufacturers and I will review their products for you. Some of these grills can be very expensive and are electrically driven which does in fact make them more of a machine than the common kettle grill found at your local discount store.

You will see a bunch of Headlines below. Each of these represent topics that I will be discussing and as the days roll by I'll fill each of them in with information that you can use whether you be a weekend BBQ'er, a Competition BBQ'er, or a professional BBQ'er.