"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Texas Barbecue Recipe

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This recipe for Texas Barbecue, by , is from MAVIS' KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mavis Powell


Barbecued Beef and Pork Ribs (p. 104)
Brisket (p.107)
Baked Beans (p.187)
Coleslaw (p.53)
Cucumbers With Tomato And Sliced Onion (p.49)
Garlic-Parmesan French Bread
Margaritas with Frosted Glasses

Texas Sheet Cake (p.219)

"TEXAS BARBECUE" styles vary, but all are delicious!

EAST TEXAS: the beef is slowly cooked to the point that it is "falling off the bone", over hickory wood, and marinated in a sweet, tomato-based sauce.

CENTRAL TEXAS: the meat is rubbed with spices and cooked over indirect heat from pecan or oak wood.

WEST TEXAS: the meat is cooked over direct heat from mesquite wood, giving it a somewhat bitter taste.

SOUTH TEXAS: features thick, molasses-based sauces that keep the meat very moist.




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