Check out these BBQ recipes for distinctive styles from the Lonestar State and all around the country!
While Texas covers a lot of ground with different cooking styles in every direction, you never have to travel far to find good brisket. The Texas brisket recipe involves a coating of yellow mustard followed by a hearty dry rub of chipotle powder, garlic powder, onion powder, cayenne, brown sugar, salt, and pepper. The next step is to slow smoke it, cooking it for one and a half hours per pound.
Memphis-Style Hickory-Smoked Ribs
Memphis is also home to some delicious dry rubs, and many chefs add to the flavor with a savory sauce. Whether you’re a fan of beef or pork, the hickory-smoked ribs benefit from a generous rub down with sugar, onion powder, and paprika. You’ll then need to wrap them up tight and chill them in the fridge for a minimum of eight hours. When that time’s up, preheat your grill to 250 degrees Fahrenheit with charcoal, and make sure to include hickory as well for that distinctive aroma. Start by cooking the ribs with the bone-side up, letting the meat face the heat first. They’ll need to cook for a couple of hours, then rotate to cook for another 45 minutes. When they’re done, you can add a bit more seasoning or slather them with a BBQ.
BBQ isn’t just for beef and pork. If you ever prefer surf over turf, consider the tasty smoked salmon for a nutritious change of pace. You’ll need to rub the fish down with a mix of brown sugar, salt, and peppercorns, then let it really get to know those seasonings while wrapped up tightly together in aluminum foil. This can take some time – up to a full day of seasoning – but it’ll be absolutely worth it once the salmon is on your plate. Load your smoker with hardwood chips or sawdust and aim to keep the temperature between 150 and 160 degrees. Once you’ve made this dish a part of your repertoire, keep it interesting by swapping the salmon out for other fish. Pick fish that smokes particularly well, like mackerel or trout.
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