Texas Barbeque (Austin, Midland, Lockhart: live, prices, to eat)

[TexasReb]

Originally Posted by John Shaft

Beef IS Texas BBQ, period.

To the point where I feel guilty when I eat a pulled pork sandwich (but they're so darn tasty).

LOL I agree with you, John!

[TexasReb]

I know we Texans pride ourselves on being different and unique when it comes to every thing from history to BBQ, but in the latter realm, we might be hard pressed to beat Alabama in terms of something really different.

White sauce? (see the video clip). Here is a recipe my friend Southlander (an Alabaman) shared with me once at my request. Hmmmmm....very interesting, and I gotta try it just to say I did! LOL

Originally Posted by Southlander
Here you go:

2 to 3 tablespoons (that's right, TABLEspoons) salt AND pepper
1 cup mayonnaise (not salad dressing)
1/2 cup vinegar (white or apple cider)
Juice of 1 lemon

Combine all in a jar, screw on the lid and shake well. Best after it sits a spell. Need not be refrigerated, but keep in a cool place.

Baste chickens on the grill every 15 minutes. Have extra for dipping at the table (don't use the liquid you basted the chicken with).

Not really mean for pork barbecue, but some like it!

[loves2read]

BEEF---BEEF---BEEF

pulled pork does make a tasty sandwich--but that is not BBQ---that is a sandwich...

[case44]

Well, you've got a tasty thread here, Rebby. I'm going with my all-time Big 3 favorites for barbecue: beef brisket, pork ribs, and sausage. It's all about the meat.

[Cathy4017]

Originally Posted by twojciac

Smoked pulled pork... but I'm from Virginia, where it's done right

Brisket here is good... almost as good as the pork shoulder I pull off my smoker, but not quite.

Actually, VA is where I had the pulled pork....and SWEET beans to go with it.

It was quite tasty....but very different from what I had been used to...

[Cathy4017]

Originally Posted by TexasReb

LOL I KNEW it was only a matter of time until I got corrected on something I left out!

To be honest though, Cathy hon (and LoveRoses too) I had never even heard of cabrito before y'all mentioned it. There is "mutton" in Kentucky, which is sheep, but apparently this is a different thing altogether...?

I also left out "dry rub" as a choice for sauce/spice.

But to my lame credit, I DID include an "other" catagory!

Well....it looks like I'm just going to have to arrange a West Texas BBQ for you, Reb, that includes cabrito.........you can have it with the requisite potato salad, cole slaw, pinto beans....

OR....you can have it wrapped in a freshly made flour tortilla (homemade with lard)..with your choice of salsa (regular pico de gallo, tomato salsa or salsa verde)...pinto beans...and icy cold beer. I promise to provide something besides Lone Star...just for you, LOL!!!

I consider mutton in any form/age to be just nasty. I have always hated it, but I guess you could BBQ it....and cover it in enough sauce to make it barely palatable....ewwww.

[TexasHorseLady]

I've had cabrito in Mexico and in Central Texas. So it's not just a West Texas thing.

It is, however, definitely yummy!

[Cathy4017]

Originally Posted by TexasHorseLady

I've had cabrito in Mexico and in Central Texas. So it's not just a West Texas thing.

It is, however, definitely yummy!

Yes, Mexico is how it got to WT......it's also fairly common in South Texas as well.

I was excited to find it packaged frozen here in NM.....you can get fore/hind/mid-quarters. I have had only hind/fore, so the mid has been an interesting experiment. There is a lot more fat, so it was more tender!

But...it's an occasional treat. It's pretty expensive. I went to the fair today, and they had several Boer/Boer-Spanish goat crosses. I was thinking how tasty they would be, grilled.....LOL!!

The cross seems to be the best in meat production, from what I've heard.

[lonestar2007]

The boer goats are big and meaty, but a little cross of spanish in there sure helps cut down on maintenance. We would try to keep it at about 6/8ths or 7/8ths boer, the rest spanish, it works a lot better.

Shoot Reb, I can't believe you've never heard of cabrito. I remember eating it here in North Texas when I was a kid. W'd go buy a couple of yung kids, take them to the locker plant, then it was Bar-b-Que Time!

They're still a hot item around here. I know when I was raising them, I always liked to have as many ready to go to market as possible on the holidays such as Easter and Mother's Day. The sale is full, the demand is great and the prices are high. That's what you need to do Cathy, if you have a locker plant near to you. They'll cut and packaged it however you want and they use freezer paper, so no problem with freezing it.

[GoingHome2TX]

It is definately big down here. I do not know how many years the local area Cabrito Cook-off Contest has been running but my grandfather took part in it and won when he was still alive and healthy. He has been gone for ten years and was in ill health for another 4 before that.

At roughly $20 a pop for a portion at a market, it is not an economy meal. Mexican food joints charge roughly $30 around here to bring it to you on a plate. It is certainly worth it in my opinion, however, I keep goading (or is it goating?) my aunt into letting me have an "accidental shooting" while target practicing in their goat pasture to ease the cost.

Seriously, as much of a history buff as you are, and one of the proudest Texans posting in here, you need to get in touch with the cabrito. Before the beef, and before the hog, the land that is now Texas was slow cooking those goats.