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Eating and dining out is a great Dallas culture to explore. Come find out how to get the best of your Barbecue in Dallas during charter bus visit

Know your Texas Barbecue

Dec 17, 2013

When it comes to barbecue, no one is does it like how the Texans do. However, despite Dallas being in a great location of being the center of great Texan barbecue, finding a great place to have awesome barbecue in Dallas is actually pretty hard. So, instead of getting disappointed especially when heading to Dallas with high expectations, rental bus visitors should take note on these few places where you can get the best barbecue in Dallas.

Best Barbecue in Dallas (and surrounding areas)

  • Off the Bone BBQ, Forest Hill
  • Randy’s Bar-B-Que, Red Oak
  • Longoria’s BBQ, Fort Worth
  • Smokey’s Barbeque, Fort Worth
    Meshack’s Bar-B-Que Shack, Garland
  • Angelo’s Bar-B-Que, Fort Worth
  • Bartley’s Bar-B-Que, Grapevine
  • Cousin’s Bar-B-Q, Fort Worth
    Smokey John’s Bar-B-Que and Home Cooking, Dallas
  • CT’s Real Deal Bar-B-Que, Dallas

These barbecue joints are evaluated based on the main essence of Texas barbecue, which is the sliced brisket and pork ribs, however, some were also based on its sausages that were made on-site. The sauce that comes with the barbecue is also taken into account although good barbecue meat does not need much adornment.

What’s the difference between different Texas style barbecue?

Although generally barbecue in Texas is famous, there are four distinct types of style found in Texas. They are: East Texas, Central Texas, South Texas and West Texas. Mini bus visitors would find that the most popular type of barbecue in Texas is the Central and East Texas style. Here are the differences between each type:

East Texas style:

  • Beef is slowly cooked until it “falls off the bone”.
  • Cooked over hickory wood.
  • Marinated in sweet, tomato-based sauce.
  • Beef is chopped up instead of sliced.

Central Texas style:

  • Meat is rubbed with spices.
  • Cooked over indirect heat from pecan or oak wood.
  • Emphasis is on the meat. Sauce is usually as a dip.

West Texas style:

  • Meat is cooked over direct heat.
  • Mesquite wood is used.
  • Has a slightly bitter taste.
  • Known as the “cowboy” styled barbecue.
  • Other meats are used other than beef such as goat and mutton.

South Texas style:

  • Meat is very moist.
  • Comes with thick, molasses-like sauce.
  • The barbacoa style is made using an oven in a bain-marie.