...saying that labor costs can be held down by not having it cooked slowly over a wood fire by a sullen man with a squint was like saying that a symphony orchestra would be cheaper without the violins.
Northeast Texas Tour
Year:
2001
Our 3rd annual tour covered North Texas from Glen Rose all the way to Shreveport, LA. We hit 18 BBQ joints, 1 casino, and 1 pub in 59 hours -- while covering approximately 650 miles.
We encountered three styles of barbecue this year, roughly delineated by DFW. East Texas barbecue was smoked over indirect heat using hickory. We encountered sweet rubs, sweet sauce, sweet beans, sweet slaw, sweet tea, and donuts all throughout East Texas (Ask us about our sugar theory). A majority of the DFW metroplex is split between oak and hickory with a variety of styles and methods represented. We also encountered some pecan-smoked barbecue southwest of Fort Worth. Comparing different styles of barbecue is tough, and some people just prefer one over the other.
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