Quote:
Originally Posted by Unique_Carpenter
But still my question of Austin vs Midland only has a vague answer
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It's sad that your mod-addled brain can't discern the info given to you....
West Texas (includes Midland): West Texas barbecue (a.k.a. cowboy-style) is a type of American regional barbecue style in which the meat is not smoked, but cooked directly over mesquite coals instead. Goat, mutton, chicken, and beef are the most typical types of meat used in this barbecue-style.
The cooking time is fast, so thinner meat such as sausage, ribs, and chops are typically more successful with this barbecue method.
Central Texas (includes Austin): Central Texas-style barbecue originated in the Czech and German meat markets in the late 19th century. This barbecue style is typically associated with cooking brisket (the fattier portion is called point, while the leaner portion is called flat) low and slow, usually over post oak fire.
The meat is seasoned with salt, pepper, and maybe a bit of cayenne or garlic powder. It is then cooked in offset smokers, while the heat and smoke from the fire go across the meat, adding an irresistible smoky flavor to the brisket (although shoulder clod, chuck short ribs, and larger short ribs are also popular).
The meat is carved in front of the customer, and it is traditionally served on butcher paper (as an homage to the meat markets of yore), most often without any type of barbecue sauce on the side.
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