Texas barbeque differs from barbecue in other regions of the U.S. for several reasons. As opposed to the pork barbeque of North Carolina and Memphis, Texas barbeque is primarily beef. Brisket is the most popular type of Texas barbeque, and it’s likely to be seasoned with a spicy season mixture, frequently applied as a rub before cooking. It is also likely to be served in slices.

The sauce served with Texas barbeque is sweet, yet spicy, contains a tomato base, and is thicker than the sauces of other regions. Texas sauces are likely to be made with chilies and limes, hinting of a Mexican influence. These sauces are used as marinades, which serve to tenderize the meat. Although the term barbeque can refer to either the food item or the manner of cooking, barbeque most correctly refers to any type of food that is slow-cooked over pits, using indirect heat via either burning charcoal or wood.

The Texas barbeque experience can also include German sausages and ribs with a side of the tomato-based sauce. Texas barbeque takes 10-12 hours in preparation. The result is a dark brown crust and juicy, flavorful meat.

Most likely, the origin of Texas barbeque is with German, Polish and Czech immigrants from the middle to late 1800s. Other influences include the Spanish, Mexican immigrants, and American cowboys. Popular side dishes to ribs or brisket often include potato salad, pinto beans, fried okra, sweet potato casserole, and macaroni and cheese. Black beans and kidney beans are also commonly served, as is Texas Caviar, a salsa type dish that combines fresh tomatoes, onions, black eye peas and several seasonings.

Condiments are important as well: jalapeño slices, onions, dill pickles, pickled okra and plain white sandwich-style bread. An accompanying dessert should chill the heat, as does fruit cobbler served with vanilla ice cream. Then there’s the decision about how to wash down Texas barbeque. The beverage choices are almost endless: iced tea, lemonade, beer or wine.