bbq: How is texan bbq better than anyone elses? What do they do?|||The Texans borrowed a lot of their cooking techniques from their Mexican neighbors when it comes to making a good barbecue. Most folks use a smoker-cooker to slowly cook that good Texas beef until it's so tender, it'll almost melt in your mouth. And the "mop" that's traditionally used is not your typical heavy-on-tomatoes Northern style sauce. It's got a lot more vinegar and hot pepper sauce/paprika than the Northern barbecue sauce. Here's a recipe for a typical Texas style sauce: Ingredients 16 oz can tomato sauce 1/2 cup (4 oz) water 1/4 cup (2 oz) vinegar 2 tbs brown sugar 1/2 fresh onion - pureed, or 2 tbs onion powder 2-4 fresh garlic pods or 1 tbs minced garlic-pureed, or 1 tbs garlic powder 2 tbs Worcestershire sauce 1 tbs coarse black pepper 1 tbs Paprika 1 tsp Tobasco sauce 1 tsp chili powder 1 tsp dry mustard 1 tsp liquid smoke 1 tsp salt or cajun seasoning mix (homemade, Chachere's or Zatarain's) Mix and Simmer. **************************** This is very similar to my family's secret recipe, but my grandmother would zap my rump with a bolt of lightning from Heaven if I gave that "receipt" to anybody! ;-)|||Simple. Texans know BBQ. They know meat. They know what kind of meat to get, they know how to season it, they know the right way to cook it and they know how to sauce it up.|||Personally I prefer KC BBQ I love the smokey sweetness over the Hot as hell variety that seems to come out of Texas|||Texas bbq is good because it is slowly cooked in a smoker for hours--something difficult to duplicate on a Weber or hibachi. The cuts of meat are big and marbled with fat that promote juicey results. The fat in the meat is slowly broken down and makes the bbq delicious. Texans also use different woods for smoking than other regions. If you love bbq and want to come close at home without investing in a smoker, try cooking some bigger cuts of meat like Tri-tip on indirect heat using a good rub and throwing on some soaked mesquite wood chips (on the coals, not the steak).