Barbecued beef brisket has big flavor, but can be tough if not handled properly. What ingredient is often added to barbecued brisket to help tenderize it? If you guessed vinegar, you're right. With Texas style barbecue, it's a pairing made in beef heaven.
"The story of barbecue is the story of America. Settlers arrive on a great, unspoiled continent. Discover wondrous riches. Set them on fire and eat them." – Vince Staten, author of Real Barbecue
When it comes to barbecue, don’t forget about the vegetables. Veggies such as zucchini and mushrooms go great on the grill, and we offer some wonderful herb and spice combinations to accentuate their natural flavors.
No matter how hard you try, you will not satisfy everyone’s taste, but do not let that discourage you. Our staff will provide expert guidance as to what combinations have had the greatest success at the different events we have catered.
Although it is not the most widely accepted theory about where the word "barbecue" came from, some experts believe that barbecue was derived from the French phrase "barbe a queue," which means "from head to tail."
While all of the attention when it comes to barbecue seems to be paid to ribs or beef or pork, do not overlook the humble chicken. This bird performs quite well when ‘cued, letting the essence of the smoke and sauce come through without compromising its familiar flavor profile.
Coming in with a couple of people and you are not sure what to order? Try our combo plates. Let each one choose a different mix and then have every one share a little bit around the table. It makes for good fellowship as well as delicious dining.
Did you know that the first commercially produced barbecue sauce was produced in 1923 by the Laouis Maull Company? However, the first mass distributed barbecue sauce didn’t come until the early 1950s, put out by Heinz.
The French phrase “de la barbe a la queue” translates to “from beard to tail.” Many use this etymology of the word "barbecue" to define the practice as the cooking of a whole hog. This is one of many origins of the word.
Some of the earliest barbecues relied solely on the open flame of the grill to cook and flavor the foods. Nowadays, different types of coal, smoke and wood are used to add extra flavor.
If time is running out for providing a final head count, and you still have some guests wavering, here is what to do: Take the number you already have, and add ten percent. This provides a safe buffer, and any leftovers can be taken home by VIPs.
Did you know that barbecue in the U.S. has been linked to hog-slaughtering time in the South? Often, a whole animal would be roasted slowly over an open fire—a predecessor to the modern barbecue.
Looking for a truly unexpected meal to serve to guests at your wedding reception? Barbecue is a fun and non-traditional choice. Choose a wide range of different meats, sauces, and sides to ensure that there's something to please everyone.
When people think of barbecue, they typically think of the Southern or Midwest regions of the country, but the Northeast is just as much a fan. There are even large barbecue competitions in the middle of New York City throughout the year.
Prior to the nineteenth century, outdoor barbecues were usually raucous affairs in which alcohol flowed freely. During the Second Great Awakening, temperance movements caused barbecues to sober up, making them respectable for church gatherings and political campaigns.
The most common cuts of pork used for barbecue are chops, ribs, sausage, and shoulder. The shoulder is the cut usually used for classic pulled pork barbecue and ground pork.
One of the main reasons that pork was so popular in the 19th century is that pigs were a low-maintenance food source since they could forage for themselves. In fact, once meat and food supplies were low, the semi-wild pigs were caught and eaten.
Texas BBQ can generally be broken down into four styles: East Texas, Central Texas, South Texas, and West Texas. The two most popular styles are Central Texas and East Texas. It's said the dividing line between them goes right between Dallas and Fort Worth.
In the half century preceding the Civil War, barbecue parties became an important part of the culture of the South. Plantation owners often hosted large barbeques to entertain neighbors and friends.
Whether your party style tends to be modern or traditional, you'll find lots of options when you have a barbecue meal catered. Ask the catering company about the different meats, sauces, and sides they offer so you can put together your ideal menu.
Every BBQ fan has not just a favorite meat but a preference for the type of cut and doneness. Some, for instance, crave the crispy, burnt ends of BBQ brisket, while others select the moist, juicy center portion.
Did you know that barbecue and grilling aren’t the same thing? Barbecue is the slow cooking of meat, whereas grilling refers to cooking meats very quickly at much higher temperatures.
Wood chips on top of charcoal can infuse barbecued meat with unique flavors. Pecan wood, for example, adds a sweet, mild flavor. Hickory and oak are also commonly used as barbecue heat sources, and add their own distinct flavors.
