Growing up in Texas, summers were typically spent at the lake with the smell of barbeque in the air. Whether it was hamburgers and hotdogs, a brisket or a rack of ribs, these cookouts were the foundation of our friend and family gatherings. Good food (especially barbeque) has a way of bringing people together. In fact, years ago my father ran for City Council. I remember his campaign headquarters being at Angelo’s, a true old school Texas barbeque joint…a little seasoning, a little smoke and nothing crafty about it. He may not have won a position on the City Council, but the good food, cold beer, and relationships built made him a winner in my eyes.
What comes to mind when you think about a true Texas backyard barbeque? If you ask my wife, she will say red checkered tablecloths and sweet tea in mason jars, but let’s focus on meat here, it’s called Meat Therapy for a reason. You will find various styles of barbeque across the country, but there is no place like Texas when it comes to barbeque. It can vary from state to state and region to region. Texas has four regions that define barbeque a little differently, I personally tend to lean more towards the Central and Eastern regions. I am a simple man that appreciates a simple technique, Central Texas focuses on a dry rub (usually just salt and pepper) and smoke, lots of smoke. The Eastern region uses more pork, especially pork ribs, and has a heavier focus on sauces and sides.
Here in Ellis County, there is no shortage of finger licking good barbeque, but my favorite kind is made at home and shared with the people I love. Ultimately, it doesn’t matter what you are cooking or how you are cooking it, I encourage you to get outside and enjoy some good food and fellowship with family and friends this summer.
Meat Therapy, Waxahachie TX