Texas Style Barbecue

Dickeys Barbecue Pit serves up Texas style barbecue. Barbecue is a huge part of Texas culture and is loved by many in not only the south, but all around the world. Just like Texas, we take pride in our barbecue and continue to do it just as it was done in 1941.

Texas style barbecue is a traditional style of preparing meat. Beef is thought to be the meat primarily used in Texas style barbecue, however, the meat prepared often varies by region. There are four regions known for BBQ in Texas and each region has it’s own style of barbecuing:


East Texas--barbecue is an extension of traditional southern barbecue, similar to that found in Tennessee and Arkansas. It is primarily pork-based, with cuts such as pork shoulder and pork ribs, indirectly slow smoked over primarily hickory wood. The sauce is tomato-based, sweet, and thick.

Central Texas--was settled by German and Czech settlers in the mid 1800s, who brought with them European-style meat markets. European-style meat markets would smoke leftover cuts of pork and beef, often with high heat, using primarily native oak and pecan. Traditionally this barbecue is served without sauce, and with no sides other than saltine crackers, pickles, and onions.

South Texas--barbecue is mostly influenced by Mexican tastes. The area was the birthplace of the Texas ranching tradition, and the Mexican farmhands were often partially paid for their work in less desirable cuts of meat. Today, barbacoa is mostly cooked in an oven in a bain-marie.

The last style of Texas Barbecue also originated from Texas ranching traditions, but was developed in the western third of the state by Anglo ranchers. This style of "Cowboy" barbecue, cooked over an open pit using direct heat from mesquite, is the style most closely associated with Texas barbecue in popular imagination. The meat is primarily beef, shoulder clods and brisket being favorite cuts, but mutton and goat are also often found in this barbecue style.

Here at Dickey’s we stick to traditional East Texas barbecue. While we don’t only use pork, we slow smoke our meat with indirect heat over hickory wood, which makes it extra tender. Mr. Dickey began his mission to perfect Texas-style barbecue in 1941, and each Dickey’s Barbecue Pit strives to provide exceptional barbecue to all of its customers.

Source: http://www.pigabytes.com/