In Texas, barbecue is king and Central Texans do the job right with outdoor kitchens up to the task

Start your outdoor space with a gas grill, smoker, sink and refrigerator.

You will want the gas grill for a Texas favorite a 2-inch thick angus tomahawk ribeye steak. Season with Kosher salt and ground black pepper. To grill a 2-inch steak, use direct heat. When the grill is medium (you can hold your hand at grill level only 4 to 5 seconds), follow these directions: Cook the steak for 20 to 25 minutes for rare, 27 to 30 for medium. Cooking any further will dry out a tasty cut. Let it rest for 5 minutes, slice and serve immediately.

Brisket is serious business in Texas. While simple to cook, doing it right takes time, patience and a smoker.

1. Preheat the smoker to 165 degrees.

2. Trim the fat off a 14 lb. brisket.

3. Season with salt, pepper, garlic.

4. Place brisket in the smoker, thickest edge closest to the heat source.

5. Insert the thermometer. Cook for about 8 hours, or until the internal temperature of the meat is 165 degrees.

6. Wrap the brisket tightly in foil. Continue cooking for a further 5 to 7 hours until thickest part reaches 202 degrees.

7. Remove and let sit for 1 hour.

8. Slice against the grain and enjoy with your favorite Texas “fixings.”