The Texas Pit

Texas The Pit

Spring 2023

Letter from the Editors THE TEXAS PIT

Dear readers,

Welcome to The Texas Pit, a magazine meant to introduce you to all of the wonders of Texas BBQ. You will be exploring the variety of BBQ around Texas and the different local pitmasters around the state. All of our editors focused on a different topic that focused on the rich culture of Texas BBQ to explore and find out more about. We have created entertaining graphics for you to learn about the variety of Texas BBQ and its uniqueness. We created these graphics on programs such as InDesign, Illustrator, and Photoshop. We all did deep research on the topics we have covered and have had meaningful conversations with trained pitmasters, and owners of BBQ food trucks and restaurants on their BBQ success in Texas.

Days of dedication, hard work, and planning were put forward by all editors to form the magazine that you are currently reading. The making of our magazine felt everlasting and tedious but helped us acquire skills that we will forever remember and memories we will cherish.

The Texas Pit is a combination of our passion and interest in Texas BBQ and its uniqueness. We are extremely excited to present to you an unforgettable experience around Texas and its original cuisine.

Sincerely,

The Texas Pit

Table of

6 “MeAT” THE EDITORS

8 PITMASTERS AND THEIR CRAFT

12 BBQ dishes around the world the art of sauce

14

18 THE FANTASTIC FOUR OF BBQ

20 From pit to plate

“Meat” The

Sebastian Villalobos is the self-proclaimed leader of the magazine, he is a student at the Liberal Arts and Science Academy. Apart from attending school, he enjoys playing basketball in his free time and playing FIFA with his friends after finishing his homework. He has made it clear that one of his favorite hobbies is going out thrifting with friends during the weekend. Something interesting about him is that whenever he is done with his education he would love to dedicate part-time to reselling vintage clothing, and maybe even starting his own reselling business.

Devin Feliciano, one of the four editors of the Texas Pit, is a freshman at the Liberal Arts and Science Academy. He usually spends his free time drawing and listening to music simultaneously, he said it gives him more of a soothing and calming experience when he is severely indulged in the lyrics of the songs. He religiously looks up to moving away from his parents and starting a dream of his own, yet he has no clue of what he wants to do and how he is gonna achieve his dream. One interesting thing you should know about Devin is that he loves answering spam calls and answering with, “ This is Dominos, what can I get you?”.

Devin Fe liciano

Sebastia n Villalobos

Editors

Grey Jeffery is a generous and creative individual, he is one of the four editors of the Texas Pit and is studying his first year at the Liberal Arts and Science Academy. He goes powerlifting on a daily basis and is very passionate about his snowboarding skills, snowboarding is a way for him to space out of life’s troubles.

Grey wants to attend the local University of Texas at Austin and pursue a career in Economics. Something interesting about Grey is that he surprisingly enjoys the ends of the bread instead of the actual bread.

Cash G alvan

Cash Galvan is a 9th grader at the Liberal Arts and Science Academy and is one of the four editors of the Texas Pit. He plays Valorant every single day of the week nonstop and denies that schoolwork is a real thing, he also claims that Valorant helps him escape from the harsh reality of school.

After graduating, he would like to become a construction worker, yes, a construction worker, and probably nothing else. One very interesting fact about Cash is that he identifies as 6’4 and is the biggest Cristiano Ronaldo fan.

Grey Je ffery

Design by Sebastian Villalobos

The Texas Pit

Pitmaste rs and Their C raft

What Makes a Pro BBQ Chef Tick

By Grey Jeffery, Editor

For many people, grilling is more than merely cooking meat over an open flame. But for others it’s a way of life, a passion passed down through generations.

Derrick Burnett, owner of Backporch Bar-

Courtesy of DerrickWW Burnet

Courtesy of Derrick Burnett SOB burger served at Backporch BBQ

Courtesy of Derrick Burnett A family plate served at Backporch BBQ.

beque outside Houston, said being a grill master is a family tradition.

“My dad was always barbecuing,” Burnett said, “and I kind of got into following him around.”

Burnett’s father used to compete in barbeque competitions when he was younger, but he has never competed himself. However,

following Hurricane Harvey in 2017, he and his family barbecued and fed people in their neighborhood, demonstrating that barbecuing can also be used to give back and bring peo-

ple together.

Charlie Musick, a long-time amateur grillmaster in West Texas, also learned the art of making Barbeque from family.

“I’ve just always liked it for family get-togethers and stuff like that,” Musick said. “Every once in a while I’d have a barbecue. We really liked it and my wife and I

made it part of our life.”

While Charlie has never competed in any barbecue competitions himself, his son has, and has even been part of a barbeque team.

On the other hand, James Agrella has competed for several years, and is winner of Galveston’s Yaga’s barbeque competition and received a smoker as a birthday gift from a friend 25 years ago.

While Agrella said the gift grill didn’t help with competitions, it still had sentimental val-

Don’t get discouraged early on, because don’t expect to come right out of the gate and be a pro. It takes a lot of repetition and practice

-Derrick burnett, owner and pitmaster of back porch bbq

Courtesy of Derrick Burnett The front of Backporch BBQ.

ue.“For years and years, I used a gas grill,” Agrella said.

“And you know what? I had gotten to where I was pretty good at getting a smoky flavor off of that thing.”

A few years ago, he purchased a gravity-fed charcoal kit, which he described as kind of like a pellet grill but allows him to use real wood and charcoal.

When it comes to techniques and tips, these grill masters have plenty of advice to share. Musick stresses the importance of low and slow cooking.

“Too much heat is always going to be your enemy,” he said. He also suggests using a meat thermometer to ensure the meat is cooked to perfection.

Derrick Burnett has tried a variety of grilling methods and has settled on 100% oak post oak wood as the best option. He encourages people to keep pushing themselves to learn and improve.

“We kind of just slowly graduated up to the next level, the next level over the last 11 years until here we are now,” he said

Personal stories also play a role in these grill masters’ love for making Barbeque. Musick recalls seeing a man cooking a 5-foot-long fish and painting it with butter, which he describes as “man was that stuff good.”

James Agrella’s first attempt at smoking chickens didn’t go quite as planned.

“I put a bunch of wood in there that I had off of a pecan tree that

Courtesy of Derrick Burnett A Texas cheesesteak sandwich made at Backporch BBQ

Courtesy of Derrick Burnett A Brisket Grilled Cheese cooked at Backporch BBQ The Texas Pit 10

I had in my backyard and it probably wasn’t seasoned the way it needed to be so when you chewed on it it made your lips go numb and kind of had a bitter flavor to it,” he says.

Becoming a skilled grillmaster takes practice and persistence. Burnett offers words of encouragement for those just starting out,

“Don’t get discouraged early on, because don’t expect to come right out of the gate and be a pro,” Burnett said. “It takes a lot of repetition and practice.”

Courtesy of Derrick Burnett

A plate of St Louis Ribs cooked at Backporch BBQ

Courtesy of Derrick Burnett

A piece of pork being cut at Backporch BBQ

Too much heat is always going to be your enemy

-Charlie musick, amateur grillmaster

Steak: While not technically BBQ, steak is just as good on the grill. The name “steak” ties back to the 15th century Norse word “Steikja”but the history of steak goes back much further.

BBQ

Di shes

Ribs: One of the most iconic BBQ dishes, often coming from pork or beef. Ribs originated in the Caribbean but spread to the Americas and Europe through colonization.

Barbecue culture varies greatly around the world, with each region having its own unique style of cooking and unique history behind their unique flavors. From the slow-smoked meats of Texas to the sweet and sour dishes of ancient Masipatamia, there is something for every meat lover to enjoy.

Sources- atlasobscura.com, cattlemensraturant.com

Credits: atlasobscura, cattlemensrestaurant,

Graphics by Grey Jeffery

Tofu: A good substitute for steak because it has high vegetable protein which is perfect.

Sausage: First documented over 4000 years ago by Sumerians, it has been a key part of grilling and BBQ culture throughout history. It has traveled all over the world and integrated with lots of different cultures.

some alternatives could be

...

Chicken: A good source of lean protein that can come in many forms, from jamaican jerk to rotisserie.

Fish: a healthy and delicious alternative to beef. It was originaly made in the Mediterranian, but has spread all over the world.

The Texas Pit

THE ART OF SAUCE

Creating a sauce many will enjoy.

By Devin Feliciano, ASF Editor

Barbecue sauces add a layer of complexity to meat and grilling enhances the taste. Across the United States, barbecue sauce competitions have become a significant platform for sauce makers to show their skills and gain recognition, and most

restaurants are proud of their in-house sauces. Derrick Burnett, owner and grillmaster of Back Porch BBQ, has had his barbecue restaurant opened since 2012. He’s been making his own sauces for many years.

Some people felt it was necessary that we needed to have the sauces.”

“Well, you know, you have barbecue,” Burnet said. “Some people need sauce with them. That’s kind of how it came to be. Some people felt it was necessary that we needed to have the sauces.”

The creation of sauces involves varying preparation time. The differences in preparation time contribute to the diverse range of flavors and textures and when it comes to the composition of sauces, each sauce has its own unique profile.

“The quick one is mustard and vinegar, mostly,” Burnett said. “And sugar, so it’s just blended ingredients. The other ones have seasoning and spices that need to meld into the flavors of them and stuff. You have to heat them to bring out the flavors in them. The other ones we just go for the vinegar mustard punch.”

With a wide variety of sauces available, each with its own regional influence, the world of barbecue sauces extends to many different likings one might have. Kim Foy, owner of Hoosier Daddy BBQ sauce values the uniqueness and quality of their sauce, and appreciates the satisfaction it brings towards

-Derrick Burnett, owner and pitmaster of Back Porch BBQ

others.

“I believe it has to be something unique that separates it from others in the consistency and taste,” Foy said. ”Most will say it is blended well and caramelizes nicely over flame.”

“Texas has a bold flavor – it’s

solid,” Foy said. “You have vinegar, mustard, tomato [are the] bases creating the Carolina Sauce – White sauce – Mustard Sauce, I like them all, but I do think Hoosier Daddy BBQ sauce has the best all in one!”

Different regions have different styles of preparing barbecue, and like barbecue, so do sauces. Sauces

Courtesy of Hoosier Daddy BBQ

The Hoosier Daddy BBQ sauce looks upon skewers of meat being grilled.

have different textures, and profiles in Texas. Pitmasters get inspiration from different regions, combining what they know with the region.

An example of that is Derrick Burnet’s sauce.

“Our main sauce that we do the most of is kind of Kansas city style but kind of Texas-ish.,” Burnett said. “It’s not as sweet and thick, which is kind of like Kansas city style. It’s dark and it has molasses in it. It’s kind of sweeter and smokey. Texas sauce which is kind of more tangy and light colored, kind of, is a little spicy and peppery.”

Sauces are complex, since one small difference in the ingredients, and the sauce’s flavor is thrown off.

Nancy Webber, co-owner of Tin

Roof BBQ, explained that creating a sauce many people will enjoy, proves a great challenge, since tweaking the sauce here and there is necessary for a great sauce.

“I’ve used off brands to try to save money and it has a different taste,” Webber said.

“

I’ve used off brands to try to save money and it has a different taste”

-Nancy webber, co-owner

of tin roof bbq

Courtesy of Back Porch BBQ

A family plate at Back Porch BBQ ready to be seasoned by their own sauce.

Courtesy of Back Porch BBQ

Nancy Webber and her husband are proud of their family barbecue traditions.

Sauces create a new realm of flavor for barbecue.The experience sauces bring to the barbecue landscape differs throughout the United states. Making sauces unique in their own way.

“So we use Hunt ketchup because it gives us the exact taste we are looking for. Ketchups are different.”

The Texas Pit 17

The Fantastic

While chicken can be prepared in many different ways, a typical description of one usually has slightly crispy or caramelized skin.. The texture depends on which cut of the meat you’re eating.

Roasted Chicken

The meat of chicken should be moist and succulent with a slightly firm texture. The meat shouldn’t be tough or chewy since barbecuing it should make it more tender.

Chicken

Pork Ribs

Barbecue chicken is known for its smokey, rich, and savory flavors. Barbecue chicken can also be made in many different ways depending on what region you’re from.

Beef Brisket

Beef brisket is usually moist and tender. Beef brisket usually has a tender and gelatinous texture due to the slow cooking of it. The bark of the brisket is usually slightly crisp, or has a caramelized texture.

Beef brisket usually has a rich and robust flavor that is obtained from the slow cooking process. The bark of the Brisket also has a smoky and caramelized flavor

The thrill of preparing the perfect brisket brings an intriguing challenge that requires skill and technique. For many obtaining a balance of tenderness and flavor is a rewarding journey.

Beef Brisket

Sausage

Four of Barbecue

Two of the primary techniques of making barbecue chicken is to either grill it in low heat and indirectly smoke it, or grilling it with direct heat over a grill or pit. Many prestigious barbecue joints in Texas have perfected smoking meat like chicken, one example being Franklin’s barbecue.

Baby back ribs are some of the most consumed types of pork ribs in the United States. Baby back ribs are smaller ribs which come from the top of the ribcage. A random fact about pork ribs is that they were used for the world’s longest barbecue. In 2012 six thousand pounds of pork ribs were cooked within the 80 hours spent barbecuing.

A well cooked pork rib should be tender and moist. It should also be easy to pull off the bone indicating that it is fully cooked

Beef brisket is a cut that comes from the chest of the cow that is made of pectoral muscles. In order to obtain a nice juicy well cooked piece of brisket, one must cook beef brisket from 8 to 16 hours. What makes a beef brisket nice and tender is the collagen that is broken down.

A well cooked pork rib should be juicy and succulent to the taste. The smoky texture of the crust should add a smoky flavor to go with the tender meat inside.

Grinding meat and stuffing it into casings has been a way to preserve meat for thousands of years. Sausage casings have been made of many different things. The traditional option is to stuff the meat into animal intestines like pork or sheep.

People tend to enjoy pork ribs due to the versatility of the flavor of the crust which can be marinated with different sauces, rubs, or seasonings.

Sausages tend to have a firm and resilient texture. When cooked, the outer casing provides a snap, or resistance when cut or hitting into. The actual meat should be juicy and not chewy. Like many of the other foods, sausages could have a caramelized outer layer depending on how its prepared.

A barbecue sausage cab be enjoyed in many different forms. Like in warps, hotdogs, sandwiches, or salads. This makes sausages quite versatile.

Pork Ribs Sausage

Graphics by Devin Feliciano

Barbecue is an essential part of Texas culture, and each region boasts its own unique style. From the sweet, tangy sauce of East Texas to the slow-smoked brisket of Central Texas. According to Lane Miline, there is no shortage of mouth-watering options.

“Barbecue in eastern areas are

extremely well with their consistent tenderness, and overall flavor they add to the barbecue industry,” Miline said.

Texas is known for its love of barbecue, explained food critic Bill Jones. He thinks that the state has a rich history and culture when it comes to smoking meat, with each region offering its style and flavors.

”I’ve been around America a lot,

and it’s crazy how different it is between each state from east to west,” Jones said.

Texas’ reputation as a barbecue haven is the state’s abundance of high-quality meat. Cattle ranching is a major industry in Texas, and many of the state’s most famous joints source their beef locally. According to Kris Manny, the state’s along the Gulf of Mexico provide easy access to fresh seafood, which is often

Courtesy of Lane Milne Goldees co-owner, Lane Milne, preparing the barbecue for his customers.

FROM PIT TO PLATE

How Regional Barbecue in Texas is made

By Cash Galvan, Fact Check Editor

incorporated into many dishes.

”Every meat is different size, every meat is different,” Manny said.

Barbecue in the state is often divided into four main regional styles: Central Texas, East Texas, West Texas, and South Texas. Each style is defined by its meat preference, smoking technique, and sauce.

Central barbecue is characterized by its focus on beef, particularly brisket, which is seasoned with salt and pepper and smoked over oak wood. The meat is usually served on butcher paper

with white bread and pickles. East Texas barbecue, on the other hand, is known for its use of pork ribs and shoulder, which are smoked over hickory wood and served with a sweet, tomato-based sauce, explained Miline, a part of Central Texas barbecue.

”Good barbecue includes good appearance and amazing tenderness,” Miline said.

West part is all about beef as well, but with a focus on beef ribs and a dry rub made from spices like chili powder and cumin. South

Courtesy of Goldee’s BBQ

A common family plate served at Goldee’s BBQ

Texas barbecue, meanwhile, incorporates Mexican flavors and spices, with a preference for sausage and barbacoa, which is a slow-cooked dish with a variety, usually using tougher cuts of meat.

Eastern has a different flavor and style, explained Kristopher Manning, co-owner and manager of the eastern-style Smokey Joe’s barbecue. Places like Goldees and Smokey Joes are used to using old school traditional

ways of making barbecue. Using things like breaks, which is a certain type of way to cook a brisket, is most commonly used in eastern Texas.

“Barbecue isn’t like dropping off french fries, it’s like putting love into the food,” Manning said. “You have to have a passion for the food, and without that passion it won’t be as successful as it could be.”

That’s why Manny is careful when choosing people to hire.

”I want to try to hire and find great help, people who care,” Manning said.

While each regional barbecue style is distinct, there are some commonalities across Texas as a whole. For example, beef is the most popular meat for barbecue, and brisket reigns supreme as the king of Texas barbecue. Pork ribs, sausage, and chicken are also popular menu items, depending on the region.

”We have people coming in, and I take over making briskets, get sauces, and we run out within a couple of hours,” Manny said.

Another shared characteristic of Texas barbecue is the emphasis on wood. While charcoal and gas grills are used in some parts of the country, Texans take their smoking seriously. Jones said each region has its preferred wood, with post oak being the most popular in Central Texas and mesquite being the popular choice in West Texas.

”You don’t want barbecue that would taste amazing, then have terrible wood,” Jones said.

I’ve been around America a lot, and it’s crazy how different it is between each state from east to west.

-Bill jones, food critic

Beyond meat and wood, the sauce is another crucial component of Texas barbecue. While some regions, like Central Texas, prefer to let the meat shine on its own, others, like East Texas, are all about the sauce, explained Miline, co-founder and CEO of Goldees.

“Mainly having ingredients that add that specific flavor are very important,” Miline said. “You don’t want something that feels too much [like a basic sauce].”

Along with distinct regional styles, there are also countless barbecue joints throughout Texas, each with its different take on the art of smoking meat. Some of the most famous include Franklin barbecue in Austin, Snow’s barbecue in Lexington, and Louie Mueller barbecue in Taylor. But even smaller, lesser-known joints can offer up smoke of the best barbecue in the state. Bill Jones, who is a famous food critic, thinks that instead of looking for bigger franchises he tries to focus on what makes their barbecue amazing.

”I’m judging barbecue. I mainly look for the first taste, and smoke

and spice, because flavor is a big key,” Jones said.

Overall, there isn’t just one best barbecue joint or location that dominates over the rest. Every part of Texas succeeds at some aspect that other regions lack. Some regions feel like their style is the best, while others feel like their region is better or more unique.

”I think we have a unique style compared to any other place around,” Manny said. “Our barbecue is something that you can only get here”

“

Barbecue isn’t like dropping off french fries, it’s like putting love into the food. you have

-kristopher manning, co-owner and pitmaster of smoky joe’s BBQ

Courtesy of Smoky Joe’s BBQ

Owner, Kristopher Manning throws on a new batch of brisket onto the smoker.

Step 1:

Have the neccesary tools

Who’s Ready

Step 4:

Cook meat for 5-20 minuted depending on its thickness

to Barbecue?

Graphics by Cash Galvan

Step 2: Step 3:

Preheat your grill 15-20 minutes before you start cooking

Put raw or pre-marinated meat on the grill

Step 5:

Add any extra ingredients

Step 6:

Enjoy!

MONEY IN THE MEAT

Making it big in Austin BBQ

By Sebastian Villlalobos, Content Editor

Austin is known for its barbecue which attracts food enthusiasts from all over the world to savor the smokey, juicy, and flavorful meats that are cooked to perfection. Behind the scenes, however, lies the hard work, challenges, and dedication of pitmasters who have honed their craft to create some of the best barbecue in the Lone Star State.

Thomas Micklethwait, pitmaster and owner of Micklethwait Craft Meats, explained he was responsible for every aspect of the operation.

“It is a lot of work just doing barbecue, starting it was me doing all the work,” Micklethwait said. “Cooking all the meat and doing all the sides so I was working a lot. I was washing the dishes, throwing away the trash.”

Over the years, he learned that barbecue is not just about cooking meat, but also about managing var-

ious tasks simultaneously, from preparation to cleaning. “I have found a good team that helps me do all the chores that need to be taken care of and lets me focus on the quality and quantity of the meat I am cooking and giving out to my customers,” Micklethwait said.

A good barbecue team can propel a restaurant forward and help to reach the next level of achievement.

Photo by Sebastian Villalobos. Thomas Micklethwait standing by his succesful food truck.

Pitmasters still encounter challenges that they

have to overcome, Micklethwait said one of his main challenges was realizing that he could not do everything by himself. “The thing that helped us stand out early on, and still helps us, is our meat being quality-focused and making eberything from scratch ourselves,” Micklethwait said.

“The key to success is to always make sure you have a helpful and cherishing squad that lets you focus on the meat you are cooking every day for your customers,” El Ghayesh said

Marcus McNac, owner of Crimson Creek Smokehouse, is known around the Austin area for his unique approach to barbecue which has allowed him to

The thing that helped us stand out early on, and still help us, is our meat being quality-focused and Making everything from scratch ourselves.

succeed. McNac incorporates a wide range of spices to elevate the flavors of his meat. “True texas is known for just salt, pepper, and garlic,” McNac said. McNac has experimented with these spices starting when he was at a young age, this lesson draws back to his hometown of Oklahoma which is widely known for integrating lots of spices. McNac has taken the lessons learned in his hometown and taken them here in Austin which has let his restaurant positively flourish.

“My barbecue is nothing out of the ordinary but quality and quantity is always what does it,” Micklethwait said.

-Tom MicklEthwAit

Courtesy of Craft Meats. Busy day at Micklethwait Craft Meats

Photo by Sebastian Villalobos. Where all Micklethwait Meat is made.

Kareem El Ghayesh, owner of a rising popular food truck, KG BBQ, also knows the importance of building a restaurant around a strong taste or type of food. El Ghayesh has success-

fully integrated his Egyptian heritage into traditional Texas barbecue. He has made hybrid dishes that contain both Egyptian ingredients and Texan ingredients, instead, he has put on

a unique menu that includes dishes such as brisket rice bowl and pomegranate glazed pork ribs.

“People ask what is the Egyptian part, definitely the spices, so we have a pretty big spice rack inside [the food truck],” El Ghayesh said.

Building a signature style can really fortify barbecue and that is what El Ghayesh has done, he has taken his culture

Photo by Sebastian Villalobos

Kareem El Ghayesh, Owner of KG BBQ, cooks up a freshly made Pomegranate sauce on his pan.

Photo by Sebastian Villalobos

The Brisket Rice Bowl is the top selling dish at KG BBQ.

“

I like to refer to bbq as a craft, a cuisine, and as an art that takes a lot of patience and requires a certain type of personality

-Kareem El Ghayesh, Owner and Pitmaster of KG BBQ

and blended it with what people are already familiar with, which is the original three spices, and has mixed it with strong spices he cultivates and uses to his liking.

“Instead of just the three basic ingredients, I have integrated 15 to 20 different spices in my meat, since I want the most amount of flavor I can get from a piece of meat,” McNac said.

“In traditional barbecue you have your sides which consist of mac and cheese which are rich and heavy. But for us here we have pomegranate seeds and nuts with rice and a fresh salad with vinegar and cumin and everything we are

trying to make is to make our flavors stand out,” El Ghayesh said.

The success of different pitmasters in Austin can be attributed to their hard work, dedication, and unique approaches to their barbecue. From experimenting with flavors, to overcoming quality and quantity challenges, and building a solid team, pitmasters put in efforts to create outstanding barbecue that keep everyone coming back for more.

Courtesy of Texas Monthly Owner and Pitmaster of Crimson Creek BBQ, standing in front of his food truck.

Courtesy of Texas Monthly. Oklahoma styled Tomahawk Steak made by McNac

Central Texas BBQ

Signature Style:

Meats seasoned with salt, pepper and garlic

Heavy use of oak, pecan and mesquite wood. Sauces served on the side.

Meat Specialties: BEEF BRISKET

Where to taste: Franklin’s BBQ in Austin, Texas

South Texas

Signature Style:

Heavy Mexican influence, especially barbacoa. Use of sweet tomato and molasses based sauces. A lot of pit cooking.

Meat Specialties: BARBACOA

Where to taste: Vera’s Backyard BBQ in Brownsville, Texas

MANIA

East Texas

Signature Style:

Tender fall off the bone, hickory smoked BBQ.

Focused on ribs and chopped meat sandwiches.

Heavy on sides and sauces.

Meat Specialties: PORK RIBS

Where to taste: Stanley’s Famous Pit BBQ in Tyler, Texas

West Texas

Signature Style:

Open flame grilling rather than smoking. Heavy on mesquite wood

Meat Specialties: SAUSAGE

Where to taste: Desert Oak BBQ in El Paso, Texas

The Texas Pit

Graphics by Sebastian Villalobos

Grill-iant

Across

1. A type of liquid that is used to improve the meat’s flavor and overall taste.

4. Lightweight black carbon that is used to heat wood and cook.

5. A meat dish ususally made up of ground beef and made into a cylindrical shape.

7. Person/profession that cooks meat on a grill.

8. Main BBQ city in Texas. starts with an A.

10. Meat that is smoked or grilled, comes from a bird.

DOWN

2. BBQ side that consists of mostly cabbage and mayonnaise.

3. Essential used on meat to make it saltier and can be used as rub.

6. Cut of meat found on chest of cows.

9. Dish made by the meat found on the pig’s ribs.

Crossword

Design by Sebastian Villalobos

Special Thanks

The Texas Pit would like to thank....

Kareem El Ghayesh

Thomas Micklethwait

Marcus McNac

Derrick Burnett

Kim Foy

Lane Milne

Kristopher Manning

Bill Jones

Nancy Webber

Crossword Answers

Across

1. Sauce

4. Charcoal

5. Sausage

7. Pitmaster

8. Austin

10. Chicken

Down

2. Coleslaw

3. Salt

6. Brisket

9. Ribs