European Stars and Stripes (Newspaper) - August 25, 1989, Darmstadt, Hesse                                Magazine Mouth watering Texas style by Sharon Hudgins in Texas the subject of Barbecue arouses Smuch passion As football politics and  s not surprising since Texas is a major beef producing state and texans take a particular interest in How their meat is cooked. Barbecue also known As Barb a and boo is the favorite Way of preparing meat throughout the entire slate. Ii Only one Lood could be selected As typically texan it would surely be Barbecue. It s said that Texas is a place where people Barbecue everything except ice Cream. That s Only a slight exaggeration. Beef especially beef brisket is the preferred meat but texans also Barbecue beef steaks and Chuck roasts beef and pork food spareribs pork loin Lamb. Goat Venison Turkey Chicken and sausages. Texas Barbecue is special because it in t merely meat cooked on a Grill. The meal is hot smoked in huge pits or Brick ovens for Many hours or even Days until the Moat is slightly charred on the outside still Juicy on the inside and so Well cooked that it almost Falls apart when Cut. Smoke cooking is essential for Texas Barbecue. Most food historians agree that Texas Barbecue originated with the germans and czechs who settled Large areas of Texas in the mid-1800s. They were accustomed to smoking meats for both cooking and preservation and they established the technique of barbecuing that is Standard in Texas today Many Barbecue businesses in Texas Are still owned by families with German or czech surnames. Contrary to popular belief the meat to be barbecued is neither marinated beforehand nor basted during cooking. The raw meat is rubbed thoroughly on the outside with Salt and Black Pepper and sometimes with Chili powder some Cooks also rub Oil vinegar or Bourbon whiskey onto the meat. Meat Well layered with fat is preferred because the fat melts during cooking and makes the meat tender. In other words the meat bastes itself. All Cooks agree that plenty of smoke and a Long slow cooking time Are the two requisites for Good Barbecue. The Best Woods for the fire Are Hickory Oak Walnut Pecan or Mesquite. Each Wood produces a different kind of aromatic smoke and a different flavor of Barbecue. In commercial Barbecue pits or ovens the meat is placed on a Grill but the fire is not directly underneath it. Smoke and heat from the fire Are pulled up through flues or fan vents in the oven through the Grill and Over the meat to Cook it. Long Stow smoking Over steady heat produces the Best and tenderest Barbecue. Although a few purists believe m eating their Barbecue without sauce most other people agree thai sauce is necessary for great Barbecue. Each Cook has his or her own special recipe which is often a closely guarded secret handed Down from one generation to the next with the family heirlooms. Barbecue sauce usually contains meat drippings Tomato sauce or Ketchu Chili powder paprika Mustard Brown or White sugar butter. Worcestershire sauce vinegar Salt and Pepper. Some recipes also include onions Coffee Bourbon. Bay leaves or garlic. The important thing is not to put the sauce on the meat until the meat is served. You can find Barbecue to eat almost anywhere continued on Page 14 Friday August 25, 1989 the stars and stripes Page 13