Texas Regional BBQ Variants

Central Texas

Roots: German and Czech meat smoking traditions

Animals: Beef, Pork, Turkey, Chicken, Goat, etc.

Sauce: Thin, Bland, minimally usedRub: Savory/PepperySides: White Bread, Onions, Pickled Veggies,

Pinto Beans, minimal.Signature Dish: Beef Brisket (sliced)Base: Lockhart, TX

East Texas

Roots: African-American/Southern BBQAnimals: Beef or PorkSauce: Sweet, Tomato-Based, lots used.Rub: Savory/Sweet, tenderizer.Sides: Served on Bun, Potato Salad, Beans,

NO coleslaw. Signature Dish: Chopped Beef SandwichBase: Tyler, TX

South Central

Roots: Mix of German/Czech and MexicanAnimals: Beef, Pork, Turkey, Chicken, Goat, etc.Sauce: Thick, Peppery, FlavorfulRub: Savory/SpicySides: White Bread, Onions, BBQ Beans, Potato

Salad, Squash Casserole, sides just as important as meat.

Signature Dish: Brisket Sandwich, Sausage Plate

Base: New Braunfels/San Antonio, TX

South Texas

Roots: Mexican, New Mexican, and Caribbean barbacoa

Animals: Beef, Chicken, Upland Bird, Goat, Pork, etc.

Sauce: Non-extantRub: Spicy/Peppery, tenderize meatSides: Spanish Rice, Refritos, Guacamole,

Pico de GalloSignature Dish: Fajitas, Shredded BeefBase: Rio Grande Valley, TX