Barbecue is our country’s greatest contribution to the food world. What began as whole animals being basted with flavorful sauce while slowly roasting over coals outdoors eventually became known as Southern barbecue. From there, regional styles developed, and they became more rigid as restaurants gained popularity in the late nineteenth and early twentieth centuries. Then barbecue came indoors with help from offset smokers and enclosed rotisseries. The last decade has seen a surge of barbecue joints opening across the United States. Some places serve Carolina whole hogs, Kansas City burnt ends, or Memphis dry-rub ribs, but the majority don’t bother to open without Texas smoked brisket. What’s more, we’re also seeing trays full of beef ribs, sausages, spareribs, and pinto beans. It’s clear that Texas…
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