The Texan Barbecue

As a Texan, I recognize this as barbecue. But I do not grant this the rank of Texan barbecue.

I don’t know why I don’t find this enticing. Fellow Texan barbecue fan.

It depends on where you ate it: to find a good carbonara you should be in Rome or cities nearby and even in that case, there are so many places that will serve you a mediocre one. If you go find it in any other cities it would be like trying to find a original Texan barbecue in NY or an traditional Paella Valenciana in Madrid: it might be good, but it's highly improbable that it's the real thing Edit: also I agree it looks quite blackish/brownish but you can see that he used a ton of bacon/pancetta; pig grease gets darker after cooking, if he used the whole lot of it I can see where the color came from

Agreed. I love Salt Lick because of the scene more than anything else. So many happy people all in one cool place. Bonus that you get to witness a lot of tourists discovering for the first time that Texan barbecue is a thing unto itself. But for top quality meat, there are plenty better. Franklin is hands-down the best, but the line means it's a special occasion you have to plan ahead for. Stiles Switch *sometimes* has almost-as-good-as-Franklin brisket, but sadly it's uneven. I've had some very meh meat there. But when their game is on point, it's 85% of Franklin quality with 5% of Franklin wait. Rudy's is a totally reliable workhorse barbecue. I'd say better than good in a pinch, and better than a lot of other barbecue chains that truly are just fast food. Not by a ton, but enough to

Well, like I said, it's not for me to judge. Every region has their own thing. :) Personally, if a bbq joint makes a good in-house sauce I'll get a side of it for dipping, so I guess I'm not a total purist. :P Here's a couple of good recipes for Texas-style bbq sauce, if you'd like to try them. Way better than most anything in a bottle, imho. [TexasCook Barbecue Sauce](http://www.texascook.com/barbecue/14.html) [Screwed Up Texan Barbecue Sauce](http://www.screweduptexanrecipes.com/2010/05/texas-style-barbecue-sauce.html) May I make one more suggestion? I noticed the Kingsford charcoal under the pit. If you're using a charcoal/wood combination, I think you will find that natural hardwood charcoal burns hotter, longer, and MUCH cleaner than pressed briquets. They usually aren't much mor