A guide to sausage in Texas barbecue

[ET2SN]

Originally Posted by nikimcbee

I can't decide if that is totally disgusting or not. Sounds like left over spam with cornmeal mixed in it. I didn't know what it was, so I had to look it up.

If you can handle a Head Cheese sandwich, you'll do just fine with Scrapple.

It tastes great and its full of things that aren't good for you (mostly fats, grease, and lard), what's not to love?

It actually tastes better if they also grind up the liver, it gives the Scrapple a slight hint of liverwurst or braunschweiger.

[Jimbuna]

We feed that to the birds here in the UK

[mapuc]

I suddenly recall an old memory I got some years ago.

I live on a little island, an island who is a popular for turist and one day I was watching something on the telly. Yea why not, why not open a genuin Texas BBQ restaurant.

My idea was to import almost everything from Texas, USA and only use fresh thing from Denmark, such as meat, onion a.s.o

Markus

[Mr Quatro]

Not a bad idea Markus, but all you really need is the recipes and some good brisket.

Go with just beef at first and if it's successful add the pork and chicken

Most people will argue that the real secret is in the sauce which you could order by the case online from Texas to give it a authentic flavor.

Don't forget the side dishes make it worth paying high prices, mac and cheese, cole slaw, ranch beans, Texas toast, pecan pie, etc

Picture of Texas and some big long horns should do the trick

[Catfish]

Not sausage, but ..

[mapuc]

Originally Posted by Mr Quatro

Not a bad idea Markus, but all you really need is the recipes and some good brisket.

Go with just beef at first and if it's successful add the pork and chicken

Most people will argue that the real secret is in the sauce which you could order by the case online from Texas to give it a authentic flavor.

Don't forget the side dishes make it worth paying high prices, mac and cheese, cole slaw, ranch beans, Texas toast, pecan pie, etc

Picture of Texas and some big long horns should do the trick

Thank you.

It's not the restaurant itself only but the outside look I want this restaurant look like a genuin Texas BBQ restaurant from outside.

I have made searches and to be honest there isn't exactly picture of a traditional Texas BBQ restaurant.

Markus

[Mr Quatro]

Originally Posted by mapuc

Thank you.

It's not the restaurant itself only but the outside look I want this restaurant look like a genuin Texas BBQ restaurant from outside.

I have made searches and to be honest there isn't exactly picture of a traditional Texas BBQ restaurant.

Markus

I'm sure Neal can send you one ... when I was growing up in Fort Worth, Texas they had saw dust on the floor to catch the drippings I guess.

Check with you local health department and don't forget to add the outside smoker to spread the smell

[Texas Red]

History of Barbecue

A favorite American pastime and a summer tradition for many, barbecues have a long and surprisingly patriotic history.

They began when a human ancestor called Homo erectus began cooking meat with fire about 1.8 million years ago, according to Planet Barbecue (Workman Publishing, 2010). But barbecues the way that Americans know them now meat cooked over a grill or pit, covered in spices and basting sauce originated in the Caribbean.

The word barbecue comes from the language of a Caribbean Indian tribe called the Taino. Their word for grilling on a raised wooden grate is barbacoa. The word first appeared in print in a Spanish explorer's account of the West Indies in 1526, according to Planet Barbecue.

Since then, the popularity of barbecues has spread like wildfire. The history of barbecuing in America dates to colonial times, and it has been a part of American culture ever since. In fact, one of the first laws enacted in the colony of Virginia during the 1650s forbade the discharge of guns at a barbecue.

https://www.livescience.com/32724-wh...he%20Caribbean.