Every Texas traveler has a story about making the mistake of trying Tex-Mex in some godforsaken place like Colorado or Vermont and the inevitably disastrous results. But does leaving the Lone Star State mean giving up on all Texan food?
Can you take barbecue out of Texas and still call it Texas barbecue? A growing number of restaurateurs born or bred in Texas say you can, and they are opening establishments across America where customers can be indoctrinated into the unique tradition of Lone Star barbecue — smoked meat ordered by the pound, served on butcher paper, without sauce or utensils."
Reid argues that while most places offering "authentic Texas barbecue" are all hat and no brisket, there are a few restaurateurs coast to coast with Texas roots offering the real thing.
A few stand-outs include Bigmista’s Barbecue in southern California, run by Galveston native Neil Strawder, who serves a hybrid-style 'cue with both beef brisket and smoked pork ribs. Also in California, Kevin Bludso offers East Texas-style barbecue at Bludso's BBQ in Compton after learning the art by working for his grandmother in Corsicana while growing up.
On the East Coast, Reid profiles Marc Glosserman, whose family hails from Lockhart and who runs Hill Country Barbecue in New York and Washington, D.C. "The highest compliment we can get is when a Texan says we make great barbecue,” Glosserman says.
Check out Reid full story and other barbecue picks here. Have you found great Texas barbecue in the rest of the country?