Why Central Texas Style BBQ?
Barbecue is the most nuanced genre of cooking. There are four main BBQ regions: Carolina, Kansas City, Memphis and Texas. Within Texas style BBQ, there are four additional sub-regions: East, West, South and Central. Along with the main regions, there are other styles of BBQ including Hawaii and California all with their own unique flavors and cooking methods. Kind of confusing, right?
As the barbecue experts, we’ll breakdown the differences within each main barbecue region and more about our chosen style, Central Texas.
Caroline barbecue is all about pork. Pulled, shredded or chopped and basted with a spice and vinegar combination. There are three styles within Carolina barbecue. Eastern North Carolina typically uses the entire pig with all of the parts mixed together. Western North Carolina barbecue uses only the pork shoulder incorporating tomato into the sauces. South Carolina barbecue uses a mustard-based sauce known as “Carolina Gold” sauce and is a combination of yellow mustard, vinegar, brown sugar and other spices.
Kansas City barbecue is all about two things: The Sauce and The French Fries. You’ll find a wide variety of meats offered with Kansas City barbecue, all rubbed with spices and slow smoked over a variety of different woods. Sauces are tomato-based, and you’ll find Kansas City barbecue at popular chain restaurants.
When someone says Memphis style barbecue, ribs is what should come to mind. There are two different dishes with Memphis style barbecue, dry ribs and wet ribs. Dry ribs are seasoned with species and wet ribs are sauced.
To be called barbecue, there are three main ingredients: meat, wood/smoke and sauce/seasoning. In Texas, there are three meats that are most associated with this region of barbecue: Beef brisket, pork ribs and sausage.
South Texas Style Barbecue: Influenced by Mexican flavors, meat is typically marinated in thick sauces that keep the meat moist after cooking (i.e. Barbacoa).
West Texas Style Barbecue: Meat is cooked directly over heat from mesquite wood giving the meat a smoky flavor. This style is typically known as “cowboy style”.
East Texas Barbecue: You’ll find meats marinated in tomato-based sauces and typically served chopped on a sandwich versus sliced.
Central Texas Barbecue:
This is the style you’ll find at ABBQ. Central Texas style focuses on the quality of the meat and brings out the natural flavor. Meat is rubbed with basic seasonings and cooked indirectly over oak wood. Sauce is not a highlight for this style of barbecue because the flavor of the meat is so robust without sauces. If sauces are offered, they are typically thin and light.
Central Texas barbecue is pit-style barbecue. Meat is served by the pound like a meat market. At ABBQ, you’ll find our meats offered by the half pound but also in combination plates and sandwiches. Our sides are also offered in market-style sizes including single, pint and quart. More on our sides later.
Just like traditional Central Texas barbecue, Atlantic Beach BBQ is all about the quality of the meat. That is why we use prime brisket, duroc pork and make our sausages in-house. Our meats are cooked using custom Moberg Smokers from Dripping Springs, Texas. Whether this is your first time experiencing Central Texas style barbecue or you are a long-time fan, we are sure you will enjoy not only our menu but our backyard to enjoy our flavors.