5 Comments

Yay! I've been to Lexington Barbecue. So good!

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Not surprisingly, I really enjoyed this one. Thanks, Hanna!

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What a fascinating look into the intricacies of barbecue!

I don’t eat much of it in Madrid since it’s not a common dish there (although with an uptick in American cuisine over the past decade or so, it’s easier to find than you would think), but I end up frequenting a lot of barbecue joints when visiting my parents in the southern US. As you can imagine, most are more of the 1.0 variety. My dad actually always has a list of new local BBQ spots to visit while I’m in town. Just the other day he said something about all barbecue being more or less the same, so I need to seek out some 3.0-style restaurants to add to his list!

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I wonder what East Texas BBQ is too. Being from Houston I should have eaten it growing up, but I don't recall BBQ that was any different from what I could get in central Texas or in Dallas where I believe you used to live. Probably pork shoulder bbq was more common in Houston than in Austin and there were always a variety of sauces and different places may have used different wood, but the lack of uniformity wouldn't make for a unique type. Speaking of Texas - have you been keeping up with the Texas Pete lawsuit? I think your readers would enjoy a column based on that. I also have no idea either what "Texas style hot sauce" is.

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