Caribbean-Texan brisket

Beef brisket, red kale, and salt roasted potatoes

Beef brisket, red kale, and salt roasted potatoes

I’m watching a series on Netflix called “How the States Got Their Shapes.” And while barbecue has not actually had any role in the geographic shaping of any American states, the differences among barbecue styles has been noted. Texas barbecues mainly beef, because it’s cattle country, and they prefer a dry rubbed, slow roasted brisket, classically served without sauce. Continue reading