Cooking BBQ “Cowboy Style”

By Nelson Lewis

Regional BBQ varieties:

• Pork butt and chicken!• Mayo/vinegar-based

“white sauce”

Alabama North Carolina• Whole hog and pork butt!• Vinegar-based sauce

Memphis• Pork ribs!• Tomato-based sauce

Kentucky• Mutton!• Vinegar-based sauce

Kansas City South Carolina• Whole hog cooking!• mustard-based sauce

• Burnt ends!• Tomato/molasses-

based sauce

What about Texas?

I’m glad you asked!

Regional BBQ Varieties (in Texas)

East Texas• Lots of beef and pork!• Heavy on the sauce

Central Texas• Lots of beef brisket and pork sausage!• Using sauce is considered an insult

West Texas• “Cowboy style”

What is !“cowboy-style”?

• Invented by cowboys who would cook their meat over coals!

• Instead of slow-cooking the meat over indirect heat at a low temperature, it cooks the meat over direct heat

Tell me more!• It’s delicious, but also

a very rare style!• Because you’re

dealing with direct heat, it cooks much faster than indirect heat, but there’s much less room for error!

• If not done properly, it can ruin the meat, so most BBQ pit masters tend to avoid it

Where can I get it?

• Cooper’s, first founded in 1953, is the king of cowboy BBQ!

• Rated the best BBQ sandwich in Texas!

• Known for both their brisket and pork chops!

• Has locations in Llano, Fort Worth, New Braunfels and Austin