David Aylsworth: Either/And
January 16 - February 26, 2017
Whether passing through or staying and playing, you gotta try Beaumont barbecue. While we didn't invent it, we did leave our mark on the world of barbecue and we take it seriously. It's all about the meat, the heat and the flavor.
Beef brisket epitomizes Texas barbecue, but beef and pork ribs, pulled or chopped beef or pork, chicken, turkey and sausage can be found on grills all over Beaumont. A dry spice rub is often applied to the meat before it is cooked to add distinctive regional flavors. Slow cooking over low heat produces the tender-pull-apart meat and a smoky zest.
The sauce, a tangy-tomato based concoction, is viewed as a condiment here in Beaumont. It can be brushed lightly on the cooked meat or served on the side. Your hands will get messy and you will lick your lips and wipe your chin when the meal is over. Don't worry, though, no one will mind; you're among friends. Besides, everyone else is probably busy ordering seconds!