12 pages, PDF format, from the FIRE&FOOD magazines issue 03 and 04/2018

Contents:

The eDossier on the topic of "Texas BBQ Story" takes you into the world of US BBQ. Texan barbecue is considered one of the tastiest in the world - and who doesn't get their mouth watering when they think of tender, juicy brisket? Because while in other regions of the American South mainly pork is refined in the barbecue ovens, the Texan version of barbecue has been dominated by beef since the Civil War. FIRE&FOOD went in search of clues in Texas. We wanted to know why this is the case and what other secrets and myths surround the topic of "Texan barbecue". We found the first answers on the famous Chisholm Trail. The so-called Central Texas BBQ style, which developed in the towns along the Chrisholm Trail, is recognized worldwide. This also applies to Lockhart, the official barbecue capital of Texas. What the pitmasters here offer their guests has its origins in the craftsmanship of the old world.