On 5/3/2015 1:46 AM, sf wrote:
> On Sat, 02 May 2015 22:58:01 -0600, "W. Lohman" > wrote:
>
>>> My BBQ is great.
>>
>> Good.
>>
>>> It don't need no sauce.
>>
>> Texas style?
>
> I thought Texas style was a gloppy red sauce.

Texas style is, ftmp, no souce at all.

Or it goes on the side.

Here's a good read on the variety of souces in Tejas:

http://www.tmbbq.com/all-about-the-sauce/

There’s enormous variation in what we pour on our barbecue across the
state, but most of it comes down to tomatoes, vinegar, spices, and some
sort of sweetener. Even though we’re a long way from South Carolina,
adding mustard is also plenty acceptable. Recently we’ve even taken to
adding espresso, a la Franklin Barbecue’s famous concoction. (Not far
behind on the caffeine trail were Killen’s Barbecue, in Pearland, and
Cattleack Barbecue, in Dallas.) Maybe we’ve marked the start of the
espresso trend, or maybe peaches and pineapple will be the next big
thing (I hope not). Either way, unless you’re at that one joint in
Lockhart, Texans can rest easy knowing that a hefty helping of barbecue
sauce won’t be too hard to find–if you want it, that is.

>>> Sauce is for covering up crappy meat.
>>
>> I tend to agree.
>
> Wait a minute. Sauceless meat? When did this start being a "thing"?

For the longest time.

Kreuz market - all the great Hill Country brisket joints - no souce,
just salt and pepper rub and smoked meat.

> That will make my husband very happy because he wants his meat
> sauceless and light on the smoke because he wants to taste the meat.

He will be well served by Tejas brisket then.