Among polite society, some issues are always very delicate, which threatens to erupt into a heated debate. Politics. Religion.

And do not forget to add a topic more to that list if youÂ're in Texas: barbecue.

If you write barbecue, barbeque, bar-b-que, or just BBQ, one thing is
sure: barbecue is more than just a meal, is a mantra.

At last count, Texas boasted over 1,300 barbecue joints, ranging from a side-of —
greasehouses the-road hit the screen doors to sit down restaurants
with beautiful views, air conditioning and even (GASP) wine lists. The business
BBQ rings over half a billion dollars a year, a spider
electronic commerce that connects an otherwise diverse been troubled with a common
Mission: Go and find good barbecue.

Although you can find good barbecue throughout the South, the variety of Texas
is different the barbecue in the capitals of others. Texas barbecue means beef
breast meat drizzled, and tomato-based sauce, or sometimes no sauce at all.
The selection varies from pit to pit, but in most tradition reigns.

In each region, divided by hundreds of miles, the barbecue influenced local
by other culinary cultures, from Southern to Tex-Mex to Southwest. Cabrito or
barbecued goat is often served in the western part of the state, while meat pork or
Lamb is an offer most common in East Texas. Cooking styles also vary. Out
in the West Texas plains, barbecue is usually simmered for
mesquite wood while in Southern and Central Texas pecan and oak are more
common. Farther east, barbecue is stoked with hickory. Throughout the
State, meals are served with sides of coleslaw, pinto beans, white and fluffy
bread, often on plates of butcher paper. Dessert, if found at all, is usually a
spoonful of banana pudding with a dose of vanilla wafers.

Unlike Kansas City and Memphis, Texas has clearly defined Â'que no capital.
But Texas has Whata is sometimes dubbed the  "barbecue belt," a
strip running through the smoke central state and includes:

Llano: On the western edge of the barbecue belt lies the community of
Flat. What makes it unique among the Llano central cities of Texas is your barbecue
style of cooking. Most pit masters in this town rely on indirect grill. In a
case of fire, burning wood to the coals, then transferred to the main section of
the hole under the flesh to give a delicate smoky taste subtler than ordinary
smoking. Dona't Miss Cooper's Old Time grill. Since its huge
rectangular wells next to the door of the dining room full of bread
white bread and jars jalapeà ± o peppers, this is the real deal.

Taylor: Taylor is called "The Barbecue Capital of the world, a" house of two
barbecue joints legendary separated only by a parking lot and a small road
its location on Second Street. Louis Mueller is in one of the most
joints authentic barbecue in Texas with an old-fashioned screen door, smoke snuff
covered walls and the giant fans that provide the only cool breeze on a hot
summer day. Besides, Rudy Mikeska serves its bid equally well in a
more urbanized environment. During his lifetime, Rudy Mikeska was the dean of
Pitmasters Texas. If there was a political function to be held, Rudy Mikeska
BBQ specialties were there.

Elgin: In Texas, the city Elgin is synonymous with sausage. The small
community, located about 25 miles east of Austin, produces sausage for sale
by many barbecue joints throughout the state. The best known of Elgin Smokin '
stops is the Southside Market, probably one of the most recognized names in
Tradition Texas barbecue. In business since 1882, the market is known for its Elgin
hot sausage, sometimes known as Elgin Hot Guts.

Lockhart: Twenty-three miles south of Austin lies another "Barbecue Capital of
Texas, "Lockhart said. The test of a real Texan is to know the correct pronunciation of
Kreuz the market town. No, do not tell "Cruise". It is "Kriter" which rhymes with
"lights". Also in town, Miss Dona't Smitty's, located in the building where the
original Kreuz Market was located, and BBQ Black, who claims to be the
The oldest house barbecue Texas continuously owned by the same family. Since
1932, the Black family has soared to brick pits every day for lunch
and dinner.

Luling: Located east of Austin, Luling is the land of oil wells. It's not a
Boomtown, barbecue restaurants today are the producers of black gold.
The best known spot in town is the city market, a no-frills smoky meat market,
with much of the local atmosphere.

Paris Permenter and John Bigley are the authors of Texas Barbecue and numerous other books on Texas travel as well as the editors of TexasTripper.com, http://www.TexasTripper.com, an online travel guide to the Lone Star State.

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