Born and raised in SE Texas, but I love all styles of BBQ. Also, with my Mom's side of the family being from Louisiana I was brought up on "Cochon de Lait" style pig roasts, which we also carried over with us to Texas and for many years was our New Years Day tradition no matter what the weather, introduced a lot of native Texans to that style of roasting a pig, splayed out between two grills, hung from an A frame in front of a open wood fire.......good stuff. In the last 10 years or so I've relied more heavily on pork for smoking and grilling, smoking pork butts for pulled pork, smoking St. Louis style ribs, and grilling chops. So no matter where styles originate and are perfected, there is always room to move them around the Country and World for all to enjoy.
BWS Fatboy, CG w/SFB and mods, Weber OTG 22.5, Weber OTS 18.5, Grey Goose Weber Performer