I borrowed the following quote from R L Reeves Jr., a member here, that I think is pretty telling...Link to his site (I hope this was okay to quote)
"It's the Texas tradition, and it's getting harder to come by as 99% of barbecue houses hereabouts get their sausages made at local factories and charge prices like they produced them in their own prep rooms.
It's Texas barbecue's dirty little secret.
Thankfully, there are a few young bucks around town like John Lewis at LA BBQ and Tom at Micklethwait Craft Meats who carry on like a couple salty old timers born in the 1940s."
This is something that I have been giving more and more thought to, in particular, as it relates to our brand of BBQ out here, Santa Maria BBQ. But, in general, about BBQ across the board. It seems like we (the country, not The Brethren) have all become quite ready to allow restaurants and television to define what BBQ is, or is not, in terms of style and flavor.
I mean, we often allow that somehow Memphis style ribs have dry shake on them, or KC style has a rich molasses sauce on them etc...
I have heard that 'Hot Guts' were hardly even available anymore, as the sausage was made milder and fatty, to appeal to a wider audience. What do you all think?
"It's the Texas tradition, and it's getting harder to come by as 99% of barbecue houses hereabouts get their sausages made at local factories and charge prices like they produced them in their own prep rooms.
It's Texas barbecue's dirty little secret.
Thankfully, there are a few young bucks around town like John Lewis at LA BBQ and Tom at Micklethwait Craft Meats who carry on like a couple salty old timers born in the 1940s."
This is something that I have been giving more and more thought to, in particular, as it relates to our brand of BBQ out here, Santa Maria BBQ. But, in general, about BBQ across the board. It seems like we (the country, not The Brethren) have all become quite ready to allow restaurants and television to define what BBQ is, or is not, in terms of style and flavor.
I mean, we often allow that somehow Memphis style ribs have dry shake on them, or KC style has a rich molasses sauce on them etc...
I have heard that 'Hot Guts' were hardly even available anymore, as the sausage was made milder and fatty, to appeal to a wider audience. What do you all think?