Every May 1st our adopted town of Terzo throws what in Texas we call a barbeque. The difference is they’ve been doing it for longer than Texas has been in existence.
It is with no small amount of chagrin that I admit someplace else besides Texas can do good BBQ. I scoff at the Kansas City attempts with their mouth-puckering vinegary sauce - ick. Don’t even mention New York, and certainly not veggie-centric California. BBQ should be about MEAT. Shrimp on the barbee down under? Fair at best, but see previous comment. I admit Argentina does OK with their salt-brine soaked grilled meats.
My Texas ten-gallon hat is humbly off to Terzo’s succulent sausages and crispy skinned but juicy chicken. And ahhhhh, the ribs. To me BBQ success or failure is based on pork ribs. They must be meaty, not dry, tender and full flavored. I give Terzo’s ribs an A+.
I've gotten really hungry writing this. That’s partly due to the aroma coming from the stove right now. I’m attempting my first ever pot of pasta e fagioli. I hope it tastes as good as it smells!