If barbecue is an art form, these are the masters
Upon landing in the Caribbean, Spanish explorers used the word “barbacoa” to refer to the natives’ method of slow-cooking meat over a wooden platform, according to historians. Over the centuries, the method has evolved. In Texas, barbecuing is a lot more than just throwing meat on a grill — it’s an art form. Here are a few area barbecue joints that have mastered it.
Pappas Delta Blues Smokehouse
The appetizers are just a few of the things that sets this newcomer apart from the traditional barbecue restaurant. For those of you who want barbecue on another level — you won’t wait in line with a plastic tray — this newest addition of the Pappas chain of restaurants serves sophisticated barbecue — aged hickory-smoked USDA prime beef brisket, Berkshire pork belly, slow-smoked St. Louis Style ribs and, of course, the Big Boy Beef Ribs. But make sure to start with the starters — Delta Shrimp & Sausage Brochette, Sunday’s Deviled Eggs, Nashville Hot Fried Manchester Farm Quail, or the crowd-pleasing Sticky Pork Belly Bites.
19901 Interstate 45, Webster, 281.332.0024