1. Texas Regional BBQ Variants

2. Central Texas Roots: German and Czech meat smoking traditions Animals: Beef, Pork, Turkey, Chicken, Goat, etc. Sauce: Thin, Bland, minimally used Rub: Savory/Peppery Sides: White Bread, Onions, Pickled Veggies, Pinto Beans, minimal. Signature Dish: Beef Brisket (sliced) Base: Lockhart, TX

4. East Texas Roots: African-American/Southern BBQ Animals: Beef or Pork Sauce: Sweet, Tomato-Based, lots used. Rub: Savory/Sweet, tenderizer. Sides: Served on Bun, Potato Salad, Beans, NO coleslaw. Signature Dish: Chopped Beef Sandwich Base: Tyler, TX

6. South Central Roots: Mix of German/Czech and Mexican Animals: Beef, Pork, Turkey, Chicken, Goat, etc. Sauce: Thick, Peppery, Flavorful Rub: Savory/Spicy Sides: White Bread, Onions, BBQ Beans, Potato Salad, Squash Casserole, sides just as important as meat. Signature Dish: Brisket Sandwich, Sausage Plate Base: New Braunfels/San Antonio, TX

8. South Texas Roots: Mexican, New Mexican, and Caribbean barbacoa Animals: Beef, Chicken, Upland Bird, Goat, Pork, etc. Sauce: Non-extant Rub: Spicy/Peppery, tenderize meat Sides: Spanish Rice, Refritos, Guacamole, Pico de Gallo Signature Dish: Fajitas, Shredded Beef Base: Rio Grande Valley, TX