Thursday, March 22, 2012
Why such a fuss about Texas BBQ?
I'm on the record saying we're witnessing a wave of enthusiasm about Texas BBQ. Granted, I've only been in Texas since the fall of 2007, but the level of interest in Texas BBQ now versus then is not even comparable. But why? Why the fuss about Texas BBQ? Is it because so many new (and great) BBQ joints have popped up recently? Is it the rise of social media, which gives laypersons audiences for their pictures and reviews and tweets and check-ins? Is it something else? If I'm wrong about the increasing euphoria, by all means, say so. But if I'm right, what are the reasons for the madness?
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6 comments:
With an influx of new folks to the state in recent years, I'd say they are discovering it and sharing the deliciousness on social media.
That's certainly true for me.
Twitter reply: "It has a history & tradition unique to us. Each region adds its own touch while holding its own vs. KC, Memphis and NC #BBQ."
I credit Texas Monthly, the rise of food bloggers, and google. Texas Monthly really started the BBQ "competition" between restaurants in Texas and what followed were many food bloggers jumping on that bandwagon and going out to try for themselves. Then it just spread even faster through the social media. The quick access to other's opinions through google search is a big help, too.
There has always been competition between BBQ cooks (KCBS,IBCA, etc), but that is sort of closed little niche that doesn't allow the general public to get excited and sample. Proclaiming "best" or "favorite" brick and mortar restaurants allows anyone to go see for themselves, and they do!
I think its all of the above, but also we have so many individual proprietors who are craftsmen, artists in their trade who love what they do. I enjoy when I walk into these joints to chat up thd pitmaster and see their faces light up with pride when they talk about what they do and why they love it! You can't replicate that in many circles, I tell you!
hipsters. duh.
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