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Barbecue is a traditional style of preparing beef in the cuisine of Texas (United States) and is one of the many different varieties of barbecue found around the world. Texas barbecue traditions can be divided into four general styles: East Texas, Central Texas, South Texas, and West Texas. The Central and East Texas varieties are generally the most well-known. Author Griffin Smith, Jr. in a 1973 ''Texas Monthly'' article described the dividing line between the two styles as "a line running from Columbus and Hearne northward between Dallas and Fort Worth". Additionally, in deep South Texas and along the Rio Grande valley a Mexican style of meat preparation known as ''barbacoa'' can be found. The word ''barbacoa'' in Spanish means barbecue, though in English it is often used specifically to refer to Mexican varieties of preparation. Generally speaking, the different Texas barbecue styles are distinguished as follows: In the East Texas style, the beef is slowly cooked to the point that it is "falling off the bone", typically over hickory wood and marinated in a sweet, tomato-based sauce. In the Central Texas style, the meat is rubbed with spices and cooked over indirect heat from pecan or oak wood. In the West Texas style, the meat is cooked over direct heat from mesquite wood. The South Texas style features thick, molasses-like sauces that keep the meat very moist.〔 The ''barbacoa'' tradition is somewhat different from all of these. Though beef may be used, goat or sheep meat are common as well (sometimes even the whole animal may be used). In its most traditional form barbacoa is prepared in a hole dug in the ground and covered with maguey leaves. ==History== In the U.S., barbecue traditions are believed to have originated when Caribbean slaves were brought to the Carolinas in the 17th century. Indeed, the English word ''barbecue'' came from the Arawak-Carib word ''barbracot'' (via the Spanish word ''barbacoa''). This Caribbean style of slow cooking meat formed the basis of the Southern barbecue tradition that influenced Texas when some of its first American settlers arrived. European meat smoking traditions were brought by German and Czech settlers in Central Texas during the mid-19th century. The original tradition was that butchers would smoke leftover meat that had not been sold so that it could be stored and saved. As these smoked leftovers became popular among the migrants in the area many of these former meat markets evolved to specialize in these smoked meats.〔 The subsequent emancipation of the slaves in 1865 gave birth to the East Texas barbecue tradition, which was largely a product of the African American community.〔 Many well-known barbecue establishments in Texas originated as butcher shops. In 1964 President Lyndon B. Johnson hosted a state dinner featuring barbecue for the Mexican president-elect in Johnson City. It is generally considered the first barbecue state dinner in the history of the United States.〔 By 2000, many old-fashioned barbecue smokers in Texas had been replaced by gas-fired ovens due to pollution concerns and due to ease of use.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Barbecue in Texas」の詳細全文を読む スポンサード リンク
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