Nothing says true love like barbeque. Summer time by the pool with a grill is the perfect time to spread the love with your favorite barbeque mate.
Top Dallas BBQ restaurant chefs in Texas share tips behind the perfect pairings of meat and sides. “Our sides run the gamut from sweet and silky to salty and crunchy. While the combinations seem endless, we have found that some make our customers fall in love over and over again.” One barbecue chef brags.
A beautiful slab of brisket can bring tears to any young lover’s eyes, but add a side of green beans that packs a punch and the creamy deliciousness of mac and cheese, and your dance card – and plate – will be full.
Fall-off-the-bone ribs are fantastic on their own. But, when served with sides of Texas toast and coleslaw, with its acidic and refreshing bite to cut the heaviness of the meat, you have the ideal balance of flavors. This is always important to any relationship.
Pulled pork as a sandwich can’t be beat when a side of fresh-cut French fries is added. French fries, the Clark Kent of potatoes, can transition into Superman with the swift sopping up of the perfect barbeque sauce.
Simultaneously hearty and refreshing, potato salad partners deliciously with hickory-smoked chicken. These two down-home tastes always satisfy. Add spicy cream corn, and you have a flavor feast.
Alongside beef brisket, ham, hot links, sausage, turkey, chicken, pulled pork and – the crowd favorite – ribs, the best barbecue restaurant serves hearty helpings of homemade sides year-round. One chef explains, “For more than 41 years now, our sides have been an important part of our business and what distinguishes us from the pack. Carefully crafted by the founder’s mother before the first location opened, they remain one of the reasons our fans have loved Dallas BBQ since 1974.”
The cut and type of meat is the foundation for a feast. “Traditional Texas BBQ takes a tougher and otherwise unusable piece of meat, like the brisket, and cooks it ‘Low and Slow’ with indirect heat—resulting in a juicy, tender delicacy. Another sure sign of summer is a perfectly smoked slab of meaty pork ribs. My suggestion would be the St. Louis style cut. Some butchers call them spareribs, but on the St. Louis cut the tips or ‘brisket bones’ have been removed, so technically they are no longer ‘spares’.”
The perfect barbeque sauce is, literally, the icing on top. “The secret to a great barbeque sauce is the balance of flavors and proper consistency. The ratio of ingredients like vinegar, spices and sugars is what defines the sauce’s snap. The flavor presents itself, and your mouth reacts. You must balance the thickness of the sauce and how it coats the food and your mouth. If the sauce is too thin, it will dissipate in your mouth. Sauce that has the proper consistency, and contains the right snap, will start a party in your mouth!”
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