Hello ladies and gents this is the Viking telling you that today we are talking about
TEXAN CUISINE
Texan cuisine is the food associated with the U.S. state of Texas. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Southern, German, Czech, British, African American, Creole/Cajun, Mexican, Native American, Asian, and to a lesser degree, Jewish and Italian.
In the 1880s citrus growers in Texas and Florida discovered pink-fleshed seedless grapefruit mutations like the Ruby. Early varieties like the Duncan had many seeds and pale flesh.
Texas barbecue was influenced by the cooking technique barbacoa, a method of slow cooking meat that has been wrapped in leaves in a covered pit. In the 19th century, cowboys developed techniques to cook the tough beef from range cattle over coals and colonial style open pit barbecue was brought to the state when blacks arrived from the southeast, but later developed into closed pit Western-style barbecue which uses indirect heat instead of coals and imparts a smokier flavor.
Near the end of the century immigrants from Germany and eastern Europe introduced their own distinctive culinary traditions, including sausage making, marked by bold and sometimes piquant spicing and coarser texture, which became part of Texan barbecue culture and smoked sausage remains a popular dish at Western-style barbecues.
Early American traditional whole hog barbecues and later rib barbecues were prepared with pork, and Texas is among a handful of states that develop an early preference for beef barbecue, though goat is used as well. Beef brisket (slowly cooked in smoke in a wood-fired "pit") is the most common barbecue.
Barbecue in Texas is most commonly served with white bread, spicy sauces, pickles, sliced onion, and jalapeños; sides include pinto beans, potato or rice salad, and cabbage slaw. Common desserts served with barbecue are fruit cobbler, banana pudding, and pecan pie.
and as always have a chilled day from the Viking
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