All barbecue masters have their own special sauce recipe, but depending on where you set up your smoker in America, you'll probably use a different style of sauce. Each region has its own signature style. Sauces are used in a few different ways. Some meats are marinated in sauce and then grilled and basted. Other meats, like beef brisket and pork butt, are typically cooked with a dry rub and then sauced after they've been sliced or pulled.
Texas style barbecue is generally dry rubbed and slow cooked. The sauce is usually on the side, and many chefs like to serve it warm. It's known for being on the spicy side and thinner than a Kansas City sauce. This allows the sauce to penetrate the meat fully, as opposed to sitting on top like thicker sauces tend to. Some Mexican influence can be seen in many Texas style recipes, with hot peppers, chili powder and cumin added to the tomato based sauce. With most sauces, vinegar is also important for the tangy flavor, but unlike other regions, some Texas recipes contain coffee.
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You can have this tasty dish on the dinner table less than 30 minutes.
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1 cup elbow macaroni
1 small onion, chopped
salt and pepper, to taste
1 teaspoon minced garlic
1 teaspoon Worcestershire sauce
1 pound ground beef
9 ounces BBQ sauce, about 1/2 the bottle (I used hickory brown sugar BBQ sauce)
Cook pasta according to package directions: Drain.
In a large pot, cook ground beef and onions over medium heat. Season with salt, pepper, garlic and Worcestershire sauce, cook about 8 to 10 minutes, until ground beef is cooked through.
Add pasta and BBQ sauce, stir well. Enjoy!