How to Stretch Your Barbecue

Frito pie with chili and cheeseYou may have noticed that pork and beef prices don’t seem to have a ceiling, and neither does the demand for barbecue in Texas. As the restaurant industry struggles and some establishments are forced to close permanently, the barbecue sector has been a rare bright spot. But a challenge that popularity now brings is that all those barbecue joints are vying for the same limited supply of meat to smoke. That means we’re left with an abundance of Texas barbecue joints paying a whole lot for a shaky supply of briskets—and in turn, diners are paying more as well. Slices of smoked beef, pork ribs, and sausages arranged together on a serving tray lined with butcher paper have become symbolic of Texas barbecue over the…View Original Post

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