If you go into a barbecue restaurant in Luling, expect to be sold beef and probably sausage, with a stack of white bread slices and sides such as beans, pickles and jalapenos. You would do well not to ask for sauce, as it is a matter of pride among many barbecue chefs that their meat speaks for itself.

If you do find a sauce offered, it will almost always be on the side. Personally, I won’t eat at a Texas place that sauces the meat before it’s handed to me. They’re hiding something. The sauce itself is actually a fairly complex and tasty affair with tomato, brown sugar, vinegar and a whole host of herbs and spices along for the ride.

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