Give smoked crawfish a try this spring in Texas
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Yes, you can stick crawfish on the smoker.Jason Fochtman, Houston Chronicle / Staff photographer
Barbecue isn’t a particularly seasonal cuisine Texans will eat a heaping tray of brisket from the hottest days of August to the coldest days of January and every day in between.
Similarly, we will cook barbecue 12 months out of the year, though we may have a preference for grilling and smoking in the fall when the air is crisp and a college football game is on the big screen.
That said, the seasonal nature of some indigenous Texas and Gulf Coast ingredients especially seafood are worthy of our consideration. Though seafood does not lend itself to the same heavy smoking procedures used for brisket or ribs, there are some grilling and smoking techniques well-suited to the bountiful seafood of our region.
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Sweet and salty: a tale of two Texas barbecue traditions
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At The Brisket House, owner Wayne Kammerl offers two types of pork ribs - a salt and pepper dry-rub, St Louis-cut version, and a sweet-mop baby-back rib.J.C. Reid / ContributorShow MoreShow Less
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Owner Wayne Kammerl, left, and pitmaster Jorge Castaneda at The Brisket HouseJ.C. Reid / ContributorShow MoreShow Less
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One of the notable differences between barbecue in Central and East Texas is their “flavor profiles.” This is a fancy way of explaining how a cuisine incorporates and combines the five human tastes: salty, sweet, sour, bitter and umami.