When you say BBQ, you obviously say Texas, and this winter when I hit the road for Las Vegas, I decided to follow the BBQ route and let my vehicle take me to the best BBQ restaurants in the United States. I had the chance to travel through 26 states, cover 11,000 km, in 110 hours of driving, and try dozens of BBQ restaurants on the road, but if there is one style that has won me over, it is Texas BBQ cuisine. Often very minimalist and purist, cooking over a wood fire and the minimum of ingredients are the order of the day when we talk about BBQ in Texas.
Their specialties? Beef, beef and beef. There is also beef, but also ribs, coleslaw, pulled pork and delicious smoked chicken. However, for me, there is nothing better than a brisket or a delicious prime rib that comes out of a Texan kitchen. The aromas of fire, smoke and purity are without a doubt what further ignited my already ardent passion for BBQ. From my first bite into a beef short rib, I knew I had to bring these flavors back home to Quebec.
So I begged my girlfriend to take a slight detour to discover the best flavors of Texas, going from one shack to another to taste the subtleties of Texas. When I got back, I had a desire, an intense need to develop this spice that would allow you to travel to the South of the United States without having to drive more than 10 km (if you don't live 10 km from a BBQ Québec store, it's time to move, now!)
Texas Dry Marinade are spices that taste like pure Texas crunch, it's a classic SPG (salt, pepper and garlic), that perfectly balanced mix that we find everywhere in their traditional recipes, to which we added onion powder to make it even more perfect. Of course, we didn't just stop at creating the perfect ratio, we took the time to select each and every ingredient that goes into the jar , so that you have the best pepper (it is absolutely phenomenal), the best salt (Himalayan salt) as well as the best quality garlic and onion powder on the market. When you rub your meat with it these spices, she will know that she is treated with love (and garlic, salt and pepper 😉).
These spices are ideal with beef, but also with chicken (in a Caesar salad it's wow!), with pork (ribs, pork shoulder, pork chop, pork tenderloin) and even with vegetables and tofu. In fact, it's probably our most versatile spices, because it's a luxury salt and pepper, with the added advantage of being keto and low-carb. For all our customers watching this, and for those looking for something sweeter, we have some great sauces to glaze over these spices, including the Champion for pork and chicken and sauce Espresso for beef which are my favorites.
In short, if you haven't tried Texas spices yet, you have 2 choices, either you rush to get a jar, or you buy a plane ticket and fly to Texas (at the time I write this text, it might be a little complicated to get there given the pandemic hehe). So don't hesitate to write your comments and questions below, I will guide you through your choices of sauces and spices! Happy BBQing!