Home Cookin'

Who says Texans only eat beef. Chicken, veggies, cheese, fish. You name it, we eat it all. But one thing is for certain...if you want to eat like a Texan, you gotta cook like a Texan.

Though any type of food is fair game, there are certain standards by which every Texan must abide:

• Raw isn't for fish...it's for your steak, bloody and rare.
• Spicy isn't for curry...it's for the "Kick Your Ass" Cholula, tangy BBQ, and ground chilis.
• Beans aren't green...they're brown, come in a can, and packaged for throwing straight on the grill.
• Chili doesn't mean cold...it's the common cuisine for cookoffs, and the hotter the better.
• Deer, dove, and duck aren't delicacies...they're what a friend shot last weekend and suitable for cooking over coals.

There's no room for steaming, poaching, and rendering in true Texas cuisine. Any method involving involving wood, coals, fire, or the associated by-products is standard. So move over ovens and ranges...smokers and coffin-size pits are the chosen vehicles for cooking cuisine in the Lone Star State. For Texans, it isn't what you cook that distinguishes you...it's how you cook it.