Brisket Sandwich (NYC Deli)
The New York deli brisket is cooked in water, not smoke: a wet oniony braise sliced soft onto seeded rye with mustard, the delicatessen's reading of a cut Texas sends through fire.
American Barbecue
Brisket on Texas Toast
Sliced or chopped brisket served on thick-cut buttered and griddled Texas toast; popular alternative to white bread at BBQ restaurants.
Big Red Brisket
Oak-smoked brisket on soft white bread with a cold bottle of Big Red beside it: the San Antonio meat-market plate where the bright red cream soda is half the order.
Beef Rib Sandwich
A smoked Texas beef short rib, the richest cut in the pit, lifted whole off the bone and laid on plain white bread with pickle and onion: the most intimidating cut on the board made portable.
BBQ Sandwich (Global Export)
American BBQ has become a global phenomenon; Texas-style brisket, Carolina pulled pork, and KC burnt ends sandwiches are now served in Lo...
Baltimore Pit Beef
Charcoal-grilled beef round sliced thin on a Kaiser roll with horseradish and tiger sauce.
Alabama Smoked Chicken (Big Bob Gibson)
A whole chicken smoked over hickory and dunked straight into a white, mayonnaise-and-vinegar sauce: the north-Alabama signature Big Bob Gibson built in Decatur in 1925.