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Colter’s Texas Bbq Locations, Interactive Maps, Phone, Website and More

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Texas barbecue goes back to German butchers who settled in Central Texas during the mid-1800s. They took a hint from Mexican vaqueros and emphasized beef, not pork in their barbecue. They hand-rubbed the meat with salt, pepper and spices and cooked it at a distance of three feet from the fire in pits filled with available hardwoods, including oak, hickory, pecan and mesquite. The taste was as distinctive as it was delicious.

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