The Material. The meat. It depends on where and when. BBQ smoking has its roots and traditions, its associated and inseparable customs. We could call it rules, but let's simply call it Meat, which you can smoke seemingly just like that in your garden, you can go out to a local event and smoke there, or at a national event, commemoration, holiday, you can smoke the obligatory one, it doesn't matter, the point is the Meat smoking in the Iron, the Meat. And here it doesn't matter, yes it doesn't matter at all, what rub you use, what kind of feedstock, what kind of wood is watching over your smoker, not even what kind of wood your smoker is and how precisely or artistically you talk to the fire and the smoke, no, none of that matters, at least not in appearance. The point and what counts is the Meat, the end of the creation. Its color, texture, smell and of course its taste. No less are the associated elements, what do you put in the tube next to the szúz, when? You put sausage in it, or just a big piece of pork shoulder, maybe wings, chicken or some other poultry in the end. And what spices did you use, maybe you know the Cider tradition and not only do you know it, but you also use it? Many, many sensual experiences, questions and curious waiting for the right answers. Well, we feel it and see, here, next to Iron, the real main role is Meat. If we want to briefly, in one word, formulate the philosophy of the above and thus the philosophy of Texas-style BBQ Smoiking, perhaps the most appropriate expression would be Brutal Cuts of Meat, Massive Smoke - Big Cuts, Bold Smoke. Here we are not talking about thin, pounded cuts of meat, here size and mass matter, and are essential. Here everything is heavyweight, massive. A beef brisket, a pork rib, a shoulder, a whole chicken or two, 10 pairs of sausages stuffed according to our own recipe. In the event that we are looking for a trend, a distinctive style, a guiding principle, then a well-defined, still-living tendency becomes visible, which can be best defined geographically. Kansas City BBQ, North Carolina BBQ, Memphis BBQ, and Texas BBQ. Of course, when we talk about those geographical boundaries, we must not forget that they are all fundamentally based on smoking over a slow fire, and that they necessarily offer homemade sauces to accompany the smoked meats. Basically, beef is a matter of taste. Look for this at your best and most reliable butcher, not at the discount counters of large department stores, you need a reliable source of supply for the right quality. It's no use having a real Nagy Vasad if you want to smoke poor quality meat next to it. So, I suggest, and this is just like purchasing Vas, a matter of trust, find a butcher who is reliable in every respect, who understands his profession, is demanding and above all respects the animal, ideally, raises it on his own farm, free-range, and processed gently. The situation is similar in the case of other meats: pork ribs, choose a butcher who respects only and exclusively his work, himself, the environment, and is demanding and respectful of the animals. Legs, pork, shoulder, these in large pieces not slices, whole or half chicken and homemade sausage. There are two options here, one is to get the right ingredients and spices from the aforementioned butcher and do it yourself, that is, using a stuffer or a wooden bowl, mix the minced meat or meats to your taste, season it and fill it. The other, easier but not necessarily the most authentic solution is to try to get it from the reliable, demanding master butcher outlined above. In other words, for a real Texas-style BBQ you need to have a large piece of beef brisket, a large piece of shoulder or thigh, 4-5 pairs of sausages, beef ribs, half a pork rib. All of this using the most basic rub, say Smoking Barrel Pure Smoke B&W (pepper and salt) for brisket and beef ribs, B&W plus Smoking Barrel Pure Soke Chili in That (P&S plus Chili) for pork, or News Paper style rub for chicken, Smoking Barrel Pure Smoke B&W, Red, Green and White Pepper with Chili. Along with the meats, in Texas-style, you should have a few slices of soft white bread, Brisket Beans (baked beans: smoked beef brisket, beans baked with onions), corn puree, and pickled chili in case of a steak. Also, the essential ingredient typical of Texas-style is homemade tomato salad. Of course, yes, of course you can add french fries, cut into large, rustic pieces, coleslaw (cabbage salad), and various grilled vegetables that you prepare on the Smoking Barrel Smoker grill. Oh, and one more thing. It's a small thing and it really doesn't seem like the most important thing, but if you think about it, it is. At least for me, for example, who likes to find the perfect thing in the details, the complete whole, where it can be important that the end result, the picture comes together so that there is no feeling of lack between the idea and the reality, the origin and the product, offer all this by using special butcher paper, greaseproof paper and put the meat on it, along with the additional ingredients. It may seem like a small thing, but it still carries added value. Believe me.