Carne Asada vs Central Texas Barbecue: Two of the Best BBQ Restaurants Along the Texas Border

What does barbecue mean to you?

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Every country and culture has their own idea of barbecue, and in the United States alone there are at least five or six different styles. Heck, even Texas has four or five different ways to barbecue but it is most known for the low and slow Central Texas style with briskets, pork butts and sausage.

But when you make your way down south to the border, barbecue means fajitas, sausage, chicken halves, tablitas, loaded ribs, finger ribs and more. It’s a whole other world of barbecue in the Rio Grande Valley where we are lucky to be able to experience BOTH of these styles within a few miles of each other.

In this video we’re gonna stop by 492 BBQ in Palmview, TX where owner/Pitmaster Lupe Garza cooks up delicious platters of fajitas, sausage, beef short ribs and even LAMB BREAST! Plus a whole buncha other delicious meats and traditional South Texas sides. Growing up in South Texas this is the carne asada style of barbecue that I grew up with and what I cook at home most of the time.

After that feast, and a nap,drive we’re gonna take a ride across the Rio Grande Valley to Teddy’s BBQ, a more traditional Central Texas Style joint that holds a coveted spot in the Texas Monthly Top 50. Here at Teddy’s, Co-Owner/Pitmaster Joel Garcia is blazing his own trail by cooking all the popular smoked barbecue meats like brisket and pork ribs, while also offering some unique, must try twists on tradition like the chile pequin sausage and beef fat flour tortillas.

So it’s time to loosen up those belts again and follow me down Expressway 83 to enjoy both the delicious charred carne asada goodness and that smoky, barky melty in your mouth barbecue. Vamonos!