Barbecue gets a modern twist, even in Texas

04/24/2012 | Washington Post, The

Traditional barbecue is growing beyond its regular seasonings, even in places like Texas where traditions die hard. Dallas' Smoke restaurant serves beef ribs with chimichurri sauce. Fort Worth's Woodshed Smokehouse serves a 16-hour smoked beef shin with ricotta along with oak-smoked cauliflower. "This is doing modern Texas without being kitschy," said Woodshed chef Tim Love.

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