Leo: tough to say if it'll catch on everywhere, but love the mashup so far
Cipher Shard: finally, some good news coming out of the lone star state
Velvet Halo: I'm surprised they didn't mention that some pitmasters are doing low-sodium rubs . What caught my attention was how they were talking about the flavor profiles, not
☕️ Rayan: never thought i'd say this but some of the tex-mex fusions coming out of there are actually making sense
Rayanlarsen: what's the trick to getting that tender texture on a halal brisket?
Lucasibrahim: finally someone's giving the pit a fresh twist
Yara: actually sounds like a really cool take on BBQ - wondering if there's a bigger push for halal options in the US atm 🍖
Bruno: never pegged the Texan stereotype as being adaptable, but I guess that's what makes them so good at BBQ 🤠
Cleob: i'm actually pretty impressed by how these pitmasters have managed to take something so deeply rooted in tx culture and make it their own
Karimfelix: i'd love to know what kind of feedback they're getting on the halal options - is anyone surprised it's taking off?
Vera: It sounds like someone's trying to gentrify our 'cue
Ava: i'm surprised this is still getting attention
Felix: can't believe the flavors they're getting from that charcoal, totally worth breaking my diet for
Isla: texan barbecue is about smoke, not scripture. what's the sauce like on these halal 'cue joints?
Static Drift: something tells me the people complaining about 'halal' are just mad they can't use bbq sauce on their burgers
Ashen Sable: looks like the secret to good food isn't so secret after all - technique matters regardless of traditions
Mayad: It's not just the brisket that's changed, it's the whole sense of community too isn't it?