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The term "barbecue," as any Texan can tell you, refers to a certain painstaking (nay, ambrosial!) preparation of specific cuts of meat. To Texans, merely grilling hamburgers in the backyard is NOT barbecue. Grilling hot dogs is NOT barbecue. Slathering bottled barbecue sauce on a piece of charred chicken: DEFINITELY not barbecue."Barbecue: A Texas Love Story" explains what all the fuss is about, and why at least some Texans (like me) scoff at those who presume to use the term "barbecue" broadly. Overall, "Barbecue: A Texas Love Story" is an entertaining yet respectful overview of a regional culinary art, an art that cuts across all socioeconomic barriers. The choice of Ann Richards as narrator, plus the inclusion of commentators such as Kinky Friedman, was genius, helping illustrate the broad appeal of a good slice of beef brisket or some succulent pork ribs. Indeed, true barbecue is found and appreciated all across the state, from the wards of populous Houston to the isolated West Texas desert.That said, given what little I do happen to know about the making of this film, I'm a little surprised they didn't reveal more about the making of the meat (referring not to the cooking of beef but the raising of beef). There's a lot more info on the film's web site if you're curious.
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