Pomegranate-glazed pork ribs, pomegranate BBQ sauce, Egyptian baladi salad, smoked kofta with pita bread, yogurt sauce and brisket shawarma pita at KG BBQ, Austin

Over the past decade, Texas barbecue has grown from a regional cuisine into a global phenomenon, reaching every corner of the United States and even far-flung countries worldwide.

Along the way, it has evolved, embracing diverse culinary influences — especially those from world cuisines with a strong foothold in the U.S.

GUIDE: Houston's best barbecue joints

Advertisement

Article continues below this ad

The roots of Central Texas-style barbecue can be traced back to the mid-1800s, when immigrants from Germany and what is now Czechoslovakia brought their butchery skills and cooking techniques to the area. These settlers introduced grilling and cold-smoking traditions, which formed the backbone of the barbecue culture that flourished around Austin by the early 20th century.

Similarly, East Texas-style barbecue owes much to the culinary legacies of the........

© Houston Chronicle