How the Ongoing Drought is Affecting Texas BBQ
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Barbecue is sacrosanct in the Lone Star State, with brisket being arguably the most Texan of dishes. But since 2006, Texas' extended drought has proved a problem for ranchers. In 2011 – the driest year on record – many cattle ranchers gave up, choosing to sell off as they watched their land dry up.
That wave of sell-offs not only affected Texas ranchers, but also affected the bounty of beef ribs, chopped beef and beautifully marbled brisket throughout the state. Texas Monthly BBQ editor Daniel Vaughn tells Texas Standard's David Brown it's not only caused beef prices to rise, but could affect the taste and quality of Texas barbecue for years to come.
"We have to remember this drought is going to cause a permanent change in the way of life of a lot of people. Those small time ranchers have had to get out of the business altogether. They had to sell off their cattle because they couldn't feed them, there wasn't any grass to feed them ...We're just at the beginning of seeing that kind of price raising and how a lack of supply is going to affect the prices," he says, citing this week's brisket price tag of $2.27 per pound, compared to $1.88 this time last year.
It's not only the prices, though. Vaughn says it's possible the cost could affect the taste.
"Rather than raising their prices," he says. "{Some restaurants} might go to select briskets, which are a lower quality and might taste a little different."
More at http://kut.org/post/how-ongoing-drought-affecting-texas-bbq .
Cross-posted in the Cooking & Baking Group.
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