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I just returned from a small place here in Tyler where they hae excellent barbacoa, served in a corn tortilla with, of course, onion and cilantro. What makes the version of this BBQ dish so good and what do you like served with it? Any favorite spots in Texas for barbacoa?

Many speak of my drinking but few think of my thirst.

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What makes Texas barbacoa so good?

Well, it's made from the meat on a cow's head. And that meat has a certain gelatinous quality that comes from the abundance of cartilige.

There's a great recipe for it in the book--you make it in an 18 quart electric turkey roaster oven.

I like mine with salsa, onions and cilantro on tortillas.

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