Archive: March 9th, 2005

Perfect timing

Just in time for South by SouthWest, the Washington post has published an article called “Texas Eat ‘Em” about barbecue in the Lone Star State:

“But what defines Texas barbecue is beef. And the king of the plate is smoked brisket - usually unsauced. That’s a characteristic specific to central Texas barbecue - its aversion to sauce. They’ll serve it (usually). But invariably on the side. Sauce, the pitman will tell you, is just used to cover up inferior barbecue.”

Equally handy, here’s the unofficial geek guide to getting over yourself at SxSW Interactive 2005.

It even looks like the weather is going to behave for the duration of the festival.