Texas is arguably the state with the most compelling shape. It has plenty of visual interest, with a good balance of rectangular forms and meandering river-bend/ocean coastline curves. My readers may recall that when I visited Lubbock for the first time, I was pleasantly surprised by the hotel's Texas-shaped waffle iron. In that tradition, these state-shaped grills greet visitors to Texas at the highway rest stops:
I am not a big BBQ person, but I am curious about how an experienced grill master could make use of the different parts of the state. Does the panhandle produce more heat? Is the Houston area ideal for grilling sausage? I can understand why the grill is chained down. Even the most honest among us would be tempted.






