I think it also has a lot to do with availability of ingredients and accessibility of flavor. Texas BBQ is just different enough to be new and interesting without being so hard to "get" that it scares people away. In contrast with, say, Thai or other Asian cuisines, the raw ingredients for Texas BBQ are very accessible to kosher cooks (no hunting for obscure Asian noodles or impossible-to-find fish sauce). For the consumer, while the flavors may be far beyond what they are used to eating off a backyard grill, at least the flavor profiles are somewhat familiar and not too intimidating, unlike Thai, for example, which is famous for funky, sour flavors that can be intimidating to a Western palate.
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