Find out who made the cut. And which joint ranks number one.
Sifting through old Texas newspapers, I found the first mention of commercial smoked meat from the Brenham Weekly Banner, which announced that a Bastrop butcher "keeps on hand at his stall a ready stock of barbecued meats and cooked sausages."
Since 1960, A.N. Bewley Fabricators has been bending, slicing and welding steel for high-quality barbecue pits that can easily cost $20,000.
Can you get the same quality barbecue from a gas-fired rotisserie?
The beef short rib has become the ultimate carnivore trophy, but they're a costly menu item to produce.
Texas barbecue, the classic version of which is distinguished by its use of beef brisket and its indirect smoking method, is superior to all other regional varieties of barbecue. There, we said it.
Where there's smoke, there's non-traditional barbecue. Jim Shahin writes about Asian styles in New York City, "pulled squash" in Arizona, and cauliflower, artichokes, and quail in Texas.
May 4, 2012 | by Jim Shahin