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.”
August 16, 2013 | by Daniel Vaughn | Barbecue
Since 1960, A.N. Bewley Fabricators has been bending, slicing and welding steel for high-quality barbecue pits that can easily cost $20,000.
August 5, 2013 | by Daniel Vaughn | Barbecue
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.