BBQ News Roundup: James Beard Awards, Meat Shortages, and Restaurant Reopenings
Plus: please stop wringing out the brisket.
Plus: please stop wringing out the brisket.
If life takes you to Hollywood, there are some places that can help you miss Texas less.
The Seguin barbecue joint is famous for its sausage, but don’t miss this surprisingly affordable sandwich.
The fast-food chain is using a longtime employee of Sadler’s Smokehouse in Henderson to help sell sandwiches.
Inspired by the Salt Lick’s brisket, Jordan Wright left a comfortable corporate life to pursue his smoked-meat dreams.
After reluctantly leaving past methods behind, the joint now serves some of the best brisket in Dallas.
Hundreds of Whataburger meals, tons of tacos, and other staples to consider before this astronomically expensive meal.
Through collaborations with other restaurants around town, you can enjoy Sylvia and Randy Duncan’s meats any day of the week.
Former Texas state trooper Rick Muniz opted to spend his retirement days living out his dreams in a Katy food trailer.
Plus: a visit to Lockhart to see how custom smokers are built.
Sliced brisket, simply but well seasoned, is winning converts in foreign lands like Kansas City and Milwaukee.
This year's crop of smoked-meat cookbooks includes everything from an 18th-century recipe to the latest techniques for unusual dishes.
The Austin pitmaster spills seemingly all the secrets to making his phenomenal brisket in a new video series.
With a supply of high-quality meat from Grass Run Farms, the Dallas joint is smoking barbecue that rivals its grain-fed competition.
Veteran Euless pitmaster Don Green gives customers many reasons to flock to his Saturday-only BBQ truck, but these are pretty darn great.
The dish is nicely balanced with a bright salad and fresh corn tortillas.
Pitmaster Andrew Soto serves up tasty meats to a growing crowd of regulars, with help from his mom and brother—plus some key advice from dad.
Nobody likes dry brisket. Nobody should serve it, either.
'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
It started with a sad photo of brisket.
Since Franklin Barbecue opened, pitmasters have turned to the more expensive cuts of meat. And that's a good thing.
Stuffed with brisket and cheddar, these long, crisp "potato sausages" are a revelation at Austin joint.
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
Texas toast makes everything better at this new classic-menu spot in Celina.
It took nine years for him to meat his match.
Judging the effects of extreme wet-aging on brisket.
Welcome to the golden age of Texas barbecue.
After thousands of barbecue meals, I’ve never been struck ill by smoked meat. Maybe it’s the long cooking time, or the preservative qualities provided by a layer of wood smoke, or maybe I’ve just been lucky. Either way, I put that streak to the test over the weekend.“How long can
The experimentation never seems to end at Killen’s Barbecue in Pearland. Some days you can do a side-by-side taste test of different beef rib varieties, on others owner Ronnie Killen and pitmaster Manny Torres are serving flights of various smoked briskets. And when I stopped in last week they
At the meat markets of yesteryear, a boneless brisket would have been a special order. If beef was arriving as a half carcass, there would be no need for the butcher to remove the bones before selling or smoking the cut; doing so would have meant more work for less money.The brisket
According to Eater.com.
Bodacious Bar-B-Que in Longview was the first stop on a barbecue road trip, and founder/owner/pitmaster Roland Lindsey, a barbecue veteran forty years my senior, boasted: “I can cook a brisket in three hours.” I called his bluff. I walked out the door promising to loop back through Longview on my
Our estimable advice columnist on the pronunciation of “Fort Worth,” the pros and cons of spring break south of the border, the best way to deal with the brisket illiterate, and the Texan who mistook himself for a Floridian.
Researchers at Texas A&M are seeking to improve Texas barbecue. This isn’t the first time that an institution of higher learning has aspired to this lofty ambition; Harvard students already tried to design the ultimate smoker. And now the Aggies are focusing on the meat of the matter, so to speak.Earlier this
Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different?I was struck by the variety in
Ronnie Killen has had enough with high-priced brisket at his Houston-area barbecue joint. Killen’s Barbecue has garnered praise for his juicy smoked briskets (and just about everything else on his menu) from Texas Monthly, and even the Food Network, but it didn’t come cheap. Along with big
How is thirteen-year-old Desmond going to save for a car now?
There has been a recent uptick in the number of meat thefts, but it's nothing new.
That beef is more expensive than it was a year ago is no surprise, and this trend doesn’t look to be easing up anytime soon. As David Anderson, a Texas A&M professor of ag economics, told a room full of barbecue joint owners last month at the university’s first-ever Barbecue Town Hall,
In a state currently obsessed with brisket, the lean side appears to be always the bridesmaid. The bride, of course, is the fatty stuff. (As the tired saying goes, “fat is where it’s at.”) Further evidence of this love for adipose was on full display in a recent article for Maxim magazine,
Two weeks ago Cranky Frank’s Barbeque in Fredericksburg finally bit the bullet. They raised their prices for barbecue and posted a sign on the door explaining the change to their customers. Not two days later I received a question over Twitter with a photo of the sign.@bbqsnob
The barbecue you eat can’t always be fresh. Maybe grandma sent you a brisket in a care package. Sometimes you might even have some leftover ribs. So, what is the best method to reheat it? While eating around the state I know that even in the hands of a microwave
What you know about the history of smoked brisket in Texas is probably wrong. People have been eating brisket since the first pits were dug in the earth, but only by a sort of default: it was standard practice to cook whole animals for the big community celebrations, which means
The director of Foodways Texas, Marvin Bendele, asked me to come and lead a couple of panel discussions at the organization’s annual Camp Brisket, held last weekend at the Rosenthal Meat Center on Texas A&M’s campus. And even though I was presented
That barbecue is not Texas’s state dish is a travesty. Paul Burka first made the argument decades ago in his scathing article “I Still Hate Chili” claiming that “never has the legislature so abandoned its sworn duty to enhance the public welfare as when it certified chili as the
Brisket is our favorite cut for barbecue here in Texas, and it’s also pretty popular elsewhere, as evidenced by the sheer number of brisket recipes one can find on a shelf of barbecue cookbooks or can pull up using a Google search (searching “how to smoke a brisket”
Not everyone vilifies fat. Heritage hog varieties rich with layers of fat are gaining in popularity, leaf lard is now a chic ingredient to pie crust, and noted author Michael Ruhlman just published The Book of Schmaltz: Love Song to a Forgotten Fat. No longer do we value
Friends don't let friends slice with the grain.
How to "hold your meat" and make a brisket taste fresh for hours.
There are plenty of ways to screw up a brisket, but when you get it right it’s a beautiful thing. If you’re smoking it at home, it’s not a terribly difficult process. Start by purchasing the right grade, then trim it properly, season it with your favorite rub, and