This Pork Steak is the Best Drive-Through Meal I’ve Ever Had
As Helberg Barbecue, near Waco, recovers from a devastating fire, it’s pivoted to serving drive-through meals, like this citrusy wonder, from a trailer.
As Helberg Barbecue, near Waco, recovers from a devastating fire, it’s pivoted to serving drive-through meals, like this citrusy wonder, from a trailer.
I went on a tour of North Carolina (with a detour to Norfolk, Virginia) and stopped at ten joints. I was impressed not only by the quality of Texas-style dishes, but also by the ingenuity in general.
After selling barbecue out of a car dealership, Earnest Morgan has moved on to a new brick-and-mortar location where he can cook a Mississippi favorite: whole fried catfish.
Dig into this pork tenderloin dish that's both delicious and nutritious.
At these six stellar Texas-style barbecue joints in the Bayou State, you can get excellent brisket as well as local favorites like fresh pork cracklins.
Take tailgating to the next level with these recipes.
Tacos Vitali, which has two locations in the Alamo City, is the talk of the town, but it didn’t live up to the hype on my multiple visits.
Fortunately, Texas pitmasters already know how to get more from a pork butt.
While the behemoth chop from the Houston-bred steakhouse is a national favorite, 1845 Taste Texas, near Dallas, has a similar cut that proves superior.
Some of the most popular new barbecue joints only offer sweet-glazed ribs, which has left us nostalgic for the good ol’ days of salt-and-pepper pork.
Even though Marcus McNac of Crimson Creek Smokehouse in Austin claims brisket is not his thing, he still serves a mind-blowing tomahawk steak.
The owner of Austin’s Dai Due has crafted a thorough, beautifully photographed new guide to hunting, preparing, and cooking wild hog.
With some advice from Roy Perez of historic Kreuz Market, I smoked a delicious dinner that couldn’t have been easier.
How to turn pork slices into a juicy steak without leaving your kitchen.
You can cut meat from the bone before you eat, but it’s better to go all in with this San Antonio staple.
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
Orange slices make the difference in cooking this sweet, meaty taco filling.
This Monday night special at one of Dallas’s best joints is worth the unusually complex process undertaken by chef Jeffrey Hobbs.
Try pickled strawberries, pickled broccoli, and pickled spicy pineapple—and don't forget some tender pork ribs on the side.
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
Pork crown roast is a popular cut with an inferiority complex. It wants to be taken as seriously as prime rib, thought it would probably settle for the respect of rack of lamb. Alas, a bone-in loin of commodity hog isn’t much to look at, so butchers dress it up by making
Meat suppliers are always looking for ways to fetch a premium for their cuts of meat. Maybe they just get lucky with something like beef brisket that just gets more popular, but more often they accomplish this by finding different ways to market the cuts they already have or alter the
Brave new hogs.
A quarter century ago Isaac Tigrett brought the Southern-style pulled pork sandwich to Texas. The Hard Rock Café founder from Jackson, Tennessee, opened a Dallas location in 1986, and in the following year the Dallas Morning News wrote that he “has trotted the pig into steer territory, offering the
The following is a correspondence between Daniel Vaughn and John Shelton Reed. Reed lives in Chapel Hill, North Carolina, and is the co-author, with his wife, Dale Volberg Reed, of Holy Smoke: The Big Book of North Carolina Barbecue. Vaughn is the barbecue editor of Texas Monthly and the author of Prophets of Smoked Meat: A Journey Through
Chopped pecans, toasted with a coating of ancho chile, impart a nutty accent to the already wonderful combination of pork and guacamole. This recipe is even better with “twice-cooked pork,” so remember it when you have leftover pork chops or roast.1/4 cup olive oil 11/2 pounds boneless pork loin, thinly
Don’t judge Cuisine Actuelle by its pictures. The glamorous cookbook, written by Victor Gielisse, the chef at Dallas restaurant Actuelle (the Crescent, 500 Crescent Court), might well daunt the quotidian cook. But, in fact, most of its 150 recipes are as easy as pie. Rich, heavy sauces are conspicuous by
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
Recipe from Chef Clark McDaniel, Angeluna’s, Fort Worth.Black Vinegar–Soy Dipping Sauce1⁄2 cup black vinegar (available at Asian markets) 1⁄2 cup soy sauce or tamari 1⁄4 cup sugar 1 tablespoon sesame oilPlace first 3 ingredients in a saucepan over high heat and bring to a boil, stirring occasionally. Remove from heat
Gird your loins for the tender smoked pork at the Guadalupe River Ranch near Boerne.
Recipe from chef Michael McClure, Guadalupe River Ranch.Stone Wall Potatoes1 tablespoon minced garlic 1⁄4 cup butter 1 pound each of the following potatoes: Peruvian purple, Yukon Gold, red new, and sweet potatoes 1 quart heavy cream or half-and-half 9 large eggs plus 2 yolks 3 teaspoons dill 2 teaspoons thyme
1/2 cup soy sauce 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon sesame oil 1 to 11/2 pounds pork tenderloin 1/4 cup honey 2 tablespoons dark brown sugar, firmly packed 1/4 cup sesame seeds/p>Combine soy sauce, garlic, ginger, and sesame oil in a large plastic bag. Add
Austin is buzzing about Brio, the latest showcase for the considerable talents of chefs Raymond Tatum and Robert Mayberry. Building on Texans’ love of barbecue, Mexican food, and home cooking, the two have blazed a culinary trail that not only respects the basics but gives them a cosmopolitan twist. This
Ten years ago Brenda and John Nicholas bought a run-down gas station and beer joint outside Fredericksburg and started cooking on a hot plate. Today fans drive scores of miles to enjoy the Hill Top Cafe’s sophisticated fare and quirky decor. Greek and cajun flavors predominate, with eclectic touches added
1/3 cup plus 2 tablespoons sugar 1/2 cup nuoc mam 4 shallots, thinly sliced Freshly ground black pepper, to taste 8 ounces thin rice vermicelli 1 pound boneless pork loin 1 pound ground beef (chuck) 8 garlic cloves, minced 24 bamboo skewers, soaked in water for 30 minutes (use metal
Pork Loin12 seven-ounce center cuts of fresh boneless pork loin 2 cups smooth apricot jam 1/2 cup balsamic vinegar 1/2 cup olive oil 1 heaping tablespoon brown sugar 4 tablespoons Worcestershire sauce 2 cups finely sliced onions 4 cloves garlic, minced 4 bay leaves 15 white peppercorns, cracked 1/2 teaspoon
President Michael J. Sorrell said that the creation of "a pork-free cafeteria" is part of a greater healthy living campaign.
While there isn’t one that features sausage, we’re still perfectly comfortable (and proud) to call these posters by Lubbock artist Dirk Fowler a Holy Trinity. A regular TEXAS MONTHLY contributor, Fowler came up with the motif when he saw the iPhone icon for our
The bad news. Texas has a feral hog problem, with an estimated 2.6 million-plus animals roaming in destructive packs around our ranchland, woods and suburbs. The good news. They’re delicious. If you still haven’t picked up our August issue, check out writer Philipp
There’s no wolf at Raymond Tatum’s new dining venture, Three Little Pigs, but the food will certainly blow your house down. The renowned chef, formerly of Austin institutions such as Jeffrey’s and Jean-Pierre’s Upstairs, has finally opened his own trailer, with the help of his son,
My father, who had grown up on a farm, used to talk about his family’s killing a pig for the tamales, but this was back in the twenties.