Just when we think we’ve seen every bit of clothing, every knick-knack, every tchotchke that can possibly be splashed in burnt orange and adorned with the Longhorn logo, someone comes up with an original idea to showcase some pride for the University of Texas. Case in point: the “Hook ‘em donut,” a deep-fried dough ball shaped into the famous hook ‘em hand sign before being coated with an orange, sugary glaze.
The pastry is Pisey Seng’s pride and joy. Seng—or Angel, as she prefers to be called—co-owns Donut Tacos Palace, a small bakery tucked away in a strip mall in Southwest Austin. It may not be as palatial as its name suggests, but Donut Tacos Palace has developed a bit of a cult following. Seng moved from Boston, where she worked as a nail technician after immigrating to the United States from Cambodia, to Austin, in 2006. “One day my brother-in-law says come to Texas. They do good on the donut shop,” she said in English, her second, self-taught language. Seng and husband, Marc, took the advice, moved to Austin, and bought a little shop called the Donut Palace within the year. (They later revamped the store and its menu, and re-named it Donut Tacos Palace.)
People in agriculture know their business is at the mercy of Mother Nature. And she was not particularly kind to the Texas wine industry in 2013. A late spring freeze last year left grape growers across the state harvesting less than a quarter of the average crop numbers they ship to winemakers, and the 2013 vintage suffered as a result.
Great news, Texas! Your ability to enjoy Whataburger condiments from the comfort of your own home is about to expand from “spicy ketchup” to “spicy jalapeno ranch,” “creamy pepper sauce,” and more.
A dry rosé is the great equalizer. Both white wine and red wine lovers can appreciate it; it can be enjoyed year-round; and it pairs with various proteins, from grilled Gulf shrimp and smoked chicken to steak and barbecue. This month’s featured pick comes from one of the state’s top producers, Kim McPherson.
This week the Texas sommelier community marked a momentous occasion when it celebrated the tenth anniversary of TEXSOM, the nation’s largest wine education conference. This two-day event brought together leading wine professionals and connisseurs from around the world to discuss the industry—and to taste a lot of wine, of course.
On any given weekend between August and December, nearly every football stadium in Texas fills with fans who convert the drab concrete parking lots into a raucous watch party. Mill around and you’ll see setups ranging from the simple (a few friends sitting on a tailgate with a cooler of beer while tuning in to the game on an antenna radio) to the elaborate (lounging in leather La-Z-Boys watching a rigged-up fifty-inch plasma screen).
“I thought you’d be fatter.”
It’s a common outburst when people first meet me at a barbecue event, book signing, or one of the hundred-plus barbecue joints I visit in a year traveling across Texas and beyond.
“How are you not … ,” a pause to size me up, “… four hundred pounds?”
At least they figure I weigh less than a car engine. Otherwise I might consider the question rude.
This line of inquiry appears to be an unavoidable hazard of the job. Since Texas Monthly named me the nation’s first and only full-time barbecue editor in March 2013, my health has been a topic of international discussion. When the New York Times reported on the news of my hiring—calling me “a walking milestone in the history of Texas barbecue”—they asked Jake Silverstein, Texas Monthly’s then editor in chief and the man who hired me, about plans for my fitness program. “He’s figured out how to make the barbecue lifestyle compatible with staying above ground” was his response. A few months later, a live spot with an Australian morning show ended with the female host exclaiming, “Oh, your poor colon!” They went to commercial before I could thank her for her consideration.
The Greek chorus of Twitter also regularly pipes up, with followers happy to stand in for my mother:
From @chuck_blount: @BBQsnob How often do you get your cholesterol checked?
And @JaimesonPaul: Daniel Vaughn’s heart attack is going to be so sad.
And @KLewie: @BBQsnob I had a heart attack in march. Not fun. Be careful my friend. But I’m still smokin but just not eating as much. Luv ya man.
Weird as it is to say, I understand the morbid fascination with my 36-year-old cardiovascular system. My job requires that I travel from one end of the state to the other eating smoked brisket, one of the fattiest cuts on the steer. And I can’t forget to order the pork ribs, sausage, and beef ribs. Of course my diet is going to raise eyebrows. Including those of my doctor. During one of my semiannual visits to see him, when my blood work showed an elevated cholesterol level, he gave me a scrip for statins and a helpful catalog of high-cholesterol foods to avoid. First on the list? Beef brisket. Second? Pork ribs. When I told him about my role as barbecue editor, he just said, “Maybe you could eat a little less brisket.” I promised to focus more on smoked chicken, but the pledge was as empty as the calories in my next order of banana pudding.
My wife, Jen, also has concerns. My editor, Andrea Valdez, once asked her if she was worried about my health based on my profession. Jen replied, “Shouldn’t we all be?” But to her credit, she’s been supportive of my decision to change careers (albeit a bit less enthusiastic than she was when I was made an associate at the Dallas architecture firm I worked with for six years). Only once has Jen placed restrictions on my diet. Back in 2010, when I was regularly writing for my blog, Full Custom Gospel BBQ, and doing research for my book, The Prophets of Smoked Meat, she declared February “Heart Healthy Month” and banned me from eating barbecue. Suffering from withdrawal, I turned to cured meats. She got so sick of seeing salami and speck in the fridge (I think I even staged a bacon tasting at one point), she let me off the hook three days early. That was the last prolonged barbecue hiatus I can remember.
All jokes aside, I do understand the long-term perils of my profession. I’ve taken those statins religiously for several years, and I’m doing my part to keep the antacid market in business. But I’m usually more worried about the acute health concerns I face. I judged the “Anything Goes” category at a cookoff in South Texas and spat out a submission mid-chew that featured some severely undercooked lobster tails. At a barbecue joint in Aubrey, I took a bite of beef rib that I had reasonable suspicion to believe had been tainted with melted plastic wrap. And the most gastrointestinal discomfort I’ve ever had came from the 33 entries of beans I judged in one sitting at an amateur barbecue competition in Dallas.
But my health is my concern. To anyone who asks if I’m worried about an early grave, I just say I’ve pre-humously donated my body to barbecue.