Articles by Texas Monthly

BBQ
Hitch-N-Post BBQ

May 15, 2013 By Texas Monthly

Billy Ray Nelson is the former sheriff in these parts, but he had always dreamed of making real-deal barbecue his full-time gig once he retired. His wish came true four years ago, and boy, is that a good thing for the rest of us. Situated in a wide-open field on…

BBQ
Who Does BBQ Better? Kansas City or Texas?

May 15, 2013 By Texas Monthly

The following is the transcript of a conversation between Gregory Curtis and Calvin Trillin. Curtis, who was born in Texas and raised partly in Kansas City, was the editor of Texas Monthly from 1981 to 2000. Trillin, a native of Kansas City, is a staff writer at the New Yorker, and…

BBQ
Cousin’s Bar-B-Q

May 14, 2013 By Texas Monthly

With six locations—two of which are in the Dallas–Fort Worth International Airport—this family-run operation could be considered a chain now and, thus, not admissible for this list. But rules are made to be broken, especially when a plateful of expertly smoked meat is before you. We still like the original…

BBQ
McMillan’s Bar-B-Q

May 14, 2013 By Texas Monthly

The tiny town of Fannin is famous for exactly two things. The first is for being the site of the 1836 Battle of Coleto Creek during the Texas Revolution, where Texians under Colonel James W. Fannin surrendered to the Mexican army, only to be marched to Goliad and executed en…

BBQ
Lockhart Smokehouse

May 14, 2013 By Texas Monthly

The closest some Dallasites will get to a Central Texas barbecue experience could well be ordering meat by the pound at Lockhart Smokehouse. The similarity to Kreuz Market, in Lockhart, isn’t an accident. Co-owner Jill Bergus is part of the Schmidt family, who run Kreuz Market, and she and her…

BBQ
Austin’s BBQ and Catering

May 14, 2013 By Texas Monthly

If you’re in the market for brisket, be sure to get the fatty rather than the lean, and be sure they leave the crust on when cutting your order. We didn’t know to say anything on our first visit, and our brisket came out looking scalped. When the bark is on,…

BBQ
Brooks’ Place

May 14, 2013 By Texas Monthly

Trent Brooks was working as a materials specialist for a gas-compression company when a supervisor, who knew of Brooks’s talent as a part-time pitmaster, referred him to an ad on Craigslist for a $12,000 mobile smoker. Brooks negotiated the price down to $4,500, and the rest, as they say, is…

BBQ
Fargo’s Pit BBQ

May 14, 2013 By Texas Monthly

A few months back Fargo’s moved out of its original building, a cramped place that lacked indoor seating—or outdoor seating, for that matter. Though the restaurant is now located just a few blocks from the first location, the large dining room, lined with big windows, feels miles away. One thing…

BBQ
Miller’s Smokehouse

May 14, 2013 By Texas Monthly

If Miller’s were in Austin, it might have started in a food truck. Instead, Dirk Miller began cooking in the front room of his meat-processing and taxidermy business, which opened in 2006. First came sausage wraps and pulled pork in 2008; he started “throwing briskets” on the smoker a year…

BBQ
Stiles Switch BBQ & Brew

May 14, 2013 By Texas Monthly

This place comes with rock-solid credentials: The pitmaster, Lance Kirkpatrick, worked under Bobby Mueller at Taylor’s Louie Mueller Barbecue for nine years. Following that, he briefly succumbed to the lure of a fine-dining kitchen, but last year Austin entrepreneur Shane Stiles beckoned Kirkpatrick to the pits once again. We’re grateful…

BBQ
Lamberts Downtown Barbecue

May 14, 2013 By Texas Monthly

Some people may be turned off by the description at the bottom of the Lamberts menu: “Fancy Barbecue?” But there are so many outstanding dishes at this establishment, we urge you to put preconceived notions out of your mind. Plus, the restaurant (we can’t bring ourselves to call it a…

BBQ
La Barbecue

May 14, 2013 By Texas Monthly

In this case, “La” is not a definite article referring to the “Cuisine Texicana” this relatively new joint says it serves; it’s an abbreviation referring to the first name of the co-owner LeAnn Mueller, granddaughter of the founder of Taylor’s famous Louie Mueller Barbecue (disclosure: LeAnn is a contributing photographer…

BBQ
John Mueller Meat Co.

May 14, 2013 By Texas Monthly

If there’s a dark prince of Texas barbecue, it’s probably John Mueller, the famously irascible, hugely talented, at times erratic master of meat who left his family’s legendary joint—Louie Mueller Barbecue, in Taylor—and set out on his own in 2001 with John Mueller’s B-B-Q, on Austin’s East Side. By 2003,…

BBQ
Tyler’s Barbeque

May 14, 2013 By Texas Monthly

Our first visit to Tyler’s Barbeque was a failure. The staff was friendly and the food was great, particularly the tender brisket with its peppery crust and subtle smoke ring, but we arrived too late to try the pork ribs, whose praises were being sung all over the High Plains.

BBQ
The Original Willie’s Bar-B-Q

May 14, 2013 By Texas Monthly

With rattlesnake skin tacked to the particleboard walls, wagon wheel chandeliers, and black-and-white-checked tablecloths, Willie’s aesthetic can be described Little House on the Prairie chic. This joint has a large menu that caters to local tastes (brisket tacos, fajita plates), and it was packed during the weekday lunch rush. Meats…

BBQ
Playing With Barbecue Sauce

May 14, 2013 By Texas Monthly

To create the lettering for our June barbecue issue, creative director TJ Tucker spent six long hours playing with barbecue sauce. Aaron Franklin graciously provided the sauce, and to achieve the right look, we thickened it with agar, an edible  hydrocolloid that is used much like flour or cornstarch.

BBQ
Sneak Peek at Our June Cover

May 12, 2013 By Texas Monthly

In June we’ll publish our every-five-years list of the top 50 BBQ joints in Texas, which is always one of the most hotly anticipated issues we put out. It will be on newsstands on May 22, and we’ll be releasing the names of the joints on the list later this…

SXSW: Stratfor CEO Gets “Mic Checked”

Jan 21, 2013 By Texas Monthly

During George Friedman's first public speaking appearance since his company was hacked by Anonymous, occupy protesters interrupted a panel he hosted at SXSW, calling him a private spy who worked for wealthy corporations. 

Agua de Sandía

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. ¾ pound watermelon flesh (about 2 ½ cups), seeded, cut into 1-inch cubes1 cup granulated sugar 2 teaspoons fresh lime juice Blend watermelon, sugar, and 1 ½ cups water until smooth, about…

Coctel a la campechana

Jan 21, 2013 By Texas Monthly

Recipe from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 4 ounces raw red snapper, cut into 1/2-inch cubes1 tablespoon finely chopped white onion3/4 cup fresh lime juice, divided 1/2 cup thinly sliced octopus (cooked as below)4 medium shrimp…

Totopos

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 1 ½ cups corn oil8 regular-sized corn tortillas, each cut into 8 triangles salt to taste Place a medium cast-iron skillet over medium-high heat, add oil, and preheat to bubbling, 3 to 4 minutes.

Salsa tarasca

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 1/2 cup pepitas (hulled pumpkin seeds),      roasted 1/2 cup peanuts, roasted 4 medium tomatoes, roasted, peeled,   coarsely chopped 2 medium tomatillos, husks removed,  …

Salsa de tomatillo

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 4 medium tomatillos, husks removed,   coarsely chopped1 serrano pepper, stemmed 2 garlic cloves, peeled 1 tablespoon finely chopped white onion ¼ small bunch cilantro ¼ teaspoon…

Salsa de ajo

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 8 to 10 guajillos (long, reddish dried    chiles), stemmed, seeded,    reconstituted with enough water to    cover (reserve liquid)2 dried chiles de árbol, stemmed,   reconstituted 6 garlic cloves,…

Hugo’s salsa mexicana

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. ½ small white onion 2 garlic cloves, peeled 2 serrano peppers, roasted, peeled,   stemmed ½ small bunch cilantro, divided in half 6 medium tomatoes, roasted, peeled 1 ½ teaspoons kosher…

Tlacoyos

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. For the refritos (refried beans) 2 cups dry black beans, well rinsed and    picked over ½ small white onion, quartered,    plus another whole onion, finely    chopped…

Paletas de hielo de frambuesa

Jan 21, 2013 By Texas Monthly

This recipe is from Hugo Ortega’s Street Food of Mexico cookbook. Find several more recipes from the book here. 1 cup granulated sugar4 pints fresh raspberries1 tablespoon fresh lime juice Place a saucepan over medium heat and add sugar and 3 cups water. Bring to a boil, about 4 minutes.

Miles and Miles of Texas

Jan 21, 2013 By Texas Monthly

The Hill Country Drive, the BBQ Market Drive, the Backwoods Drive, and thirteen other summer trips, from the mountains to the coast, that will take you down some of the prettiest, most picturesque, most wide-open stretches of asphalt Texas has to offer. Buckle up!

The Writes of Spring

Jan 21, 2013 By Texas Monthly

Robert Caro on LBJ. Marcus Luttrell on war. Douglas Brinkley on Walter Cronkite. James Donovan on the Alamo. Steve Coll on ExxonMobil. Ben Fountain on a surreal Dallas Cowboys halftime show. Dan Rather and Sissy Spacek on themselves. For some reason, May has turned out to be a month like no other for Texas-related books. Here’s our handy guide.

Sex, Lies, and Hit Men!

Jan 21, 2013 By Texas Monthly

Yvonne Stern knows that her husband, the wealthy Houston attorney Jeffrey Stern, had a steamy affair with a woman named Michelle Gaiser. And she knows full well that two years ago Gaiser hired a series of men to kill her. But she refuses to believe that Jeffrey was in on the plan.

Courtroom Drama

Jan 21, 2013 By Texas Monthly

Some of the biggest murder trials have happened in Texas, from proceedings against serial killers Henry Lee Lucas and Charles Harrelson to housewives Darlie Routier and Candy Montgomery. Find out what TEXAS MONTHLY had to say about some of the most infamous Texans who were tried for murder.

The 2012 Bum Steer Awards

Jan 21, 2013 By Texas Monthly

It was a year of avaricious Astros fans, brainless bank robbers, competence-free comptrollers, discourteous doctors, enraged exes, frisky Frisco-ites, greedy gram-toting grandmothers, hotheaded hand surgeons, ill-informed idiots, jammed-full Jaguars, knife-krazy Kimbroughs, lambasted Lufkinites, mean-spirited magazine articles, nervy narcotics users, obtuse O’Neals, profane pilots, quazy Quaids, romantically rejected receivers, surveilling Scientologists, tumescent team mascots, unprivate urinators, value-subtracted vouchers, wind-challenged windows, x-foliated x-hibitionists, yobbish YouTubers, and zealous Zanes.