Rio Grande do Sul is the Texas of South America. Or at least that’s how Evandro Caregnato describes the Brazilian state. And he should know. He grew up there, and it’s where he lived when the founders of Texas de Brazil restaurant asked him to move here in
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
I grew up with an aversion to beef offal. My mother would basically force-feed us beef liver, and I couldn’t stand the stuff. I still can’t, but when I asked a rep from 44 Farms about cuts they had a hard time selling, beef heart was near the top
It was one of those rare times I wasn’t looking just for brisket. The possibility of a well-smoked burger on Coach’s menu was the draw. It reminded me that I’d never had a good one, and this joint just west of Waco might be the breakthrough. Certainly, a patty of smoky
– Nick Solares of Eater descended upon Austin, and found Valentina’s to be the sleeper barbecue hit: One day, five barbecue joints https://t.co/mW0jvwcvzR pic.twitter.com/thOIWHj2pa — Eater Austin (@EaterAustin) March 24, 2016 – The Houston Chronicle tells a thing or five to the barbecue newbies
Coming around the bend on Craik Street in Marlin, it’s hard to miss the huge black letters set against a white background announcing your arrival at the Big Creek Butcher Shop. Look closer and you’ll see a pile of pecan wood and a steel smoker. You might even notice the gate and cattle
Perhaps you’ve seen it on a menu and have been too embarrassed to ask if what you’re ordering is a sandwich full of bones. That’s understandable. “Rib sandwich” does sound like a dental episode waiting to happen, and while yes, it does have bones, it’s often the best deal at a Texas
John Speights hosted a lamb barbacoa party in Houston over the weekend. For those curious about cooking barbacoa the traditional way, inside a hole in the ground, Speights (@JCSpeights) and Jay Rascoe (@GunsandTacos) documented the entire event, from lamb procurement to completion, on Twitter. I’ve compiled
Just a few months after opening in early 2015, Dallas’s Back Home BBQ pulled a barbecue mulligan: They shut it down. The already renovated Chinese restaurant got re-renovated. A new patio and sign were installed, and the menu was overhauled. When it reopened last November, pitmaster Carl Anderson began cooking with
– Get your burnt ends right here: Burnt ends have become a modern-day barbecue delicacy. When you want some, here’s where to go in DFW.https://t.co/25SkdB2YAW — Dallas Observer (@Dallas_Observer) March 21, 2016 – A Barbecue Showdown is coming to the Fort Worth Food &
A barbecue joint in Paris, France? The notion sounded odd a couple of years ago when I first met Thomas Abramowicz, owner of the Beast. But the shock has worn off, and it seems I’m the last barbecue hound to visit. After so many words and photos from the likes of
Jon Flaming is an artist based in Dallas with a love for Texas barbecue. His past work has focused on small-town Texas as well as the oil and gas boom in the state, but he has now shifted his focus to the
– A new film from the SFA about Patillo’s Bar-B-Que in Beaumont:Blood Is Blood from Southern Foodways on Vimeo. – Thrillist ate their way through Austin and compiled this list of the best barbecue in the city.– Food & Wine examines the fantastic barbecue
Randy Witt bet on a cursed location in the small town of Rosenberg for his first restaurant. He had run a successful catering business with his wife, Shauna for sixteen years before jumping into the restaurant business. “This building has been a barbecue joint for thirty years,” Witt told me, but the
Cooking barbecue like the masters is something plenty of us aspire to do. Thousands of videos and cookbooks have been published on the matter, but the best way to know the quality you’re aiming for is to experience it firsthand. Take a bite of a beef rib in Taylor or snap into
It’s become a fairly common sight in Texas: smoke rising from a little trailer parked in a gravel lot alongside the highway. But the Plantation BBQ trailer in Richmond was running a trailer long before it food trucks were de rigueur.Richmond is southwest of Houston, about forty minutes from downtown, but
Gary Vincek seems to do it all. He doesn’t run a just a barbecue joint, a sausage factory, a meat market, a processing facility, or a bakery. As owner and pitmaster at Vincek’s Smokehouse, he and his crew provide the Southeast Texas town of East Bernard with all of those things.
– Brian Williams doesn’t know much about Texas barbecue, but Rachel Maddow was there to correct him.– The Texas candidate dives into KC BBQ: “Is it better than TX BBQ?” a KC reporter asks as @tedcruz tries the Z Man. “You can be honest,
Owner: Mikeska Brands Texas Bar-B-Q; Founded 2008Age: 56Smoker: Brick SmokehouseWood: Oak wood with oak and hickory sawdustTim Mikeska has had enough with running restaurants. He’s traded it in for the wholesale sausage business, and now his family’s Czech sausage recipe can be enjoyed in Texas, New York, Connecticut, and all over
After more than thirty years of doing laundry for the local school district, Clemente Galvan Jr. chose a second career: barbecue. It hasn’t been easy. The pit room at Galvan’s Sausage House has burned down twice, most recently in 2014. He works long hours at the small restaurant along Highway 90 in
Smoked sausage is a pillar of Texas barbecue. We talk a lot about the staggering sausage varieties—pork, beef, fine-grind, coarse-grind, hot guts, jalapeno-cheese, macaroni and cheese—but what’s discussed less frequently is what we stuff those fillings into: the casings.Last week I went on a barbecue tour with Greg Mueller of
– On the disappearance of black–owned BBQ joints in the South: South toward home. Black barbecue and a journey down Legacy Road. https://t.co/S5nROLGYhw — Jim Shahin (@jimshahin) February 22, 2016 – The World’s Championship Bar-B-Que Cookoff is happening this weekend at the Houston Stock
Robert and Louise Collins left Louisiana for the West Coast in 1944 and eventually opened what is now Seattle’s oldest barbecue joint: R & L Home of Good Bar-B-Q. They’re celebrating 64 years in business in a small, stone-faced storefront east of downtown, and even if Robert and Louise have
For years, I’ve been on a quest to definitively answer a question that has plagued me since I began researching the history of barbecue: what was the first barbecue joint in Texas?Loyal readers of TMBBQ will remember that in August 2013, I wrote about the post-Civil War wave of butcher shops
Mike Anderson Jr. runs one of the most popular barbecue lunch spots in Dallas, but when he opened it with his dad back in 1982, they really didn’t know what they’d gotten into. “We started it together the week after I got out of high school,” he told me while
– John Lewis is close to opening his Charleston barbecue joint: John Lewis Is Bringing Texas BBQ To Charleston, South Carolina, For Good https://t.co/06xYwEgwxl #CHSWFF pic.twitter.com/NiL5kVq2kG — Food Republic (@foodrepublic) February 17, 2016 – Texas Secretary of State Carlos Cascos chastises people who’ll stand
The Mel-Man sandwich is the product of a barbecue epiphany. The East Texas specialty, which consists of brisket and sausage chopped together instead of layered on top of each other, is named after a man who once hated barbecue. It’s big, hard to eat, and best with plenty of barbecue
Southside Market in Elgin opened its doors in 1886, making it Texas’s oldest barbecue joint. Predictably, it has transformed considerably in its 130-year history. The original ownership, location, menu—even the famous sausage recipe—have all changed over that time. But this is not a story about eroding traditions. Southside Market stands as
A tattered banner hangs on the side of the small building that houses Tons of Fun BBQ. The restaurant sits on a gravel lot along the main drag of Bartlett, a town of just over 2,000 residents that’s midway between Temple and Taylor. Inside there’s just a counter and a cash register. Takeout
– A couple was married in the line at Franklin Barbecue in Austin: Congrats to our first couple #marriedatfranklinbbq. A
Hans Muller is a second-generation baker in Fort Worth, but he’s no stranger to smoking meat. His lunch menu at the Swiss Pastry Shop includes a smoked cuban sandwich, the Fort Worth Cheese Steak made with smoked prime rib, and he’s now working on a recipe for homemade
The unofficial history of Texas’s oldest barbecue joint.
Capturing the aroma of sweet wood smoke isn’t a challenge to pitmasters. Similarly, backyard cooks know how the smell can permeate your clothes and linger hours after the ribs are done. But thanks to Vanilla Smoke, a scent from the all-natural Aftelier Perfumes, you can get that fragrance without the prep work.Mandy
It was six in the morning on Sunday, January 31, 1993, and Karl Kuby Sr. had just started cooking a couple of bison over an open fire in a Tom Thumb grocery store parking lot. Later that evening, after OJ Simpson flipped the coin and Michael Jackson entertained at halftime, the Dallas Cowboys would
– A film about Patillo’s Bar-B-Que in Beaumont is in the works: .@potlikker‘s producing a documentary about Beaumont BBQ spot Patillo’s & the 100+ yr old East TX juicy link. https://t.co/d7BrdDEnPs #txbbq — Beth Rankin (@Beth_Rankin) February 2, 2016 – The Southern Foodways Alliance
Let me drop a hard truth-bomb on you: as an indicator of well-cooked barbecue, the smoke ring is useless. Narcissus was less attached to his reflection than some barbecue cooks and critics are to that thin red line along the perimeter of smoked meats, but as with that Greek myth, worship of
Owner/Pitmaster: Holy Smoke BBQ; Opened 2014Age: 43Smoker: Indirect Heat Wood-Fired PitWood: OakSwedes love to grill, but low-and-slow, Texas-style barbecue is a concept so foreign that only one restaurant in the country serves it. They opened in 2014 when Johan Fritzell turned his passion into a rural barbecue stop in a field in southwestern Sweden,
Barbecue and other smoked foods are making their way into fine dining faster than I can spit out liquid smoke. Often smoke is used as just another layer of seasoning, or maybe the barbecue is portioned and presented with a flourish on the plate. Not so at Provisions, the
Hint: it's in Texas.
Although San Antonio's is still superior.
– The line at Franklin Barbecue gets some NYT coverage: It’s 10:06 a.m. in Texas. Hundreds may be in line for this BBQ. Even Kanye had to wait. https://t.co/RrMFkM3hkR pic.twitter.com/JlFCnHgyDl — The New York Times (@nytimes) January 27, 2016 – The Austin American Statesman
Way more than pastrami on rye.
When I first saw a pastrami beef rib on the menu at The Granary in San Antonio, my heart nearly skipped a beat (no blood pressure jokes, please). It was late 2012, and I’d never seen such a thing. Six months later, after I was named the Barbecue Editor, it
Oliver Sitrin is no stranger to pastrami experimentation. During his time as chef at Blind Butcher on Greenville in Dallas, he’s taken his thin-sliced beef pastrami and piled it high on rye (a traditional presentation, to be sure), as well as tucked it into an egg roll. He’s made tender duck pastrami,
It’s Pastrami Week here at TMBBQ. I’ve been traveling across the state—and the country—for the last few months (okay, maybe years) looking for examples of pastrami excellence. Most have come in the form of beef, but mushrooms, salmon, and octopus have made appearances as well. This week we’ll celebrate them all.Despite Texas’s
Scott Moore wanted to make tequila, but you can only call it “tequila” if it’s made in Mexico, and there is already plenty of competition on the store shelves. So he settled for chocolate. The availability of good chocolate was a different story in 2011 when Moore and his partner, Michelle Holland,
– Georgia-style Texas brisket? What is Georgia barbecue exactly? DAS BBQ, coming in June, hopes to define it: https://t.co/37EoUSqudF pic.twitter.com/b3ngncliPB — Atlanta Magazine (@AtlantaMagazine) January 19, 2016 – Eater Atlanta didn’t let DAS BBQ off the hook for some odd comments about women
The best fried chicken in Dallas is served at a barbecue joint. Any self-respecting pitmaster might cringe when I suggest the fried chicken to prospective customers, but chef and pitmaster Jeffrey Hobbs at the Slow Bone Barbeque in Dallas is plenty proud of his unique smoke-brined
Out in the Piney Woods of East Texas, a legendary barbecue joint run by the New Zion Missionary Baptist Church has been dishing out classic East Texas-style barbecue since the seventies. Some refer to it as New Zion, after the church it supports next door. Tthers call it “The Church of the
– Eater has released its second annual list of the 38 essential restaurants in the U.S. This year 13 new names have been added to the list, but Franklin Barbecue remains.– Korean girls try American barbecue: – Brooks Place BBQ in Houston has vocally supported open carry. The
