The Legend of BrisketLab Continues
Daniel Delaney is attempting to do world-class Texas brisket in New York. Our Daniel Vaughn thought he could pull it off, and now Wayne Mueller has agreed.
Articles by Jim Shahin
Reinventing Barbecue
Where there's smoke, there's non-traditional barbecue. Jim Shahin writes about Asian styles in New York City, "pulled squash" in Arizona, and cauliflower, artichokes, and quail in Texas.
Really, It’s the Pits
You can tell from the roadside that Cooper’s is serious. At one end of the parking lot is a small mountain of enormous mesquite logs. Next to it is a barbecue fanatic’s dream landscape: five old rectangular, closed steel pits, lined up in a row. At the pit closest to…
Where There’s Smoke
There’s something vintage cadillac about Louie Mueller’s. As ’cue joints go, its chassis is a classic—a weathered old brick building on a small-town main street with a black screen door that slams behind you when you enter. The interior? Pure comfort. High green walls faded brown from years of smoke,…
Restaurants
A creamy quiche of spinach, cheese, and mushrooms in Comfort, smashingly good smashed turnips in Granbury: These and other delicious dishes at ten extraordinary eateries.
Eyes Wide Cut
I can see without my glasses for the first time since childhood, which is why I’m a fan of LASIK surgery. But don’t take my word for it; ask Troy Aikman.
Pet Project
You think you have a bad job? Every day, animal abuse investigators see things that shouldn’t happen to a dog.
