All posts by Jim Shahin
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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.
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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.
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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 the door, customers choose their …
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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, a faint cloud of it …
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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.
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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.
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Pet Project
You think you have a bad job? Every day, animal abuse investigators see things that shouldn’t happen to a dog.