'Austin American-Statesman' food critic Matthew Odam defends his recent article questioning the quality of the smoked brisket in Lockhart.
The secret lies in an old barbecue trick.
The exhibition, featuring memorabilia from barbecue joints across the country, offers an educational experience as well as a nostalgic one.
Meet the passionate welders who are building these big beauties for pitmasters in the state and around the world.
Plus: Eating brisket at Franklin is ranked as one of the ten best food experiences in the world. But we knew that already.
Despite Attorney General Ken Paxton’s advice, the agriculture commissioner won’t let go of barbecue scale enforcement.
There are slim pickings for quality barbecue in the capital, but pitmaster Rob Sonderman doesn't disappoint.
At a food truck in Waco, married pitmasters offer unusual takes on Texas barbecue, like a pesto-stuffed smoked turkey breast.
The dish isn't Texan, or Californian, or Korean, but it tastes familiar to all barbecue fans.
Get ready for ribeye steak, smoked lamb meatloaf, and kangaroo loin.