Recipes

Raise Your Steak Game

Jun 13, 2016 By Daniel Vaughn

If you’ve never heard of the reverse sear, then the best steak of your life is still in your future. Ever since I first used the reverse sear method, I haven’t cooked a steak any other way. It’s that good. And simple. What is a reverse sear? The name sounds a little…

Toasted Sugar Ribs

Jun 1, 2016 By Daniel Vaughn

Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster’s arsenal. They’re great in a pork rub or on chicken to accelerate the browning of the skin. In fact, sugar might be the most popular ingredient in commercial barbecue rubs, which is why I was excited to learn…

Tootsie Tomanetz’s Pork Steak

May 16, 2016 By Daniel Vaughn

Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn’t start practicing professionally until she was in her thirties. When she began her career in Giddings, offset smokers weren’t nearly as popular as they are today. Then, barbecue was cooked directly over wood coals, and that’s the…

Have a (Beef) Heart

Apr 4, 2016 By Daniel Vaughn

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…

The Rib Sandwich

Mar 28, 2016 By Daniel Vaughn

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…

A Glossary of Casings

Feb 29, 2016 By Daniel Vaughn

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…

Puffy Pork Belly

Jan 12, 2016 By Daniel Vaughn

Not quite bacon, not quite chicharrones, puffy pork belly is the Goldilocks zone between the two, a dish that emerges when one makes the decision to deep fry a skin-on pork belly. I’ve written before about how much I love the crispy pig skin that gets chopped into the barbecue at…

Sausage Making, Freedmen’s Style

Jan 5, 2016 By Daniel Vaughn

When a process is notoriously complicated and unpleasant, people tend to trot out a time-worn idiom: you don’t want to know how the sausage gets made. While the saying is especially useful when it comes to any political bureaucratic dealing, it’s a bit derogatory and it slightly diminishes the art of the craft,…