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The Daily Post |
May 20, 2016

The State of Texas: May 20, 2016

Greg Abbott’s book tour sort of reads like a political play for higher office, the Rangers are getting a new ballpark with a fancy retractable roof, and a twelve-year old black girl leaves a Waco school field trip with a rope injury to her neck.

BBQ Joint Reviews |
May 20, 2016

Truth Barbeque

Last year, Leonard Botello IV decided he wanted to open a barbecue joint. The big hitch in his giddyup? He needed a smoker. He started searching for a workable, used pit, and pretty soon “a Klose pit came up on Craigslist in Cleveland,” he recalled. Ohio, that is, not Texas. According

BBQ |
May 19, 2016

BBQ News: 05/13 – 05/19

– Rougned Odor’s punch earned him free barbecue for life in Ft. Worth: [email protected] EATS FREE at Heim BBQ t-shirts on sale now at https://t.co/qOWi3feEt7 all proceeds go to Joey Bats jaw re-alignment surgery… — Heim Barbecue (@HeimBBQ) May 16, 2016 – Looking for meat

BBQ |
May 18, 2016

Memphis Dismay

“It needs more dust,” I said. Tuffy Stone, whose Cool Smoke barbecue team is one of most prolific in the country, was about to close a styrofoam box full of pork shoulder that was bound for the judge’s table. Our team, most of which I’d first met the day prior, surrounded

True Crime |
May 16, 2016

The Reckoning

Fifty years ago, when Claire Wilson was eighteen, she was critically wounded during the 1966 University of Texas Tower shooting—the first massacre of its kind. How does the path of a bullet change a life?

BBQ Recipes |
May 16, 2016

Tootsie Tomanetz’s Pork Steak

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

BBQ |
May 12, 2016

BBQ Books: Spring 2016

It’s May, the month that celebrates the best of spring, the kickoff to summer, and, for barbecue aficionados like myself, a 31-day-long celebration of barbecue. That’s right. In this age of every trend getting its own day or month, May has been reserved for barbecue, a fitting designation given that Memorial Day is the unofficial start

BBQ |
May 12, 2016

BBQ News: 05/06 – 05/12

– King Ranch chicken in tube form: As seen at @tmbbq fest: the recipe for @evanleroy’s Smoked King Ranch Sausage https://t.co/vh5OnHUtGO pic.twitter.com/7bYdgkGkEr — Jess Pryles (@jesspryles) May 8, 2016 – Dai Due in Austin is now offering an option to order a

BBQ |
May 10, 2016

Corpus Christi Fray

Joe Cotten’s Barbecue was once the pride of Corpus Christi, or Robstown, to be more specific. Founded in 1947, the joint’s mesquite-smoked barbecue and their tomatoey sauce helped define the local style of smoked meats. The joint was legendary, and legends are hard to replace. Since it tragically

BBQ |
May 9, 2016

Smoked in Texas: Stuffed Potato at Smoke to the Bone BBQ

Gregory Johns didn’t learn to cook barbecue from his family, books, videos, or from a mentor. He taught himself through trial-and-error. As he told me, “You burn some meat, you get it right next time.” His journey began in 1998 when he purchased a steel barrel smoker. Eight years later, Johns

BBQ Joint Reviews |
May 6, 2016

Julian’s BBQ

To the people of Corpus Christi, I’m sorry about your barbecue. I tried just about every joint in the city a couple of weeks back, and there wasn’t much good news to report. There was one bright spot, though: Julian’s BBQ.With a black cowboy hat, a black shirt, and a red

BBQ |
May 5, 2016

BBQ News: 04/29 – 05/05

– “The whole house is still redolent of smoke. If there’s a better scent, I have yet to encounter it.” – Ruth Reichl– These are the up-and-coming pitmasters across the country according to Thrillist, most of which are cooking Texas style.– Ladies and gentlemen, Tootsie Tomanetz:

BBQ |
May 3, 2016

Interview: Dwight Harvey of Off The Bone Barbeque

Owner/Pitmaster: Off the Bone Barbeque; Opened 2009Age: 70Smoker: Wood-Fired Rotisserie SmokerWood: Pecan and MesquiteOff the Bone was once a tiny joint in a neighborhood without much of an identity. Since it opened seven years ago, The Cedars has grown into a destination, and the barbecue joint has grown with

BBQ |
May 2, 2016

Brisket at the Beards

Last year, Aaron Franklin made history by being the first pitmaster to win in the Best Chef category at the James Beard Awards. He’s back at the awards ceremony in Chicago this year with the dish that got him the 2015 prize. Franklin packed up twenty

BBQ Joint Reviews |
April 29, 2016

King’s Hwy Brew & Q

Emilio Soliz began his barbecue career in a good spot. As a young man, he was the pitmaster at Two Bros. BBQ Market when they were named to the Texas Monthly Top 50 joints. Soon after, Anthony Bourdain visited and snapped a photo with Soliz—his reputation was on the rise.

BBQ |
April 28, 2016

BBQ News: 04/22 – 04/28

– How do you define what “real” barbecue is? The pitfalls of defining true ‘cue https://t.co/q6NPfAX00t via @HoustonChron. Thanks JC for taking us on that trip! Thanks for so much. — Pizzitola’s BBQ (@PizzitolasBBQ) April 23, 2016 If you’re a barbecue cook, you probably use

The Daily Post |
April 26, 2016

These Official State Symbols Could Use Revisiting

In March, Texas Monthly‘s Christian Wallace excoriated the fact that the unloved “Texas, Our Texas” remained our state song in spite of hundreds of worthier alternatives. You had a lot of thoughts on that critique, both good and bad. But after some reflection, we’ve decided that it’s not fair to

BBQ |
April 26, 2016

Smoked in Texas: Pollos Asados Los Norteños

It was the smoke that stopped me. The juice and fat from fifty-some-odd chickens mixed with mesquite charcoal to form a steady stream of smoke high above the roof line of Pollos Asados Los Norteños in San Antonio. I was scouting another barbecue joint and had stumbled upon the popular spot

BBQ |
April 25, 2016

Interview: Laura Loomis of Two Bros. BBQ

Pitmaster: Two Bros. BBQ; Opened 2009Age: 28Smoker: Indirect Heat Wood-Fired PitWood: OakA few years ago, Laura Loomis didn’t think much of Texas barbecue. Neither cooking nor eating it was a big deal in her family, and she admits to never really having a favorite joint growing up. She doesn’t remember eating

BBQ Joint Reviews |
April 22, 2016

Old 300 BBQ

Even if the 300 migrants first given land grants in Texas didn’t make it to Blanco, Old 300 BBQ is still a good lesson in Texas history. The Hill Country joint is dubbed in honor of those original settlers; their names adorn the walls and modified Texas battle flags are etched into

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