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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

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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

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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

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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

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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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BBQ|
April 21, 2016

BBQ News: 04/15 – 04/21

– “If there was a state meat, surely it would be brisket.”: – The Dallas Observer wades into the barbecue sauce or no sauce debate.– Conde Nast Traveler has chosen their list of the fifteen best barbecue cities in the country.– Luke Russert is wrong on

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BBQ|
April 19, 2016

Interview: Karl Kuby Sr. of Kuby’s Sausage House

Karl Kuby Jr. (left) and Karl Kuby Sr. (right) outside of Kuby’sOwner: Kuby’s Sausage House; Opened 1961Age: 84If you’ve had breakfast at Kuby’s Sausage House in Dallas’s Snider Plaza, chances are you’ve seen Karl Kuby Sr. canvassing the dining room looking for kids so he can pass out his

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BBQ|
April 18, 2016

Smoked in Texas: Pulled Pork at Chico & the Fox

A barbecue truck in Austin is nothing new, but there’s plenty about Chico & the Fox that is unconventional. They don’t serve sausage, ribs, or even brisket. This truck is dedicated to pulled pork. You also won’t find a rustic smoker out back. Everything is smoked in an electric Masterbuilt

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BBQ Joint Reviews|
April 15, 2016

Ronnie’s BBQ

Ronnie Weiershausen is a rare breed. Although most every barbecue joint out there is using an offset smoker or a rotisserie, Weiershausen still prefers the old-fashioned way of burning oak logs down to coals to feed the pits at Ronnie’s BBQ in Johnson City. The smell of fat dripping onto the

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BBQ|
April 14, 2016

BBQ News: 04/08 – 04/14

– How Jon Favreau lured Bill Murray with a smoked brisket: Watch: Jon Favreau smoked Bill Murray a brisket to prepare for ‘The Jungle Book’ https://t.co/I8aJc2JMJx pic.twitter.com/sPvR5kTP4l — Eater (@Eater) April 7, 2016 – Eater Austin takes a good look at the current

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BBQ|
April 11, 2016

Boneless Ribs

I recently documented my love for the rib sandwich, so when I learned there was a company selling boneless racks of ribs, I had to order them. It seemed these ribs from Ohio-based Bubba’s Q would be the perfect alternative to the deconstructed rib sandwich.Al “Bubba” Baker, a

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BBQ|
April 7, 2016

BBQ News: 04/01 – 04/07

– “It’s funny with barbecue, because the most beloved barbecue places in the South, by and large, serve the shittiest barbecue.” – Alton Brown– Is wood versus gas really the debate? Wood or Gas? Maybe That’s the Wrong Question https://t.co/cseOEPtYDn @mossr @BBQsnob

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BBQ|
April 6, 2016

Churrasco: Grilling the Brazilian Way

Rio Grande do Sul is the Texas of South America. Or at least that’s how Evandro Caregnato describes the Brazilian state. And he should know. He grew up there, and it’s where he lived when the founders of Texas de Brazil restaurant asked him to move here in

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Sliced brisket.
BBQ|
April 6, 2016

Hot-and-Fast Brisket

Bodacious Bar-B-Que in Longview was the first stop on a barbecue road trip, and founder/owner/pitmaster Roland Lindsey, a barbecue veteran forty years my senior, boasted: “I can cook a brisket in three hours.” I called his bluff. I walked out the door promising to loop back through Longview on my

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BBQ Recipes|
April 4, 2016

Have a (Beef) Heart

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

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BBQ Joint Reviews|
April 1, 2016

Coach’s Bar-B-Que

It was one of those rare times I wasn’t looking just for brisket. The possibility of a well-smoked burger on Coach’s menu was the draw. It reminded me that I’d never had a good one, and this joint just west of Waco might be the breakthrough. Certainly, a patty of smoky

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BBQ|
March 31, 2016

BBQ News: 03/25 – 03/31

– Nick Solares of Eater descended upon Austin, and found Valentina’s to be the sleeper barbecue hit: One day, five barbecue joints https://t.co/mW0jvwcvzR pic.twitter.com/thOIWHj2pa — Eater Austin (@EaterAustin) March 24, 2016 – The Houston Chronicle tells a thing or five to the barbecue newbies

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The Daily Post|
March 31, 2016

The State of Texas: March 31, 2016

Baylor faces a lawsuit over its mishandling of sexual assault cases, Monsanto brings GMOs, legal woes, and ”cotton capital of the world” potential to Lubbock, while Dallas struggles to curtail its skyrocketing violent crime rates.

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BBQ|
March 29, 2016

Smoked in Texas: Sausage at Big Creek Butcher Shop

Coming around the bend on Craik Street in Marlin, it’s hard to miss the huge black letters set against a white background announcing your arrival at the Big Creek Butcher Shop. Look closer and you’ll see a pile of pecan wood and a steel smoker. You might even notice the gate and cattle

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