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February 26, 2016

What Do You Think the State Song of Texas Should Be?

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BBQ|
February 25, 2016

BBQ News: 02/19 – 02/25

– On the disappearance of black–owned BBQ joints in the South: South toward home. Black barbecue and a journey down Legacy Road. https://t.co/S5nROLGYhw — Jim Shahin (@jimshahin) February 22, 2016 – The World’s Championship Bar-B-Que Cookoff is happening this weekend at the Houston Stock

BBQ|
February 24, 2016

The Seattle Barbecue Experience

Robert and Louise Collins left Louisiana for the West Coast in 1944 and eventually opened what is now Seattle’s oldest barbecue joint: R & L Home of Good Bar-B-Q. They’re celebrating 64 years in business in a small, stone-faced storefront east of downtown, and even if Robert and Louise have

BBQ|
February 23, 2016

The First Barbecue Joint in Texas?

For years, I’ve been on a quest to definitively answer a question that has plagued me since I began researching the history of barbecue: what was the first barbecue joint in Texas?Loyal readers of TMBBQ will remember that in August 2013, I wrote about the post-Civil War wave of butcher shops

Art|
February 19, 2016

Making a Mural

How do you depict the "new Austin" on a magazine cover? By painting a mural on South Congress and photographing it, of course.

BBQ Joint Reviews|
February 19, 2016

Mike Anderson’s BBQ House

Mike Anderson Jr. runs one of the most popular barbecue lunch spots in Dallas, but when he opened it with his dad back in 1982, they really didn’t know what they’d gotten into. “We started it together the week after I got out of high school,” he told me while

BBQ|
February 18, 2016

BBQ News: 02/12 – 02/18

– John Lewis is close to opening his Charleston barbecue joint: John Lewis Is Bringing Texas BBQ To Charleston, South Carolina, For Good https://t.co/06xYwEgwxl #CHSWFF pic.twitter.com/NiL5kVq2kG — Food Republic (@foodrepublic) February 17, 2016 – Texas Secretary of State Carlos Cascos chastises people who’ll stand

BBQ|
February 17, 2016

Mel-Man Sandwich

The Mel-Man sandwich is the product of a barbecue epiphany. The East Texas specialty, which consists of brisket and sausage chopped together instead of layered on top of each other, is named after a man who once hated barbecue. It’s big, hard to eat, and best with plenty of barbecue

BBQ|
February 16, 2016

The Transformation of Southside Market

Southside Market in Elgin opened its doors in 1886, making it Texas’s oldest barbecue joint. Predictably, it has transformed considerably in its 130-year history. The original ownership, location, menu—even the famous sausage recipe—have all changed over that time. But this is not a story about eroding traditions. Southside Market stands as

BBQ Joint Reviews|
February 12, 2016

Tons of Fun BBQ

A tattered banner hangs on the side of the small building that houses Tons of Fun BBQ. The restaurant sits on a gravel lot along the main drag of Bartlett, a town of just over 2,000 residents that’s midway between Temple and Taylor. Inside there’s just a counter and a cash register. Takeout

BBQ|
February 10, 2016

Smoked in Texas: The Hillbilly Pacifier

Hans Muller is a second-generation baker in Fort Worth, but he’s no stranger to smoking meat. His lunch menu at the Swiss Pastry Shop includes a smoked cuban sandwich, the Fort Worth Cheese Steak made with smoked prime rib, and he’s now working on a recipe for homemade

BBQ|
February 8, 2016

Smell Like Barbecue

Capturing the aroma of sweet wood smoke isn’t a challenge to pitmasters. Similarly, backyard cooks know how the smell can permeate your clothes and linger hours after the ribs are done. But thanks to Vanilla Smoke, a scent from the all-natural Aftelier Perfumes, you can get that fragrance without the prep work.Mandy

BBQ|
February 5, 2016

When Dallas Barbecued a Super Bowl Buffalo

It was six in the morning on Sunday, January 31, 1993, and Karl Kuby Sr. had just started cooking a couple of bison over an open fire in a Tom Thumb grocery store parking lot. Later that evening, after OJ Simpson flipped the coin and Michael Jackson entertained at halftime, the Dallas Cowboys would

BBQ|
February 4, 2016

BBQ News: 01/29 – 02/04

– A film about Patillo’s Bar-B-Que in Beaumont is in the works: .@potlikker‘s producing a documentary about Beaumont BBQ spot Patillo’s & the 100+ yr old East TX juicy link. https://t.co/d7BrdDEnPs #txbbq — Beth Rankin (@Beth_Rankin) February 2, 2016 – The Southern Foodways Alliance

BBQ|
February 3, 2016

The Science of the Smoke Ring

Let me drop a hard truth-bomb on you: as an indicator of well-cooked barbecue, the smoke ring is useless. Narcissus was less attached to his reflection than some barbecue cooks and critics are to that thin red line along the perimeter of smoked meats, but as with that Greek myth, worship of

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