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BBQ|
December 1, 2015

The Many Briskets of Texas

Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different?I was struck by the variety in

BBQ Joint Reviews|
November 30, 2015

Fatboy’s BBQ

In 2009, Shannon Bankston and Heather Hoff opened a barbecue shack back in the tiny Northeast Texas town of Ladonia, population 612. Before long they sought out a bigger audience and moved Fatboy’s BBQ to the next county over, specifically to a roadside stand in Cooper, Texas, population 1,969. Fatboy’s popularity in the

BBQ|
November 27, 2015

BBQ News: 11/20 – 11/27

– A new short film about Central Texas style barbecue:Central Texas Barbecue from Urtext Films on Vimeo.– Midwood Smokehouse in Charlotte, North Carolina has put out a request for a pitmaster from Texas to come work for them.– Thanks to Destination BBQ, it’s

BBQ|
November 24, 2015

The Best Turkey in Texas

Smoked turkey is now so common that nearly every grocery store deli case in the country carries at least one variety (and more often, many more than one). We now take this protein option for granted, but smoked turkey doesn’t have the same long history as beef and pork barbecue do in this

November 23, 2015

RIP, Mack McCormick

The famed musicologist’s obsession with history made him one of the great chroniclers of American music.

BBQ Joint Reviews|
November 20, 2015

Desert Oak Barbecue

Back in April, I gave El Paso some tough love. I had tried and failed to find good barbecue there, and I wrote about my futile search in an article called “BBQ in Far West Texas? I’ll Paso.” With a headline like that, it’s no surprise that the piece resulted in

BBQ Recipes|
November 20, 2015

Cracking the Cracklin’ Code

Chicharrón, pork rinds, gratons, cracklins—call them what you like, but fried hog fat with the skin on is a wonderful thing. I recently attended a Louisiana boucherie (what is essentially a communal gathering where a whole hog is butchered and broken down; read more about it here), and I was

BBQ|
November 19, 2015

The Boucherie

It was an hour after the gunshot and parts of the hog—which was being rapidly dismantled—were being passed and carried in every direction. Hams hit the smoker; shoulders were tossed in pots of boiling water; fatback was diced; stomach and intestines were getting a good rinse before they became casings for sausage and boudin,

BBQ|
November 19, 2015

BBQ News: 11/13 – 11/19

– A whole new meaning to cow tipping: Chopper 5 is in Mesquite- a truck transporting 86 cows tipped over on the ramp from U.S. 80 to Interstate 635. https://t.co/DCPLBco23y — Samantha Davies (@SDaviesNBC5) November 12, 2015 – Texas Monthly’s list of the

Roar of the Crowd|
November 18, 2015

Roar of the Crowd

So Texans, it turns out, really like barbecue. Last month’s article on “The Top 25 New and Improved BBQ Joints in Texas” drew a lot of attention—and a fair amount of, ahem, heat. On Facebook the story quickly tallied more than one thousand likes, shares, and comments,

Military|
November 18, 2015

Over There

In Africa Texas Special Forces unit are trying to help win the War on Terror, teaching one lesson at a time.

BBQ Joint Reviews|
November 13, 2015

The Smoking Oak

Until relatively recently, when I heard (and sometimes gave) barbecue recommendations for places located along the edges of Texas, often the tip came with a qualifier: “It’s good for ___.” Fill in the blank with East Texas, The Panhandle, or the Valley. Even our Top 50 BBQ lists had a

BBQ|
November 12, 2015

BBQ News: 11/06 – 11/12

– The Washington Post’s Tom Sietsema traveled to Houston during his tour of ten great American food cities. Texas barbecue makes a big appearance including a discussion of the jiggle factor at Killen’s Barbecue.– A recent study linked barbecue consumption to kidney cancer, but one publication wonders how

BBQ|
November 11, 2015

Meal, Ready-to-Eat: BBQ Edition

I recently posted the photo below on Twitter, and the reaction was swift and severe (read it all here). I said it was some of the worst barbecue I’d ever eaten. One commenter was sympathetic, saying, “Sorry you had to eat it!” But I didn’t really

BBQ|
November 9, 2015

Smoking a Lamb Brisket

I ate a lot of lamb around the state a few months back, but it’s a protein I had never cooked in my own smoker. Given that the most common cut found at Texas barbecue joints is the bone-in lamb breast, that’s what I went searching for. While the cut isn’t easy to

BBQ Joint Reviews|
November 6, 2015

Schoepf’s Old Time Pit Bar-B-Que

If you’ve traveled down I-35 between Waco and Austin, you’ve probably wondered about Schoepf’s. Red billboards in either direction beckon. The name is noticeable if only for its phonetically challenging spelling (they say it “shuffs”). It might also be in your consciousness if you’re a longtime reader of Texas Monthly, which included

BBQ|
November 5, 2015

BBQ News: 10/30 – 11/05

– Barbecue competitor and television personality Myron Mixon ran for mayor in his hometown of Unadilla, Georgia, and won by twenty votes.– The Houston Chronicle provides this historical profile of Houston pitmaster Lenoa Ginn.– Sunday’s Texas Monthly TMBBQ Fest in Austin was a success:

BBQ|
November 4, 2015

Tortillas: The Other White Bread

Standing at the counter at Kreuz Market in Lockhart last week, I was asked, “Bread or crackers?” I thought about it for a moment, but all I wanted to say was, “How about some tortillas?”Instead, the large group I was with opted for a half sleeve of saltines (filling up on

BBQ|
November 3, 2015

TMBBQ Festival 2015

Thanks to everyone for making this year’s Texas Monthly Barbecue Festival a success. Here are a few of our favorite shots from the day. Don’t scroll down if you’re hungry.[View the story “TMBBQ Fest 2015” on Storify]

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