ALAMO: Original Willie B’s Bar-B-Q, for its rib botana (Mexican snack) platters; 320 S. Alamo Road, 956-702-1370AUSTIN: County Line on the Lake, for its potato salad not overwhelmed by mayo and sparked by just-right amounts of celery, pickle, and onion; 5204 FM 2222, 512-346-3664BALLINGER: Lisa’s Cafe, for smoked cabbage, available
The name on everyone's lips this legislative session is unknown to most people outside Austininside Austin too. But Mike Toomey, the governor's chief of staff, is the most powerful political operative at the Capitoland the most feared. Just ask his fellow Republicans.
Unless otherwise noted, all places take credit cards.ABILENE: Harold’s Pit Bar-B-Q We didn’t catch pitmaster Harold Christian singing gospel songs to his customers, but we’re told that isn’t an unusual occurrence. This cozy little room, packed with nine picnic tables, seven booths, and a congregation of athletic trophies, is where
Cooper’s Pit Bar-B-Q MasonThe name “Cooper’s” has long been synonymous with Llano, but now the Mason operation of the same name has overtaken its distant cousin. Cooper’s Pit Bar-B-Q was opened in Mason in 1953 by the late George Cooper, whose son Tommy (also deceased) cloned it a decade later
AUSTIN: Artz Rib House, for its laid-back South Austin vibe, plus live music every evening but Wednesday, and Stubb’s Bar-B-Que, for its historic buildings, live music, and resounding Sunday gospel brunches.BOERNE: The Back Porch, for its wildlife viewing, with many feeders for birds and axis deer.CARTHAGE: Daddy Sam’s BBQ and
NEED A TEXAS-STYLE GIFT for a friend? Barbecue is the answer. Of the many places that ship, we’ve tried and like these. All send the cooked and frozen meat in an insulated box, generally accompanied by reheating instructions. Prices do not include shipping unless otherwise noted.City Market in Schulenburg, 800-793-3440;
ALAMO: Original Willie’s BBQ, for sweet pecan-smoked meat, a rarity in the mesquite-dominated Valley.ATLANTA: Tommy’s Bar-B-Que (5.5 miles south of town on U.S. 59), for melt-in-your-mouth pork ribs.AUSTIN: House Park Bar-B-Que, for lean, moist pork loin.BELMONT: The Goss Store, for its mouthwatering ribs and its funk-and-rust atmosphere.BROWNWOOD: Smitty’s Bar-B-Que Pit,
Where are the best places to eat barbecue in Texas? Six years ago we published a highly subjective—and hotly debated— list of our fifty favorite joints, and now we’ve gone back for seconds. Ten intrepid souls drove more than 21,000 miles in search of 2003’s worthiest ‘cue. Here’s what they
Around the State
TWOSOME The whole world will be watching Annika Sörenstam tee it up against the big boys May 22 through 25 at the Bank of America Colonial, at Colonial Country Club in Fort Worth. Sörenstam, the LPGA’s number one player last year and winner of 42 titles in nine years on
ENTER LAUGHING On May 19 actor-director Carl Reiner, who created the Emmy award-winning series The Dick Van Dyke Show, will interview Neil Simon for the debut of the Brinker International Lecture Series, in Dallas. What’s the difference between the comedy of your day and the comedy of today? The
STEP OUT James Brown once said that any problem in the world can be solved by dancing. So this seems like a particularly good time to slip on the footwear of your choice and start practicing those fancy steps—whether they be of the boot-scootin’, foot-stomping, or smooth-sashaying variety. In addition
REVELATIONS For more than thirty years the Harry Ransom Humanities Research Center has stood on a corner of the UT-Austin campus like a colossal intellectual tease. You could go into the center and ask to see a specific item—say, Charles Baudelaire’s original proof sheets of Les Litanies de Satan (with
My siblings and I had plenty of pets growing up, but they were never quite as exciting as those we caught ourselves, such as tarantulas. And garden snakes. And of course, horny toads.
PLAINS AND FANCY You have to admire any chef in the vastness of rural Texas who decides to buck the menu monoliths of barbecue and chicken-fried steak. But that’s exactly what chef-owners Randy Allred and Edward Harvey are doing at Randy’s of Wildorado, their restaurant on Interstate 40 some fifteen
THE MEAT OF THE MATTER Everyone has an opinion on what makes the best barbecue, and nowhere is this argument more intense than at a barbecue cookoff. In Texas there are more than 100 cookoffs a year, some 25 in May alone. Two of the more unusual ones focus on
ORIENT EXCESS What a piece of work: towering walls draped in burgundy velvet, colossal silver candelabra, track lighting worthy of The Phantom of the Opera—I fully expected the servers to burst into song. Its name an amalgam of “dragon” and “lion,” The Drálion is exploiting Dallas’ culinary trend du jour,
Smoke and Spice: Cooking With Smoke, the Real Way to Barbecue
The state's first enclosed penitentiary, a 225-cell facility in Huntsville, has weathered some hard timesand expanded to include seven prison units.
Alpine, Marfa, and Fort Davis seemed like a different worlduntil I got there. I felt right at home in these West Texas cultural hot spots.
There's nothing quite like being airborne in the cockpit of a planea warplaneto get your adrenaline going.
How many calves were born in Texas in 2002? When did two of the big packing plants at the Fort Worth Stockyards close? We've got all the beef on beef in Texas.