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The New Carolina Barbecue

Aug 23, 2016 By Daniel Vaughn

Barbecue in the Carolinas means pork, but it’s not just any pile of pulled pig that’s revered in eastern North Carolina. Whole hogs cooked over wood fill the legendary pit houses in this part of the state. It’s the traditional route, but it’s harder to execute than pork shoulders, which are…

Big Daddy’s Ribs & BBQ

Jun 12, 2015 By Daniel Vaughn

In a renovated gas station that looks more like a former Blockbuster with a colorful sign that evokes Baskin Robbins, sits Big Daddy’s Ribs & BBQ. It opened last year along a widened El Dorado Parkway on the east side of Lake Dallas where suburbia has overtaken anything resembling lake-related…

And They Said, “Let There Be Cilantro”

Jul 15, 2014 By Patricia Sharpe

Thirty years ago, Texans who equated fine dining with chicken cordon bleu and trout meunière suddenly found themselves eating barbecued Gulf shrimp and goat cheese quesadillas. An oral history of the Southwestern cuisine revolution.

Two Burials

Jan 20, 2013 By John Phillip Santos

Today my grandfather is buried in a family plot in Laredo. But to understand who he was and what his family was like, you have to know the story of his first burial, seventy miles away and nearly twenty years earlier.