Is Everything We Know About the Origins of Barbecue Wrong?
In his new book, “From Barbycu to Barbecue,” Joseph R. Haynes explains why he believes barbecue is a strictly American invention.
In his new book, “From Barbycu to Barbecue,” Joseph R. Haynes explains why he believes barbecue is a strictly American invention.
Barbecue has come a long way from being cooked in a hole in the ground. But how did steel offsets, less than 40 years old, come to define the state’s style?
The rich history of the Brownwood restaurant includes expansions, bankruptcy, a catchy jingle, and a towering cowboy statue that still stands.
M&M BBQ Company brought a neglected wood-fired rotisserie from 1984 back to life, in addition to making its own custom builds.
Remnants of the Smoke Pit can be found at Sammie’s Bar-B-Q, which boasts a massive smoked pork chop and the coldest, cheapest beer in town.
These seven books cover the basics of smoking and grilling while livening things up with recipes for smoked duck lasagna and key lime cake.
Even though Pizzitola's—formerly known as Shepherd Drive Bar-B-Q—embraces tradition, the Houston establishment isn't afraid of modernity.
Founded as far back as 1886, these barbecue joints laid the foundation for the pitmasters of today—and what they’re serving is as delicious today as it was in centuries past.
In the 1800s, smokehouses and BBQ pits popped up all over Texas, giving rise to the commercial barbecue industry.
Pitmaster: Back Country Bar-B-Que; Opened 1975Age: 62Smoker: Wood-Fired Rotisserie SmokerWood: HickoryEarnest Griffith Sr. has been cooking barbecue in Dallas for 42 years. He started in downtown Dallas in 1970, when the area was teeming with workers in need of lunch. This was before the days of the downtown tunnels, which
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
The unofficial history of Texas’s oldest barbecue joint.
Memphis has the baby back rib. Chicago has rib tips. St. Louis even has a style of ribs named after its fair city. But spareribs are what you’ll get in Texas when “ribs” alone are listed on the menu. For the most part, we find baby backs too dainty, Chicago-style too wanting,
Rummaging through your family genealogy can be dicey. The history could be upsetting (just ask Ben Affleck), but you also might be able to confirm some royal bloodlines. And for Austin’s John Lewis Jr., what he and his father discovered was even more rewarding than any monarch. The man who built
Hint: Slaves brought it with them.