Barbecue
The legendary Taylor restaurant has adapted to the coronavirus era with an abbreviated menu, larger outdoor patio, and other changes.
Four of the state’s best pitmasters share their tips.
This smoky, comforting taco recalls the chef’s youth as a migrant farmworker in South Texas.
Plus: coronavirus surcharges, the pork crisis, and the inevitable branded masks.
As meat prices skyrocket, we share seven ideas for how diners and restaurants alike can make brisket, ribs, and sausages last longer.
In 1942, the women of Borger protested their exclusion from the town’s barbecue cook-offs. Then a mysterious challenger emerged.
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
Plus: please stop wringing out the brisket.
Open only on Saturdays for now, the barbecue trailer has fun with its smoked meats.
The San Antonio joint's meat market turns out expert, flavorful links and one of the best hot dogs in Texas.
Fried catfish served with smoked meat is a magical combination—and harder to order than it should be.
A few Texas pitmasters are putting their own spin on a Carolina tradition.
Three Texas cities—and their respective tastes—appeared in the review service’s ”word clouds.”
As a culinary destination, the Big Easy isn’t famous for its smoked meats, but a host of joints serve quality brisket and pork.
Opened in September, the Forney joint has already outgrown its trailer and ordered two smokers from the high school welding program.
The family-run Dallas institution is finally back in business after 2017's devastating fire.
Those with a sweet tooth will also appreciate the Nutter Butter banana pudding.
A soldier stationed in Afghanistan is looking forward to coming home.
The most delicious trend in smoked meats combines Texas’s two favorite food groups in exciting ways.
A Notrees man thinks dousing meat in boiling water is akin to cheating.
In the second episode of our Fire & Smoke podcast, we explore the lasting impact of Etta Randall, a black pitmaster who served four generations of Panhandle residents.
Bourdain looked for the good in people—and he recognized how food can help us understand what we all share.
With its meat cooked on-site and an eye-catching exhaust system, Houston's new Q is a first-class joint.
Along with her husband, Thurman, the Hawaii native created a Texas barbecue institution more than 50 years ago.
With a sandwich like the Nasty Nate and impressive barbecue, this one-man show in San Antonio has earned a loyal following.
Write it down: This new Sisterdale joint, which does more than barbecue, picks up where the memorable Maywald's left off.
Stuffed with brisket and cheddar, these long, crisp "potato sausages" are a revelation at Austin joint.
You'll find the best pastrami in the state on weekends only at three Austin farmers markets.
What could follow Nutella banana crepes? A "war on Texas BBQ."
There has been a recent uptick in the number of meat thefts, but it's nothing new.
We think that has something to do with Texas.
Our estimable advice columnist on buildin’ a fire pit, dressin’ like an oilman, plannin’ a destination wedding (or not), and lettin’ go of a non-barbecue-lovin’ woman.
How the unlikely use of a barbecue pit creates the best artisanal chocolate in Texas.
With a little luck--and some perfectly smoked brisket--the 84th Legislature will correct a longstanding wrong and make barbecue the official state dish.
I was aghast when chili was first anointed our official state dish. More than 35 years later, my feelings about this greasy mush haven't changed.
The beef short rib has become the ultimate carnivore trophy, but they're a costly menu item to produce.
New Yorkers are cheering as our iconic yellow-labeled bock rams toward their city.
Coming to Austin and want a break from SXSW's landscape of rock shows and long lines? Here are a few small towns, just a stone's throw away, offering some of the state's best barbecue and most charming pieces of the past.
He's back: John Mueller makes dramatic return to Central Texas barbecue scene with the John Mueller Meat Co. in East Austin.
Daniel Delaney, a Brooklyn-based blogger who professes a deep and profound respect for Texas barbecue, bought a 200-pound smoker and a truckload's worth of Texas post oak to start Brisket Lab in his home state.
Where there's smoke, there's non-traditional barbecue. Jim Shahin writes about Asian styles in New York City, "pulled squash" in Arizona, and cauliflower, artichokes, and quail in Texas.
Four highlights from "Texas Preserved," Foodways Texas' second annual symposium.
It may have rained where you live Tuesday, but the drought continues to impact everything from butterflies to barbecue and golf to drinking water.
Ode To Brisket When you’re a food writer, people are always asking about the best meal you’ve ever eaten. I know they’re expecting tales of an unforgettable lunch at Michel Bras or a poetic kaiseki meal in Kyoto or a beluga extravaganza on the banks of the Volga, but what…
Don’t bother going in the front door. You’ll end up in the parking lot behind the boxy brick building anyway, doing the Smitty’s shuffle: At peak hours, the lines invariably stretch out the back door. Patiently, you inch your way forward, passing the waist-high brick pits and perusing the list…