Wayne Mueller on how to smoke the perfect brisket.
Many years ago, before he moved away from Austin to the Frozen North (the D.C. area), journalist Jim Shahin was one of the people I turned to in times of freelance need. He contributed to food stories for Texas Monthly, but mainly, he distinguished himself by possessing a barbecue fanaticism
Three friends, seven years, untold pounds of barbecue pork chops and prime rib, and a single tradition that elevates the experience above mere food.
How the Stubb's barbecue empire outlasted the death of its namesake—and proved that spice guys sometimes finish first.
A family feud threatens to close the best barbecue joint in Texas.
Doesn’t anyone have anything to say about barbecue?
From chili to chiles, there’s a heaping helping of Texas food on the Internet, including cookoff schedules, mail-order info, recipes, and restaurant reviews. Dig in.
How the owner of Goode Company in Houston took the three basic Texas food groups—barbecue, Tex-Mex, and burgers—and built an empire.