BBQ Anatomy 101

BBQ Anatomy 101: Gooseneck

Sep 22, 2016 By Daniel Vaughn

Meat terminology is a strange thing. Think about it. Knuckle, clod, and even brisket are odd names for beef cuts. But none sound quite as funny as the gooseneck. It doesn’t come from the neck (it frankly doesn’t even sound like it comes from a steer), and no, it isn’t…

BBQ Anatomy 101: Pork Shoulder

Jan 3, 2014 By Daniel Vaughn

A quarter century ago Isaac Tigrett brought the Southern-style pulled pork sandwich to Texas. The Hard Rock Café founder from Jackson, Tennessee, opened a Dallas location in 1986, and in the following year the Dallas Morning News wrote that he “has trotted the pig into steer territory, offering the…

BBQ Anatomy 101: The Other Kind of Back Ribs

Jul 26, 2013 By Daniel Vaughn

Last week, after I wrote about beef short ribs, I got a few responses from folks who said they flat out didn’t like beef ribs. After pressing them a bit more, I found that some of them had only eaten beef back ribs instead of the giant beef short ribs I…

BBQ Anatomy 101: The Slaughter

Jun 28, 2013 By Daniel Vaughn

For three days this week I was a student at Beef 101, an intensive course taught by the Texas A&M University meat science staff, led by Dr. Davey Griffin, Dr. Jeff Savell, and Ray Riley. The class covers everything about cattle, from the time…

The Mount Everest of Barbecue

May 17, 2013 By psharpe

IN OTHER PARTS OF the country, the goal of barbecue is to make something delicious in a reasonable amount of time with the greatest chance of success. In those places the pig is the chosen animal. We Texans cook pig ourselves, having found that spareribs make an excellent hors d’oeuvre,…