Smoked meat news from Texas and beyond.
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.
Daniel Vaughn looks outside the Top 50 barbecue list for his most memorable meals of the year across the state.
You'll find the best pastrami in the state on weekends only at three Austin farmers markets.
The perfect Frito pie awaits! Skip hours of cooking time by bringing home the brisket (and a few other key ingredients) from your favorite BBQ joint.
A thick slice of barbecusement.
Smoked meat news from Texas and beyond.
The BBQ sauce brand owned by McCormick will retain the name Stubb’s, while the restaurant and live music venue in Austin will not.
This just in: Texas Monthly’s curated BBQ Collection of made-in-Texas artisan goods.
They should get their brisket sometime before their tenth anniversary.
Opting out or declining to opt out—either one sends a message to customers about politics.
The debate over who can use Stubb's branding fires up.
How is thirteen-year-old Desmond going to save for a car now?
Anybody need to smoke 8,000 pounds of brisket?
Lisa Fain, who just published her second cookbook, "The Homesick Texan's Family Table: Lone Star Cooking from My Kitchen to Yours," on her deep Texas roots, how easy it is to make delicious beans and homemade flour tortillas, and chile pepper injuries.
The title may be misleading. I’m not looking to trace back the origins of when humans began cooking meat over fire, but rather when the term “BBQ” came into use. The myths about the origins of the word barbecue are many, so let’s dispense with a few of those first.Bar-Beer-Cue-Pig:
Is it the best job in America? From the New York Times to Bon Appetit, everybody seems to think so.
It's already two days into SXSW Music. It's crowded. The schedule app is overwhelming. But the festival is what you make of it. 13 personal rules from Texas Monthly Senior Editor Jason Cohen, whose first SXSW was in 1991
Carolina pulled pork, Memphis dry rub, Kansas City ribs or Texas brisket? As if there's actually "debate." Video and highlights from Jake Silverstein's SXSW BBQ panel.
The season premiere of the Travel Channel's Bizarre Foods came to Central Texas, with Andrew Zimmern hitting Kreuz, Lambert's, Black's, Pig Vicious, Contigo and more.
The “cheftestants” use the pits at the Salt Lick to smoke meat, much to the delight (and horror) of local barbecue aficionados.
Washington D.C.’s Pork Barrel BBQ strikes back at PETA by asking the small Panhandle town to rename itself “Barbecue” instead of “Tofurky.”
MANHATTANHill Country Barbecue MarketLast year, word of a new barbecue restaurant spread through New York’s Texas-expat community. Usually, this kind of thing doesn’t cause much of a stir. We see a lot of “Texas barbecue” joints up here where they take a brisket that tastes like pastrami and drench it
Listed alphabetically by city, y'all.
Ode To BrisketWhen 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 always
The traditional way to prepare Texas barbecue is in a pit, the more smoke-infused and grease-encrusted the better. The word “pit” harks back to the days when meats were cooked over smoldering coals in an earthen pit or trench, especially for large gatherings. Nowadays, such buried ovens are extremely rare,
The old Kreuz Market was like a one-room chapel. The humble brick building off the courthouse square in Lockhart had turned out divine smoked meat since 1900. But just as churchgoers nowadays worship in larger halls, so too does the visitor to the new Kreuz Market, which opened in 1999
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
You’ve come for wholeness, for satisfaction deep within your soul. Your searching has brought you here, to the company of fellow pilgrims in the snaking line. Slowly, you advance across the tile floor, past the knotty-pine walls, and up to the inner sanctum: a glass-enclosed chamber where a host of
Forty-nine years of post oak coals in the pit have smoke-cured the building, which previously housed a ladies’ basketball court and a grocery market. Louie moved in with his barbecue business in 1959; his son, Bobby, took over more than three decades ago, but not a thing has suffered from
According to a story in the Atlanta Business Chronicle, a new barbecue restaurant is coming to Austin in 2013. And this is no ordinary barbecue restaurant; it’s backed by Justin Timberlake. Yup, that Justin Timberlake… The Austin restaurant is part of a 30-city nationwide
Austin’s Franklin Barbecue is making a few changes in the coming months, according to an interview owner Aaron Franklin did with Eater National this week. In the detailed interview, Franklin touched on changing
You can’t talk about great Texas barbecue without mentioning Driftwood’s most famous barbecue joint of all time – The Salt Lick Bar-B-Que. Through the years this Central Texas haunt has gained both fame and popularity for its delicious barbecue meats – well known for their
They went as quickly as they came! Sorry, ya’ll! The Texas Monthly BBQ Festival tickets have officially sold out. The VIP tickets were gone faster than the blink of an eye, and now the general admission passes have all been snatched up as
There aren’t many Anna Wintours out there in the world. In fact, most magazine editors generally prefer to stay hidden from the glare of media exposure. Glued to recorders and notepads, they are the ones who conduct interviews, the ones who bury themselves
APRIL FOOLS! Breathe a sigh of relief, all you extremist carnivores. Aaron Franklin of Franklin Barbecue in Austin IS NOT – I repeat, IS NOT – going to host Meatless Monday Vegan Brisket dinners. The TM Daily
The Elgin BBQ joint recalled three types of fully-cooked sausages it sells online and in grocery stores, but not the fresh sausage it smokes for restaurant customers.
Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)!
The barbecue bacchanal that is the Texas Monthly BBQ Festival is set to be, for the second year in row, an awe-inspiring helping of the very best barbecue in Texas (and therefore the world).
Editor’s Note: Just one more day until the Texas Monthly BBQ Festival! As you surely know by now, we’ve been interviewing all the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we’re featuring John A. Fullilove, 38 , of Smitty’s Market in
Make that 22 pitmasters. Since Bertram Smoke Haus made our Top 50 in 2008, a lot has happened with the joint northwest of Austin. Pitmaster and owner Jim Wallace moved out of his original location, a 100-plus year-old former mercantile and lumber store, for a bigger
On Sunday, some 3,000 hungry carnivores will descend on the Terrace at the Long Center in Austin to devour a truly massive spread of meat at the Texas Monthly BBQ Festival. We’ll have 22 pitmasters from across the state serving up brisket, ribs, and sausage as festival-goers enjoy live
Editor’s Note: Just a couple more days until the Texas Monthly BBQ Festival! As you surely know by now, we’ve been interviewing all the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we’re featuring Toby Pilgrim, 44, of Country
Editor’s Note: Just two more days until the Texas Monthly BBQ Festival! As you surely know by now, we’ve been interviewing all the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we’re featuring Tom Hale, 59, of TC's Ponderosa in
While there isn’t one that features sausage, we’re still perfectly comfortable (and proud) to call these posters by Lubbock artist Dirk Fowler a Holy Trinity. A regular TEXAS MONTHLY contributor, Fowler came up with the motif when he saw the iPhone icon for our
The luminaries of Texas barbecue are justly revered—from Lockhart's century old Kreuz Market, to Taylor's estimable Louie Mueller Barbecue to the ever-popular Cooper's Old Time Pit BBQ in Llano. For the BBQ dabbler these names are familiar, but their pitmasters may as well be Hollywood celebrities
Editor’s Note: Just three more days until the Texas Monthly BBQ Festival! As you surely know by now, we’ve been interviewing all the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we’re featuring Abraham Avila, 42, of Wild Blue BBQ in
Editor's Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we're featuring Scott Roberts, "north of 55," of
Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we’re featuring Gary Vincek, 48, of Vincek's Smokehouse in