LeRoy and Lewis’s New Restaurant Blends Barbecue Tradition With New-School Technique
After seven years of running a successful food truck, Evan LeRoy and Sawyer Lewis now have the space to get even more creative.
After seven years of running a successful food truck, Evan LeRoy and Sawyer Lewis now have the space to get even more creative.
"You can't eat just one," says pitmaster Charles Brewer of Charlie’s Bar-B-Que, in Beaumont. Maybe that's why they've become the latest hot commodity.
The brisket at Yearby’s Barbecue & Waterice, in Pilot Point, was so good last year that I had to write a review, even if the business wasn’t at full strength yet. CJ and Sabrina Henley were serving a small menu from a food truck parked next to their brick-and-mortar,
Send your loved one a Goodstock by Nolan Ryan steak package this holiday season.
It’s small-town Texas’s go-to convenience store snack. Texas Monthly’s taco editor finally gives it a go.
Scientists have figured out how to grow meat in a lab. Cattle farmers insist it’s not the real thing.
Whether using lamb, beef, or goat, the cooking method of barbacoa is rooted in pre-Hispanic traditions and set the scene for smoking meat as we know it stateside.
Ranching has its own language, and specialty beef is no exception. Learn the difference between Kobe and Wagyu, and the grades, with this handy guide.
It's nowhere near as stringent as the Japanese system, leading some companies to come up with their own grading. R-C Ranch wants to see that change.
Trade wars with Japan, $250 vials of semen, and livestock-filled airplanes all contributed to the still-growing industry of Wagyu beef today.
Along with stellar smoked chicken and sausage, Denison’s Heritage Butchery & Barbecue offers raw meat from within 250 miles of its Texoma region.
Peeler Farms in Floresville hones its niche in the rapidly expanding Wagyu market—and doesn’t compromise service in the process.
At some restaurants, paying more for a Wagyu steak may lead to disappointment. Not so with the products from A Bar N Ranch in North Texas.
Texas Monthly’s barbecue editor goes all in on Wagyu beef—and the Texans who produce it.
Three joints in Tulsa and Oklahoma City have embraced brisket, beef sausage, and spareribs—but will bologna-loving Oklahomans follow suit?
The multigenerational ranch’s Midland Meat Company sells its famous Wagyu-Angus-Hereford crossbred beef directly to consumers.
Today’s the deadline to apply for federal aid, but some experts say decreasing regulations and hiring more inspectors would be more useful.
CEO Jim Schwertner credits the persistent success of Capitol Land & Livestock to a data-driven algorithm.
The founders of BioBQ are designing a real-meat version of the Texas barbecue favorite—no animal slaughter required.
Meat substitutes such as Beyond Meat keep growing in popularity, so we re-created a Texas bowl of red—no beef involved.
A growing number of independent specialty shops around the state offer tightly curated selections from local producers.
Vegans want to end the killing of animals. Scientists say livestock are accelerating climate change. COVID-19 is ravaging meat-packers. Texas beef is under fire—but all across the industry, from the pasture to the butcher case, a vision of more sustainable burgers and briskets is beginning to come into focus.
An underrated cut of meat, tri-tip is a practical (and delectable) choice as beef prices skyrocket.
Chancellor John Sharp pens a strongly worded defense of the integrity of his university’s work.
Put those different settings to work to make a smooth, flavorful bowl of the unofficial comfort (and party!) food of Texas.
It turns out that the camera might add ten pounds (or something like that).
The city tried to buy up $50K worth of ad space in Cleveland to advertise Dallas.
Should be a meaty ad campaign as they beef up their marketing presence for tender audiences.
Spoiler alert: It's gross.
Beef Products, Inc. sued ABC News for defamation over the network's reporting on the company's lean finely textured beef product.
Perry and four other governors visit an Iowa meat plant that processes "lean finely textured beef."
Washington D.C.’s Pork Barrel BBQ strikes back at PETA by asking the small Panhandle town to rename itself “Barbecue” instead of “Tofurky.”
Bob Kleberg had a problem. Brahman cattle from India were tough enough to survive in the South Texas climate, but they were too tough to eat. And fat English cattle like Herefords and Shorthorns suffered the traditional fate of the English in the tropics: they degenerated into a stupor and
Food fads have their ups and downs. Today’s trend is tall, as chefs vie to see who can construct the most architectonic appetizers and elevated entrées. Houston’s Backstreet Cafe (1103 S. Shepherd) has its own entry in the culinary sweepstakes: the aptly named Meatloaf Tower. In designing the dish, chefs
“In another lifetime, I used to make this dish with a classic French Madeira sauce and specialty beef,” says Michael Thomson, the owner of Michaels (3413 West Seventh) in Fort Worth, “but it just didn’t seem indigenous.” So he switched to regular choice tenderloin, substituted bourbon (“our only native American
Recipe from Michaels, Fort Worth.Ranch Potato Wedges6 baking potatoes, peeled and thinly sliced 1/4 cup minced garlic 1/4 cup minced shallots 1 1/2 sticks butter 1 1/2 cups heavy cream 3/4 cup grated Parmesan cheese salt and pepper to tastePreheat oven to 350 degrees. In a heavy saucepan, sauté garlic
1 cup molasses 2 tablespoons balsamic vinegar 2 tablespoons ground black pepper 2 cloves garlic, peeled and finely chopped 1 large shallot, peeled and finely chopped 2 teaspoons finely grated fresh ginger 2 teaspoons finely chopped fresh thyme Crushed red pepper flakes, to taste 2 pounds center-cut beef tenderloin, trimmed
Cattle ranching in Texas has been endangered almost since its inception. Has the harsh economic reality finally caught up with our most iconic business?
Two days ago, I featured a post on Naomi Duguid’s new book “Burma: Rivers of Flavor.” Before I talked to the Duguid, I asked her to send along a Texas-esque recipe from the book that I could
The giant of internet retail will start collecting taxes on Texas purchases in July, and has promised Comptroller Susan Combs it will make $200 million in capital investments in the state.
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
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
There’s something deliciously naughty about attending a beef grilling event at an exotic game ranch in Texas. Add celebrity chefs, the open flame, and a corridor of wine purveyors to that mix and you’ve got yourself a party. In other words, the Texas Hill Country Wine and
(Ground beef guru Josh Ozersky, from a 2008 Nightline appearance) Wednesday at approximately 4 p.m., culinary event planner Mike Thelin was driving around Austin in search of hardwood briquettes, trying to fill a last-minute request from one of the many chefs participating in the Texas Hill Country Wine and Food
An A&M extension class gets beefy.
Chicken? For the birds. Fish? In the tank. From Buffalo Gap to Galveston, the faddish food these days is steak. Here are ten prime places to enjoy it.
Beyond Beef blames cattle for the decline of civilization—not to mention famine, pestilence, destruction, and death.
Selling a herd of prime cattle can be tricky business. And it takes professionals to do it right.