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.
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.”
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 feature…
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 Post…
Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)!…
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…
(mouse over the photos to read the captions) 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 Food Festival’s “Live Fire! Supremacy Over Flames” evening was a success. One of the most exciting moments occurred at the beginning of the evening: As we drove into the Texas Disposal Systems Exotic Game Ranch, we were surrounded by leaping antelopes, quarreling zebras, myriad birds, and even a hiding buffalo. But upon entering the event, there was a different kind of game: a baker’s dozen of chefs serving plate after plate of delicacies, tables of wine to try, and, unfortunately, a line at each station (the place was packed). Where to start? Andrew Dwyer’s samples from the Australian Outback seemed like a fitting place. His pink, melt-in-your-mouth beef tenderloin; smooth potato and celeriac mash; thick, pestolike chimichurri sauce; and roasted corn-on-the-cob wheels were divine. As tender as the tenderloin tasted,
(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 Festival. The 26th edition kicks off tonight with the Stars Across Texas Classic at the Long Center for the Performing Arts. Local talent will be featured at the gala, including Austinites Tyson Cole (Uchi/Uchiko), Shawn Cirkiel (Parkside) and David Bull (Congress), new part-time San Antonioan John Besh (Luke) and current Texas Monthly cover star Tom Perini (Perini Ranch). But Thelin and the festival staff have also wrangled an eclectic out-of-towner A-List for the weekend, including L.A.'s Jon Shook and Vinny Dotolo (Animal), Australian chef and cookbook author Andrew Dwyer and several luminaries from his own home base of Portland, Oregon.
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.