Brisket

Brisket isn’t Barbecue

Jun 15, 2016 By Daniel Vaughn

There are plenty of pedantic conversations shared between barbecue devotees that are usually discussed loudly after a few beers. The latest to join the fray is Chris Fuhrmeister, an Atlanta-based food writer for Eater. He felt the best way to kick off Eater’s barbecue week was by clearing up what,…

Hot-and-Fast Brisket

Apr 6, 2016 By Daniel Vaughn

Bodacious Bar-B-Que in Longview was the first stop on a barbecue road trip, and founder/owner/pitmaster Roland Lindsey, a barbecue veteran forty years my senior, boasted: “I can cook a brisket in three hours.” I called his bluff. I walked out the door promising to loop back through Longview on my way…

The Texanist

Jan 27, 2016 By David Courtney

Our estimable advice columnist on the pronunciation of “Fort Worth,” the pros and cons of spring break south of the border, the best way to deal with the brisket illiterate, and the Texan who mistook himself for a Floridian.

The McKensie Project

Dec 16, 2015 By Daniel Vaughn

Researchers at Texas A&M are seeking to improve Texas barbecue. This isn’t the first time that an institution of higher learning has aspired to this lofty ambition; Harvard students already tried to design the ultimate smoker. And now the Aggies are focusing on the meat of the matter, so to speak. Earlier…

The Many Briskets of Texas

Dec 1, 2015 By Daniel Vaughn

Not all briskets are created equal. That much is obvious to anyone who’s had a great one—or a bad one. Those experiences are easy to contrast, but what about when it’s not a question of good or bad? When it’s a matter of simply being different? I was struck by the variety…

The Karma of Brisket Prices

Oct 23, 2015 By Daniel Vaughn

Ronnie Killen has had enough with high-priced brisket at his Houston-area barbecue joint. Killen’s Barbecue has garnered praise for his juicy smoked briskets (and just about everything else on his menu) from Texas Monthly, and even the Food Network, but it didn’t come cheap. Along with big…

The End of Cheap Beef

Jan 6, 2015 By Daniel Vaughn

That beef is more expensive than it was a year ago is no surprise, and this trend doesn’t look to be easing up anytime soon. As David Anderson, a Texas A&M professor of ag economics, told a room full of barbecue joint owners last month at the university’s first-ever Barbecue Town Hall,…

Love the Lean

Sep 23, 2014 By Daniel Vaughn

In a state currently obsessed with brisket, the lean side appears to be always the bridesmaid. The bride, of course, is the fatty stuff. (As the tired saying goes, “fat is where it’s at.”) Further evidence of this love for adipose was on full display in a recent article for Maxim magazine,…