Brisket

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,…

Brisket Ain’t Cheap

Apr 11, 2014 By Daniel Vaughn

Two weeks ago Cranky Frank’s Barbeque in Fredericksburg finally bit the bullet. They raised their prices for barbecue and posted a sign on the door explaining the change to their customers. Not two days later I received a question over Twitter with a photo of the sign.

The Best Method for Reheating Barbecue

Jan 31, 2014 By Daniel Vaughn

The barbecue you eat can’t always be fresh. Maybe grandma sent you a brisket in a care package. Sometimes you might even have some leftover ribs. So, what is the best method to reheat it? While eating around the state I know that even in the hands of a microwave…

The History of Smoked Brisket

Jan 24, 2014 By Daniel Vaughn

What you know about the history of smoked brisket in Texas is probably wrong. People have been eating brisket since the first pits were dug in the earth, but only by a sort of default: it was standard practice to cook whole animals for the big community celebrations, which means…

What I Learned at Brisket Camp

Jan 17, 2014 By Daniel Vaughn

The director of Foodways Texas, Marvin Bendele, asked me to come and lead a couple of panel discussions at the organization’s annual Camp Brisket, held last weekend at the Rosenthal Meat Center on Texas A&M’s campus. And even though I was presented as an expert to…

Brisket > Chili

Dec 9, 2013 By Daniel Vaughn

That barbecue is not Texas’s state dish is a travesty. Paul Burka first made the argument decades ago in his scathing article “I Still Hate Chili” claiming that “never has the legislature so abandoned its sworn duty to enhance the public welfare as when it certified chili as the…

Breaking Down Brisket

Dec 6, 2013 By Daniel Vaughn

Brisket is our favorite cut for barbecue here in Texas, and it’s also pretty popular elsewhere, as evidenced by the sheer number of brisket recipes one can find on a shelf of barbecue cookbooks or can pull up using a Google search (searching “how to smoke a brisket”…