Co-Owner: Perini Ranch Steakhouse; Opened 1983 Age: 71 Smoker: Indirect Heat Wood-Fired Pit Wood: Mesquite Tom Perini cooks with mesquite. It might be in the form of coals for direct heat cooking, or the active flames of burning logs for grilling steaks. That mesquite also fuels an offset smoker for the
The James Beard Foundation named the restaurant in the tiny town Buffalo Gap one of "America's Classics," a designation awarded to places that have "timeless appeal."
ROUTE: Fort Belknap to Red Bluff ReservoirDISTANCE: 505 milesNUMBER OF COUNTIES: 15WHAT TO READ: J. Evetts Haley’s Charles Goodnight: Cowman and Plainsman In the rolling country northwest of the Palo Pinto Mountains, nestled along FM 61, stand the barracks of Fort Belknap. It was from this outpost, in 1860, that
The Dish You can identify the smell with your eyes closed: The salty, intoxicating aroma of fried chicken can be mistaken for nothing else. And if you grew up in Texas a generation or more ago, you know the sound, because Sunday dawned with the certainty that around eleven
(The famous Perini Ranch mesquite-smoked peppered beef tenderloin. Photo by Pat Sharpe) Editor's Note: This guest post is by longtime Texan Jim Shahin, now a resident of Washington, D.C.... and "craving Central Texas barbecue almost every minute of every day," he says. The "Smoke Signals" columnist for
Barring some major national news, like peace breaking out or another Michael Jackson will being found, Tom Perini is scheduled to be cooking up one of his nationally renowned hambugers on the “Today” show, this Thursday, during the 8:30 a.m. time segment. The fantastic mesquite-grilled burgers got accolades from the
Dallas in Austin; base ball in Buffalo Gap; gorging in Canyon Lake.