Buffalo Gap

BBQ |
January 7, 2015

Interview: Tom Perini of Perini Ranch Steakhouse

Co-Owner: Perini Ranch Steakhouse; Opened 1983Age: 71Smoker: Indirect Heat Wood-Fired PitWood: MesquiteTom 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 smoked prime rib served

By Daniel Vaughn

Travel & Outdoors |
January 21, 2013

The Cattle Trail Drive

ROUTE: Fort Belknap to Red Bluff 
ReservoirDISTANCE: 505 milesNUMBER OF COUNTIES: 15WHAT TO READ: J. Evetts Haley’s Charles Goodnight: Cowman and PlainsmanIn 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 a

By Brian D. Sweany

Food & Drink |
January 21, 2013

Fried Chicken

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 you’d

By June Naylor

Eat My Words |
September 9, 2011

Ten Years After: Tom Perini’s 9/11 at the White House

(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 the Washingon Post,

By Jason Cohen