Bark Barbecue Café and 2Fifty Texas BBQ mix Texas tradition and hospitality with touches from their Armenian and Salvadoran cultures, respectively.
Being overwhelmed with smoked meat is a good problem to have. Here are some tips for turning all that ‘cue (and sides!) into tasty meals all week long.
Mr. D’s BBQ in Texarkana is located across the street from a truck stop, and offers up chicken and ribs to those who don’t have many options on the road.
A fancy Spanish-made stove fuels an inspired menu of steaks and seafood, along with some glorious masa dishes.
As the alternative meat industry grows—including San Antonio-based vegan chicken sandwich chain Project Pollo—one writer tests the future of eating in America.
When wings get too expensive at the grocery store, use a cheaper cut of chicken to get an even more flavorful effect for your next party.
Along with stellar smoked chicken and sausage, Denison’s Heritage Butchery & Barbecue offers raw meat from within 250 miles of its Texoma region.
Houston’s El Topo has won awards for its brisket suadero taco, which features nixtamalized blue-corn tortillas and a house-special salsa.
At Gatlin’s Fins & Feathers, executive chef Michelle Wallace gets creative with smoked jerk chicken and a Viet-Cajun fried catfish sandwich.
This recipe is definitely not ballpark fare—these nachos are wholesome, filling, and warming with chicken, a squash gravy, and roasted squash seeds.
Using direct-heat methods, Nathan's BBQ shines when it comes to pork ribs and chicken, and it stands out from the local competition too.
Small towns, like Bellville in Austin County, raise funds for various efforts through preparing meat using direct heat and old-school brick pits.
Most pitmasters cook brisket on offset smokers, but Big Boy’s Bar-B-Que in Sweetwater practices the dwindling art of cooking over coals.
Smoked jerk chicken, Trini pepper sauce, and fry bread sandwiches shine alongside Willie Meshack's classic Texas-style meats in Plano.
Winner, winner, chicken dinner—and that’s exactly what you should order at barbecue joints across the state that smoke theirs to perfection.
Four of the best ingredients on Earth. One true champion?
This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Originally from South Africa and Portugal, the peppery, lemony dish is now beloved by Texas Muslims. To understand why, you have to go back four hundred years.
You won’t get leftovers fatigue from this dish, which works as a taco or enchilada filling, in a soup, or over rice.
Celebrate the start of football season and the last weeks of Hatch chile season with this easy-to-make crowd-pleaser.
Patrick Joubert’s Fort Worth joint marries the Louisiana flavors of his childhood with the barbecue of his deep Texas roots.
It was the smoke that stopped me. The juice and fat from fifty-some-odd chickens mixed with mesquite charcoal to form a steady stream of smoke high above the roof line of Pollos Asados Los Norteños in San Antonio. I was scouting another barbecue joint and had stumbled upon the popular spot
We love our beef in Texas, and historically, the rest of the nation did too. According to numbers from the USDA, beef and pork battled for protein supremacy until about 1950, when beef took a clear lead for the next six decades. Today, with falling beef consumption and the surging popularity
The legendary chicken joint that operated over thirty locations throughout Texas in the 60's is making a comeback.
One Abilene chicken had a rough week.
“In the past few years I have tried to simplify what we do and not trump it up too much. I’ve never strained the sauces—I leave bits of chile in there to give a more rustic look.”
At Austin’s Majestic Diner, co-owner and chef Mick Vann gives the royal treatment to even the simplest entrée. Vann has been cooking for twenty years (the last seven at Clarksville Cafe in Austin), and he still has a knack for the unexpected: whole leaves of spinach in spanakopita and a
This alfresco feast from Eureka!, a Dallas restaurant and gourmet-to-go emporium (4011 Villanova), can turn a backyard cookout or tailgate picnic into a classy occasion. A grilled chicken breast marinated in lemon and garlic provides this custom menu’s mainstay, with assistance from an emphatic tomato-basil sauce touched with Parmesan. A
Underscoring the “comfort” in comfort food, the Roaring Fork in Dallas (14866 Montfort) has brought classic roasted chicken into the nineties with a dish that’s a breeze to fix and soul-satisfying to eat. Chef Lance Youngs generously bastes the fowl with a lemon-and-honey glaze brightened by thyme and chives. The
Recipe from Chef Lance Young, The Roaring Fork, Dallas.Spring Chicken1/2 cup lemon juice 1/8 cup honey 2 tablespoons fresh thyme 2 tablespoons fresh chives 1/4 cup olive oil 1 tablespoon garlic, minced 1 teaspoon salt 11/2 teaspoons freshly ground black pepper 2 whole chickens (21/2 to 3 pounds each) salt
Fans of Greater Tuna and A Tuna Christmas no longer need to wonder how Aunt Pearl, Bertha Bumiller, waitress Inita Goodwin, Petey Fisk, and the other residents of Tuna, Texas, keep their figures. Aunt Pearl’s Cookbook: A Man’s Cooking (Pearl Productions, $14.95), a new book by Tuna co-creator Joe Sears,
Autumn along San Antonio’s Paseo del Rio is truly a season of change—especially at the Zuni Grill (511 River Walk), where chef David James’s revamped menu creates a casual and innovative bill of fare with an intentional nod to the Southwest. But don’t expect a run-of-the-mill chile relleno at Zuni.James
Avner Samuel has been around. Born in Jerusalem, he earned his chef’s toque at the celebrated La Varenne cooking school in Paris and has successfully navigated the tricky culinary waters of London and Dallas. He did stints at the Mansion on Turtle Creek and at the Pyramid in the Fairmont
When refugees from Myanmar moved to the small city to work for Pilgrim's Pride, residents practiced good Texas hospitality and made efforts to bridge the cross-cultural divide.
Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we bring you Cliff Payne, 58, of Cousin's
A bright red sign outlined in neon lights screams CHICKEN as you approach Ms P’s Electric Cock, a large silver trailer on a quieter part of South Congress Avenue. As you may have guessed from the attention-getting name, Ms P’s is not a place for subtlety. It is, however, a
1 whole chicken, 3 to 4 pounds 1 tablespoon ground cinnamon 1 tablespoon ancho or other pure chile powder 1 tablespoon brown sugar 1 teaspoon cocoa powder 1 teaspoon coarse salt 1⁄2 teaspoon ground black pepper 3 tablespoons olive oil 1 tablespoon balsamic vinegarPreheat oven and roasting pan to 400
He invented the boneless breast and made his chicken a household name. But now his critics are out to roast him.
The prairie chickens in Texas’ vanishing grasslands are booming and boyish.
Roasted rosemary chicken and jicama slaw.
Recipe From Kim Son, Houston1 lb. boneless, skinless chicken breast 2 heaping tablespoons brown sugar 2 tablespoons soy sauce 1/2 teaspoon garlic powder honey to taste 1 package rice vermicelli noodles garnish of mung bean sprouts, shredded green lettuce, chopped fresh mint, peeled and seeded, chopped cucumber 2 tablespoons chopped
Recipe from chef Luigi, Nero’s Italian, DallasA double breast of chicken stuffed with sun-dried tomatoes, fresh goat cheese and spinach, in a fresh roasted garlic cream sauce.6 boneless, skinless chicken breasts, split 1/4 lb. goat cheese 1/4 lb. sun-dried tomatoes 2 eggs, lightly beaten 1/2 lb. fresh spinach 1/2 lb.
Cockfighting is probably cruel and certainly illegal, which are only two reasons that attract its aficionados.