Convenience West BBQThe vast landscapes and immense night skies don’t intimidate the close-knit BBQ community of Convenience West. The Marfa BBQ joint, one of the Top 50 BBQ Joints on the 2021 Texas Monthly BBQ List, is the latest stop for Chet Garner, AKA The DayTripper, in the next installment
Good luck finding a Texan who’s lived a more complete football life than Westlake High School coach Todd Dodge. Now in his final season before retirement, the six-time state champion is looking to add one more trophy to his mantel.
In a new video series in partnership with Cadillac, entrepreneur Jay B Sauceda meets forward-thinking, creative Texans across the state who are pushing the boundaries in their respective fields.
While dancers at Fort Worth’s Texas Ballet Theater do pliés at home barres improvised from pipes and shower handles, administrators are making do with a $2 million budget shortfall.
The feature debut, which was awarded SXSW’s Louis Black “Lone Star” Award earlier this year, centers on the story of a mother and daughter navigating a scholarship pageant.
Two of the city’s veteran musicians talk us through its ongoing auditory transformation after the departure of Leon Bridges—and why some uncertainty is a good thing.
When Charlie Geren opened Railhead Smokehouse in Fort Worth, he had already failed at his previous attempt at the restaurant business. Geren said he had just “lost his ass” in a “steak and beer joint” in north Fort Worth, but decided to partner with a pitmaster friend,
Burnt ends aren’t just for brisket anymore. And let’s get something out of the way, Kansas City barbecue fans: don’t get too sanctimonious about proper burnt ends only coming from a brisket; I’ve had ham and sausage burnt ends in your city.Beef belly burnt ends were the special last week
Elmo Henderson’s entire life story can be summed up in a single moment: when he stepped into the ring in San Antonio one night in 1972 and knocked out Muhammad Ali. At least that’s the way he tells it. And tells it.
Hans Muller is a second-generation baker in Fort Worth, but he’s no stranger to smoking meat. His lunch menu at the Swiss Pastry Shop includes a smoked cuban sandwich, the Fort Worth Cheese Steak made with smoked prime rib, and he’s now working on a recipe for homemade
For all chefs, there are moments in their culinary careers that forever shape them. Moments when principles are seared into their brain by mentors, books, or classes only to manifest in their cooking techniques for life. For Travis Heim, owner and pitmaster of Heim Barbecue, in Fort Worth, one of those illuminating experiences came
It was twenty years ago that Ivy Chambers moved his budding sausage business out of his home and into a bona fide restaurant in Fort Worth. Over the years he added more barbecue items to the menu – brisket, ribs, bologna – and continued to operate the business until handing
On my first visit back in October, I thought that Billy Woodrich of Billy’s Oak Acres was smoking the best brisket in Fort Worth. It was smoky, moist, and perfectly tender showing some real skill from whoever was tending the pit. Since then, my opinion has wandered back and forth
Today in "can they do that": subcontractors working with the National Highway Traffic Safety Administration hired off-duty Fort Worth police officers to set up a roadblock and asked for blood, breath, and saliva samples.
Hans Peter Muller is a second generation baker. His father came over from Switzerland and started the Swiss Pastry Shop in 1973. While Hans is a great baker and I’ve enjoyed every pie and cake he can dish out, he also has a passion for barbecue. He runs
