Living hard and free, cedar choppers clashed with respectable townsfolk in the mid-20th century.
Hill Country
The state’s biggest industry finds itself in an unusual position: facing landowner-friendly reforms at the Texas Legislature.
This marsupial on the lam from an exotic wildlife ranch has become the talk of the Hill Country.
A Christmas carousel built nearly a century and a half ago is a welcome reminder of Texas’s deep German heritage.
It’s not extinct, but the Hill Country style of barbecue certainly belongs on the endangered list. Sometimes called the West Texas style, this method of cooking directly over coals–once pervasive–is seen less frequently. Compounding the problem, it appears fewer and fewer people are bothering to learn or carry on the…
Now living in Fisher, the Grand Ole Opry member goes back to his Texas music roots.
Plan a summertime weekend at this luxurious (and kid-free!) adult summer camp.
Last week, I asked for a little help answering a California reader’s query about where in Texas he and his family should relocate. I was very happy to read all of your thoughtful comments, as well as the responses on Twitter and Facebook.
For more than seven decades, Camp Mystic has been one of the prettiest, happiest, and most exclusive destinations in Texas. But after a bitter, multimillion-dollar legal battle, the very thing that the owners cherished—family—may be the force that tears the camp apart for good.
Jordan Breal talks about searching for vacation spots, driving across Texas, and eating bone marrow.
It took me half my life to figure out that most of what I thought I knew about J. Frank Dobie was wrong.
Staples of Provençal cuisine, such as olive oil, goat cheese, and honey, are being produced in Texas? Mais oui.
Could your ride down America's fastest highway be ruined by some porcine road kill?
WHAT: Wild Boar Farms, a roadside farm stand worth pulling over for. WHERE: Stonewall, at the northeast corner of Hwy 290 and Luckenbach Road. WHY: For starters, the head farmer’s name is Daniel Bacon. That’s as good a reason as any to patronize this long, wood-paneled structure,…
Aaron Franklin, who was attending the Second Annual Eater Awards, was smoking briskets at New York City's barbecue joint Hill Country.
For decades, a treasured plot of Hill Country land meant one thing to the men in my family: a chance to kill lots of deer. Today, it means something different.
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 Wayne Mueller, 46, of Louie Mueller BBQ in Taylor. For more info, visit their page on TMBBQ.com. What is your heat source and what type of wood do you use? We use oak wood for all of our heat sources. It’s an abundant hard wood source here in our region. It provides a smoke that isn’t overpowering—it’s subtle but distinct. It works well for us and it’s readily available. There is plenty of it, so we don’t have to constantly change what type of wood we use, which would ultimately change how our product tastes. Who did you learn your craft from? Well, I started working in the family restaurant when my father took over from his father in 1972, when I was 8 years old. I worked in the restaurant until I left town to go to college, so about 10 or 11 years. I came back in 2007, when my father was ready to retire and we wanted to insure the restaurant stayed in the family. So I divested myself from an agency in Houston and moved back to Taylor. What’s your signature meat? Brisket is our number one entrée. I don’t want to say we have a cult following because that has a negative connotation, but we also have strong following of our beef ribs and sausages. Sauce or no sauce? No, we use a dry rub. We do offer a sauce, but it’s more of a complimentary hydration fluid. It doesn’t cover the meat. It’s not a thick, viscous sauce you would find in the south or anywhere else – like a ketchup kind of covering. Instead, it’s primarily made of the rubs. So it acts like a compliment to the meat instead of covering it up in sauce.
With its artisanal wares, fine dining, and rich history, Kerrville offers a dose of Hill Country charm without the crowds.
(Ground beef guru Josh Ozersky, from a 2008 Nightline appearance) Wednesday at approximately 4 p.m., culinary event planner Mike Thelin was driving around Austin in search of hardwood briquettes, trying to fill a last-minute request from one of the many chefs participating in the Texas Hill Country Wine and Food Festival. The 26th edition kicks off tonight with the Stars Across Texas Classic at the Long Center for the Performing Arts. Local talent will be featured at the gala, including Austinites Tyson Cole (Uchi/Uchiko), Shawn Cirkiel (Parkside) and David Bull (Congress), new part-time San Antonioan John Besh (Luke) and current Texas Monthly cover star Tom Perini (Perini Ranch). But Thelin and the festival staff have also wrangled an eclectic out-of-towner A-List for the weekend, including L.A.'s Jon Shook and Vinny Dotolo (Animal), Australian chef and cookbook author Andrew Dwyer and several luminaries from his own home base of Portland, Oregon.
The mud was deep and wet and cold and there was nothing to do but dig. And dig. And dig.
Anchored by a lively square, this Hill Country haven attracts artists, musicians, and spirited shoppers.
When it comes to choosing a getaway, the Hill Country doesn’t have to campaign hard for our affections. Its lush expanses of bounding green hills and serpentine rivers stretch over some 25 of the most idyllic counties in the state. And those picturesque towns that cling proudly to their…
Handmade crafts, homey cafes, and cowboy couture make this Hill Country hamlet a browser’s paradise.
There was a lot about Rosita Holdsworth Hollar that pegged her as the least likely role model in my family: She was cantankerous and sharp-tongued, something of a loner, and a terrible cook and housekeeper. But there have been many times when her example has been a comfort to me.
As long as she spends most of her free time on a ranch outside Fredericksburg, Madeleine Stowe may never become, by Hollywood’s definition, a successful actress. And that’s fine with her.
Don’t think of the Hill Country Hyatt as just another chain hotel. Think of it as your salvation—especially if you have kids.
Portobello mushrooms and paella alongside the schnitzel and sauerkraut: In the Hill Country town of Fredericksburg, there’s clearly something cooking.
Conflicting accounts of the killing of German immigrants in the Hill Country during the Civil War are creating a certain amount of dis-Comfort.
Like it says on her newly acquired bumper sticker, movie mogul Lynda Obst is “Texan By Choice.” But while you can take the girl out of Hollywood …
Spend a long weekend this spring meandering through Texas’ fabled heartland, where you can stop and smell the wildflowers, taste country cooking, and take home a trunkful of fine antiques.
