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Jan 20, 2013 By Texas Monthly

From Candy Montgomery and Allan Gore beginning their affair in Richardson to Robert Rauschenberg, Janis Joplin, and Jimmy Johnson graduating from high school in Port Arthur


Jan 20, 2013 By Texas Monthly

From Candy Montgomery and Allan Gore beginning their affair in Richardson to Robert Rauschenberg, Janis Joplin, and Jimmy Johnson graduating from high school in Port Arthur

Alive and Kicking

Jan 20, 2013 By Katy Vine

Although some might consider the Kilgore Rangerettes an anachronism, every summer dozens of fresh-faced teens from around the state flock to East Texas to perfect a seemingly effortless hat-brim-touching high kick—and preserve one of the state's great traditions.

TMBBQFest, “23 Pitmasters in 23 Days:” Country Tavern

Oct 28, 2011 By Stephanie Kuo

Editor’s Note: Just a couple more days until the Texas Monthly BBQ Festival! As you surely know by now, we’ve been interviewing all the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog. Today we’re featuring Toby Pilgrim, 44, of Country Tavern in Kilgore. For more info, visit their page on TMBBQ.com. What is your heat source? We use a combination of oak, pine and hickory. These are the ones that work the best, and they’re just the best ones for me. We use different woods for different things. We use oak and hickory for our ribs, and we like to smoke our sausage with pecan. Who did you learn your craft from? This is a family deal. I’m the third generation in this restaurant. I learned from my dad, and my dad learned from the man before him. My family acquired it. And my grandmother owned the restaurant, and my dad took over cooking from the original cook, and I cooked after my dad. What’s your signature meat? Ribs. As I grew up with this restaurant, all we sold was ribs. We’ve always been known for ribs. We don’t even have a menu. One point as a kid, you came in and got ribs and plate of potato salad. But we’ve grown into other meats over the years. But we sell more ribs than anything else. The ribs are good. They’re better than most I’ve tried at other barbecue restaurants. I think it has a lot to do with our seasoning and how we cook them. We smoke them on the pit just like everybody else does and for the same time and at the same temperature as everybody else does. But we rub them with seasonings the night before. Do you prefer sauce or no sauce? I like them both ways, to be honest, and our customers are the same way. The ribs have so much flavor already, but the sauce is good too. The sauce is a kind of a tomato-y, vinegar-based sauce—kind of like a sweet and sour and spicy sauce. It’s not real thick. That’s the best way I can describe it.

Country Tavern

Jul 16, 2009 By Daniel Vaughn

This joint might as well be a Texas legend. I’ve heard so much about it from magazines, friends, and readers that I was dying to make it over to this storied establishment. In my research, I noticed the scorn heaped upon the new metal building with the…

Country Tavern

May 21, 2008 By Texas Monthly

The prettiest ribs in the region come steaming out of the Country Tavern’s enormously efficient kitchen, and the brisket’s good too. A dark-red sauce gives the hickory-smoked meats a sweet East Texas edge. The big, bustling place is like a cave tarted up with neon, but the waitresses have a…

High Kicks at Halftime

Aug 31, 2006 By Pamela Colloff

Could football be played without drill teams? Well, sure—but then how could you keep kids in their seats instead of under the bleachers, drinking beer? That was the informing idea back in 1939, when Kilgore College first conceived its Rangerettes. Their instructor, Miss Gussie Nell Davis, pioneered the crisp choreography…

Searching for Santa

Dec 1, 1997 By Anne Dingus

This time of year, Yule find him hanging around East Texas: On lawns and roofs, he’s a Claus célèbre.

Sandy Duncan

Dec 1, 1996 By Renee Boensch

Every Christmas, from the time I was three until I was ten, my family would drive in a stream of cars to Kilgore, where, during the Depression and a very big oil boom, oil wells had been drilled downtown. Hundreds of derricks on street corners and next to office buildings…