Palestine

Even More Revelations from Warren Jeffs

Jan 21, 2013 By Sonia Smith

The imprisoned polygamist leader, who has put out a dizzying amount of paper from his Palestine prison cell, has warnings for President Obama and the leaders of Mauritania this time.

Choose Your Own Texas Adventure

Sep 6, 2012 By Jordan Breal

  When it comes to traveling around the state, it's easy to be overwhelmed by the sheer number of destinations to choose from. One of the things I love most about Texas is that you can drive a few hours (or more than a few hours) in one direction and be at, say, the beach and then head another direction and find yourself in the mountains or in the rolling Hill Country or in the Piney Woods. For the last several years, a few of my colleagues and I have been visiting small towns and exploring interesting areas of big cities in search of noteworthy things to do, see, and eat. Here's a cheat sheet guide to what you can expect to find in a few of the places we've singled out across the state recently . . . 

Historic Downtown Palestine

Mar 1, 2012 By Jordan Breal

Come spring, this charming East Texas town will draw tourists with its annual dogwood festival—and sweets lovers with its popular pecan cake.

TMBBQFest, “23 Pitmasters in 23 Days:” Baby J’S Bar-B-Que & Fish

Oct 25, 2011 By Alana Peden

Editor’s Note: Just five 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 Jeremiah McKenzie, 39, of Baby J's Bar-B-Que & Fish in Palestine. For more info, visit their page on TMBBQ.com. Describe the scene at Baby J’s. I have a little joint where you walk in and feel at home. It’s real colorful. My board’s black; it’s got "Baby J's" on it with a homemade piece of cobbler. When you go out, it’s “Nothing Baby About It,” with two babies, a boy and a girl. What type of wood do you use? Pecan and a very little amount of hickory. Who did you learn your craft from? Did you work previously for another BBQ joint, learn it from family, or did you just learn it on your own? My brother-in-law and my dad like to barbeque a lot. I was in the oil fields workin’ and I got fired, because I’m kinda heavy-set. I said, “I’m never going to get fired again. I’m going to start my own business.” And I started barbequing and being successful. You must feel pretty good now. The same guy that fired me came back and gave me a bunch of catering. What’s your signature meat? Our customers say the ribs. We use baby back, and they’re real tender. I believe in using the old-fashioned rib. We slow cook it, we don’t boil it, and it’s tender and juicy with good seasoning. We dry rub it, and it falls off the bone. Sauce or no sauce? I don’t put sauce on mine. We make our own sauce, black Kansas City-style barbeque sauce. I don’t want sauce. Good barbeque doesn’t have to have sauce. Our ribs aren’t dry. Slow and low or high and faster? Slow and low. We cook our brisket about eighteen hours. Don’t get in a rush with it. What temperature do you try to maintain? About 175, not over 200. It’s so tender, you gotta let it cool off to cut it. What non-secret ingredients are in your spice rub? I love a lot of onion powder. I like garlic powder, those two are very healthy for you. We use a lot of black pepper, the good, restaurant kind.