Pork

BBQ Recipes |
December 23, 2015

Ugly Pork Crown Roast

Pork crown roast is a popular cut with an inferiority complex. It wants to be taken as seriously as prime rib, thought it would probably settle for the respect of rack of lamb. Alas, a bone-in loin of commodity hog isn’t much to look at, so butchers dress it up by making

BBQ |
July 20, 2015

Pork Brisket

Meat suppliers are always looking for ways to fetch a premium for their cuts of meat. Maybe they just get lucky with something like beef brisket that just gets more popular, but more often they accomplish this by finding different ways to market the cuts they already have or alter the

BBQ |
January 3, 2014

BBQ Anatomy 101: Pork Shoulder

A quarter century ago Isaac Tigrett brought the Southern-style pulled pork sandwich to Texas. The Hard Rock Café founder from Jackson, Tennessee, opened a Dallas location in 1986, and in the following year the Dallas Morning News wrote that he “has trotted the pig into steer territory, offering the

BBQ |
May 15, 2013

The Barbecue Editor Disputes a Tar Heel

The following is a correspondence between Daniel Vaughn and John Shelton Reed. Reed lives in Chapel Hill, North Carolina, and is the co-author, with his wife, Dale Volberg Reed, of Holy Smoke: The Big Book of North Carolina Barbecue. Vaughn is the barbecue editor of Texas Monthly and the author of Prophets of Smoked Meat: A Journey Through

Recipes |
January 20, 2013

Grilled Pork Loin in Apricot-and-Curry Marinade

Pork Loin 12 seven-ounce center cuts of fresh boneless pork loin 2 cups smooth apricot jam 1/2 cup balsamic vinegar 1/2 cup olive oil 1 heaping tablespoon brown sugar 4 tablespoons Worcestershire sauce 2 cups finely sliced onions 4 cloves garlic, minced 4 bay leaves 15 white peppercorns, cracked 1/2

Eat My Words |
October 27, 2011

TMBBQFest: Dirk Fowler’s Posters

While there isn’t one that features sausage, we’re still perfectly comfortable (and proud) to call these posters by Lubbock artist Dirk Fowler a Holy Trinity. A regular TEXAS MONTHLY contributor, Fowler came up with the motif when he saw the iPhone icon for our

Eat My Words |
August 9, 2011

High on the (Whole) Hog

Photograph by Jody Horton The bad news. Texas has a feral hog problem, with an estimated 2.6 million-plus animals roaming in destructive packs around our ranchland, woods and suburbs. The good news. They’re delicious. If you still haven’t picked up our August issue, check out

Eat My Words |
April 14, 2011

Trailer Thursday: You’ll be dreaming about the bacon-wrapped meat loaf with collard greens and cheese grits at Three Little Pigs.

Photo by Patrick Larson, http://patricklarson.com There’s no wolf at Raymond Tatum’s new dining venture, Three Little Pigs, but the food will certainly blow your house down. The renowned chef, formerly of Austin institutions such as Jeffrey’s and Jean-Pierre’s Upstairs, has finally opened his own trailer, with the

Feature |
December 1, 2005

Christmas in Brownsville

My father, who had grown up on a farm, used to talk about his family’s killing a pig for the tamales, but this was back in the twenties.

Music |
September 30, 1996

CD and Book Reviews

Hot CDs Salt? Fat? Excess? You’ll get none of that from the women of Pork. On their second album, Slop (Emperor Jones/Trance Syndicate), the Austin trio gets maximum results from a minimalist approach. Like a modern-day Modern Lovers, the band has a simple, timeless garage-rock sound that thrives on a