The owner of Austin’s Dai Due has crafted a thorough, beautifully photographed new guide to hunting, preparing, and cooking wild hog.
You can cut meat from the bone before you eat, but it’s better to go all in with this San Antonio staple.
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
Orange slices make the difference in cooking this sweet, meaty taco filling.
This Monday night special at one of Dallas’s best joints is worth the unusually complex process undertaken by chef Jeffrey Hobbs.
Try pickled strawberries, pickled broccoli, and pickled spicy pineapple—and don't forget some tender pork ribs on the side.
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
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
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
Brave new hogs.
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
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
Don’t judge Cuisine Actuelle by its pictures. The glamorous cookbook, written by Victor Gielisse, the chef at Dallas restaurant Actuelle (the Crescent, 500 Crescent Court), might well daunt the quotidian cook. But, in fact, most of its 150 recipes are as easy as pie. Rich, heavy sauces are conspicuous by
1/2 cup finely chopped hazelnuts, toasted 1/2 cup finely chopped pecans, toasted 1/3 cup finely chopped macadamia nuts, toasted 1 cup bread crumbs 1 cup bran flakes cereal (not raw bran) 12 3-ounce mignons pork tenderloin Salt Freshly cracked pepper 1/2 cup flour 3 eggs, lightly beaten 1/3 cup virgin
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
In the hands of chefs Raymond Taum and Robert Mayberry at Austin’s Brio, pork is more than just the other white meat.
Cascabel Chile Purée8 to 10 dried cascabel chiles 2 cups chicken stockSeed chiles and toast in a sauté pan. Put stock and chiles in a saucepan and simmer 15 minutes. Purée in a blender.Marinade for Pork1/2 cup chile purée (recipe above) 1 cup chicken stock 1/3 cup peanut oil 2
Peppered Pork1 14-ounce or larger pork tenderloin (have butcher remove membrane) Salt to taste 1 teaspoon coarsely ground black pepper 2 tablespoons virgin olive oilPreheat oven to 500 degrees. Cut pork into 4 equal pieces, sprinkle with salt, coat with pepper. In very hot sauté pan, sear each piece in
1/3 cup plus 2 tablespoons sugar 1/2 cup nuoc mam 4 shallots, thinly sliced Freshly ground black pepper, to taste 8 ounces thin rice vermicelli 1 pound boneless pork loin 1 pound ground beef (chuck) 8 garlic cloves, minced 24 bamboo skewers, soaked in water for 30 minutes (use metal
Pork Loin12 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 teaspoon
President Michael J. Sorrell said that the creation of "a pork-free cafeteria" is part of a greater healthy living campaign.
Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)!
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
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 writer Philipp
Trailer Thursday: You’ll be dreaming about the bacon-wrapped meat loaf with collard greens and cheese grits at Three Little Pigs.
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 help of his son,
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.
Hot CDsSalt? 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 patchwork