You can cut meat from the bone before you eat, but it’s better to go all in with this San Antonio staple.
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
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
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
President Michael J. Sorrell said that the creation of "a pork-free cafeteria" is part of a greater healthy living campaign.
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
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
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
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 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