Chef Jesse Griffiths Is Begging You to Eat Wild Hog
The owner of Austin’s Dai Due has crafted a thorough, beautifully photographed new guide to hunting, preparing, and cooking wild hog.
Pork
Tacos
October 8, 2019
Taco of the Week: The Pork Chop Taco at Garcia’s Mexican Food
You can cut meat from the bone before you eat, but it’s better to go all in with this San Antonio staple.
BBQ Joint Reviews
May 10, 2019
Banger’s Goes Whole Hog With Its New Smokehouse
Thanks to a recent expansion, the Austin joint now regularly offers a Carolina barbecue pork tradition in the heart of Texas brisket country.
Recipes
March 25, 2019
Recipe: Instant Pot Crispy Pork Carnitas
Orange slices make the difference in cooking this sweet, meaty taco filling.
BBQ
March 12, 2019
The Slow Bone’s New Smoked Pork Chop Takes Three Weeks to Make
This Monday night special at one of Dallas’s best joints is worth the unusually complex process undertaken by chef Jeffrey Hobbs.
BBQ Joint Reviews
January 23, 2019
At Whitfield’s in Austin, Pickled Sides Take Center Stage
Try pickled strawberries, pickled broccoli, and pickled spicy pineapple—and don't forget some tender pork ribs on the side.
BBQ
January 22, 2019
At The Brewer’s Table, Don’t Miss House-Aged Pork Ribs
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
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
Food & Drink
December 5, 2014
Black Is the New Pink
Brave new hogs.
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
Food & Drink
January 20, 2013
State Fare
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
Recipes
January 20, 2013
Three-Nut-Crusted Pork Tenderloin
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
Food & Drink
January 20, 2013
State Fare
There’s no need to be chicken about the dumplings at Fort Worth’s Angeluna: After all, they’re filled with pork.
Food & Drink
January 20, 2013
State Fare
In the hands of chefs Raymond Taum and Robert Mayberry at Austin’s Brio, pork is more than just the other white meat.
Recipes
January 20, 2013
Grilled Pork in Cascabel Cream Sauce
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
Recipes
January 20, 2013
Peppered Pork
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
Recipes
January 20, 2013
Charcoal-Broiled Pork With Rice Vermicelli
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
Recipes
January 20, 2013
Grilled Pork Loin in Apricot-and-Curry Marinade
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
Health
August 9, 2012
Paul Quinn College Bans Pork in On-Campus Eateries
President Michael J. Sorrell said that the creation of "a pork-free cafeteria" is part of a greater healthy living campaign.
Eat My Words
October 31, 2011
TMBBQFest Photo Gallery
Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)!
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
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
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.
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,
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 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