Recipe

Raise Your Steak Game

Jun 13, 2016 By Daniel Vaughn

If you’ve never heard of the reverse sear, then the best steak of your life is still in your future. Ever since I first used the reverse sear method, I haven’t cooked a steak any other way. It’s that good. And simple. What is a reverse sear? The name sounds a little…

Toasted Sugar Ribs

Jun 1, 2016 By Daniel Vaughn

Brown sugar, white sugar, and honey are all common sweeteners in the pitmaster’s arsenal. They’re great in a pork rub or on chicken to accelerate the browning of the skin. In fact, sugar might be the most popular ingredient in commercial barbecue rubs, which is why I was excited to learn…

Tootsie Tomanetz’s Pork Steak

May 16, 2016 By Daniel Vaughn

Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn’t start practicing professionally until she was in her thirties. When she began her career in Giddings, offset smokers weren’t nearly as popular as they are today. Then, barbecue was cooked directly over wood coals, and that’s the…

Chilton
The Chilton

Apr 20, 2016 By Courtney Bond

West Texas’s claim on this fizzy, lemony cocktail is unprovable? We’ll drink to that.

Hot-and-Fast Brisket

Apr 6, 2016 By Daniel Vaughn

Bodacious Bar-B-Que in Longview was the first stop on a barbecue road trip, and founder/owner/pitmaster Roland Lindsey, a barbecue veteran forty years my senior, boasted: “I can cook a brisket in three hours.” I called his bluff. I walked out the door promising to loop back through Longview on my way…

Puffy Pork Belly

Jan 12, 2016 By Daniel Vaughn

Not quite bacon, not quite chicharrones, puffy pork belly is the Goldilocks zone between the two, a dish that emerges when one makes the decision to deep fry a skin-on pork belly. I’ve written before about how much I love the crispy pig skin that gets chopped into the barbecue at…

Prime Rib Primer

Dec 23, 2015 By Daniel Vaughn

Over the last few days, I’ve shared recipes for a from-scratch ham, a smoked fried turkey, and a smoked pork crown roast. Now for the mother of all holiday meal centerpieces: the prime rib. Aside from beef tenderloin, prime rib is usually the most…

Ugly Pork Crown Roast

Dec 23, 2015 By Daniel Vaughn

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…

Smoked Fried Turkey

Dec 22, 2015 By Daniel Vaughn

I’m of the opinion that most foods can be improved when they’re smoked, and one of my favorite dishes that proves this proclaimed axiom is smoked turkey. We’ve got plenty of great options in Texas, all of which likely beat the oven-roasted turkey that your family overcooked at Thanksgiving. But when it…

Christmas Ham, Part II

Dec 21, 2015 By Daniel Vaughn

Do you have a ham brining in the refrigerator? No? Then go back to step one here. (Don’t worry. If you missed step one, there’s still time for a New Year’s ham.) For everyone whose ham is about to complete its salt-water bath, here’s what to do next.

Make a Christmas Ham

Dec 16, 2015 By Daniel Vaughn

Yes, really. Make a ham. From scratch. Don’t just reheat one from the grocery store like you did for Easter. You still have the time to get it on if you start now. After a seven- or eight-day brine, you can have one you can call your own on your…