This low and slow cooking technique locks in smoky flavor and juicy, tender meat.
Don’t know a comal from a molcajete? We break it down (and share an easy recipe for discada, a northern Mexican grilled meat dish).
Houston's PJ and Benchalak Srimart Stoops tell you everything you need to know, from catching to cooking.
Move over, fruitcake. Turn sausage into the hallmark of your next holiday party.
Lay off the sugar.
This sauce is for smoked meats—not chicken fingers or French fries.
Get on the gravy train.
The best cut of beef your butcher won't sell.
Thickened soup for the post-election soul.
From the Midnight Rambler, in Dallas.
From dry to done in 90 minutes.
Leaning on the Texas crutch.
One man's adventure in margarita-making turns into a prickly affair.
Smoking on a backyard grill.
From Drink.Well, in Austin.
Working from husk till dawn.
“Campfire cowboy, cook this bread, Doo-dah, doo-dah . . .”
From Downstairs, in San Antonio.
From Black Orchid Lounge, in El Paso.
Master of nun.
Quit slinging mud at this hepcat.
From the Theodore, in Dallas.
From Canard, in Houston.
It’s what’s for dinner. And lunch. And breakfast. And snack time.
Mixing the right amount of mustard and mayo.
The wonders of beef fat.
What can I say? I’m a pod person.
From Eight Row Flint, in Houston.
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…
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…
A fuzzy slice of heaven, à la mode.
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…
From Backbeat, in Austin.
West Texas’s claim on this fizzy, lemony cocktail is unprovable? We’ll drink to that.
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…
From Small Victory, in Austin.
Reel in this tasty catch any way you can.
It goes well with Fritos. And football.
From Juniper Tar, in San Antonio.
What could be better than a massive slab of cocoa, butter, sugar, eggs, and buttermilk?
From Geraldine’s, in Austin.
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…
From FT33, in Dallas.
Party planners, pack a pepper.
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…
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…
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…
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.
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…
Roosevelt Room, in Austin.