There's a new generation of pitmasters in Texas, and many of them aren't satisfied with simply doing things the same old way. (Though fear not, staunch traditionalists: plenty of them are.)
This vibrant springtime dish, created by Mixtli’s Rico Torres, is the chef’s go-to Sunday supper all season long.
The New Orleans–inspired dish is available every day except Sunday, when Mitch Davis preaches at the local Baptist church.
One man’s strange, quixotic journey from New Braunfels to Longview.
Korean, Tex-Mex, and Vietnamese influences hit the plates at Candente and International Smoke.
Plus, Riscky’s Barbeque in Fort Worth celebrates 92 years in business with 92-cent sandwiches.
Inspired by the ’80s classic ‘Coming to America,’ the Austin barbecue sandwich shop serves this higher quality play on the McRib.
Two Texas favorites combine for a unique barbecue sauce to slather on your meat.
The Austin brewery and restaurant has a constantly changing menu, but the unique flavor of the pork ribs make them a consistent standout.
The Royse City joint brings smoked meat and cheese together with its garlic parmesan ribs, served on Fridays only.
A Notrees man thinks dousing meat in boiling water is akin to cheating.
Shout outs to the best meat, sides, atmosphere, and more that we found while putting together the top fifty barbecue list.
Welcome to the golden age of Texas barbecue.
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
I recently documented my love for the rib sandwich, so when I learned there was a company selling boneless racks of ribs, I had to order them. It seemed these ribs from Ohio-based Bubba’s Q would be the perfect alternative to the deconstructed rib sandwich.Al “Bubba” Baker, a
Perhaps you’ve seen it on a menu and have been too embarrassed to ask if what you’re ordering is a sandwich full of bones. That’s understandable. “Rib sandwich” does sound like a dental episode waiting to happen, and while yes, it does have bones, it’s often the best deal at a Texas
It was 10:00am and I wanted ribs for lunch. A good rack of pork ribs takes anywhere from four to six hours in a smoker. The low-and-slow method is pretty foolproof for making them tender and juicy, but I figured I could get the job done quicker. A lot quicker. The
“There is no one definitive way to make Memphis barbecue.” So says Craig David Meek, author of Memphis Barbecue: A Succulent History of Smoke, Sauce & Soul. After a four day tour through the River City, I must agree with him.Those who
The waitress says the man at Table Three is making noises.You’d think she would be used to grunting when the sun goes down at Melvin’s Rib Château,but this one’s whispering amen into his marinade, getting sauce all over his Armani.It could be he’s an escapee from a gated communityof
Ode To BrisketWhen you’re a food writer, people are always asking about the best meal you’ve ever eaten. I know they’re expecting tales of an unforgettable lunch at Michel Bras or a poetic kaiseki meal in Kyoto or a beluga extravaganza on the banks of the Volga, but what always
Mouse over for captions, or click for full-size image. See ya next year (or tomorrow at your favorite joint)!
Make that 22 pitmasters. Since Bertram Smoke Haus made our Top 50 in 2008, a lot has happened with the joint northwest of Austin. Pitmaster and owner Jim Wallace moved out of his original location, a 100-plus year-old former mercantile and lumber store, for a bigger
Editor’s Note: The Texas Monthly BBQ Festival is almost here! Each day until then, we’ll be talking to one of the featured pitmasters, with questions from TM staffers, esteemed BBQ experts, Twitter followers and you, the readers of this blog.Today we bring you Marco Oglesby, 30, of
