Smoking

BBQ |
June 27, 2014

Chucks and Shanks

As I’ve talked about before, smoked brisket wasn’t always the cornerstone of Texas barbecue. Before the beef purveyor IBP started shipping individual cuts to meat markets, these establishments (if they smoked meats at all) were cooking the entire beef forequarter. This meant they were smoking both the cuts familiar to us

Food & Drink |
April 1, 2002

Perilously Plump

Texans love to say that everything’s bigger here, but when it comes to the waistlines in one in four of our largest cities, that’s nothing to brag about.

Reporter |
March 1, 1997

Kick-Ash

An Austin filmmaker hopes to be the next Sundance kid.

Health |
December 1, 1991

Light My Fire

After struggling to give up smoking, I have come to a compromise: Never smoke more than one cigarette—at a time.