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smoking

Chucks and Shanks

Jun 27, 2014 By Daniel Vaughn

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…

Perilously Plump

Apr 1, 2002 By Jim Atkinson

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.

Kick-Ash

Mar 1, 1997 By Jason Cohen

An Austin filmmaker hopes to be the next Sundance kid.