Disgruntled east Texas deer turns hunters into hunted.
Kerry Max Cook's attorneys claim A.D. Clark III, a former Smith County district attorney, kept a blood-soaked knife at his home, an allegation Clark denies.
The Republican congressman from Tyler says an oil pipeline radiates heat, making it a popular "date" destination for caribou.
A man suspected in the “Handsome Guy” bank robberies was found on the run after he allegedly left his car keys at the scene of his last heist.
The wife of a prominent Dallas minister, who was left for dead some 24 years ago in her garage, finally dies after spending years in a nursing home in Tyler.
East Texas deer breeder Billy Powell flouted the laws against importing live whitetails, emailing photos of his illegally obtained animals to prospective customers. Then Texas Parks and Wildlife came calling.
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 Nick Pencis of Stanley's Famous Pit Bar-B-Q in Tyler. For more info, visit their page on TMBBQ.com. Photo courtesy Daniel Vaughn. What is your heat source? We use pecan. It’s just kind of a preference thing. Stanley’s actually sits on a pecan grove. I was smelling the pecan smoke, and I thought ‘no one around here smokes with pecan. Everyone’s hickory, hickory, hickory. Or mesquite or oak, and it’s like, I’m gonna be a different guy.' It’s my personal preference, and I just decided I’m gonna be straight pecan guy. Who did you learn your craft from? I came to work here in 2005, and I bought it in 2006. That’s the crazy thing, I had never in my life barbecued before. But I just have always been a huge, huge fan of barbecue. I'm 100 percent self taught. What’s your signature meat? I’m really happy with our sausage. I don’t know if I would call it our signature meat, but I’m happy with the philosophy. I don’t like MSG or weird chemical things. The sausage is just pork and spice in a natural case. Do you make your own sausage? You know, there is a meat market a block from here that’s been here since the 1950’s and I take my recipe and they make our sausage. It’s fresh. I’m not able to actually do it here, but they do it for me there. They bring me sausage every other day or so. The first batch we ever made was for the Texas Monthly BBQ festival last year. And people liked it! So I was like, alright, let’s figure it out.
Flower lovers drawn to the Rose Capital of the Nation will find snazzy frocks and spicy guisado de puerco amid the petals and thorns.
On a trip down to Nacogdoches, the family stopped for ‘cue in Tyler at Stanley’s. I’d visited once before with a friend and found many faults with Stanley’s although it seemed to have potential. After meeting owner Nick Pencis at the Gettin’ Sauced event in Austin, he urged…
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