Jeffery Hobbs is constantly evolving his recipes to make the Slow Bone BBQ experience as unique and flavorful as possible.
The legendary pork chop special at Slow Bone BBQ is only available on Sundays and Mondays, but it’s well worth the wait. Jeffery Hobbs’ intricate process takes a solid three weeks from start to finish. With four seasoning applications, three trips to the smoker, three weeks aging in the walk-in, and one quick sear, this pork chop truly one of a kind.
For decades, Roddy Wiley ran the only bank in the small town of Oakwood, which happily resisted modern technology well into the twenty-first century.
Established in 1946, this Houston restaurant is keeping the family tradition alive, one piece of fried chicken at a time.
Pianist James Dick has turned a rolling pasture outside of Round Top into a haven for classical musicians from around the world.
The BBQ Shop in Farwell couldn't get any further west and still be in Texas. Founded along the New Mexico border in 2010 by Kelly and Judy Mimms, the joint became a Thursday tradition for many since that was the only day it was open. The BBQ Shop has gone
Pastor Buddy Blake led volunteers who help step in for the Department of Defense to honor fallen soldiers with a proper military burial.
An interview with Armando Vera in Brownsville, who owns the only restaurant in Texas to offer traditional, buried-in-the-ground, coal-smoked barbacoa.
The piano teacher turned touring musician from Lockney has been inducted into several halls of fame across the U.S.
At Texas Q in Kingwood, Sloan Rinaldi is the first woman in her family to take over the barbecue pit in over a hundred years.
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