Sponsored: Texas BBQ At Its Best
Recently, I had the opportunity to try some barbecue in the part of Texas known as the Coastal Bend. Sprinkled throughout Victoria and its outskirts are several barbecue joints that can easily give...
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Smoked in Texas: Macaroni & Cheese Sausage
The Smokey Denmark barbecue trailer on East Fifth Street in Austin has a new head pitmaster: Keenan Goldis. Goldis recently took over for Bill Dumas (who is now working with Lance Kirkpatrick at Stiles...
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The Boucherie
It was an hour after the gunshot and parts of the hog—which was being rapidly dismantled—were being passed and carried in every direction. Hams hit the smoker; shoulders were tossed in pots of boiling...
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In the Land of Links
Hitting the barbecue trail in Texas is something of a weekend sport. Plenty of people create their own routes, but one of the more official itineraries—the Texas Barbecue Trail, which takes you from...
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BBQ News: 12/04 – 12/10
– It’s the time of year when Stiles Switch brings us their 12 Days of Smoked Meat: If you were lucky enough to to join us today…Smoked Bone In Ribeye. #12DaysOfSmokedMeat continues tomorrow....
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Thorndale Meat Market
Central Texas was once known for its meat market-style barbecue joints, i.e. meat markets that had a barbecue business on the side. Many of those places are gone, or they have converted into...
View ArticleBarbecue Poetry
Frank “Trey” Felton is the owner of Thorndale Meat Market, which we reviewed last week on TMBBQ. Felton is a talented pitmaster, but he’s a man of many talents. After graduating form the Air Force...
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Make a Christmas Ham
Yes, really. Make a ham. From scratch. Don’t just reheat one from the grocery store like you did for Easter. You still have the time to get it on if you start now. After a seven- or eight-day brine,...
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The McKensie Project
Researchers at Texas A&M are seeking to improve Texas barbecue. This isn’t the first time that an institution of higher learning has aspired to this lofty ambition; Harvard students already tried...
View ArticleBBQ News: 12/11 – 12/17
– These are 37 things you need to know about Texas barbecue from Wide Open Country. – Not to be outdone, Thrillist tells you EVERYTHING you need to know about Texas barbecue. – 50 things you may not...
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The Big Bib BBQ
There’s no sign over the door—at least not for now—but somehow that doesn’t seem to matter. The Big Bib BBQ and its new attached event space anchor the corner of an aging strip center along Austin...
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Christmas Ham, Part II
Do you have a ham brining in the refrigerator? No? Then go back to step one here. (Don’t worry. If you missed step one, there’s still time for a New Year’s ham.) For everyone whose ham is about to...
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Smoked Fried Turkey
I’m of the opinion that most foods can be improved when they’re smoked, and one of my favorite dishes that proves this proclaimed axiom is smoked turkey. We’ve got plenty of great options in Texas, all...
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Ugly Pork Crown Roast
Pork crown roast is a popular cut with an inferiority complex. It wants to be taken as seriously as prime rib, thought it would probably settle for the respect of rack of lamb. Alas, a bone-in loin of...
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Prime Rib Primer
Over the last few days, I’ve shared recipes for a from-scratch ham, a smoked fried turkey, and a smoked pork crown roast. Now for the mother of all holiday meal centerpieces: the prime rib. Aside from...
View ArticleBBQ News: 12/18 – 12/31
– Operation BBQ Relief is doing great work in tornado-damaged Rowlett: – Restaurant owners, including those of Slow Bone and Lockhart Smokehouse supplied free meals to those affected by the storm in...
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Best Barbecue Bites of 2015
Last year I covered my most memorable bites of barbecue from around the country. This year I’m just looking at you, Texas. It was a great year for barbecue, and an even better one for Texas barbecue...
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Smoked in Texas: Wagyu Shortrib at Qui
There’s little room for variety in the smoked beef ribs you find at Texas barbecue joints—salt, black pepper, and smoke are doled out in big doses on impressively large hunks of beef and bone. They...
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Sausage Making, Freedmen’s Style
When a process is notoriously complicated and unpleasant, people tend to trot out a time-worn idiom: you don’t want to know how the sausage gets made. While the saying is especially useful when it...
View ArticleBarbecue Crossfire
The nation is talking about Texas’s new open carry policy, and two pistol-packing pitmasters are grabbing headlines for their opposing views. Trent Brooks, of Brooks Place BBQ, welcomes open carriers...
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