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BBQ News: 01/01 – 01/07
– Jack Perkins is the owner of Slow Bone in Dallas. He explained to NPR and Fox Business why he doesn’t allow open carry inside his restaurant. – Amigo’s BBQ Grill in Pflugerville welcomes open carry...
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Blue Moon BBQ
Before I was Barbecue Editor for Texas Monthly for nearly three years, I maintained my own blog, Full Custom Gospel BBQ, and one the last reviews I wrote was for Blue Moon BBQ. The first visit was a...
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Smoked in Texas: Smoked Pork Taco at Garcia’s
Despite the blasphemous ways they treat their smoked meats, Garcia’s in San Antonio makes a mean barbecue taco. I knew all about their now-famous smoked brisket taco because of its rapid rise in...
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Puffy Pork Belly
Not quite bacon, not quite chicharrones, puffy pork belly is the Goldilocks zone between the two, a dish that emerges when one makes the decision to deep fry a skin-on pork belly. I’ve written before...
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Spareribs for Texas
Memphis has the baby back rib. Chicago has rib tips. St. Louis even has a style of ribs named after its fair city. But spareribs are what you’ll get in Texas when “ribs” alone are listed on the menu....
View ArticleBBQ News: 01/08 – 01/14
– Eater has released its second annual list of the 38 essential restaurants in the U.S. This year 13 new names have been added to the list, but Franklin Barbecue remains. – Korean girls try American...
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Church BBQ
Out in the Piney Woods of East Texas, a legendary barbecue joint run by the New Zion Missionary Baptist Church has been dishing out classic East Texas-style barbecue since the seventies. Some refer to...
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Smoked in Texas: Smoke-Brined Fried Chicken
The best fried chicken in Dallas is served at a barbecue joint. Any self-respecting pitmaster might cringe when I suggest the fried chicken to prospective customers, but chef and pitmaster Jeffrey...
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BBQ News: 01/15 – 01/21
– Georgia-style Texas brisket? What is Georgia barbecue exactly? DAS BBQ, coming in June, hopes to define it: https://t.co/37EoUSqudF pic.twitter.com/b3ngncliPB — Atlanta Magazine (@AtlantaMagazine)...
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Tejas Chocolate Craftory
Scott Moore wanted to make tequila, but you can only call it “tequila” if it’s made in Mexico, and there is already plenty of competition on the store shelves. So he settled for chocolate. The...
View Article#PastramiWeek
It’s Pastrami Week here at TMBBQ. I’ve been traveling across the state—and the country—for the last few months (okay, maybe years) looking for examples of pastrami excellence. Most have come in the...
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Smoked in Texas: Mushroom Pastrami
Oliver Sitrin is no stranger to pastrami experimentation. During his time as chef at Blind Butcher on Greenville in Dallas, he’s taken his thin-sliced beef pastrami and piled it high on rye (a...
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Pastrami Beef Ribs
When I first saw a pastrami beef rib on the menu at The Granary in San Antonio, my heart nearly skipped a beat (no blood pressure jokes, please). It was late 2012, and I’d never seen such a thing. Six...
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Avant-Cured
In the U.S. we associate pastrami with beef. Whether it’s the more traditional beef navel (a.k.a. beef plate or beef belly), brisket, or even beef short ribs (as discussed yesterday), the word pastrami...
View ArticleBBQ News: 01/22 – 01/28
– The line at Franklin Barbecue gets some NYT coverage: It’s 10:06 a.m. in Texas. Hundreds may be in line for this BBQ. Even Kanye had to wait. https://t.co/RrMFkM3hkR pic.twitter.com/JlFCnHgyDl — The...
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Pastramis Across America
Hopefully you’ve already eaten a slice of what I think is the best pastrami in the country at the Granary in San Antonio. Maybe you’re looking for some alternatives that are almost as good, and there...
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The Best Pastrami in America
Good news, Texans: You don’t need to fly to New York for the best pastrami in the country. The bad news is that it’s only available once a week. The Granary in San Antonio starts slicing it when their...
View ArticleSmoked in Texas: Beef Short Rib at Provisions
Barbecue and other smoked foods are making their way into fine dining faster than I can spit out liquid smoke. Often smoke is used as just another layer of seasoning, or maybe the barbecue is portioned...
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Interview: Johan Fritzell of Holy Smoke BBQ
Owner/Pitmaster: Holy Smoke BBQ; Opened 2014 Age: 43 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak Swedes love to grill, but low-and-slow, Texas-style barbecue is a concept so foreign that only one...
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The Science of the Smoke Ring
Let me drop a hard truth-bomb on you: as an indicator of well-cooked barbecue, the smoke ring is useless. Narcissus was less attached to his reflection than some barbecue cooks and critics are to that...
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