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Smoked in Texas: Pulled Pork at Chico & the Fox
A barbecue truck in Austin is nothing new, but there’s plenty about Chico & the Fox that is unconventional. They don’t serve sausage, ribs, or even brisket. This truck is dedicated to pulled pork....
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Interview: Karl Kuby Sr. of Kuby’s Sausage House
Karl Kuby Jr. (left) and Karl Kuby Sr. (right) outside of Kuby’s Owner: Kuby’s Sausage House; Opened 1961 Age: 84 If you’ve had breakfast at Kuby’s Sausage House in Dallas’s Snider Plaza, chances are...
View ArticleBBQ News: 04/15 – 04/21
– “If there was a state meat, surely it would be brisket.”: – The Dallas Observer wades into the barbecue sauce or no sauce debate. – Conde Nast Traveler has chosen their list of the fifteen best...
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Old 300 BBQ
Even if the 300 migrants first given land grants in Texas didn’t make it to Blanco, Old 300 BBQ is still a good lesson in Texas history. The Hill Country joint is dubbed in honor of those original...
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Interview: Laura Loomis of Two Bros. BBQ
Pitmaster: Two Bros. BBQ; Opened 2009 Age: 28 Smoker: Indirect Heat Wood-Fired Pit Wood: Oak A few years ago, Laura Loomis didn’t think much of Texas barbecue. Neither cooking nor eating it was a big...
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Smoked in Texas: Pollos Asados Los Norteños
It was the smoke that stopped me. The juice and fat from fifty-some-odd chickens mixed with mesquite charcoal to form a steady stream of smoke high above the roof line of Pollos Asados Los Norteños in...
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San Antonio BBQ Guide
Austin, Dallas–Fort Worth, and Houston may get more attention for their barbecue, but San Antonio’s reputation is rising quickly. Although barbecue growth has slowed in other cities, new joints...
View ArticleBBQ News: 04/22 – 04/28
– How do you define what “real” barbecue is? The pitfalls of defining true ‘cue https://t.co/q6NPfAX00t via @HoustonChron. Thanks JC for taking us on that trip! Thanks for so much. — Pizzitola’s BBQ...
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King’s Hwy Brew & Q
Emilio Soliz began his barbecue career in a good spot. As a young man, he was the pitmaster at Two Bros. BBQ Market when they were named to the Texas Monthly Top 50 joints. Soon after, Anthony Bourdain...
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Brisket at the Beards
Last year, Aaron Franklin made history by being the first pitmaster to win in the Best Chef category at the James Beard Awards. He’s back at the awards ceremony in Chicago this year with the dish that...
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Interview: Dwight Harvey of Off The Bone Barbeque
Owner/Pitmaster: Off the Bone Barbeque; Opened 2009 Age: 70 Smoker: Wood-Fired Rotisserie Smoker Wood: Pecan and Mesquite Off the Bone was once a tiny joint in a neighborhood without much of an...
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BBQ News: 04/29 – 05/05
– “The whole house is still redolent of smoke. If there’s a better scent, I have yet to encounter it.” – Ruth Reichl – These are the up-and-coming pitmasters across the country according to Thrillist,...
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Julian’s BBQ
To the people of Corpus Christi, I’m sorry about your barbecue. I tried just about every joint in the city a couple of weeks back, and there wasn’t much good news to report. There was one bright spot,...
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Smoked in Texas: Stuffed Potato at Smoke to the Bone BBQ
Gregory Johns didn’t learn to cook barbecue from his family, books, videos, or from a mentor. He taught himself through trial-and-error. As he told me, “You burn some meat, you get it right next time.”...
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Corpus Christi Fray
Joe Cotten’s Barbecue was once the pride of Corpus Christi, or Robstown, to be more specific. Founded in 1947, the joint’s mesquite-smoked barbecue and their tomatoey sauce helped define the local...
View ArticleBBQ News: 05/06 – 05/12
– King Ranch chicken in tube form: As seen at @tmbbq fest: the recipe for @evanleroy’s Smoked King Ranch Sausage https://t.co/vh5OnHUtGO pic.twitter.com/7bYdgkGkEr — Jess Pryles (@jesspryles) May 8,...
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BBQ Books: Spring 2016
It’s May, the month that celebrates the best of spring, the kickoff to summer, and, for barbecue aficionados like myself, a 31-day-long celebration of barbecue. That’s right. In this age of every trend...
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Tootsie Tomanetz’s Pork Steak
Tootsie Tomanetz has been cooking barbecue for fifty years, an art she didn’t start practicing professionally until she was in her thirties. When she began her career in Giddings, offset smokers...
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Memphis Dismay
“It needs more dust,” I said. Tuffy Stone, whose Cool Smoke barbecue team is one of most prolific in the country, was about to close a styrofoam box full of pork shoulder that was bound for the judge’s...
View ArticleBBQ News: 05/13 – 05/19
– Rougned Odor’s punch earned him free barbecue for life in Ft. Worth: .@RougnedOdor EATS FREE at Heim BBQ t-shirts on sale now at https://t.co/qOWi3feEt7 all proceeds go to Joey Bats jaw re-alignment...
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