Reviews, News, & Interviews

Greenberg Turkeys 02

Gobble, Gobble

Rose Diamond once ruled the world of smoked turkey. In 1938, customers in New York, Miami, and Hollywood enjoyed her smoked turkeys shipped out from her Fort Worth home. According to The Claude News, they brined for at last ten days before being smoked in a brick pit in Diamond’s backyard for the better part of a day. “Properly smoked turkey is a rare delicacy,” the paper reminded its readers. By the next year, the…

BBQ News: 12/02 – 12/08

– Louie Gohmert has a burning desire to cook ribs at the US Capital: Louie Gohmert is still mad the Architect of the Capitol tried to shut down his balcony barbecue operation. — JM Rieger (@RiegerReport) December 2, 2016   – It looks like Gohmert’s balcony barbecue may be back up and running next year.  – Zimmerhanzel’s in Smithville is the classic on again, off again, on again, off again, on again barbecue joint…

Juicy Pig BBQ 06

Juicy Pig Barbecue

Juicy Pig, which opened in Denton nearly a year ago, brought together local restaurateur Ken Currin and Pam Chittenden, who was known for her roving dining events called PamFood. Chittenden was new to barbecue, but took to the pits according to early reports about Juicy Pig. She has since left the restaurant, but Chittenden left her stamp on the menu, which is far more adventurous than at most barbecue joints. Smoked jackfruit is the new vegetarian barbecue…

Lone Star Tick

The Barbecue Allergy

What is your greatest fear? It’s a simple question you’re rarely faced with outside of an interview setting. We just got a new editor in chief (congrats to Tim Taliaferro) at Texas Monthly, so I may have to reinterview for this barbecue editor gig. You never know how these things go. But if I’m asked about my greatest fear, it’s not dying in a fiery crash on I-35 during one of my many trips around the state. My…

BBQ News: 11/18 – 12/01

– The world’s largest barbecue pit went to Galveston to help cook Thanksgiving dinner for the Salvation Army:   – “[A] Yeti cooler may be the greatest source of weekender braggadocio since the Big Green Egg smoker.” – “And like French wine and Italian cheese, the singular character of Texas barbecue – specifically Central Texas-style barbecue – is ultimately rooted in the land where it originated.” – There’s been a 14% decline in meat consumption…

Beef Rib Recipe 06

Beef Shorter Ribs

Smoking a brisket is no easy task, and you’ll need a crowd to finish the six or so pounds of smoked meat. Short ribs, specifically beef plate short ribs, make for a much easier hunk of beef to tackle because they’re consistent. Their thickness, marbling, and the direction of their grain are the same all the way through. With more intramuscular fat than a ribeye, they’re almost impossible to dry out. Basically, mastering smoked brisket is…

BBQ Lines 01

Barbecue Line Etiquette

I had arrived at Cattleack Barbecue in Dallas later than I’d planned. I expected the line to be long at 11:15 that morning, but it was a real whopper. It snaked through the stanchions set up to herd the crowd and all the way down the side of the new dining room. I cursed to myself because I knew better than to wait this long after their 10:30 opening to get in the door, but at…

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